Sustainable Food Policy
Bath Spa University recognizes that food production and consumption has a big impact on the environment. As a result the University is committed to reducing this impact as much as possible. This is in line with Bath Spa’s Environmental Policy commitment to "adopt sustainable purchasing and the use of environmentally sound goods and services".
To this end Bath Spa University will:
- Improve access to healthy food and support regional suppliers.
- Comply with all relevant legislation.
- Engage with suppliers who subscribe to ethical standards of animal husbandry comparative to 'Compassion in World Farming' standards.
- Provide food that is not from genetically modified sources.
- Prepare seasonal menus and use seasonal food.
- Support small scale, sustainable agriculture that is environmentally sound, economically viable, socially responsible and not exploitative to workers.
- Use resources, including water and energy, as efficiently as possible.
- Minimizes impact of waste on the environment including turning waste cooking oil into biodiesel.
- Communicate this policy to staff and students, customers and suppliers.
In order to continue to make progress on objectives and targets this policy will be monitored and reviewed annually by the Environmental Steering Group (ESG).
Alun Thomas, Deputy Vice-Chancellor, September 2011.