Oxford Brookes Sustainable Food Action Plan

Transcription

1 Oxford Brookes Sustainable Food Action Plan Draft Oct 2017 Background Oxford Brookes Sustainable and Ethical Food Strategy and Action Plan have been developed to meet the objectives of the Social Responsibility Framework, Policy and sustainability goals in partnership with Estates & Facilities Management Catering. Sustainable and Ethical Food Strategy VISION To deliver and promote, in partnership with our catering contractors, a sustainable food offering, in line with our Social Responsibility Framework, and Sustainability goals. Whilst continually striving to enhance the consumer experience. KEY DRIVERS 1. To deliver an accessible, affordable, healthy and sustainable food offering to the highest standard. 2. To inform and educate consumers on healthy and sustainable choices 3. Maintain our reputation as a sustainable and socially responsible organisation 4. Maintain legislative, regulatory and stakeholder compliance 5. To show continued leadership through the delivery and maintenance of our Fairtrade University status, and other sustainable food accreditation schemes (where appropriate) OBJECTIVES Minimise foods that have negative social or environmental impacts and promote foods and practices that have a positive impact Ensure social and environmental factors are included in catering contract specifications Enhance consumer awareness Actively source locally grown produce and promote seasonal foods. Deliver a balanced food provision for the promotion of health and wellbeing Maintain our status as a Fairtrade University, identify areas of increased promotion and support the annual Fairtrade campaign Review new sustainable food accreditation schemes and maintain existing sustainable food and animal welfare accreditations Minimise unsustainable products through the procurement process Reduce waste and increase recycling through a products life cycle High Level Targets (KPIs): 1. Local supplier spend at 10% of total purchase spend. 2. Maintain Fairtrade Status & supply 7% Fairtrade food of total purchase spend. 3. Separate 100% food waste for anaerobic digestion. 4. Recover 80% of coffee ground waste 5. Maintain our appropriate sustainable and ethical accreditations

2 Aims of the sustainable food action plan: To deliver the requirements of the University Sustainable and Ethical Strategy originally completed as a Policy in June 2014 and updated in October This Action Plan details actions to be taken in partnership with our catering providers enabling us to meet our objectives and high level targets. Lower level targets/actions and our achievements against old targets have been set within the specific catering facilities as detailed in Annex 1.

3 ANNEX 1 : SUSTAINABLE & ETHICAL FOOD ACTION PLAN: Objectives Reporting on 2016/17 Targets / Actions OCT 2017 Proposed Target / KPI s 2017/18 Owner Timeframe To ensure social and environmental factors are included in specifications of catering contracts. Old Target: Sustainability criteria weighted at 15% The original tender was in 2012, for 5 years, with a 2 year extension to Dec This extension was weighted at 15%. As sustainable catering is a key deliverable of our catering provision sustainability should be weighted at 20%, this will be proposed in the 2018 Action Plan after consultation with procurement To be determined / procurement Dec 2019 Develop targets, KPi s and evaluation criteria to measure our progress No old Target: EFM Catering have developed a Balance Scorecard (BSC), this takes out the contracts embedded KPI s including the sustainability KPI s, which they report on quarterly. The balance scorecard has been reviewed, all targets are now in the action plan. Develop at least one Target/KPI for each objective / EFM Catering Oct 2017 Increase the proportion of expenditure on local suppliers within a 60 mile radius Increase from 14% ( baseline) to 17%. KPI in spend and % sales. EFM Catering do not have this KPI in their current contract, but the baseline is available. Proposed new target agreed with EFM Catering. Local supplier spend at 10% of Purchases. EFM Catering ANNUAL REPORT LOCAL PURCHASING 2015/16-9.4% of total food spend. 2016/17 13% of total food spend To promote and give preference to Seasonal Foods Catering Quality Audits to achieve a minimum score of 90%. Areas covered include: - Fresh ingredients evident and promoted; To provide and promote at least 6 seasonal products per quarter. EFM Catering

4 Objectives Reporting on 2016/17 Targets / Actions OCT 2017 Proposed Target / KPI s 2017/18 Owner Timeframe - Seasonal ingredients evident and promoted; - promotional offers include fresh and seasonal products On review of this process catering can score 90% and above without providing any seasonal food. Proposed new target agreed with EFM Catering. To maintain our Fairtrade University Status, identify areas of increased promotion and support the annual Fairtrade campaign This University will establish the total expenditure on Fairtrade 2013/14 and identify areas of increased promotion: - Re-submitted our Fairtrade status application Nov Recertified Feb Supported campaign with SU. Baseline on Fairtrade products in 2013/14 = 6.9% /16 = 7.03% of total food spend /17 = 6.36% of total food spend Supply 7% Fairtrade food by spend (including 100% bananas; coffee; cocoa, tea) EFM Catering Maintain existing sustainable food and animal welfare accreditations. The Fairtrade movement is going through a period of transition at present, we need to analyse the market before we sign up to any other targets on Fairtrade. No Old Target: Currently delivering: - Red tractor scheme As a minimum all meat products are included. - MSC accreditation & only serve 100% MSC Fish. - All eggs from the Good Egg standard. - All milk Good dairy standard. - Freedom food chicken served in Taylors yard roast chickens. - Sustainable Restaurant Association Achieved 1 star aiming for 2 star 2017 and received a 3 star. - Oxford Good Food Charter Working within charter. Maintain accreditations: - Red Tractor scheme - MSC accreditation - All eggs from the Good Egg standard - All milk Good dairy standard - Free-range chicken in Taylors yard - Sustainable Restaurant Association (3 star) - Oxford Good Food Charter EFM Catering

5 Objectives Reporting on 2016/17 Targets / Actions OCT 2017 Proposed Target / KPI s 2017/18 Owner Timeframe To reduce waste and increase recycling through a products whole life cycle Implement a 6% food waste reduction target until (based on 2015/16 target). Report: EFM Catering (Compass) are working on a new winnow system to reduce waste both front and back of house. All coffee ground waste has been removed from the waste stream and is spread by the grounds team. Simply Cups is being trialled across all main campuses. Compass have a Company target for secondary and tertiary packaging to have a 70% recycled content. Where other materials are used, the packaging must be re-usable or all materials contain a recycling content. - Separate 100% food waste for anaerobic digestion. - Establish an accurate food waste baseline to set a SMART target. - Offer 10% discount on hand crafted drinks to any consumer that brings their own travel mug. - To remove 80% coffee ground waste from the food waste stream for re-use as fertiliser by the grounds team. 2015/16 - Food Waste was 2.6% of cash sales 2016/17 - Food Waste was XX % of cash sales EFM catering are working through the figures for 2016/17, target a food waste target is not being but forward to this year, the accuracy of the figures from OCC in debateable. An accurate baseline will need to be established. Minimise unsustainable products through the selection process No Old target : - Meat free Mondays were offered, but students didn t like this option. A vegetarian option is offered at every outlet every day. Proposal to turn Abercrombie into a vegetarian outlet only. - Palm oil use baseline. Rory Padfield from HSS has a student working on this for their dissertation with EFM catering and EST. - EFM catering have just opened Abercrombie as a vegetarian outlet - Baseline the use of palm oil use throughout the University. - Providing a vegetarian offer at every outlet, every day. - Trial a vegetarian outlet.

6 Objectives Reporting on 2016/17 Targets / Actions OCT 2017 Proposed Target / KPI s 2017/18 Owner Timeframe To promote Energy conservation Old Target: Ensure all new equipment is purchased with an AA rating. Report: This is only applicable in specific types of equipment. - Ensure all new equipment is purchased with an AA rating, where practicable. - Annual Staff training on energy conservation. To promote Water conservation - Carry out water audits in catering areas to identify water saving options by June Ensure tap water is available at all catering outlets. Report: - Water audits have not been completed. Water meters are not specific enough to determine water use through the meter system. - All catering outlets provide tap water. - To make tap water available at all catering outlets. - Annual staff training on water conservation. Enhance consumer awareness NO TARGET: Marketing plan in place, just need to capture and report on this. Capture and report on sustainable marketing