Our Healthy and Sustainable Food Policy

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1 Catering Our Healthy and Sustainable Food Policy The University of East Anglia recognises its responsibility to carry out its catering activities in an environmentally and socially responsible manner in line with UEA s Environmental Policy. We also recognise that it is our responsibility to exert influence through our buying power to encourage healthy and sustainable food production and consumption. This policy applies to all catering outlets and hospitality services (including vending) managed by the University and we use our experience to spread good practice across campus. Our commitments span three areas which reflect the scope of our activity and influence: Product... offering quality and choice We are focused, together with our partners and suppliers, on offering a wide choice of quality products, including healthy and certified alternatives. To do this we: Ensure this policy is fully reflected in specifications to suppliers, tenders and the award of contracts Ensure non-discrimination against smaller suppliers and active encouragement of their participation in tendering opportunities Use fresh local produce and seasonal fruit and vegetables in preference of non-seasonal were applicable Ensure that all our eggs (whole, liquid, dried and in product) are from a free-range production system Ensure all our livestock produce (meat, dairy, eggs) is, as a minimum, Red Tractor farm assured, or equivalent. Where possible all livestock produced from within the EU will be Red Tractor farm assured using the EU Red tractor or individual country Red Tractor logo. Ensure all our fish is not on the Marine Conservation Society s red list, and maximise use of fish on the Marine Conservation Society s fish to eat list (see our Sustainable Seafood Guide) Use pole and line caught skipjack and/or yellow fin tinned tuna as a minimum.

2 Community... supporting our community We are supportive of community initiatives, both locally and globally, and also support activity undertaken by our supply chain. To do this we: Support UEA with ethically traded products where possible. All our tea, coffee and sugar is ethically traded, and seek to serve Fairtrade or equivalent (e.g. Rainforest Alliance certified products where available) Work with our suppliers to promote environmentally and socially sustainable business benefits and opportunities Ensure that all our milk is certified British and when possible from East Anglian dairies All in-house produced products will not feature hydrogenated fat and/or unnecessary additives e.g. emulsifiers, mono sodium glutamate, and contain controlled levels of salt, fat and saturated fat, in line with Food Standards Agency guidance Reduce the frequency and portion size of red meat and processed meats we serve by always offering an alternative to red meat Identify products and practices that can be changed to improve the nutritional value of our food, e.g. using healthier cooking oils and cooking methods. Work with the local authority Food Safety Team on Health Eating schemes such as the HONOR Award. Environment... respecting our environment We are committed to minimising our consumption of non-renewable and environmentally sensitive resources. To do this we: Regularly monitor and audit in order to reduce our carbon emissions (in line with UEA targets); specifically we: o Ensure replacement catering equipment is the most energy efficient available o Ensure replacement refrigeration units use hydro carbon refrigerant o Include energy efficiency in design plans for new catering operations Regularly monitor and audit in order to reduce the amount and impact of waste we produce (in line with UEA targets); specifically we: o Ensure dry waste (e.g. cardboard, paper, metal) is kept separate from wet waste (e.g. food) and all food waste is sent for composting o Promote alternatives to using paper cups such as keep cups and encouraging the use of mugs o Implement efficient ordering, storage and stock rotation o Work with suppliers to reduce packaging and use reusable, compostable or recyclable packaging wherever practicable Regularly monitor and audit in order to reduce the amount of water we use (in line with UEA targets); specifically we: o Ensure replacement equipment is the most water efficient available o Include water efficiency in design plans for new catering operations o Do not offer purchased bottled water in our hospitality service (using only tap water in jugs, or purified still and sparkling tap water, bottled using re-usable glass bottles) o Ensure tap water and reusable or recyclable drinking vessels / water fountains are freely available to all our service users, visitors and staff, using mains-fed systems not bottled water systems. Signage to be in place offering customers the option of purchasing bottled water or take free water from fountains.

3 To help meet and further these commitments we have set the following targets: On an ongoing basis, a minimum of 60% of our total food spend will be spent on sustainable produce (measured against this policy) All external suppliers to be fully compliant with UEA Sustainable Food Policy and Food Safety Policy Retain and maintain the Norwich City Council HONOR Award Retain and maintain the Norwich City Council Environmental Health 5 star food safety award. These commitments are built into the job descriptions of all catering staff. Awareness of relevant environmental and social effects of purchases and practices is enhanced through appropriate training via induction programmes and continuing professional development. We communicate our food policy, and specific information related to our efforts to improve the sustainability of our food, on a regular basis to service users, visitors and staff via the staff intranet, newsletters, notice-boards and menus. We report quarterly to the UEA Sustainability Board. This policy will be reviewed annually. Signed by: Darren Fennah Head of Catering Date: 7 th January 2016

4 Appendix 1. Sustainable Seafood Guide The guide should be used: - when buying seafood for catering and retail - as a basis for menu setting - when engaging external contractors and new lettings for food outlets Seafood (fish and shellfish) plays a relatively minor but highly visible part of the overall food procurement of our outlets Many seafood species are at risk of overexploitation. This guide recommends the best seafoods to choose in respect of sustainability of supply, environmental impact on marine habitats and other species and avoidance of unnecessary or inefficient transportation, in line with UEA sustainability principles Our seafood purchasing decisions are made based on the sustainability of the species, origin of stock and method of capture / aquaculture. Other factors such as distance from the UK (unnecessary food miles) are also taken into account e.g. there is a presumption against airfreighted seafood such as fresh tuna due to the unnecessary fuel costs associated with air transport. UEA is guided by the Marine Conservation Society (MCS) fish to avoid and fish to eat lists - These lists change frequently and are regularly checked to ensure our purchasing decisions remain sustainable Buying guidance on our Top 5 Seafood is provided below. All other species are checked against the fish to eat list prior to purchase Chefs encourage the use of fish from the fish to eat list in menus UEA outlets should not purchase species on the prohibited list. It is recognised that external functions may request such seafood and in such circumstances we will recommend alternatives and explain why UEA is following a sustainable seafood sourcing policy We are working with our national suppliers to ensure a range of sustainable seafood choices are available (certified by the Marine Stewardship Council s standard for well-managed and sustainable fisheries, Marine Conservation Society Certified and MCS fish to eat list) Clear messages regarding sustainable seafood will be made available via the website and at points of sale where appropriate, ideally clearly labelled with common names of species used as well as the area of origin and the method of fishing or harvesting Catering staff will be regularly updated with guidance and training concerning sustainable seafood

5 Top Five Seafood Buying Guidance The majority of fish consumption at UEA has to date been canned tuna, salmon, pollock, North Atlantic prawns, and mackerel. There is no need to stop using these products, but we try and source the most sustainable supplies 1. Species Environmental Impact Origin Method of capture Canned Overfishing, particularly in the Maldives Pole and line Tuna Indian Ocean. There is a lot of methods (skipjack or bycatch, a significant problem for yellowfin) marine turtles. Salmon Prawns (coldwater Atlantic prawns) Tiger prawns, King Prawns, Crevettes Crayfish (Red Swamp) Mackerel Pollock Conventional farmed salmon depends on wild caught fish to provide feed, causes pollution and escapes affecting wild populations. Salmon farmed under MSC standards kept at lower stocking rates causing less health and pollution problems. Organic farming ensures fish meal is from more sustainable sources (50% of derived from fish processing waste for human consumption). Trawling does result in a limited bycatch of bottom dwelling animals, but is considered far less damaging and less energy intensive than tropical farmed prawns. These rely on intensive production in areas of high environmental importance, e.g. natural mangrove swamps As above Farmed in both the US Southern States and China. Farmed in agricultural ponds or rice paddies. Production does not require use of feed or chemical inputs. Escapes have affected native crayfish populations. Overfishing and discarding bycatch. Alaska pollock fishery is well managed by a system of Total Allowable Catches and individual vessel quotas. Although bycatch is very low in pelagic mid-water trawl fisheries in general, measures are continually being developed and analysed for this fishery to reduce the impact of the fishery on other species Alternatives canned Pacific red/pink salmon (has nearly 10 times more omega-3 than canned tuna) Notes labelled as dolphin safe Atlantic Farmed Freedom Food assured or organic certified. The Freedom Foods supplier to M&J seafoods Natural Choice uses organic certified fish meal. Northeast Arctic (Barents Sea) SE Asia, Latin America, Madagascar Freshwater crayfish supplied to the catering trade as crayfish tails in brine are mainly sourced from China South West (Devon & Cornwall) Alaska & Bearing Sea Demersal otter trawl Farmed in pond systems and with organic certification Farmed Hand-line caught Trawler The most environmentally sustainable prawns are probably pot-caught in the UK with little or no by-catch and no damage to the sea floor. North Atlantic Prawns European lobster North Atlantic Prawns prawn fisheries. Frozen prawns marketed by volume of ice glaze. Best value for sandwiches (to avoid buying water) is coded D111 from M&J. fisheries available fisheries currently under review. Avoid Icelandic and Faroese pelagiccaught Alaskan Pollock is both the largest food fish resource and largest whitefish fishery in the world.