UNIVERSITY OF PLYMOUTH
SUSTAINABLE FOOD POLICY 2014 – 2020
1. Corporate ambition for Sustainable food
This is the second Sustainable Food Policy and supports one of the University’s four
ambitions in the Strategy 2020:
Ambition: Achieving resilience, sustainability and effectiveness
We aim to build on our existing position as a leading UK university in sustainability by
striving for excellence in financial, environmental and social responsibility across all of our
activities.
In relation to food, the University is proud to support both Fairtrade and the Plymouth Food
Charter through which we publically pledge our commitment to developing a sustainable
food culture at the University. We acknowledge the need to work with both local and
international producers in a transparent and sustainable way in achieving our ambition. We
do not believe that the Fairtrade and local drivers are incompatible and we aspire to finding
a sustainable balance between the two in our food provision.
2. Responsibility
Responsibility for this policy rests with the Department of Procurement and Sustainability,
reporting to the OVC Sustainability Executive and Advisory Group, Office of the Vice
Chancellor, Chief Executive Group and Board of Governors.
3. Aim
The aim for this Policy is directed from the action point under Goal 1 ‘A sustainable
university’ in the Sustainability Strategy 2014:
Develop a sustainable food culture at the University, providing Fairtrade products where
possible and working with local food partners to increase the demand and supply of
seasonal, local and organic food.
Procurement &
Sustainability
Sustainable Food Policy 2014 - 2020
June 2014
4. Objectives
Source local, Fairtrade and ethical produce and reduced food miles
1 Work with local producers and suppliers to increase the sale of local produce on
campus and as a result reduce food miles
2 Source ethical produce as standard that protects wildlife and nature, source
Fairtrade produce where available and promote seasonality
3 Reduce food waste and packaging waste associated with catering and increase
composting and recycling
Promote health and wellbeing for all:
4 Improve the availability of affordable, healthy and sustainable food in our food outlets
and hospitality
Develop lifelong learning & skills related to food:
5 Encourage our staff and students to become involved in community growing and
other food-related volunteering activities
6 Provide opportunities to learn about good food through our research, teaching and
food events
Celebrate food events and initiatives to raise awareness of food sustainability:
7 Promote and celebrate food and culinary traditions through our food outlets and a
variety of food events on campus and in the city
8 Support University and city-wide food initiatives that bring our internal and local
communities together
Reporting and monitoring:
We will achieve our aims through a Sustainable Food Action Plan, against which we will set
key performance targets to measure our performance on an annual basis. These KPIs will
be reported to the Office of the Vice Chancellor, Senior Leadership Team and Board of
Governors through their Audit Committee.
Approved by the Sustainability Executive:
Date: 15th July 2014
Procurement &
Sustainability
Sustainable Food Policy 2014 - 2020
June 2014
Sustainable Food Action Plan
OBJECTIVE
Work with local producers
and suppliers to increase
the sale of local produce on
campus and as a result
reduce food miles
Source ethical produce as
standard that protects
wildlife and nature, source
Fairtrade produce where
available and promote
seasonality
ACTION
 Increase % of local food ingredients (from the South West) by 3% per annum
up to and including 2016 to support the local economy
WHO
UCSP
WHEN
2016

Ensure local, seasonal and sustainably sourced food is clearly marketed as
such
UCSP & ER
& SU
In place &
ongoing

Use of sustainability criteria in specification and selection of food suppliers
UCSP
2014

3 SU Campus markets per year selling local food and crafts
SU
In place &
ongoing

Provide local, fresh produce/groceries for sale on campus to increase access
to healthy, fresh food. Options include a Food Hub to order local produce
online or a ‘market café’
UCSP &
P&S
2015

Investigate if there is the interest for a food co-operative or joining up with
existing Devon food co-operative
P&S
2016

All whole/liquid/dried egg products are purchased from a free-range
production system
UCSP
In place &
ongoing

Eliminate any fish from the MSC ‘fish to avoid list’ and seek to serve MSC
certified fish where stocks allow. Fish that is not MSC certified will be locally
sourced in the South West from boats part of the Responsible Fishing
Scheme
UCSP
2015
UCSP
2015

Implement a written service contract for the fish supplier for the above points
UCSP
2016
UCSP
In place &
ongoing

Ensure that 100% of fresh meat & dairy is from Red Tractor Assured
products

Follow Feel Good Days Guidance on meat & dairy portions and run a café as
Procurement &
Sustainability
Sustainable Food Policy 2014 - 2020
UCSP
2015

100% of purchased fresh milk will be organic
UCSP
In place &
ongoing

Change menus in accordance with seasonal availability and serve main
dishes with 2 seasonal ingredients (e.g. serving seasonal vegetables or fruit)
UCSP
2015
Where products cannot be sourced locally or nationally, source where
available Fairtrade products e.g. coffee
UCSP
2015

All tea and coffee to be Fairtrade
UCSP
2016

Achieve Bronze Catering Mark from the Soil Association in all applicable
outlets and at least silver standard in three cafes
UCSP
2016

Achieve top rating of three stars with the Sustainable Restaurant Association
UCSP
2020

Only sell 100% fresh free range chicken within 5 years

Reduction of usable food waste by 5% each year through schemes such
smaller portions and donations to food bank
UCSP
Ongoing

All food waste from catering to be separated and composted
UCSP &
P&S
In place &
ongoing

Reduce the sale of bottled water and remove the use of bottled water for
hospitality
UCSP &
P&S
UCSP & SU
2015

Reduce food waste and
packaging waste
associated with catering
and increase composting
and recycling
Improve the availability of
affordable, healthy and
sustainable food in our food
outlets and hospitality
Encourage our staff and
June 2014
a Feel Good Café with meat free days and menu options

Healthy diet options available and promoted in all University outlets every
day

Healthy hospitality menu offered as default
UCS
Complete

Use of food cubes to bring the catering out onto campus. Space to be
provided in one of the food cubes for a student run food enterprise.
UCS
2016

Link with gardens and allotments on campus and utilize growing space for
UCSP,
2016
Complete
Procurement &
Sustainability
Sustainable Food Policy 2014 - 2020
students to become
involved in community
growing and other foodrelated volunteering
activities
Provide opportunities to
learn about good food
through our research,
teaching and food events
Promote and celebrate food
through the diversity of our
food outlets food events on
campus and in the City
Support University and citywide initiatives that bring
our internal and local
communities together
CSF
HES
P&S
UCSP
SU
catering kitchens
June 2014
P&S, EFM,
CSF
ER, UCSP

Maintain the cultural café (in the Reservoir Café) on campus run by
volunteers

Involve our Freshlings Nursery children in food and growing events
CSF, UCSP
In place &
ongoing

Provide a workshop a year focusing on educating staff and students on
sustainable food (link with other workshops)
HES
2015

Provide diversity through catering with international cuisine
UCSP

Two University international food and cultural events per year
ER

Promote local and Fairtrade products on menus and event menus
ER, UCSP
In place &
ongoing
In place &
ongoing
2015

Contribution to City or Food Plymouth Partnership (PFP) (see FPP Action
Plan 2011-14) and wider events
P&S
In place &
ongoing

Contribute to Sustainable Fish City initiative and application
P&S
2014
Centre for Sustainable Futures
Faculty of Health, Education & Society
Procurement & Sustainability
Catering Services
Students Union
In place &
ongoing
Procurement &
Sustainability
Sustainable Food Policy 2014 - 2020
June 2014