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Developing a sustainable food policy

Case Studies | Published  30 March 2021

The University of Winchester developed its sustainable food policy, LIFE (local, independent, fair and ethical) in 2010, to ensure that provenance and ethical standards were a driving factor for food purchasing.

Food Service

The University of Winchester developed its sustainable food policy, LIFE (local, independent, fair and ethical) in 2010, to ensure that provenance and ethical standards were a driving factor for food purchasing.

It adopts a ‘less and better’ approach to meat and dairy and has gradually included more plant-based meals on menus with a dedicated plant-based cafe on campus. 
 


David Morton, Catering Manager at Winchester university

By reducing our procurement of meat and dairy, we have lowered our food-related carbon footprint by 39%. Our chefs are creating more delicious plant-based dishes and adapting meat dishes to be ‘less and better’. For example, with chicken risotto, we use free range chicken meat, but we use less per portion and up the veg content. Although we’re paying more for our free range chicken and free range pork, by reducing the amount of meat content in the dish, this reduces the overall cost, which obviously has an ultimate benefit for the students and staff as well.” 

Watch our film here to learn more