University of Manchester hospitality and events team grabs top sustainability award

The University of Manchester hospitality and events team has scooped the Sustainable Business Award at the UK’s most prestigious hospitality and catering awards, the Cateys, organised by The Caterer.

The Cateys showcase innovative brands and trail-blazing people from across hotels, restaurants, foodservice and pubs & bars.

Hospitality & Events is the department at The University of Manchester that operates cafés, restaurants and hospitality services across campus. Including Food On Campus, Taste Manchester, Conferencing & Events, Christies Bistro, catered halls and Chancellors Hotel.

Alison Shedlock, Head of Hospitality and Events said: “We are thrilled that the University Hospitality and Events team has won the Sustainable Business Award, at the 2018 Cateys, the UK’s most prestigious hospitality and catering awards.

“This highlights our continued commitment to providing our customers with the best quality food, drink and service whilst remaining completely focused on our value of sustainability and the Universities wider goal of social responsibility.”

A core University goal is Social Responsibility, which ensures that sustainability is embedded into everything the University does. As part of this the Hospitality and Events team is committed to offering healthy and sustainable catering that is produced, processed and traded in ways that:

  • Contribute to the local economies and sustainable livelihoods
  • Avoid damaging our planet
  • Enhance animal welfare
  • Provide social benefits.

The Catey award follows three wins for the University at the CUBO Awards last week in which prizxes were given for cycling, sport and recycling initiaitves.

Year on year the University has improved on its impact on the planet and society with a number of key initiatives in the past five years:

  • Introduction of Meat Free Mondays
  • Introduced organic milk and 54% of beef is organic in catered halls
  • Formed a partnership with Manchester Veg Box Scheme
  • Introduced tray free dining in catered halls, encouraging students to select what they actually will eat rather than fill their tray, food waste recycling in dining areas in catered halls.
  • Introduced food waste recycling into all kitchens across campus
  • Opened a vegetarian café on campus
  • Implemented a Land Army Student volunteer scheme
  • Daily vegan option delivered in catered halls
  • Introduced wonky veg in catered halls
  • Paid the National Living Wage Foundation rate to all catering staff.
  • Delivery of an annual food sustainability event
  • Compostable hot drinks cups and takeaway packaging introduced
  • Marine Stewardship Council Certification awarded to FoodInResidence
  • Introduced a re-useable mug a bamboo Eco Cup mug and an incentive to reuse which includes a reusable water bottle.
  • Deliver a fresh fruit and veg stall each Wednesday to students using when possible Manchester Veg people produce
  • Food waste is distributed through “Humanity Giving Back” a charity that distributes this to organisations across Manchester which support vulnerable people.
  • Introduced a street food market in 2016 that provides a weekly market on campus for local artisan food producers and local street food vendors

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