Key to the initiative is the working relationship between service provider and client, according to catering manager Ewan Steele, who is helping to ensure the scheme happens.
He is working with Paul Redmore, Bicton’s farm manager who runs the agricultural operation set in 200 hectares of open parkland and rolling countryside.
Steele said: “The first phase - getting livestock reared, slaughtered, butchered and supplied back to the college - has already started. So as there’s no wastage, local butcher Paul Gibbins buys the cuts we can’t use and the rest of the animal is sold on.
“The first tasting was held during the annual Bicton College Country Fair, where both the college and Aramark were proudly serving 100% Bicton-reared burgers, beef and pork baps and 'Bicton Bangers’.”
Phase two will be to roll out the ’Farm to Freezer’ concept where the college will offer take-home meat packs. Ribs, roasting joints and chops are among other beef and pork products that will be available for purchase by both staff and students.
The produce will be sold in the on-site farm-style ‘E3’ café which also sells chutneys, cakes and other delicious homemade produce.
Additionally, Aramark employees are working in the E3 café with some of the supported learning students of the college to enable them to gain essential work and life skills.