University

Weekly Round-Up: 23 September 2020

Find out how we’re helping shift diets We thought it was high time we shared with you the first set of results from the ongoing three-year project we’re running to help canteens serve more sustainable food and shift customers’ dietary choices. Working in partnership with Barilla Centre for Food and Nutrition, greenApes and Wageningen University, …

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SRA goes digital to help canteens combat climate change

AUTHOR: TOM TANNER, SRA Press & PR    This week we launched a new six-month programme in two university canteens and two to shift people towards diets healthier for them and the planet. The programme has the potential to cut greenhouse gas emissions and water use significantly in commercial kitchens across the continent. We’ve teamed …

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SU-Eatable Life & One Planet Plate 

by Rosie Rayner-Law, Membership Project Assistant “By choosing a One Planet Plate in a SU-Eatable Life canteen, you can be sure that you’re choosing a dish which has a low impact on the environment.“ The project  SU-Eatable Life is a project focused on increasing choices of sustainable food in canteens.     The SRA, alongside our partners, …

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Shark alert: check what’s really in your fish and chips

Cathy Hobbs, University of Exeter   Many shark populations are threatened with extinction. They constitute one of the most endangered groups of vertebrates, a quarter of which even rival that of the rhino in terms of conservation status.  In response, numerous conservation measures have been applied in an attempt to halt the decline of endangered …

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Is good food ever surplus to requirement?

It’s harvest season – a time of plenty, when traditionally we celebrate and give thanks for the volume of food our farmers have produced over the summer months. The tonnes of wonderful food have been lovingly and tirelessly grown with the sole purpose of feeding a human stomach. But as countless studies by eminent organisations …

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The Proof is in the Pudding

[et_pb_section][et_pb_row][et_pb_column type=”4_4″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] …or so the old saying goes… and if your ingredients aren’t the cream of the crop, you might end up with a soggy bottom. Which is precisely (maybe) why Nick Leach from 2 Food Made Good Star Portsmouth University looked beyond the usual to seek out the finest flour …

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University of Brighton is sweet on healthy eating

Some organisations just love being the leaders, the trailblazers. When it comes to sustainable catering, University of Brighton is right up there. Having worked with us to develop our university sustainability programme back in 2014, Brighton is now the first university to launch a campaign to cut sugar consumption. And what’s really exciting, is that …

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Healthier sandwiches – by popular demand

By Andrew Phelps – Catering & Hospitality Service manager, Cardiff Metropolitan University According to the British Sandwich Association, UK consumers munched their way through an incredible 3.5 billion sandwiches last year costing us £7.85bn. A report by Eating Better released last week called for all food businesses to offer a good selection of varied, tasty, …

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Top marks for university training programme

Dozens of university catering staff have now completed an SRA Sustainability Training programme, delivered in partnership with the TUCO Academy, and the feedback has been overwhelmingly positive. The first round of foodservice sustainability training saw us host sessions at St. Johns College, Cambridge, University of York, Manchester Metropolitan University and University South Wales. The training …

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