Here at deli(very) we’re passionate about providing the best possible service to our customers on campus and we would like to take this opportunity to share with you some of our proudest achievements from the last year.

You said, we did…

1. You asked for an improved website

Our team worked with online user-experience experts and focus groups to identify specific issues when ordering online and made recommendations to improve the experience for our customers.

We have updated our website, improved our photography and food categories based on the findings which have resulted in an improved customer journey with a quicker end result meaning “less clicks to order”.

2. You asked for more options

This year we updated our offers to ensure choice and variety including the Seasonal and a Taste of Yorkshire menus with the option of wraps at different price points.

We extended our sweet selection with more options with Gluten Free & Vegan as standard and offer an extensive selection of different locally sourced cake.

You also asked for healthier breakfast options so we have now added fruit with our continental combo.

3. You asked for more clarity around allergens

In October we launched a composite allergen sheet which is now delivered with all orders. We will shortly be supplying this information on new labels for all dishes made on campus giving you the customer clear information.

4. You asked us to become more sustainable

You asked us to reduce the number of plastic bottles used, and we are now encouraging the use of water jugs to be provided and no longer provide water as standard with every food order.

We have reduced the amount of single-use plastic trays and lids from our delivered service sandwich offer which has meant a saving on average of 500 plastic trays and lids per week.  This number is also set to increase by the end of the March 2020 as our new recyclable packaging range expands to cover our entire deli(very) menu will come into operation. More news to follow…

Get involved

We are always looking for mixed groups of staff who work at the University to take part in our focus groups. If you would like to contribute please register your interest below.

 

If you are adopting a plant-based diet or are more of a flexitarian, there’s plenty of vegan and vegetarian breakfast options for you to choose from on campus!

 

New! The Refectory – Build Your Own Breakfast Bowl  (V) (VE)

The Refectory serve a combination of hot and cold breakfast items, including great offers such as the new ‘Build Your Own Breakfast Bowl’. Choose a base of fresh porridge or cereal with your choice of three toppings and a sauce for only £3.35,  or a sizzling 5 item breakfast deal for £2.75.

The Edit Room – When you’re on the way to a lecture or work (V)

Situated on the ground floor of the Edward Boyle Library, the cafe provides healthy breakfast options such as toast, mueslis and porridge.  Coffee lovers will also enjoy the specially selected roast from local suppliers, Dark Woods Coffee.

Baines Wing – When you’re craving a breakfast classic (V) (VE)

Situated between the School of Healthcare and the Great Hall, Baines Wing Café has a large seating area including its own secluded courtyard. Served until 11am, the café offers a selection of freshly baked pastries and hot breakfast items including vegetarian sausage baguettes, egg sandwiches and beans on toast . Freshly ground Fairtrade tea and coffee is also on offer all day.  

 

Our Sustainable Pledge

We are  fully committed to the University Climate pledge to reduce our carbon emissions by 35% by 2020 and be carbon zero by 2030. In 2020 we will continue to reduce the overall meat content across our meals and increase the amount of meat-free/vegan meals available. Read the pledge

Smarter eating during exams 

We’re open longer – check out our exam opening hours

 

During exam season, it’s easy to fall off track with eating healthily when you’re busy revising and feeling stressed.  So why not try our ‘Snack Heroes’ ideas below that will not only see you through the day but are tasty too!

Supercharged salads
Max up the flavour at The Refectory’s Tossed salad bar. Build your own scrumptious salad starting with a base of chickpeas, couscous or pasta, a deli item and three salad items. Finish with a selection of yummy dressings.
The Refectory, served from 11:30am, £3.96

Wok this way
Want nutritional comfort food in a hurry? The Hot Wok counter has a choice of noodles, rice, vegetables, meats and sauces to create your own sizzling dish of goodliness.
The Refectory, served from 11:30am, £3.70

Stay smooth
Brighten up your morning or afternoon with a delicious smoothie from Affine. Made in-store daily, our smoothies are crammed full of fresh ingredients.
The
ultimate way to get the boost of vitamins you need to feel energised and keep the mind sharp!
Affine, served from 8am, £2.45

The Doozy Life

Our healthy vending machines on the Red Route corridor and level 7 of the Worsley Building are quick and easy to use, allowing you to pay with cash, card or contactless.
Stripping the menu of sugary drinks and fatty snacks, our Doozy machines provide a range of gluten-free and vegan products, not to mention high protein/fibre options.

We’re open longer  – check out our exam opening hours 

Enjoy a vegan or veggie breakfast on campus 

Collect stamps via the free GFaL Club app and get 5 free when you transfer your paper stamps over at the till before 23 December 2019.

As of 6 January 2020 we will no longer promote the paper version of our loyalty stamp cards to customers as part of our strategic approach to reduce waste.

Customers can continue to collect stamps via the free GFaL Club app – Link: https://gfal.leeds.ac.uk/club/

How to transfer your paper stamps

  1. Download GFaL Club app https://gfal.leeds.ac.uk/club/ if you haven’t already
  2. Present your paper stamps and device to one of our team who will happily transfer the stamps over to your GFaL club account https://gfal.leeds.ac.uk/where-to-eat/cafes/

How to use the in app stamp card

Collecting stamps via the app is easy, simply open the app and click ‘Tap to display your ID Tag’ and scan your phone at the till. Your stamp card will update automatically if you have purchased a hot drink.

You can also set up an email alert to find out each time you get a voucher. Go to ‘Settings’ and click on ‘notifications’ to manage your email alerts.

Once your voucher has been added to your account you can choose for it to be automatically applied or redeem it at a time and drink of your choice. There’s no need to print anything off, just tell a member of the Great Food at Leeds team at the till and they will redeem this for you.

FAQs

What do I earn a stamp for?

You earn a stamp when purchasing a hot drink.

Do I have to link a credit or debit card to collect stamps?

No. We believe paying with the app is the best experience but customers can pay using cash or card.

Do my stamps ever expire?

No, unless you’re account is inactive for 18 months.

 How do I redeem my free drink voucher?

In the app select ‘Vouchers’ and then click on the hot drinks stamp card to view your stamps.

If you have any questions or concerns around this change, please contact us: gfalclub@leeds.ac.uk

Whether it’s for a work Christmas party, catching up with friends or colleagues, our daily festive menu has something for everyone!

Available from Mon 2 Dec – Fri 20 Dec 2019. 

 

 Main Course £6.95 or  2 course £7.95 
Add Mulled wine for £1.50!

 

Monday, Wednesday and Friday

Mains

Roast turkey, chipolata, and stuffing
or
Mushroom, brie, hazelnut and cranberry wellington

Sides
Sprouts, syrup roasted root vegetables and roast potatoes

Dessert
Christmas pudding and rum sauce

 

Tuesday

Mains

Salmon en Croute with a mushroom and chestnut filling
or
Cranberry and pistachio nut roast

Sides
Sprouts, syrup roasted root vegetables and roast potatoes

Dessert
Chocolate sponge with orange chocolate sauce

 

Thursday

Mains
Honey and mustard pot roasted pork loin and apricot stuffing
or
Cranberry and pistachio nut roast

Sides
Sprouts, syrup roasted root vegetables and roast potatoes

Dessert
Chocolate sponge with orange chocolate sauce

At Great Food at Leeds, we recognise our responsibility for ensuring that we carry out our food business in an environmentally and socially responsible way.

As a university caterer, we also recognise the influence and impact that we have on all aspects of our business, from suppliers, manufacturing, production and service. That’s why we continue to embed a sustainable approach into everything we do working with the University’s Sustainability service.

Our goal for the future is to become number one in the higher education sector for sustainability, reaching ambitious goals such as zero single-use plastics by 2023.

We are also fully committed to the University Climate pledge to reduce our carbon emissions by 35% by 2020 and be carbon zero by 2030.

Single-use Plastic Free 2023

Great Food at Leeds is making fantastic progress towards the 2023 target and aims to be plastic-free by the end of 2020. With this in mind, we wanted to let you know about a number of initiatives we are currently working on to try and reduce plastic waste.

Packaging plays a huge role in our business and we are currently auditing and changing the range of disposables we use, being sure to make the right choices looking at the full life cycle of the product. Wherever possible, we now use crockery or compostable cutlery and have made a plastic pledge to evidence our commitment to being single-use plastic-free by 2023.

Since 2017 we have…

  • Diverted 118,000 disposable cups from landfill since 2017 with 63,000 cups saved in the last 12 months alone
  • Introduced a further discount on all hot drinks bought with a reusable cup to 20p from 10p
  • The Refectory now serves all of its counter food in compostable and recyclable packing, with a “Bring your own container” system in operation
  • We’ve improved messaging waste around waste separation in outlets across campus
  • Reducing the amount of single-use plastic trays and lids from our delivered service sandwich offer, saving on average 500 plastic trays and lids per week, with this number set to increase by the end of the year as the recyclable cardboard box range expands to cover our entire delivery menu
  • Saved 53,000 single-use plastic waste items in 2019
  • Decreased the visibility of single plastic water bottles throughout our outlets and introduced water in cans
  • Partnered with the Refill app and introduced water fountains across campus

Sustainable catering

To support the health of our community we’re committed to continual improvement in the nutritional content of our meals and will provide a diverse offer that meets current health guidance. We’ll contribute to be a positive partner in society, sharing our skills and knowledge, supporting local initiatives and building the capacity of existing and future staff to deliver sustainable catering.

So far we have already undertaken a host of initiatives including:

  • Partnering with Too Good To Go, an innovative app and social enterprise that aims to put an end to food waste in the hospitality industry
  • Opened a new Green and Go counter at The Refectory and increased the number of plant-based meals and options across all The Refectory counters to encourage customers to eat more plant-based and plant-focused meals
  • Increased the volume of plant-based options in our delivered catering, with 70% of the menu being either vegan or vegetarian
  • Continued to support Fairtrade products and ethically sourced ingredients
  • Worked with local suppliers to reduce waste including our Fruit and Veg supplier H&P Fine Foods on a solution that has enabled the re-use of boxes that are used in their deliveries to us
  • Made sustainable fish swaps including replacing cod with pollock in The Refectory with over 15,000 pieces of cod per year replaced

Looking ahead

In the next 12 months, we will…

  • Continue to monitor and reduce the use of single-use items across our catering operations to ensure we are single-use plastic-free by 2023
  • Continue to work in collaboration with Food Science and Nutrition to increase the availability of healthier food and improve the nutritional content
  • Reduce the overall meat content across our meals and increase the amount of meat-free/vegan meals available
  • Increase our offer of locally and seasonally produced food
  • Reduce food waste and increase the use of the “Too Good to Go” app
  • Working with the University Sustainability Team and procurement to ensure our catering outlets will have accessible and easy to use recycling infrastructure that leads to improved recycling

The Great Food at Leeds Club (GFaL Club) has launched its first charity biscuit, the GFaL Club Bear Cub, with 100% of the proceeds going towards the local mental health charity, Leeds Mind.

The delightful GFaL Club Bear Cub is the perfect accompaniment to a Winter Warmer drink and also would make a great small gift for a friend!

The cub is made from our own shortcake recipe that is baked and hand-decorated in every morning in The Refectory.

Available across all Great Food at Leeds cafés.

Great Food at Leeds (GFAL), is excited to announce it will be opening two additional Caffe Neros on campus in the New Year.

 

Following the hugely successful partnership with Catering in the Laidlaw Library, Caffe Nero will populate two key café locations on campus at the Business School, Maurice Keyworth building and Waterside Café on level six of the Roger Stevens building.

Work to transform the cafés into one of the high street’s leading brands will start on 9 December with Waterside being fully open from 13 January and Business School from 28 January 2020. During this period, both cafés will need to close, however GFAL will be providing a Tuk Tuk coffee cart in the Maurice Keyworth foyer selling barista coffee, hot and cold drinks, sandwiches and cakes. LOMA Express  in the Charles Thackrah building will also be open, providing a range of grab and go products including specialist coffee by craft roasters Darkwoods. There is also a small seating area in the foyer if you fancy staying a little longer.

 

For Waterside customers your nearest alternative café is The Edit Room in the Edward Boyle Library, serving Darkwoods craft coffee, cold drinks, salads, and sandwiches from local suppliers with ample seating and long opening hours.

 

Through the refurbishments we will be working with contractors to minimise any disruptions.

To find out more about GFAL and the café offers on campus please visit https://gfal.leeds.ac.uk/where-to-eat/opening-hours/

If you would like any further information about this development please contact gfal@leeds.ac.uk

We’re celebrating the start of the academic year with the launch of our two new seasonal buffet menus and Winter Sharing Platter (pictured). Full of colourful seasonal ingredients with autumnal twists and hearty flavours, our filling menus are perfect for any occasion!


Herb crusted roasted salmon

Our Deli(very) menus – 70% of which are homemade by our chefs on campus– range from simple tasty sandwiches through to exquisite canapés and buffet selections, many with a choice of vegan, gluten-free, vegetarian, fish, meat and halal options – ensuring most dietary needs can be catered for.

Image: Herb crusted roasted salmon (GF)

 

Ready to order now for delivery from 30 September.

We’re excited to announce a Caffé Nero will soon be opening in the Business School, Maurice Keyworth building.  Work to transform the café into one of the high street’s leading brands will start on 9 December and will be fully open as a Caffé Nero from 28 January 2020. During this period, the café will be closed and we will be working with contractors to minimise any disruptions.

 

During the refurbishment works, a Tuk Tuk coffee cart will be available in the Maurice Keyworth foyer selling barista coffee, hot and cold drinks, sandwiches and cakes. LOMA Express in the Charles Thackrah building will also be available. Both cafés will be open as per the regular Business School café opening hours found here https://gfal.leeds.ac.uk/where-to-eat/opening-hours/

 

If you would like any further information about this development please contact gfal@leeds.ac.uk