The teams are being recognised at this year’s University of Cambridge Catering Managers’ Committee (CMC) Environmental Awards, which help promote environmental and ethical awareness across the catering departments.
Some of the team’s eco-friendly achievements have included, wide-spread local and seasonal food sourcing; introducing low carbon menus and regularly offering vegan dishes.
Kevin Keohane, Chairman of the CMC Environmental Committee and Catering Manager of Christ’s College, said: “The eco-friendly improvements being adopted by our catering teams permeate through the heart of College life as our customs of dining together for students, staff and Fellows form an integral part of each day.”
The new changes have been embraced across the college communities with student groups, tutors, Fellows and staff giving their support. Bev Sedley from Cambridge Carbon Footprint and Ann Mitchell from Transition Cambridge judged the awards.
Ann Mitchell said: Our food footprints make up around a quarter of our personal carbon footprints and we all need to change our approach to buying and sourcing food to help in the battle against climate change.
“What is particularly encouraging is that colleges learn from each other’s best practice, so that environmental standards are improving year on year. We congratulate the chefs and catering managers who are working hard to achieve these high standards.”
The awards ceremony also gave the opportunity for local food and drinks suppliers to showcase their produce, including beers from Milton Brewery, ‘Cambridge Gin’ from The Cambridge Distillery and a selection of cheeses from Cheese+ based in Papworth Everard, which included two new cheeses inspired by the Duke and Duchess of Cambridge.