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David Morton- Winchester University
 

David Morton- Winchester University

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    David Morton- Winchester University David Morton- Winchester University Presentation Transcript

    • Sustainable Catering at the University of Winchester
      • New VC joined the University in 2006 and is passionate about animal welfare
      • Departmental interest in sustainability and the environment.
      • Vitally important that we all value the finite resources that we have.
      • Catering staff share the ethos and this has helped to underpin the department’s values
      • Corporate identity and CSR
      Why?
      • L ocal
      • I ndependent
      • F air
      • E thical
      What is LIFE
      • 2003
      • Introduce waste segregation 2 years before recycling schemes introduced
      • 2005
      • Department starts using Free Range eggs for all dishes using whole eggs
      • 2007
      • University receives Fairtrade Status
      • SUPC sets up sustainabilty group
      • Start to monitor supplier mileage and continue to do so
      • Composting of coffee grouts on site by University gardeners
      • 2008
      • Catering Department switches to using UK produced chicken
      • 2009
      • Department creates “LIFE” brand and wins Good Egg award from Compassion in World Farming
      • Waste cooking oil sent to disabled charity for conversion to bio-diesel
      Our journey
      • 2010
      • Catering Department commits to using only Free Range pork and chicken as well as Farm Assured, Red tractor for all other meats.
      • Committed to using only sustainable sourced fish, and not using any fish for the MCS’s “Fish to Avoid” list
      • Launches ethical procurement policy
      • First university to win CIWF Good Chicken award for using free range Chicken.
      • Receives Soil Association’s “Food for Life” Silver Award for Conference and Wedding menus
      • Starts using filtered water bottling system for Hospitality and Conferences to reduce waste by re-using bottles
      • Food waste collections begin for composting off site
      Our journey
      • Discuss with management the plan of action
      • Discuss the plan of action with staff
      • Establish current meat costs
      • Establish predicted new meat costs
      • Compare difference and adjust recipes and products if required
      • Sample new recipe ideas
      • Collect and monitor customer feed back
      • Launch new menus and market free range, ethical and local produce to customers
      • Continue to monitor feedback from customers
      Process moving to LIFE
      • Purchases are made though three methods
        • National Framework Agreements
        • Regional Framework Agreements
        • Independent Local Agreement
      • Tender issues
        • Legal obligation not to use “local” on the tender specification
        • Ensuring that local suppliers are encouraged to tender
        • Supporting inexperienced suppliers through tender process
        • Final competition tender analysis to include further sustainable criteria if required
      • Supplier monitoring to ensure products are to required standard and meet initial agreed criteria
      Procurement
      • Potential problems
      • Deal with additional cost
      • Supplier mileage – coffee supplier
      • Supply fluctuation
      • Financial implications for the future supply
      • Cost to customers – how dealt with
      • Resolutions
      • Adjust recipes to include more carbs, pulses and vegetables
      • Reduce number of deliveries per week from certain suppliers
      • Pre-order from suppliers to ensure regular supply
      • Monitor markets and news reports to see how regional/ world markets are affecting price.
      • Some prices have risen marginally to account for increased costs. Other costs have been absorbed
      Operational Problems