Responsible consumption and production

The University of Huddersfield spends c. £50m through Procurement Services each year, and makes a commitment to being exemplars of best practice when it comes to Sustainability and Corporate Social Responsibility 

In food and drink, the new cafe in the Sovereign Design House has begun to offer a service where the use of disposables is reduced to a minimum. In-house food and drink beverages are only served on crockery, while take-outs are strongly encouraged to bring their own reusable mugs or containers. We have successfully replaced our plastic lined takeaway containers with a veg-ware alternative, therefore, based on 2018-19 figures we will have replaced 28,400 single use plastic containers p.a. with a biodegradable alternative.

We also promote the use of re-usable crockery and cutlery at the International Kitchen food outlet. Further, we have developed a process for individuals to use re-usable cups safely throughout the ongoing pandemic. This was implemented in September 2021 and resulted in the avoidance of 543 single use, plastic lined cups being incinerated over the first two months of operation. It is our intention to eliminate the use of single-use plastic cutlery within the catering department and replace with a more sustainable alternative within the academic year 2020-21.

As part of our ongoing menu development we are committed to expanding our range of plant-based menu options. In 2019 we opened a vegetarian and vegan café and have a range of plant-based options throughout each outlet. Recently we were recognised as one of the top ten vegan-friendly universities by the Veganuary campaign.

We ethically source and conscientiously purchase food and materials related to its provision on campus. We will certify to welfare and sourcing standards, and actively encourage local food production where possible. More specifically, we ensure that our fresh meat is Red Tractor assured, our fish is MSC certified, our eggs are free-range and our coffee is ethically sourced and certified.

Locally Sourced:

All of our fresh produce (dairy/sandwiches/fish/meat/fruit and veg, freshly made cakes) is sourced from within a 40-mile radius of the University campus.

Further afield:

All of our frozen and ambient products (around 60% of catering spend) are sourced through the national supplier Bidfood. Whilst this does not guarantee local supply, streamlining this range of products reduces the number of deliveries required to campus and therefore the associated CO2 emissions.

Coffee:

We sell three coffee brands across campus, Costa, Starbucks and Matthew Algie. These brands all have significant environmental commitments including sustainable sourcing, reduction of single-use

plastic and the expansion of plant-based drink options. Matthew Algie coffee, sold in six of our nine coffee-led outlets, is triple certified, approved by the Fairtrade Foundation, Rainforest Alliance and Organic Food Federation.

 

The University began piloting new waste management streams during 2018/19 in order to reduce contamination and ensure the collection of good quality recyclable material. This resulted in an improvement with an average of 59.4% of waste being recycled between June and August. New paper and cardboard bins were piloted in the library and offices covering a quarter of the University. Local firm Sonoco collect and process the paper at their site in Greetland. Following the success of the pilot, the scheme has been expanded across campus.

We have now in 2021 implemented waste recycling stations across all our food outlets so that consumers as well as catering staff are able to segregate their food waste. These stations also enable the segregation of recyclable products such as plastic bottles and aluminium cans so that they can be processed for recycling through the appropriate waste stream. The implementation of these recycling units should not only see an increase in recycling but also a reduction in general waste sent to incineration. 

Throughout the pandemic the segregation of food waste and collection through ReFood UK has continued, however there was a significant reduction in food waste due to most outlets being closed and the lack of hospitality trade. Since the department fully re-opened after the Covid19 pandemic at the start of the academic year 2021-22 there has been a monthly average of 1,001kg of food waste diverted from incineration. Coffee grounds from our coffee shops are also segregated. The coffee grounds are then utilised to enrich the soil across the campus grounds.