Catering Sustainability

Whenever possible, we strive to use locally and ethically sourced meat, fruit and vegetables. Our seasonal and varied menus reflect that commitment together with our dedication to sustainably cater for all dietary requirements including gluten free and vegan options which are on offer daily.

We are committed to the aims set out in our Sustainable Catering Policy; which outlines our commitment to providing a high-quality and sustainable catering and hospitality service across UON estates.

Sustainable Catering

When we go global for resources, the UON Ethical and Sustainable Procurement Policy ensures that we choose partners that follow our ethos and champion sustainability practices.

Our commitment to providing daily vegan menu options across all out outlets has been recognised through our Vegan Society Accreditation and we are now applying for our accreditation with Food for Life by Academic Year 25/26.

We are constantly looking at ways to reduce our food waste and promote sustainable consumption. We have signed up to the Guardians of Grub initiative which supports the monitoring and reporting of the food being wasted and enables us to find ways to reduce our overall food waste.  This is done through sufficient portion sizes ensuring minimal waste from the plate and initiatives such as Too Good To Go.

In efforts to reduce waste from our catering outlets further we encourage students and staff to bring in their own reusable coffee cups and have a “latte levy” in place for times when a disposable cup is needed.  We run regular giveaways to encourage sustainable practices such as a free re-useable cup when a coffee and cake is purchased between 2pm and 3pm.

After a sustainability audit of Single Use items in circulation, we removed certain items such as individual sauce packets and plastic cutlery.  To reduce the amount of take away boxes used whilst eating in, we charge a 20p levy, and instead there is crockery and metal cutlery available for those dining in our eating establishments.

UON provide free access to drinking water is across our estates – water coolers can be found on each floor in all academic buildings.  In areas such as the Sports Pavillion, we have standalone water stations, and we use a company who collect the large bottles when they are empty to be reused again.  As of 2025, we installed a Reverse Vending Machine in the Market where staff and students can recycle their plastic bottles and cans in exchange for reward points.

Engagement and Community: Sustainable food

West Northants Sustainable Food Network Pledge

Local food businesses, farmers, and community groups came together through the WNSFN to build a healthier, more sustainable West Northamptonshire. The University is part of this group which helps reconnect people with local producers and share practical tips on eating well for less, growing your own, and reducing your environmental impact.

As part of the Northamptonshire Good Food Plan 2026–2029 and Harvest in West Northants, WNSFN asked its food network partners to pledge to make a difference in how we consume food.  The University has pledged to:

• Explore growing vegetables and herbs in the recently erected polytunnel for staff, students and visitors to enjoy.
• Share local food events on our social media pages as well as independent shops nearby.
• Continue to work with our Catering team to buy local and seasonal produce for our food outlets.
• Promote sustainable eating habits through national campaigns.
• Celebrate cultural and traditional food days at our catering outlets.
• Secure an annual ‘Seed Swap’ area in the Library for Earth Day.
• Encourage staff to bring in any extra homegrown items such as brussels, carrots, raspberries and even eggs to share with their peers.
• Continue to support our Financial Guidance Team who run the Campus Pantry.

‘Fridge to Friend’

We have launched a food swap group for UON staff as part of our pledge to the West Northants Sustainable Food Network.  ‘Fridge to Friend’ is a Teams group dedicated to free food swaps who grow their own and have surplus they’d like to give away.  Vegetables, fruits, eggs, homemade bread etc.  All members must abide by the following:

• Only share safe, edible food
• No meals or fridge clear outs, this is for homegrown/homemade surplus only
• Be honest about ingredients of homemade items such as bread or jam
• No selling—free sharing only
• Arrange collection/drop-off

Simply put a message in the chat group and see if anyone would like your extra items and arrange when best to drop off or collect.

If you are a staff member and would like to be added to the Fridge to Friend Teams group, please email environment@northampton.ac.uk.

Become a Sustainability Champion

Do you have a sustainable food project idea? Why not become a Sustainability Champion?

The Sustainability Champions are staff and students who are interested in raising environmental awareness and attending behaviour change events whether as guests or volunteers, with key topics around nature, food, energy, recycling, waste, and community.

If you are a UON student or staff member and would like more information on the Sustainability Champions, email: environment@northampton.ac.uk.