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Goldsmiths

Goldsmiths University of LondonGoldsmiths, University of London, offers undergraduate, postgraduate, teacher training and return-to-study opportunities in subjects covering the arts, social sciences, humanities and computing. Goldsmiths has put together a sustainable procurement statement, in which they set out their ambitions to improve the sustainability performance of their activities. Opting to buy sustainable fish (for example, as part of the Sustainable Fish City initiative) has turned out to be an excellent opportunity to put ambitions into practice.

A core tenet of the Goldsmiths sustainable procurement approach is integrating environmental and sustainable principles into the College’s operational procedures and promoting best practice at every level. In terms of procurement, this means "promoting purchasing and contracts which give preference to those products and services that cause least harm to the environment, including low carbon goods".

As part of its sustainable procurement approach, and with the support of the Good Food on the Public Plate project funded by the Mayor of London as part of implementation of the London Food Strategy, Goldsmiths has committed to:

  • Buying seasonal and local food as much as possible, reflected in changing menu selections to follow the seasons.
  • Using free-range eggs. In 2010, Goldsmiths won a Good Egg Award for this commitment, from the independent animal welfare charity Compassion in World Farming. Now Goldsmiths is working towards the Good Chicken Award as well.
  • Using Fairtrade and Rainforest Alliance certified products across all of its catering outlets, as part of its commitment to ethical trade.
  • Using only demonstrably sustainable fish. Goldsmiths were also one of the original founding signatories to the Sustainable Fish City campaign, committing to serve only sustainable fish to standards inspired by the London 2012 Food Vision. Goldsmiths continues to support this initiative, and is now taking the commitment further by actively promoting sustainable fish to staff and students, in Autumn 2011 hosting a sustainable fish competition and awareness-raising initiative with the support of Sustainable Fish City.
  • Promoting healthy eating within catering outlets, and in menu choices.

The catering outlets for Goldsmiths are run by the catering company Chartwells, a division of Compass Group. As Charlie Hudson, the General Manager for Chartwells explains, “Chartwells catering is proudly working alongside Goldsmiths, University of London in support of the Food Legacy programme to ensure we provide a healthy and sustainable food offer to staff and students at the college.”

Find out more about Goldsmiths University of London at: www.gold.ac.uk
 

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Sustain: the alliance for better food and farming

Sustain advocates food and agriculture policies and practices that enhance the health and welfare of people and animals, improve the working and living environment, promote equity and enrich society and culture.