Falmouth Exeter Plus (FX Plus) Sustainable Food Policy
(Approved by the CEO on behalf of SET, 11 February 2014)
Executive Summary
Falmouth Exeter Plus recognises its responsibility to carry out activities in an environmentally and
socially responsible manner, whilst also encouraging healthy and sustainable food production and
consumption. Our overarching Environmental Policy for the Penryn Campus sets out our
commitment to the principles of sustainability, our aim to continually improve our environmental
performance and to protect the environment at all levels.
Falmouth Exeter Plus seeks to specify how sustainability’s environmental, social and economic
criteria applies to food procurement decisions, balancing against cost, supply constraints and EU
public procurement regulation.
Falmouth Exeter Plus will address six food product preferences: local, organic, humanely produced
animal products, direct purchasing, Fairtrade certification or equivalent, and worker supportive.
This Policy has been developed by the Sustainable Food Working Group in 2013. The team have
developed a policy to embrace both Falmouth and Penryn Campus for the University of Exeter and
Falmouth University as appropriate.
The policy addresses the following activities:1. Procurement
2. Fairtrade
3. Drinking Water
4. Bottled Water
5. Seasonal Fruit and Vegetables
6. Higher Welfare Meat
7. Sustainable Fish
8. Free-Range & Higher Welfare poultry
9. Reducing consumption of meat and dairy products
10. Waste and Recycling
11. Food Packaging
12. Wellbeing
13. Training
14. Reducing Energy and Water Use
15. Reduction of Carbon Footprint
Targets
Campus Services will develop a sustainable food action plan and SMART targets by December 2013.
These targets will be monitored quarterly by the Environmental Sustainability Working Group
(ESWG) and will support the delivery and continual improvement in achieving the aims and
objectives of the Sustainable Food policy.
The action plan will set specific time bound targets for improvements in line with the
recommendations of the green league tables.
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The ESWG reports to the Falmouth Exeter Plus Senior Executive team (SET), who in turn will report
on an annual basis to the Falmouth Exeter Plus Board.
The Policy will be further developed to reflect feedback from the questionnaire to students organised
by the FXU later this year.
The Sustainable Food Policy will be reviewed and updated annually. The policy will be published on
our website in a central location that can be accessed by all stakeholders.
1.
Procurement
Falmouth Exeter Plus incorporates environmental and social consideration into the procurement
selection processes and recognises its responsibility to encourage suppliers to minimise negative
environmental, economic and social effects associated with the products and services they provide.
Falmouth Exeter Plus strives to ensure that local and smaller suppliers are not discriminated against
at the procurement stage, and that they are actively encouraged to participate in tendering
opportunities.
• Procurement’s strategy incorporates sustainability.
• The supplier selection quote and tendering processes include sustainable evaluation.
• Procurement training highlights the importance of sustainability when selecting suppliers.
Decision making is based upon a balance between economic, social and environmental factors and
how to achieve best value for money. Where appropriate, local and smaller suppliers are
encouraged to participate in tendering processes and are provided with advice and guidance. The
number of supply agreements with locally based companies continues to increase and particular
emphasis is placed on locally sourced fresh ingredients.
Procurement will continue to develop with the Catering team a Supplier Directory aligned to the
Sustainable Food Policy.
Procurement will review the supply-chain evaluation approach for existing suppliers to identify good
practice and corrective action if required.
2.
Fairtrade
The University of Exeter was awarded Fairtrade University status in 2007; however Falmouth
University does not currently have accreditation. Falmouth Exeter Plus will therefore seek Fairtrade
accreditation as the service provider to both institutions. We will actively support and promote
Fairtrade, whilst increasing Fairtrade products in all our retail and catering outlets.
Catering Services at Penryn Campus have provided a range of Fairtrade tea, coffee and snacks
since first opening in 2004. Fairtrade products are also available for meetings and conferences on
campus. In addition, the shop sells Fairtrade confectionery and snacks.
Fairtrade Fortnight has been promoted at Penryn campus for several years with a range of activities
taking place each year. Fairtrade chocolate bars are also handed out to students as part of Freshers
Fayre to promote ethical purchasing. There is also an informal agreement with Fairtrade Falmouth to
ensure joint promotions where relevant.
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The aim is to achieve Fairtrade accreditation dependent on the FXU Survey results and consultation.
3.
Drinking Water
Our aim is to promote the environmental benefits of and improve access to tap water.
Chilled, filtered water units are available throughout the campus.
Chilled, filtered water is an alternative option for meetings to reduce the impact of plastic bottles &
cups.
4.
Bottled Water
Where bottled water is still required, we will promote the use of ethically sourced options.
‘One Drinking Water’ (bottled) is sold in all catering outlets. This a not-for-profit brand, 100% of
the profits goes to life changing projects in Africa. http://www.onedifference.org/about-us
Pure Blue bottled water is sold in the Lower Stannary alongside One Drinking Water. Profits from
this brand are put towards keeping our coastlines fit for life and are sponsors of ‘Surfers against
Sewage’.
We are proud to Support ethical causes through purchasing.
5.
Seasonal Fruit and Vegetables
Wherever possible, menus are planned to utilise seasonal produce grown locally. Where this is not
possible, in consultation with our fruit & vegetable supplier, we always seek the most suitable
alternative produce.
Our current supplier, Westcountry Fruit Sales Ltd, is based in Falmouth and has strong links with the
local farming community.
Our aim is to increase as far as is possible the use of seasonal and locally grown produce, whilst
remaining empathetic to our customer’s disposable income and weather impact on growers.
6.
Higher welfare meat
We aim to ensure that all meat is of a higher welfare standard.
Higher welfare meat is defined as organically certified, Freedom Food certified or equivalent.
This will be monitored with the aim to increase the percentage annually.
7.
Sustainable Fish
We aim to use only fish products that have been caught in a sustainable manner.
Pole and line caught tuna has been used since 2010
8.
Free-Range & Higher Welfare poultry
We fully support 100% use of free range eggs.
Free range eggs have been used since 2008. Supplied by Westcountry Fruit Sales Ltd and sourced
from Cornish farms including St Ewe in Tregony, Truro.
Our aim is to source higher welfare raw chicken products to be used in all chicken based products.
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9.
Reducing consumption of meat and dairy products
Our aim is to increase the availability of vegetarian, vegan and other dietary choices and to promote
awareness via food labelling, meat free counters/units and health related promotions.
Since 2005 the Lower Stannary has offered vegetarian alternatives to the daily meat dishes, offering
choice and variety to the customers.
10.
Waste and Recycling
We will continue to work with colleagues to find recycling solutions for all catering outlets and
continue to investigate sustainable solutions for recycling food and packaging waste.
Food waste from the Stannary will be disposed of through the food waste digester which turns food
waste into grey water, causing no harmful effect on the environment.
The Carbon Management Plan and the Waste & Resource Management Strategy was adopted in
2012.
We will continue to raise awareness of recycling in all catering outlets through engagement with
staff, students and the FXU.
We will continue to work with suppliers to reduce the amount of packaging and sourcing recyclable /
compostable / biodegradable alternatives wherever possible.
11.
Food Packaging
Catering Services will actively seek to reduce the amount of packaging used in both sales items and
the supply chain and strive to achieve the use of 100% environmentally friendly disposables.
Currently 99% of the disposable products used in the catering units are
recyclable/compostable/biodegradable.
12.
Wellbeing
The Fitness Centre offers health & wellbeing services that include nutritional advice on healthy
eating through individual sessions for members or actively promoted through communication links
including poster boards and social media.
The Centre offers chilled, filtered water units alongside bottled water from Pure Blue bottled water.
Profits from this brand are put towards keeping our coastlines fit for life and are sponsors of ‘Surfers
against Sewage’.
Other sports supplements are available to purchase all of which fall in line with nutritional governing
bodies guidelines for sports supplements.
The Fitness Centre will continue to work with the Sustainable Food Working Group to promote where
appropriate nutritional advice on healthy eating.
13.
Training
Catering Services recognise its responsibility as an employer to inform and train catering staff to
purchase food sustainably and to be able to advise and promote sustainable options as appropriate.
14.
Reducing energy and water use
We are committed to work with colleagues to implement the Carbon Management Plan. This work
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will include behavioural coaching with catering staff, a review of equipment maintenance contracts
and the suitability of current food production, utensil washing, and cold storage equipment.
The Carbon Management Plan and the Waste & Resource Management Strategy was adopted in
2012.
We will continue to review catering equipment and to procure energy and water efficient
alternatives as and when equipment is replaced.
15.
Reduction of Carbon Footprint
We recognise our responsibility to reduce our carbon footprint and will work with suppliers to reduce
food miles through local purchasing and delivery collaboration where possible. We will work within
the Carbon Management Plan framework to meet our goals on carbon reduction by 2019/20.
We will seek to achieve the Bronze Award Food for Life Catering Mark with the Soil Association
through the sourcing of organically grown and produced fruit, vegetables, milk, eggs and meat.
The Carbon Management Plan and the Waste & Resource Management Strategy was adopted in
2012.
Sponsor: Michelle Brunton, Director of Campus Services
Approved: February 2014
Policy Review: August 2014
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