Q1 2019/20

Report Date

November 2019

Key activities for this project in Q1 are as follows:

• Reviewed the University's Good Food Policy with stakeholders and agreed a series of updates for 2019.
• Held a number of stakeholder meetings to review progress against policy commitments and agree a new implementation plan for the 2019/20 academic year.
• SRS provided a grant to Edinburgh Food Social to support community food education, and now exploring further partnership opportunities within existing activities and programmes.
• Supported practical sustainability opportunities with ACE (food waste recycling and reducing disposables).
• Responded to a small number of press enquiries related to catering practices. 
• Held a Skype call with Cambridge  University catering services to share experiences.
• Supported our department's submission to the Green Gown Awards. 
• Worked with ACE to draft responses to frequently asked catering questions. 

Our focus next quarter will be on publishing the updated Good Food Policy, 2019/20 implementation plan and 2018/19 highlights infographic.  I also plan to develop a series of sustainable food KPIs, and initiate research with academic colleagues.