ARU serving up high standards for food sustainability

Anglia Ruskin University (ARU) has earned national recognition for the sustainability of its campus catering, after being praised in a new assessment by the Sustainable Restaurant Association (SRA).

ARU has achieved the SRA’s Food Made Good accreditation, the world’s largest sustainability standard for the food and beverage industry, highlighting its commitment to delivering measurable environmental improvements and promoting responsible food practices.

The Food Made Good standard is in place to encourage, support, recognise and celebrate sustainability practices across the sector worldwide. It looks at a wide range of criteria under three pillars: Sourcing, Society and Environment, which take into account elements such as how food is sourced, health and nutrition, and consideration for the planet.

ARU has achieved two-star recognition, the second highest grade under the standard. Certification is reviewed by subject experts to ensure a rigorous and evidence-based process.

Two years ago ARU upgraded its on-campus restaurants, which are open to the public as well as students and staff, offering a wider range of vegetarian options and more efficient equipment to improve ARU’s environmental footprint.

ARU sources much of its on-campus food from local suppliers and last year introduced carbon labelling on menus, so consumers are aware of the environmental footprint of a particular item.

Through the ARUgreen programme, ARU has also significantly reduced the use of disposable cups and bottles.

As well as improving its on-site catering, ARU students grow seasonal plants and food from an allotment on its Cambridge campus, while in Writtle fruits and vegetables are grown from a staff community garden.