University restaurant among first to win award
EDGE Hill University is amongst the first in the country to be given a new environmental award recognising large reductions in energy, water and waste.
The Soil Association and Carbon Trust have given its Waters Edge Restaurant the new Green Kitchen Award.
It follows a pilot scheme recognising a 36% reduction in electricity use in the restaurant over the last two years, thanks to the installation of new LED lights, sensors, more energy-efficient equipment and staff involvement.
Kevin Taylor, Edge Hill University stores and procurement officer, said: “We’ve got a number of catering awards and it was after gaining the Soil Association’s Silver Food for Life Award that we really saw how much students and staff want to know about where their food comes from.
“They want to eat healthily, get value for money and eat ethically sourced foods that we can trace back to a local producers.
“Our catering staff are very engaged with everything we’ve done to improve our food offering and are keen for us to do as much as possible to enhance our environmental credentials as well.
“So, when the Soil Association approached us to be one of first pilot schemes for this award, we jumped at the chance. We’d already started a process to replace older, less energy-efficient fridges and freezers, adapted cooking processes to ensure ovens weren’t left on unnecessarily, and trained staff about how they can make a difference in their jobs.
“It’s something we’ve been doing, we’re still doing and will continue to do into the future.”
Edge Hill energy manager, Pamela Brandwood, said: “The award was a natural next step for our sustainability conscious catering team.
“I’m proud to have been part of the pilot scheme and hope to build on this great achievement.”
The first four successful pilots were at Edge Hill; Queen Alexander Hospital, in Portsmouth; Freeman Hospital, in Newcastle; and Sheffield Teaching Hospitals NHS Foundation Trust.