Catering Practices

Two of the three options on our Dining Hall's menus are vegetarian and or/vegan. The selection process for our suppliers includes assessment of their ethical and sustainability policies and practices. Our coffee suppliers are all Fairtrade certified; our tea bags are supplied by Taylors of Harrogate, certified by The Rain Forest Alliance and the Carbon Neutral Global Standard.

Since 2008, the College has showcased sustainably produced food at its annual Green Feast, a popular College social occasion.

We are committed to reducing waste. We have reduced single-use plastic by encouraging the use of 'keep cups' and reusable water bottles, which we sell in the Dining Hall. There are water points at various locations in College. We recycle as much packaging as possible. The oil we use is recycled and reused by our supplier.

We use locally sourced products whenever possible. Our dairy products and vegetables come from local suppliers, including Rectory Farm in Stanton St John, Oxfordshire.

Our JCR Ethics and Environments Rep for 2020/21, Niamh Gray, produced a Guide to Understanding and Reducing the Environmental Impact of Food at St Hilda’s, which has has helped to inform debate and future choices within the College.

 

 

Catering Practices