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Sustainable food in action at the University of Cambridge!

The University Catering Service (UCS) have taken a lead on sustainable food issues at the University through a Sustainable Food Policy. However there are many other catering outlets at the University of Cambridge which don't fall under the control of the UCS, as well as the 31 Colleges at Cambridge which operate separately from the University. Take a look below to find out how sustainable food issues are being tackled around the rest of the University!

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If you are a member of staff or student at the University with more to add to this page, feel free to get in touch.

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Cambridge Institute for Sustainability Leadership (CISL)

At CISL, the Green Impact team has done much work to gain a 'Gold' Green Impact award improving their environmental performance in the workplace significantly. They then determined that one of the big environmental impacts that the department had was its use purchase of food, particularly for events. The institute therefore initiated a ‘Sustainable Food At Work’ project which aimed to use food, and the interaction with food topics within the department, as a means of promoting sustainability. Work within this project included reinvigorating the departmental vegetable patch by surveying staff and recruiting 21 staff volunteers to work on the garden, reviewing internal food and beverage purchasing to ensure the use of 100% Fairtrade and organic products, drafting new sustainability guidance for staff booking catering at external events, and drafting guidance for external suppliers. You can download copies of their guidance here.

Cambridge Trust

The Cambridge Commonwealth European & International Trust are a Silver 'Green Impact' award winning team who work hard to address their environmental impact. During 'Spotlight on Food Month' the team hosted a visit by a member of Cambridge Sustainable Food to enlighten staff on a range of sustainable food issues. The team have also looked at utilising the small roof garden on their office. As well as a growbag for tomatoes and strawberries, there are now pots of salad leaves and broad beans, ready for staff to eat when the vegetables can be harvested. There is no direct water supply to the roof garden, but a collection of unwanted wastepaper bins have been roped in as water collectors! It is also paying off in terms of supporting wildlife - decorative plants such lavender and geraniums have been visited by bees (and even the odd slug or two has made an appearance - not such welcome visitors!). You can read more about this story on their website.

Christ's College

Christ's College have undertaken a number of sustainable food initiatives, which include:

  • Two days of vegan cookery classes working with the Humane Society & SRA. These are being held at Magdalene College - both days sold out within 24 hours!
  • Christ’s held an all-vegetarian formal hall and a vegan / pescatarian formal in early 2017.
  • The College are continuing with 'Green Mondays' and also showing the low carbon meal on our cafeteria meals with a blue footprint.
  • the College are working towards the Green Impact awards for the first time .
  • Keep cups are available in the coffee shop.
Churchill
  • Special vegetarian formal halls and high tables are run
  • Discounts are given to people who re-use their own mugs in the Buttery
  • The use of disposable containers is avoided as much as possible
  • Coffee waste is distributed to the college allotment and compost bins
  • Students have started recycling food waste from their snack kitchens
  • There is current work to reduce deliveries into the College from suppliers by condensing them into a multi-drop supply to reduce vehicle movement, with a report due at Christmas following full implementation
Clare
  • Beef is only offered once per week for students during term time
  • To reduce food waste, batch cooking is used wherever possible and leftover food is turned into new dishes
  • The catering department is signed up to Sustainable Fish Cities Pledge to serve only sustainable fish
  • Vegan and vegetarian food is offered at every meal as standard
  • Clare College ran a 'Sustainable May Ball' in 2016. You can read more here.
Corpus Christi
  • The catering department is signed up to the Sustainable Fish Cities Pledge to serve only sustainable fish
  • New initiatives will be launched following an 18-month project to change the way the kitchen operates
Downing
  • All fish are MSC certified and have been for several years
  • Eggs are free range and purchased from a local egg farmer in Suffolk
  • Fresh produce (fruit, vegetables and meat) is all purchased through local suppliers, the farthest away being Saffron Walden
  • Lunch and dinner services during term always offer a vegan option
  • Occasionally all-vegetarian days are held for cafeteria service, and occasionally vegetarian/vegan formal halls
  • A water filtration system has been installed which eliminates a huge number of bottles going to recycling or landfill
  • A large proportion of meat served is chicken/poultry
  • An on-site herb garden is used extensively by the catering department
Homerton
  • Achieved a Silver Cambridge Sustainable Food award for businesses Silver in September 2017
  • 100% of food waste is sent for composting
  • Red meat has been reduced from 42% of dishes on menus to 30%
  • 100% of the livestock produce (meat, dairy, eggs) served is, as minimum, Red Tractor farm assured, or equivalent
  • Apple juice made from the Homerton Orchard is sold in serveries
  • Fairtrade tea, coffee, sugar, bananas, hot chocolate, smoothies and juices are sold
  • Reusable glass bottled wattle is used for conferences and hall dinner to avoid using plastic bottles
  • The catering department is signed up to the Cambridge Sustainable Fish Cities pledge to serve only sustainable fish
  • Sustainable-themed ‘green’ formals have been run for the past few years
Hughes Hall
  • Meat options have been reduced from two to just one
  • Vegetarian and vegan options have been added to menus
  • Tea and coffee is Fairtrade across the college
Lucy Cavendish
  • Takeaway plates and cutlery made of plastic/polystyrene are being phased out and replaced by compostable products
  • Vegan and vegetarian options are advertised first to draw attention to them
  • Fish is MSC approved and fish suppliers constantly communicate sustainability rating and the best seasonal fish to purchase, and fish to avoid
  • Where possible, meat, fish and fruit is seasonal and local
Newnham
  • Takeaway plates and cutlery made of plastic/polystyrene are being phased out and replaced by compostable products
  • Vegan and vegetarian options are advertised first to draw attention to them
  • Fish is MSC approved and fish suppliers constantly communicate sustainability rating and the best seasonal fish to purchase, and fish to avoid
  • Where possible, meat, fish and fruit is seasonal and local
Madingley Hall / ICE

The Institute of Continuing Education and Madingley Hall have been doing much to champion sustainable food and green issues over the past few years, including a Sustainable Food Policy which was launched in 2014. This is due to be reviewed again shortly and will include sections on Palm Oil.

A few other highlights from the Institute's work are:

  • Green Impact Gold Award.
  • Sustainable Restaurants Association 3 Star Rating.
  • Signatory on Sustainable Food City Bid.
  • Signatory on Sustainable Fish City Bid.
  • Vegan and Vegetarian options available daily.
  • Low Carbon meals available daily.
  • Host of Local Food Fair in August 2016 highlighting local street food suppliers.
  • Working towards Soil Association Accreditation.
Pembroke
  • Vegware has been in use since March 2017
  • KeepCups have been introduced to reduce the use of disposable cups
  • MSC certified fish, vegetarian and vegan options are offered in the servery
Peterhouse
  • Local suppliers are used as much as possible for ingredients and product ranges (e.g. meat, fish, dairy, eggs and vegetables)
  • Only MSC/sustainable fish is purchased
  • The college aims to support the local community and where possible employ services of local trades
  • Waste is minimised where possible by ensuring procedures are as efficient as possible
  • Packaging and food waste are recycled internally and amongst suppliers, and waste oil is collected
  • Themed formal halls are run including Fairtrade, vegan and meat-free
Selwyn
  • The catering department is signed up to the Sustainable Fish Cities Pledge and only uses fish with a sustainability rating of 1 to 3
  • Local catering suppliers are used, with the furthest supplier being in Oxford
  • Food waste is reduced by cooking in small batches and timing staff meals to use additional food
  • A Vegetarian Food Forum is held to receive student feedback and ideas
  • An active catering Facebook page is used to engage with customers, inform them about sustainable initiatives and receive feedback
  • Local honey from Selwyn and Kings honeybees is used at High Table
  • The catering department have received the Good Egg award for using cage-free eggs or egg products
  • Innovative Longopac bins are used to reduce plastic bag waste
  • Plastic bottled water has been replaced with refillable glass-bottle tap water for conference guests
  • Recyclable and reusable takeaway containers are available to purchase
  • Cooking oil is recycled into biofuel
  • Energy efficient dishwashers and hotplates are used
Sidney Sussex
  • Beef and lamb use in food has been reduced by about 10%
  • Meat Free Mondays are in place, with no negative impact on custom
  • Packaging from suppliers is recycled as much as possible (e.g. cardboard from fruit and vegetables and egg boxes all go back to suppliers)
  • Any fish which is rated above 3 on MCS’s sustainability guide is avoided and will not appear on regular menus
  • Vegan and vegetarian dishes are being developed by working closely with the student body and by sending chefs on vegetarian/vegan courses
  • The kitchen is currently being refurbished to build a vegetarian area in the new cafeteria, along with a theatre-style cooking area for vegetarian/vegan dishes
St John's

St John's College have adapted their menus for the Buttery Dining Room, Formal Hall and Fellows to show the vegetarian dish first, above the meat dishes. In the Buttery dining room the vegetarian dish is located first on the counter. The College also have an insect chef coming in to work alongside the College's chefs, and will be looking at making some menu dishes from insects. The College are also using plant-based cleaning chemicals, and are the first University College in England to use this product.

Wolfson
  • MSC certified fish are served

  • A vegetarian and vegan day is held at least once per term

  • There is always a vegetarian and/or vegan main course on lunch and dinner

  • A sustainable formal hall is held during term time

  • Some of the kitchen food waste and students’ food waste is collected to on-site compost bin

  • Waste oil is collected to be turned into biofuel