University in London achieves Food Made Good Standard

The university says this illustrates their strong efforts to integrate sustainability into their food operations and places them among ‘hospitality leaders’. 

The Food Made Good Standard measures the sustainability of a business by assessing performance against the ten key impact areas of the Food Made Good Sustainability Framework, including:

• Sourcing: celebrate provenance, support farmers & fishers, more plants & better meat and source seafood sustainably
• Society: treat staff fairly, feed people well and support the community
• Environment: reduce your footprint, waste no food and reduce reuse & recycle

Queen Mary scored the highest in the Environment pillar, where they were commended on their work in separating food waste and reducing single-use takeaway cups. Queen Mary also performed strongly in the Society pillar, with a basis in strong community engagement, inclusivity and staff support.