Food is a sustainability question that engages many people and is often highlighted on campus and at various events.
“We have many organisations that often arrange conferences and meetings where food is provided. Several of them have been involved in working on the new guidelines. It is important that the guidelines are anchored in the organisation, whilst at the same time we are taking steps towards reaching our sustainabilty goals,” says Environmental Manager Claes Nilén.
Vegetarian as default
Vegetarian food is to be the first-choice option at conferences and events organised by the University. Possible meat alternatives may be ordered specially. Plant-based drinks are also to be available, as an alternative to cows’ milk. The purchase of foodstuffs contributes to the University’s climate footprint and the hope is that this decision will be a step towards reducing the impact from food. Restaurants and cafés on campus are also to work towards the same goal – at least one vegetarian option is to be clearly marked on the menu.
Organic or locally produced?
In certain cases, organic and/or Fairtrade labelled products must always be chosen, this applies to coffee, tea, sugar, milk and juice. Organic products should be chosen for other foodstuffs as far as possible. However, to reduce food mileage, the recommendation is that locally produced products are preferable to organic or Fairtrade labelled products when the choice is available, for example for fruits such as apples, pears and plums.
Food waste and recycling
It is not just the purchases themselves that are important, lefttovers and waste also have an impact. Purchasing an appropriate amount of food and making sure that any leftovers get eaten matters on both a financial and an environmental level. Try to think through how food wastage is to be managed before an event, and make sure waste can be sorted as it is disposed of. Single-use products should be avoided, to reduce waste. Vegetarian food to become the default offering at meetings and conferences
What we eat and drink impacts people and the environment in many ways – thanks to the way food is produced, transported and used. New guidelines for purchasing foodstuffs raise our ambitions and clarify the University’s role on issues of sustainable food production. The target is to increase the proportion of food that is vegetarian and in season, and for food wastage to be reduced.