Sustainable Food Policy
The Sustainable Food Policy is developed and managed by the Catering Team and Baxter Storey. It is approved by Executive Board with input from the Sustainability Team Service.
The University of Bradford commits to providing healthy and sustainable food services across campus while incorporating environmental, ethical, and social considerations into procurement and operations. To follow our commitments, we aim the following:
- Local Sourcing: Prioritise local suppliers to support the economy and reduce environmental impact.
- Ethical Sourcing: Actively promote ethical sourcing, increase product range, and use ethical source-certified items where possible (e.g., tea, coffee, sugar, bananas).
- Plant-Based Options: Promote plant-based diets through pricing and education.
- Carbon Reduction: Minimise internal Food Services operations carbon footprint and collaborate with suppliers to address supply chain emissions.
- Animal Welfare: Reduce meat and dairy offerings; adhere to Red Tractor, Marine Stewardship Council or equivalent standards for animal products.
- Stakeholder Communication: Inform stakeholders about our commitment to serving sustainable food. Support suppliers aligned with our sustainability goals.
- Waste Management: Achieve a minimum 85% recycling rate in University’s kitchens, reduce single-use items, and minimise food waste.
By implementing this policy, the University of Bradford strives to lead by example in sustainable food practices, ensuring a positive environmental and social impact. This Policy is aligned with the University of Bradford Sustainability Policy.
The University of Bradford recognises that food plays a vital role—not only in terms of sustainability, but also in supporting cultural identity, wellbeing, and equity. With this in mind, the Catering team will work in partnership with the Equality team to ensure that our food services are inclusive and responsive to cultural, dietary, and accessibility needs.
Approved by Director of Infrastructure 2025.