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Sustainability

Introduction

Liverpool Hope University commits to providing a high quality catering and hospitality service.  We recognise that the procurement, preparation and serving of food and drink in our outlets have a large impact on the environment and we are committed to reducing this impact as much as possible.                                  

Catering seeks to provide a healthy, nutritious, culturally diverse and sustainable menu choice for our customers.  We are committed to provide fresh home cooked food and will change dishes to use the best products that the season has to offer. 

UK households alone waste £12.5 billion worth of good food and drink each year, costing the average family with children £60 a month.    This is an unnecessary waste of money, energy and natural resources which went into the production, storage, preparation, packaging and transportation of that food.  If we reduce the amount of food we throw away we could save the equivalent carbon emissions as taking 1 in 4 cars off the road (Love Food Hate Waste)

What can I do?

  • Take your own mug to purchase a drink in any Hope outlet and receive 10p off your drink
  • Buy more local and seasonably priced produce to reduce both costs and your food miles. Eat Seasonably shows what produce is best to eat and grow now
  • We throw away 7 billion tonnes of food and drink each year, costing around £60 per month, and more than half of this could have been eaten. Check out Love Food Hate Waste for practical tips about a range of food-saving measures, from planning to food portioning, and from better food storage to using leftovers
  • Choose free range and responsibly sourced food
  • Drink tap water instead of bottled – bottled spring water is more expensive and has a substantially greater carbon footprint than tap water
  • When ordering food for meetings, where possible, request a higher proportion of vegetarian food, seasonal and local produce and check the dietary requirements of attendees before ordering
  • Use re-useable cups and glasses for meetings in preference to disposable drinking cups/cones
  • Buy and use organic tea and coffee, if possible; less CO2 is emitted by organic farming
 

Initiatives

  • The University has installed a dewatering system to the main kitchens to divert our food waste from the general waste stream. Find out more on the Tidy Planet website.
  • The University is collecting food waste from Our Place and the Health Sciences Building to allow us to divert our food waste from the general waste stream.
  • The University is maintaining its Fairtrade status that it gained in 2005 by selling triple-certified tea and coffee in all its catering outlets, and selling Fairtrade products in its shops
  • We provide free drinking water within Our Place
  • Feeling Fruity? The Big Apple Van will be making weekly visits to deliver all your healthy eating needs:
    • Creative Campus on Monday between 12 and 1pm
    • Hope Park on Tuesday between 12 and 1pm
 

Did you know?

  • We have signed up to the Sustainable Fish Cities we will use only sustainable sourced fish in all of its catering outlet and within our hospitality provision. We commit to promoting the MSC certification of our seafood produce in all our menus and communications and will include the Sustainable Fish City icon.
  • We have embedded sound ethical, social and environmental practices both when procuring goods and services required for the delivery of hospitality across all of our food outlets and when preparing and serving food and drink to our customers.
  • The University collected 855 litres of waste cooking oil during the 2014-2015 academic year, which was converted into biodiesel
  • Fish that have been identified on the Marine Stewardship Council’s ‘fish to avoid’ list is not served within any catering outlet and we maximise the use of fish on the ‘fish to eat’ list
  • All takeaway containers are biodegradable
  • All eggs (in shell) are free range

Introduction

Liverpool Hope University commits to providing a high quality catering and hospitality service.  We recognise that the procurement, preparation and serving of food and drink in our outlets have a large impact on the environment and we are committed to reducing this impact as much as possible.                                  

Catering seeks to provide a healthy, nutritious, culturally diverse and sustainable menu choice for our customers.  We are committed to provide fresh home cooked food and will change dishes to use the best products that the season has to offer. 

UK households alone waste £12.5 billion worth of good food and drink each year, costing the average family with children £60 a month.    This is an unnecessary waste of money, energy and natural resources which went into the production, storage, preparation, packaging and transportation of that food.  If we reduce the amount of food we throw away we could save the equivalent carbon emissions as taking 1 in 4 cars off the road (Love Food Hate Waste)

What can I do?

  • Take your own mug to purchase a drink in any Hope outlet and receive 10p off your drink
  • Buy more local and seasonably priced produce to reduce both costs and your food miles. Eat Seasonably shows what produce is best to eat and grow now
  • We throw away 7 billion tonnes of food and drink each year, costing around £60 per month, and more than half of this could have been eaten. Check out Love Food Hate Waste for practical tips about a range of food-saving measures, from planning to food portioning, and from better food storage to using leftovers
  • Choose free range and responsibly sourced food
  • Drink tap water instead of bottled – bottled spring water is more expensive and has a substantially greater carbon footprint than tap water
  • When ordering food for meetings, where possible, request a higher proportion of vegetarian food, seasonal and local produce and check the dietary requirements of attendees before ordering
  • Use re-useable cups and glasses for meetings in preference to disposable drinking cups/cones
  • Buy and use organic tea and coffee, if possible; less CO2 is emitted by organic farming
 

Initiatives

  • The University has installed a dewatering system to the main kitchens to divert our food waste from the general waste stream. Find out more on the Tidy Planet website.
  • The University is collecting food waste from Our Place and the Health Sciences Building to allow us to divert our food waste from the general waste stream.
  • The University is maintaining its Fairtrade status that it gained in 2005 by selling triple-certified tea and coffee in all its catering outlets, and selling Fairtrade products in its shops
  • We provide free drinking water within Our Place
  • Feeling Fruity? The Big Apple Van will be making weekly visits to deliver all your healthy eating needs:
    • Creative Campus on Monday between 12 and 1pm
    • Hope Park on Tuesday between 12 and 1pm
 

Did you know?

  • We have signed up to the Sustainable Fish Cities we will use only sustainable sourced fish in all of its catering outlet and within our hospitality provision. We commit to promoting the MSC certification of our seafood produce in all our menus and communications and will include the Sustainable Fish City icon.
  • We have embedded sound ethical, social and environmental practices both when procuring goods and services required for the delivery of hospitality across all of our food outlets and when preparing and serving food and drink to our customers.
  • The University collected 855 litres of waste cooking oil during the 2014-2015 academic year, which was converted into biodiesel
  • Fish that have been identified on the Marine Stewardship Council’s ‘fish to avoid’ list is not served within any catering outlet and we maximise the use of fish on the ‘fish to eat’ list
  • All takeaway containers are biodegradable
  • All eggs (in shell) are free range