Across our campuses, we continually make changes to improve the sustainability of our catering outlets and to reduce single use plastics. The Campus Kitchen, the University's in-house catering department, has an Environmental Policy, in which it states how it will strive to become more environmentally sustainable by minimising the environmental impact of its business, recognising the importance to reduce waste and mange procurement, ensuring where possible to purchase local and seasonal produce from local suppliers and stopping palm oil use by 2023. Furthermore, the Healthy Ethical Local Organic (HELO) brand was devised by the University to provide healthy, ethical eating options for staff and students.
Find out more about The Campus Kitchen's Environmental Policy and what they are doing to integrate sustainability into our catering on their website.
Our Students' Union runs a vegan food restaurant 'The Plant Pot' on our main campus which is open to staff as well as students. Find out more about their menu on their website.
Community Food
We have a number of student and staff led sustainable food projects. SUSU has a long running Beekeeping Society which nurtures three hives of honeybees. ‘BeeSoc’ runs a free introduction to beekeeping course over 5 sessions for all who attend to the hives. The honey harvested is shared between members or sold at outreach events to raise funds for the care of the bees. Details of recent activity can be found on the Society's Facebook page.
Enactus Southampton run their ‘Seeds for Thought’ programme locally. The programme recently won third place in the AIG Learn for Change competition.
A recent staff project to grow fresh herbs and vegetables has gotten underway with beds created in the grounds of our Terrace Restaurant. Produce will be used in dishes served on campus.
