Food and drink
The University prides itself on the healthy and sustainable credentials of its catering outlets. Our commitment to providing a sustainable catering service is outlined in the newly produced healthy and sustainable food policy
The most recent accolade has been receiving a Green Gown Award in the Food and Drink category for the 'Taste Hallam' initiative and other projects our catering team have been working on. The university has also achieved a 3/3 stars Sustainable Restaurant Association award at The Granary, Collegiate Campus and has previously been shortlisted in two categories for the SRA's Food Made Good Awards 2017. These were in the 'Treat Staff Fairly' and 'Value Natural Resources' categories.
Catering Services embed sustainability and wellbeing throughout its practices by
- the use of the Tuco catering frameworks to ensure both local and ethical sourcing
- Individual supplier agreements, ensuring local sourcing, limiting trans fats, specifying free range eggs and egg products, and no air freighted goods, seasonal produce etc
- segregation of food waste in the 'back of house' areas, which is collected for energy recovery
- cooking oil is free of hydrogenated oils and is collected and recycled
- designing menus with nutrition in mind
- spreading values and sustainability messages through communications to help staff and students reduce their own environmental impacts through videos and social media 'take overs'
The university also ensures that drinking water is available free throughout all University sites. For full details of catering sustainable values, and details of facilities available see our Eating pages.
Supporting the local community
In addition to using local produce, the University has been supporting local suppliers. A collection point for Sheffield Organic Growers Veg Bag Scheme has been set up at one of our catering outlets Chef Hallam Central.
Our catering services have also been working with food waste charity The Real Junk Food Project, who save leftover food that would have gone to waste. They have held two pop up cafes in a University outlet on a pay as you feel basis, raising a record £670 and also serve pay as you feel smoothies at our open days. With the support of the students' union and university catering services, our students have also set up a similar food waste social enterprise. Known as Love Your Leftovers, this student led project serves pay as you feel food at the students' union on a pop up basis and encourages our students to reduce the amount of food waste they produce.
Not content with simply sourcing local food, the University has also provided the facility for both staff and students to 'grow their own' at Collegiate campus. The sustainability team has worked in close partnership with the Students' Union to fund the refurbishment of the grow site and bring the old greenhouse back into life, by arranging repairs, providing tools and building new raised beds.
The space is currently being used by the nursery for education and by the College of Health, Wellbeing and Life Sciences, which is exploring the calming effect on patients of gardening in its occupational therapy courses. A student-led growing programme coordinated through the Students' Union, and staff members wishing to take part in gardening while on site, are also making use of the resource.
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