Food and Drink Policy

Lancaster University campus has broad range of food and drink outlets operated by internal and external providers. The University aims to ensure a range of good quality food and drink that offers convenience, customization, choice, value for money, and an environment that meets the demographic, lifestyle, belief and cultural diversity of the University. The experience that our staff, students and visitors have from eating and drinking on campus, and the interactions that they have with us, should be positive and have a positive impact on their view of the University.

In addition to a direct impact to those on campus, food production and consumption has major effects on the environment, as well as social and ethical consequences and Lancaster University is committed to reducing negative impacts as far as practicable. The University recognises the importance of working closely with its suppliers and supply chains in order to understand and reduce the negative impacts of food production and consumption.

In order to achieve these aims we are:

  • Consistently monitoring and reviewing the range and quality of food offer and services from our outlets, tenants and external suppliers.
  • Making healthy, dietary and cultural options and choices available across a range of outlets on the campus and actively promoting their availability.
  • Ensuring choice, quality and value for money for meeting and event catering that meets the diverse range and needs of University business.
  • Using Food for Life, Green Gown, Fairtrade and other relevant environmental and ethical standards to inform and guide our operations and actively promoting their adoption.
  • Sharing and encouraging our own environmental and ethical standards with food tenants, suppliers and partners.
  • Undertaking regular research into the appropriateness of current offerings to support our future community and new trends and possibilities to maintain a lively and attractive environment.
  • Complying with all relevant food hygiene, environmental and other legal requirements.

In Lancaster University's own food services and outlets we will aim to:

1. Follow Food for Life principles:
  • No undesirable additives or trans fats
  • At least 75% of dishes are freshly prepared from unprocessed ingredients
  • Meat is from farms which satisfy UK welfare standards
  • Eggs are from cage-free hens
  • Menus are seasonal and in-season produce is highlighted
  • Catering staff are supported with skills training in fresh food preparation and the Catering Mark
  • No GM ingredients are used
  • Free drinking water is prominently available
  • No fish is served from the (MCS) 'fish to avoid' list
  • Information is on display about food provenance
  • All suppliers have been verified to ensure they apply appropriate food safety standards
  • Pre School demonstrate compliance with national standards or guidelines on food and nutrition
  • Menus provide for all dietary and cultural needs
2. Minimise any negative impact on the environment through:
  • Supporting local production of food by purchasing from local, or if not possible regional food suppliers and growers in the first instance.
  • Minimising non-seasonal food, high energy input items and high carbon footprint ingredients.
  • Using resources, including water and utilities as efficiently as possible in our food production and distribution.
  • Minimising wastage of food through careful planning and order control, and ensure food waste produced is reused or recycled.
  • Aiming to minimise generation of waste in our operations through the selection of reusable serving equipment.
3. Focus on customer service and engagement through:
  • Seeking regular and continual feedback from students, staff and visitors about the food offer and service from University outlets.
  • Being open and responsive to the ideas and suggestions of our customers.
  • Training our staff to high standards and expecting those standards to be met consistently.
  • Making quality of customer service a key criteria for recruitment and rewarding of our staff.