Sustainable food policy
1. Introduction
1.1 As a leader in sustainable development, De Montfort University recognises its responsibility to provide healthy, nutritious, culturally diverse and sustainable food to staff, students and visitors. The university works with catering providers to minimise environmental and social impacts associated with food provision.
1.2 The university will work closely with our out-sourced caterers and vending providers to incorporate environmental and social considerations into the products and services provided.
1.3 The university recognises that it is our responsibility to encourage our caterers to minimise negative environmental and social effects associated with the products and services they provide.
2. Scope
2.1 This policy applies to all food and drink provision across the university, including catering outlets, hospitality services, vending operations and all suppliers and contractors.
3. Glossary
3.1 Sustainable food: Food produced and consumed with minimal environmental impact.
3.2 Ethical sourcing: Procurement aligned with recognised environmental and labour standards.
3.3 Animal welfare: refers to the physical, mental, and behavioural well-being of animals, encompassing their quality of life and ability to experience positive states while minimizing suffering.
3.4 Free range eggs: Free-range eggs come from hens that have regular and meaningful access to an outdoor range during daylight hours while being housed indoors at night.
3.5 Organic Food: refers to food produced using farming methods that avoid synthetic chemicals, genetically modified organisms, and certain conventional processing techniques.
4. Responsibilities
Board of Governors
4.1 Provide strategic oversight and leadership on sustainability, including sustainable food provision.
4.2 Ensure effective use of resources in delivering this policy.
University Leadership Board
4.3 Approve policy and ensure resources for implementation.
4.4 Monitor performance and progress against objectives within this policy.
Vice-Chancellor
4.5 Champion sustainable food practices across the university.
Senior managers
4.6 Ensure university operations comply with the aims and objectives of this policy.
4.7 Support implementation through operational planning.
Line managers
4.8 Implement policy requirements in day-to-day catering and procurement activities.
4.9 Ensure contractors adhere to sustainability expectation.
Employees
4.10 Support sustainable practices and responsible consumption.
Students
4.11 Engage with initiatives and make informed food choices.
5. General principles/Policy statements
5.1 Provide high-quality catering services; source sustainable and ethical products; promote healthy low-carbon diets; reduce waste and resource use; engage staff and students.
5.2 Food quality and service
5.2.1. Providing high-quality catering and hospitality services.
5.2.2. Ensuring access to healthy, nutritious and culturally appropriate food.
5.3 Sustainable sourcing
5.3.1. Working with catering contractors to source sustainable and ethical products.
5.3.2. Supporting small-scale, regional and environmentally responsible producers.
5.3.3. Increasing availability of sustainably sourced food across outlets and services.
5.4 Animal welfare
5.4.1. Using free-range eggs and organic milk where possible.
5.4.2. Promoting high animal welfare standards through recognised assurance schemes.
5.5 Seasonality and transparency
5.5.1. Offering seasonal produce and clearly identifying it on menus.
5.5.2. Communicating sustainable product availability to customers.
5.6 Healthy and sustainable diets
5.6.1. Encouraging healthier menu choices.
5.6.2. Promoting low-carbon and plant-based options (e.g. meat-free campaigns).
5.7 Resource efficiency
5.7.1. Minimising energy and water use in catering operations.
5.7.2. Reducing food and packaging waste.
5.7.3. Promoting efficient use of resources.
5.8 Engagement and awareness
5.8.1. Educating staff and students about sustainable diets.
5.8.2. Delivering communication campaigns and guidance.
5.8.3. Enhancing awareness of environmental and social impacts of food.
5.9 Ethical and community engagement
5.9.1. Developing ethical partnerships and community links.
5.9.2. Supporting sustainable food initiatives locally and regionally.
5.10 Standards and assurance
5.10.1. Using recognised sustainable food certification schemes.
5.10.2. Embedding sustainability criteria within catering contracts and procurement decisions.
6. Monitoring and review
The university will:
6.1 Review this policy regularly in collaboration with key stakeholders.
6.2 Set targets and measure progress on sustainable food objectives.
6.3 Report performance and progress to staff, students and stakeholders.
6.4 Evaluate environmental and social impacts of catering operations.
7. Equality, Diversity and Inclusion
The university will ensure that sustainable food provision:
7.1 Reflects cultural diversity and dietary needs.
7.2 Is accessible and inclusive for all staff and students.
7.3 Promotes equitable access to healthy and sustainable food options.
8. Sustainability
8.1 This policy supports the university’s broader sustainability objectives, including:
8.1.1. Raising awareness of the carbon impact of different food types.
8.1.2. Encouraging a lower carbon impact diet.
8.1.3. Supporting sustainable supply chains.
8.1.4. Promoting responsible consumption.
8.2 This policy contributes to the university’s sustainability strategy; aligns with environmental commitments outlined in the Environmental Policy and contributes to sustainability benchmarking programmes.
9. Related policies and standards/documentation
9.1 Environmental Policy
9.2 Sustainable Procurement Strategy
9.3 Fairtrade Policy
9.4 Waste Policy
9.5 Energy Policy
9.6 Carbon Plan
9.7 Catering and Procurement Contracts
10. Appendices
Appendix A: x
11. Document and version control information
Owner
Estates and Facilities
Author
Head of Sustainability
Approved by
University Sustainability Committee
Date policy created
13 July 2016
Date of approval of this version
25 June 2026
Next review date
25 June 2028
Version number
1.3
Applicable statutory, legal, or national best practice requirements
Relevant food safety, procurement and environmental legislation
Equality impact assessment completion date
17 June 2026
Data protection impact assessment completion date
17 June 2026
Coverage
University-wide catering and food provision