LSE Catering recognises the significant impact that catering operations can have on the environment. As a provider of mass catering we undertake to ensure that our activities not only comply with environmental regulations but exceed them wherever possible in every aspect of our operations.
As university caterers we know we have a significant role to play in the food chain both as procurers and providers of food. We recgonise our responsibility to provide healthy and sustainable food to our customers. We will promote healthy and sustainable practices in all aspects of our food sourcing, production and service whilst taking account of our diverse, international and financially challenged customer base.
Oversight and delivery
We will ensure continual improvement by periodically reviewing sustainability targets, measuring performance against them, and reporting on this via the Environmental Management Working Group (EMWG), which is chaired by the Director of Residences and Catering. The Green Impact scheme will also be used to help deliver projects and targets where appropriate.
This policy covers all LSE Catering restaurants and cafes and will be reviewed annually, working with the Sustainability Team to ensure it aligns with the School's strategic goals.
Energy and carbon: Minimise energy and water consumption through efficient administration, equipment selection, usage and disposal, food storage, preparation and cooking.
Waste: Where there is unavoidable waste that we are unable to reuse we will provide and encourage use of facilities for recycling and ensure that dry waste (e.g. cardboard, paper, metal) is kept separate from wet waste e.g.food).
Any unavoidable food waste will be collected daily and sent to a local unit for turning into usable compost. We will monitor this waste to see where reductions may be made.
We will encourage customers to use crockery instead of disposables, and provide reusable/recyclable/biodegradable products instead of polystyrene.
Water: Encourage drinking of filtered or mains water rather than bottled water.
Procurement: Make procurement decisions that take into account social and environmental factors whilst achieving best value for money, by selecting and engaging with suppliers - both directly and via our purchasing partners The University Caterers Organisation (TUCO), London Universities Caterers Association (LUCA), etc.
Provide healthy and sustainable options in all catering outlets and hospitality menus.
Provide meat, poultry, dairy and eggs from sources using practices that conform to high environmental, social and animal welfare standards.
Use fish from sustainable stocks, promoting fish recommended by the Marine Conservation Society (MCS).
Provide local and seasonal fruit and vegetables wherever possible.
Promote Fairtrade products and increase the provision of Fairtrade goods where possible.
Education and communication: Actively promote the benefits of a diet that is healthy, and environmentally and socially sustainable, by enhancing customer awareness through guidance, product information and awareness campaigns.
Build responsibility for sustainable issues into the roles of all catering staff and support this with appropriate training.
Have sustainability as a standard item on agendas for the Catering Services User Group (CSUG) and Management Meetings.
Head of Catering