Sustainable food at Durham Univeristy

Every bite counts!

As you explore our University, you can easily recognise the campus's history. But dive into our colleges, cafés and dining halls, and you'll see the future taking shape, one meal at a time! Through our commitment to the Sustainable Food Policy, everyday choices on campus help reduce our collective carbon footprint.

Local Sourcing 🌾

Eating sustainably starts here! We partner with regional suppliers like the Greenspace Movement and local businesses, keeping food miles to an absolute minimum. Outlets across campus prioritise high welfare standards, such as using only free-range eggs in all fresh items and limiting supplier deliveries to 3 per week to reduce transport emissions.

Plant-based Options 🌱

Whether you are a full-time vegan or have meat-free Mondays, finding plant-powered fuel has never been easier. Our retail cafés and dining rooms are shifting the culinary focus towards vibrant, plant-based menus. By prioritising delicious plant-forward recipes, we provide nutritious, planet-friendly choices that naturally lower the institution's environmental impact.

Reusable Cup Scheme ☕️

Your morning caffeine kick shouldn't come with environmental guilt. We have phased out traditional single-use options in favour of biodegradable, reusable alternatives made on-site. To make the biggest impact, we encourage students and staff to carry a reusable cup. Plus, with free access to drinking water around campus, refilling your water bottle is completely seamless!

Fairtrade 🌍

All campus food and drink outlets proudly feature a wide range of Fairtrade products. Choosing a Fairtrade snack or drink directly supports global farmers by ensuring fair wages, safe working conditions, and funds to invest in climate-resilient farming techniques.

Zero Waste ♻️

What happens to what's left behind? We have built a smart system to handle campus waste:

• Packaging: Deliveries arrive in returnable transit crates, and we recycle incoming cardboard on the spot.
• Food Scraps: We collect leftover pre- and post-production kitchen waste for anaerobic digestion (the process in which micro-organisms break down organic waste), converting scraps into clean energy.
• Cooking Oil: A permitted partner collects used fryer oil and processes it directly into biodiesel to fuel transport vehicles.

Next time you grab lunch on campus, remember you're supporting a food system that cares for the planet, our local community, and global farmers - every bite counts!