The provision of food and catering services have wide reaching environmental and social impacts. In support of our overall Environmental Policy, we are committed to minimising these impacts and making them positive wherever we can. You can read about our recently updated Sustainable Food Policy along with our targets and priorities for this academic year.
The Refectory at Newton Park has recently (October 2015) been re-awarded with the Silver Food for Life Catering Mark from the Soil Association, this provides a guarantee that our breakfast and lunch menus are freshly prepared, and use seasonal ingredients. The Catering Mark audits that the ingredients in these menus are GM free, have no unhealthy trans fats, and all meat is from animals farmed to UK welfare standards and all eggs are from cage-free hens.
Bath Spa is also a Fairtrade University (first accredited in 2012) and stocks a wide range of Fairtrade food and drink at the various catering outlets and the SU shop.
Food waste is collected across the University estate; from catering outlets, academic and residential buildings and sent to Anaerobic Digestion.
At the end of each academic year, the Pack for Good campaign, collects unwanted and unopened food from student residences, and is then donated to the local food bank run by Genesis Trust. In 2016 so far we have donated a quarter of a tonne of of food to the Food Bank with more to send soon!
The University in association with the Students Union maintain a strong relationship with students that use our on site allotment in the Walled Garden to grow their own food.
Students have also taken part in a number of study-related volunteering placements with local organisation including Sirona. A third year BSc Diet and Health student, Kimberley Taylor has produced this 'Field to Fork' recipe booklet available for download.