We are introducing dishes which increase the proportion of vegetables to meat
We believe that combining the various catering operations has produced an excellent opportunity for the University to take appropriate action and responsibility for this issue. In fact, sustainability in catering was one of the key objectives in establishing our catering agreement, accounting for 15% of the overall contract tender.
We therefore work closely with stakeholders from across the University including the Sustainability Steering Group, the Environmental Sustainability team and Student Union to drive change. We are continuously exploring commercially viable ways to achieve increased sustainability and standards in both the ‘Beyond Ordinary Cafes’ and hospitality service managed by Compass, which accounts for around 75% of the University's food services. In 2019, all cafes received 4 and 5* on Oxford City Councils Scores on the Doors – a national UK food hygiene inspection.
Cutting down on waste, using local suppliers, promoting vegetarianism/veganism and reducing our use of single-use plastic are just some of the ways we are promoting and improving sustainability in catering across the University.
Better for us and better for the planet!
The Compass at Oxford catering contract has enrolled with the Sustainable Restaurant Association (SRA). The SRA’s vision is to connect the food service industry and the sustainable food movement to make sustainability part of the everyday operation of foodservice businesses.
The SRA do this by providing a robust framework, using a standard Sustainability Rating to benchmark services and provide clear action plans. It also promotes best practice and inspires competition.
The University Club, which is operated by Compass, was the first University cafe to receive a two star rating (out of three possible stars) in April 2019. Remaining cafes will also be evaluated and accredited as part of the SRA scheme.
Visit Sustainable Restaurant Association.
Refill Oxford is part of City to Sea’s national campaign to promote the use of free tap water to reduce plastic waste. Refill Oxford has been introduced into all visitor facing cafes and the University Club. This is one of the Good Food Oxford initiatives, reducing single use plastics.
Visit Refill Oxford.
OLIO is a sustainable app which Compass at the University have joined. While not all products are suitable, this does support the redistribution of the University’s unwanted food into the local community. Oxford University were the first contract Compass introduced in to this scheme, and they are now including this in a number of their contracts.
Good Food Oxford Limited is the local ‘Good Food’ campaign. There are a series of cities across the UK engaging with communities around good food habits, this helps the University support local communities.
From the University this is attended by the Head of Environmental Sustainability, Bart Ashton from Lady Margaret Hall and Veryan Palmer, Head of Operations, Compass Group.
Visit Good Food Oxford Limited.
Sugar Smart Oxford is a campaign run by Sustain. They support local authorities, organisations, workplaces and individuals to reduce the amount of sugar consumed. Compass at Oxford University have implemented a traffic light system for drinks in association with Sugar Smart, leading to a first ‘golden teaspoon’ at the University Club in April 2019 following an inspection.
The campaign has now been launched across all Compass cafes.
Visit Sugar Smart Oxford.
CanO Water was created in response to the impact that plastic bottles have on the environment. CanO Water is a recyclable alternative to plastic bottles. Can O Water is available as a sustainable offer should individuals wish to not use plastic.
Visit CanO Water
We are working hard with Compass to become more sustainable at every stage of the supply chain with initiatives including the following:
Areas of focus include:
We will continue to promote 'flexitarian'/plant based eating, by encouraging healthy eating and sustainable initiatives. These include 'Chefs adopt a school', which encourages apprentices from local schools and engages the local community in reducing the volume of unwanted food going to anaerobic digestion.
Find out more about our approach to sustainable food and other engagement programmes by visiting Environmental Sustainability.
Single use plastics is a topic at the forefront of sustainability conversations. We know it is an issue that requires tackling and are taking steps to improve our performance in this area. Any plastic items must be end of life recyclable and we are continuing to work on the removal of all single use plastics in cafes.
As a first course of action we are implementing the following:
We believe there is the potential for us to make even more improvements over the term of the Compass contract. So we encourage the remaining University foods services operating outside of the Compass agreement to get involved and deliver similar significant changes.
If you have any questions regarding sustainability in catering at the University of Oxford please contact Lindsay Ryan, Head of FM Contracts at email@example.com.
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Lindsay Ryan, Head of FM Contracts