Great Food at Leeds

 

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Sustainability

 

Too Good to Go

We are proud to have partnered with Too Good To Go, the innovative new app and social enterprise that aims to put an end to food waste in the hospitality industry. The initiative was first set up by two Leeds alumni Chris Wilson and  Jamie Crummie. The Too Good To Go app has now been introduced in The Business School and The Refectory. This will help reduce food waste on campus, by providing a platform to show what surplus food is available to students and staff at a cheaper cost, before it goes out of date.

 

 

Book on the app and collect between 7pm – 7.15pm

Book on the app and collect between 2.30pm – 2.40pm

Find out more and download the app today here.

 

KeepCups

We have worked closely with Sustainability at the University of Leeds to support the KeepCup initiative. We now stock nine different KeepCups available in a range of colours as well as a premium clear ‘long play’ cup. The KeepCups are the worlds first ‘barista standard’ reusable cup and provide a high quality reusable cup option for our customers. The University of Leeds’ very own branded KeepCups are available in 16 of our Great Food at Leeds outlets across campus.

Buy one and get your first hot drink free and then save 20p each time you use it again!

Visit our KeepCup section to find out more #WarOnWaste.

 

 

 Reusable Bottles

Reusable bottles were designed by University of Leeds Graphic Design student, Jordan Griffin. The bottle features an intricate graphic illustration of our iconic campus architecture. They are available to buy from all Great Food at Leeds outlets across campus. The bottles can be refilled at any of the water points across campus – by using a reusable bottle you can help support sustainability at the University.

 

 

 

 

 

Buy one for just £5 in 16 of our outlets across campus!

Read more about how many plastic bottles are not recycled here.


Fairtrade

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At the University of Leeds we are passionate about Fairtrade and have been supporting and selling Fairtrade products since 2003.

In 2005 the University of Leeds obtained Fairtrade status and our continued support has helped Yorkshire to be named the first Fairtrade region in the country.


Locally Sourced

locally-sourced
Great food at Leeds use locally sourced food wherever possible and 65% of our suppliers are within 40 miles of the University. We follow a strict food policy which ensures ethical, sustainable procurement of all food.


Green Impact

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Green Impact is an environmental accreditation scheme empowering staff to take an active role in reducing their environmental impact.

In 2014 we were proud to be recognised with a Platinum accreditation at the Green Impact awards, the award recognised the sustainable approach that Great Food at Leeds has taken to embed our sustainable approach into both our values and our everyday operations.

Some highlights of what we do include;

  • Creating a sustainability strategy with objectives and actions for staff throughout the service. The continued commitment to the Green Impact project and the Green Tourism award has also been integral to ensuring ‘buy in’ from the relevant teams.
  • Re-usable Keep Cups were given to every student in University accommodation this year and have saved hundreds of cups going to landfill.
  • Our Deli(very) business recently reviewed their menus and processes to use more local suppliers and follow a strict food policy which ensures ethical, sustainable procurement of all food. We also provide recycling bags so that customers are able to recycle all non-returnable items in the correct way.
  • Consolidating our deliveries has reduced our Carbon emissions by an estimated 50kgs per week.
  • 70% of our main food suppliers are within 30 miles of the University

Find out how we did at the Sustainability Awards 2015.


Soil Association

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In March 2015 University of Leeds chefs were awarded the Gold Standard Catering Mark by the Soil Association for a menu that was put together for the Environmental Association for Universities and Colleges (EAUC) conference.

The menu, which covered a Gala Dinner and a number of finger buffets, was rewarded for every percentage point of their ingredients spent on ethical and environmentally friendly food, locally sourced ingredients and steps to offer healthier menus.

On top of all that it’s a tasty looking menu too! Take a look at the menu here.

 

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