St John’s College Catering Department was presented with a gold award at the recent Cambridge Sustainable Food Business Awards held at Anglia Ruskin University.
The annual awards honour food companies and institutions in Cambridge which are working to improve their sustainable credentials by signing up to a pledge and award scheme.
St John’s met a wide range of criteria including: implementing a sustainability policy, sourcing local and organic ingredients, sustainable fish and ethical Fairtrade ingredients, participating in a study of meat reduction and monitoring food waste using the latest Chef’s Eye technology.
Bill Brogan, Conference & Catering Manager at St John’s College said: “It was a great honour to win this award for our commitment to sustainability in our catering operation. Over recent years we have introduced a number of initiatives to improve our practices, including looking at reducing waste and trialling alternative foods such as insects.
“Whilst this is an excellent milestone to achieve, there is always more to be done and we will continue to explore ways to improve even further.”
Recently St John’s College became the first Oxbridge college to invest in the latest Chef’s Eye food waste reduction software which has been designed to help hospitality sites take control of waste, cut food costs and make purchasing more cost-effective.