David Morton- Winchester University

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David Morton- Winchester University

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

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