TUCO (The University Caterers Organisation) member, the University of Manchester
hospitality and events team, has scooped the Sustainable Business Award at the
UK’s most prestigious hospitality and catering awards, the Cateys. The Cateys
showcase innovative brands and trail-blazing people from across hotels, restaurants,
foodservice and pubs & bars
Hospitality and Events (H&E) is the department at The University of Manchester that operates its cafes, restaurants and hospitality services across campus, which include Food On Campus, Taste Manchester, Christies Bistro, Conferences & Events, Food in Residence and Chancellors Hotel.
Alison Shedlock, Head of Hospitality and Events, said, “We are thrilled that the University Hospitality and Events team have won the Sustainable Business Award, at the 2018 Catey’s, the UK’s most prestigious hospitality and catering awards.
'This highlights our continued commitment to providing our customers with the best quality food, drink and service whilst remaining completely focused on our value of sustainability and the Universities wider goal of social responsibility.”
TUCO Chairman Matt White, who was also shortlisted for this year’s Public Sector Cateys Awards, added, “I would like to extend my heartfelt congratulations to Alison Shedlock and Emma Stansfield from The University of Manchester after them winning the 2018 Cateys, Sustainability Award.
'The catering team’s work at Manchester University is really quite exemplary and it is particularly pleasing to see this innovative work recognised by what are considered the highest accolades in our industry, the Cateys Awards.
'Manchester University is truly part of our TUCO family and this work that the award recognises will be shared with colleagues in HE and FE catering departments across the country via our key pillars of #Share #Learn #Grow.”
The University of Manchester Goal 3 is Social Responsibility, which ensures that sustainability is embedded into everything the University does. H & E has targets set in the University Sustainable Resources plan. http://www.sustainability.manchester.ac.uk/food/. It is committed to offering healthy and sustainable catering that is produced, processed and traded in ways that:
• Contribute to the local economies and sustainable livelihoods.
• Avoid damaging our planet.
• Enhance animal welfare.
• Provide social benefits.
Year on year they have improved their impact on the planet and society with a number
of key initiatives in the past five years including:
• Introduction of Meat Free Mondays
• Introduced Organic Milk and 54% of our Beef is Organic in Catered Halls
• Formed a partnership with Manchester Veg Box Scheme
• Introduced tray free dining in Catered Halls, encouraging students to select
what they actually will eat rather than fill their tray, food Waste Recycling in Dining areas in catered halls.
• Food Waste Recycling into all our kitchens across campus
• Opened a Vegetarian Cafe´ on Campus
• Implemented a Land Army Student volunteer scheme
• Daily Vegan option delivered in Catered Halls
• Introduced Wonky Veg campaign in Catered Halls
• Paid the National Living Wage Foundation rate to all Catering Staff.
• Delivery of an annual food sustainability event
• Compostable hot drinks cups and takeaway packaging introduced
• Marine Stewardship Council Certification awarded to Food In Residence
(Catered Halls)
• Introduced a re-useable mug a bamboo Eco Cup mug and an incentive to reuse
which included a reusable water bottle.
• Deliver a fresh fruit and veg stall each Wednesday to students using when
possible Manchester Veg people produce (Organic Local produce)
• Food waste is distributed through “Humanity Giving Back” a charity that
distributes this to organisations across Manchester who support vulnerable
people.
• Introduced a street food market in 2016 that provides a weekly market on
campus for local artisan food producers and local street food vendors