We are committed to supporting and sharing sustainable food practices throughout the University
Food production accounts for 25% of total global greenhouse emissions and is the leading cause of biodiversity loss. The food we consume affects biodiversity loss, deforestation, carbon emissions, climate change, water scarcity and water pollution. Oxford research shows that the most effective way to reduce the climate impact of our diet is to consume less meat and dairy and eat more plant-based foods.
We have already acted to reduce the environmental impact of catering at the University. Half of the meals available at most University outlets are vegetarian or vegan, and all outlets under the main University catering contract have a sustainability certification.
Did you know?
The Sustainable Restaurant Association awarded the University’s hospitality service ‘Occasions’ the highest possible level – three stars – and all of our ‘Beyond Ordinary’ cafes have been awarded two out of three stars. For further information visit the sustainable catering page on the Estates Services website.