Cateys 2016: Sustainable Business Award
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University of Brighton
The chefs are said to enjoy being able to work with local ingredients - and because Hospitality Services partners with local suppliers, these relationships aren't just built around cost, but sustainability, too. Meanwhile, the university has made moves to shout about its ethics on a new website platform, which helps increase the awareness and importance of sustainability in practice. The new website, Eat.brighton.ac.uk is an extensive resource that tells students about the eating out options available to them at the university, including a useful outlet finder, as well as details of 'eat-in' options within its halls of residence. And it will be used not just as a platform to inform customers, but also as a means to educate them on the good practice undertaken by Hospitality Services via the 'ethics' tab on the site. Currently, the website is running a 'Sugar Smart' campaign, in conjunction with Jamie Oliver, to cut sugar consumption within the university.
In addition, the University of Brighton runs its own bespoke in-house engagement campaign, 'c-change', which has been nationally recognised with a 'Highly Commended' Green Gown award in 2013. C-change aims to use new forms of communication which engage beyond simple information stalls on campus - for example, using smoothie bikes, interactive games, social media competitions and eye-catching branding. The NUS Green Impact scheme has been incorporated into the c-change campaign, with 21 teams of staff participating in the workbook this year. The university team is also working to introduce specialist tabs for catering, laboratories, caretakers and cleaners. The team at the university also gets students and other stakeholders involved in sustainability and environmental action network groups who meet to discuss local issues and organise events on each campus, as well as an annual Green Week in collaboration with the Students' Union and staff and students from across the university.
It's no surprise that the university has already picked up a slew of awards and recognition for its efforts, including three stars from the Sustainable Restaurant Association, a 2013 Good Egg Award, the Green Gown Award, and a bronze Food for Life Catering award from the Soil Association.
What the judges said
"The University of Brighton shows ambition and drive of passion. A great innovative approach in disseminating information."
Caroline Gregory
"Excellent work with stakeholders, students and supply chains to stand out as a clear ambassador for sustainable best practice."
Jonathan Proctor
"A good, heartfelt entry that shows the catering department is engaged with sustainability related issues."
Clephane Compton
"The University of Brighton impressed me because they are looking at everything they are doing and thinking; 'How can we do it better?'. And then they do it better. We were especially impressed by how many people are involved in their activities around sustainability."
Ruth Westcott
The shortlist
- Llangoed Hall, Llyswen, Brecon
- Oakley Court, Windsor
- University of Brighton
The judges
- Tim Bouget, Chef and owner, ODE True Food, Shaldon, Devon
- Dominic Burbridge, Associate director - business advice, the Carbon Trust
- Clephane Compton, Sustainable Consulting
- Caroline Gregory, Managing partner, the Lovat, Loch Ness
- Mike Hanson, Head of sustainable business, BaxterStorey
- Rebecca Hawkins, Managing director, Responsible Hospitality Partnership
- Mark Linehan, Former managing director, Sustainable Restaurant Association
- David Nuttall, Catering manager, Harper Adams University, Newport
- Jonathan Proctor, Technical director, GreenTourism
- Ruth Westcott, Sustainable Fish Cities project officer, Sustain
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