Brookes awarded top Sustainable Restaurant accolade

Thursday, 23 November 2017

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Oxford Brookes University has received three gold stars in the Food Made Good, Sustainable Restaurant Awards.

Three stars is the highest achievement awarded by the Sustainable Restaurant Association and Oxford Brookes is one of only seven rated universities to achieve the top award.

The accolade recognises the University’s commitment to providing sustainable and Fairtrade food and drink across its campuses, as well as its practices in encouraging healthy eating, waste management, workplace resourcing, energy efficiency and water sourcing. 

Oxford Brookes University was the first Fairtrade University in the world and sustainability is key to our vision. I am delighted that our catering provision has received this accolade.

Sue Holmes, Director of Estates and Facilities Management, Oxford Brookes University

Catering Contract Director Steve Travis said: “I am really honoured that the whole team has been recognised for all the hard work they have put in over the last year in driving our sustainability credentials and making the entire catering operation as green as possible. 

“The focus is now on further goals and targets to strive for.”

The University was assessed on 11 criteria under the three key areas; Sourcing, Society and Environment.

Overall, Oxford Brookes scored 71% which put the University in the top 15% of all Food Made Good universities and in the top third of Sustainable Restaurant Association members in the South East region.

The University’s highest overall scores were in the Society category, scoring 100% for the Support the Community criteria and 85% for Treating Staff Fairly. 

Brookes also scored highly in the Waste No Food criteria (93%) which included monitoring and reducing food waste, the Support Global Farmers criteria (81%) and the Feed People Well criteria (75%) which related to offering healthy and nutritious food and drink.

Director of Estates and Facilities Management Sue Holmes said: “Oxford Brookes University was the first Fairtrade University in the world and sustainability is key to our vision. I am delighted that our catering provision has received this accolade.”

Food cooked and sold across the University campuses, including meat, eggs and fruit and vegetables, is sourced locally where possible. Oxford Brookes holds the Marine Stewardship Council chain custody which ensures fish is sustainably farmed. 

More information about ethical food on campus can be found on the Social Responsibility webpages.