Quality and standards
Fairtrade
The university holds Fairtrade status and our Catering Services play an active role in promoting Fairtrade through the continued expansion of the product range. All our tea, coffee and sugar is Fairtrade.
Find out more about:
Food for all
Providing a wide and varied selection of food and beverage services every effort is made to meet special dietary needs and the Southcoast catering team have been recognised for the standard of vegetarian choices as a Vegetarian Society recommended business.
Find out more about the Vegetarian Society
Scores on the Doors
All the kitchens are regularly inspected by the local authority. All have been awarded high scores demonstrating the highest professional standards of food hygiene, food production systems management, and cleanliness.
Find out about Scores on the Doors
Sustainable food
Whilst providing our customers with the services they demand, we are also mindful of the impact we have on the local economy and the environment. Our sustainable food policy provides details of our commitments, achievements and aims.
You can download the full Catering Services sustainable food policy (243k pdf). A summary of key points from the policy includes:
Procurement
We make decisions about the products we buy based on a balance between economic, social and environmental factors to achieve best value for money. We encourage and support local and smaller suppliers to participate in tendering processes and place particular emphasis on locally sourced fresh ingredients.
Drinking water
To provide an having to buy bottled water, mains water drinking facilities are available in all our restaurants. They are designed so that customers can easily fill both cups and bottles.
We provide bottled mains water for all functions, meetings and events. No pre-purchased bottled mineral water is used.
Seasonal fruit and vegetables
Wherever possible we plan menus that use seasonal UK and locally produced fruit and vegetables. Where this is not possible, we consult with our fruit and vegetable supplier to find the most suitable alternatives.
Free-range eggs
All the whole eggs we purchase are free range.
Sustainable fish
We do not serve any fish which are on the Marine Conservation Society’s (MCS) red list, and maximise use of fish on the Marine Conservation Society’s ‘fish to eat’ list.
Meat and dairy reduction
All our chefs are encouraged to increase the variety of vegetarian dishes and ingredient choice. We include a wide range of non-processed vegetarian proteins in our dishes and actively promote the benefits of eating less meat.
Waste and recycling
Our waste oil is converted into bio-diesel and used in The Big Lemon buses. We are also committed to recycling as much as possible.
Food packaging
We work to reduce the amount of packaging used in both the food items we sell and in the supply chain. When packaging is necessary, we try to use materials that are recyclable or less harmful to the environment. We also promote a ‘cup for life’ scheme that reduces the use of disposal cups.
