The proof is in the pudding - sustainable food update

There has been a flurry of activity since the launch of the University’s Sustainable Food Policy in February. Departments and Colleges are integrating the principles of the policy into their own operation and other Universities are following in our footsteps. Read on to hear about what has been happening.

College vegan cooking

Chefs from a number of colleges came together for a vegan cookery course, arranged by Christ’s College and Magdalene College, and was led by the Humane Society and Sustainable Restaurant Association. Two classes sold out within 24 hours! Here are some photos to show some of the scrummy looking dishes that were prepared...

Recipe competition winner

Well done to Jo Clegg from the Department of Earth Sciences, who had her entry for our sustainable recipe competition cooked by The University Centre chefs, and she received a prize of restaurant vouchers.

The recipe is below in case you want to try it and the recipe supports several aims in the University's new sustainable food policy (http://www.environment.admin.cam.ac.uk/sustainable-food). Thank you Jo for this wonderful recipe:

Golden Vegetable Layer (feeds 4)

• 1 small to medium swede
• 4 carrots
• 2 medium potatoes
• 2 onions
• 1 or 2 cloves garlic
• plenty of tomatoes
• 1 large courgette (grated)

1. Fry onions in a little margarine or oil, add garlic and tomatoes.
2. Chop up the swede, carrots and courgette and add to the sauce.
3. Stew until the mixture has become the texture of a spaghetti sauce.
4. Boil, drain and mash the potato (you can add margarine or butter – but it is not necessary).
5. Put the sauce in an ovenproof dish then cover with the mashed potato.
6. Place in oven for 30min at gas mark 5.
7. Serve with crisp vegetable, such as lightly boiled or steamed purple sprouting or Brussel sprout

Learning from each other – UK universities share experiences on supporting sustainable food

The University Centre co-hosted universities from across the UK on 17 May, to learn from each other and share experiences around sustainable food along with the EAUC (Environmental Association of Universities and Colleges). The University Catering Service and Environment and Energy section led on elements of the day, including a tour demonstrating how we are ‘putting policy into practice’ and an overview of our own activities and experiences.

One participant said: “It was a great day, and I thoroughly enjoyed the thoughtful debate.” Another said: “I thought it was an excellent event with much positive discussion.”

So what’s the impact been for the University of Cambridge?

We’ve been looking at some of the data which shows that, comparing 2015 with 2016, there has been a 28% reduction in carbon dioxide emissions per kilogram of meat purchased/served, thanks to the shift away from ruminant meats – that’s 109 tonnes of carbon dioxide!

Sustainable food around the University

We are keen to promote the continuing good work in this area and we have set up a webpage showcasing different efforts around the University. Haven’t spotted your own College or department but know they’re doing a lot? Let us know and we’ll feature it!

http://www.environment.admin.cam.ac.uk/sustainable-food/sustainable-food-whats-happening