In 2025, sustainable practices are not just nice-to-haves; they are now essential requirements at every level of university life. A QS Student Pulse Survey, for example, found that 79 per cent of students felt it was very important that universities reduce their environmental impact, while a 2024 report from the Higher Education Policy Institute found that almost two-thirds of prospective students interested in studying in the UK said that sustainability is extremely important to their decision-making process.
And catering offers particularly rich opportunities for planet-friendly practices, not only minimising outlets’ environmental footprints but with the potential to enhance an institution’s reputation for commitment to sustainability goals.
Why Communication is Key
The University of Exeter has embedded several sustainability initiatives within its catering practices, explains Executive Chef Richard Narramore, including prioritising plant-based options by positioning vegan and vegetarian dishes higher up the menu and offering them as cheaper alternatives to meat.
Richard Narramore
Executive Chef
University of Exeter
“We never force anything on anyone, and we want to offer a choice, but we also want to try and nudge people to make more conscious consuming choices.”
It’s in line with the Menus of Change movement, based in America, which offers 24 principles for “healthy, sustainable, delicious food choices”, one of which is “meat second”.
Richard Narramore
Executive Chef
University of Exeter
“So within our catering environment, you’ll always find the vegan or vegetarian dish at a lower price point than its counterpart dish.”
Sustainability is also a key factor in their tender processes, he continues, with regional suppliers considered wherever possible. And the university also now has its own ultra-local food source: a successful kitchen garden based on campus, run in collaboration with the grounds team.
Richard Narramore
Executive Chef
University of Exeter
“In 2024, they produced half a tonne of produce for us, and the goal this year is to double that.”
And while the kitchen garden has required investment in resources – including a dedicated gardener – it is yielding both fresh produce and positive publicity.
What About Waste?
So what about the question of waste? It’s a big sustainability concern at Royal Holloway, University of London, explains Marketing Executive Carol Robinson. The catering services operate under a 0 per cent to landfill contract (where waste is separated into streams such as food, glass, and recyclables for appropriate processing), but consistent tracking and reduction efforts are still a work in progress.
Carol Robinson
Marketing Executive
Royal Holloway, University of London
“In terms of food waste, we do measure it, and we are trying to reduce it, but at the moment, it is a little ad hoc. But with the kitchen waste, things like broccoli stalks, we are really trying to put those in soups, or use up leftover peelings, or put stale bread into croutons and so on. There are a lot of initiatives that go on here to help with food waste.”
At the University of Strathclyde, plans are afoot to introduce AI-powered waste management technology to track and record food waste more efficiently, explains Head of Catering Graham Paterson, which will enable the catering team to focus more on production and service levels.
However, in the meantime, there is frustration about the infrastructure surrounding waste, particularly compostable packaging, which has become increasingly common since single-use plastics were banned in Scotland in 2022.
Graham Paterson
Head of Catering
University of Strathclyde
“Scotland doesn’t have the infrastructure to close the compostable loop effectively, so what we’re doing is buying compostable products at a higher price, passing the costs on to the consumer or trying to absorb them, and then they’re going into the general waste anyway. I appreciate that they are better than typical cardboard packages; therefore, we still use them. We are working with our Sustainable Strathclyde department and others externally to help drive this forward.”
The university is also committed to the Menus of Change initiative, emphasising that the approach is about making the culture of eating healthier through the use of “more sustainable ingredients” rather than “making sweeping changes”.
Graham Paterson
Head of Catering
University of Strathclyde
“That allows our chefs to really focus on things like gut health, brain food, and looking at options that might have superfood ingredients. I think where we see the direction of catering going in the not-too-distant future is around using technology and more sustainable foods to try and draw that together to make a broader impact.”
A Sustainable Future Starts in the Kitchen
As universities navigate the pressing need for sustainability, campus catering is emerging as a dynamic and crucial area for impactful change. While challenges remain, particularly in areas like waste management, the growing commitment to embedding sustainable practices not only minimises environmental impact but also serves to enhance reputation, foster a culture of conscious consumption, and, ultimately, contribute to a more sustainable future for the entire university community.
To discover how Kinetic’s catering solutions can help your university deliver impactful, flexible, and values-driven event catering, visit learn more about our catering solutions.
