Food Supply Chain

Harper Adams University College is committed to promoting sustainability in all areas of the College and this is very evident in the priority it now takes in the Catering Department.

College developing a sustainable food supply chain

Since the beginning of 2007 Catering Manager, David Nuttall and Head Chef, Wayne Wright have made a number of changes to the food sourcing for the kitchens on campus to ensure food miles are reduced as much as possible and sustainability of supply is achieved where available. They have done this in the following ways:

College grows its own food

A major advancement has been the availability of produce from the College's own farm. The provision of lamb has been a particular good source with the Catering Department choosing to use the pedigree Lleyns, a native Welsh breed of sheep which the College farm rears predominantly on grass in sites of high conservation value. The lambs are taken for slaughter to a locally renowned quality butchers based 10 miles away in Staffordshire, and cuts such as legs, shoulders, shanks and mince are obtained to serve succulent lamb dishes throughout the College's catering outlets. Similarly, pork is also now being provided by the farm from its White Cross 'Pietrain' Belgium breed pigs and these are producing cuts such as roasting joints, chops and mince for use in meals for visitors, staff and students. Additionally eggs are provided by the Poultry Unit and herbs are grown on the campus by the Grounds Manager, Mark Hall and supplied throughout the summer months.

Local sourcing of food products

A number of products have been sourced from local suppliers such as cheeses for the cheese board from Mr Moyden's who is located in the College's local town of Newport in Shropshire. Milk, cream and butter provided by Wells Farm Dairies in Bradley some 7 miles away. Specialist sausages are bought from Buttercross in Market Drayton and bread from a local bakery in Wem in Shropshire both within 15 miles of the College campus. Fruit and vegetables are supplied by Morning Fresh Farm in Staffordshire and bottled water from Janes Beverages Limited in Market Drayton. The Catering team are keen to source other food products locally and look for new opportunities to be able to do this in a way that does not compromise taste, quality or efficiency.

Fairtrade products

The catering department is increasing its line of fair trade products and within its coffee shop provides fair trade coffee, cakes, biscuits and chocolate. As far as possible hospitality events have fair trade products on offer if requested by clients, conference organisers and delegates. Further development in this area is being arranged with the student union to encompass sales in the Bar areas and student events.

Water on Tap

Instead of bottled water all internal meetings, short courses and conferences are now supplied with tap water in jugs, hence cutting glass recycling, costs and our carbon footprint.

Water fountain points have also been added to all staff buildings to encourage staff to use less bottles and cans.