Queen Mary, University of London was presented with a prestigious Good Food on the Public Plate award on the 30 November in recognition of its efforts in serving seasonal, UK-sourced fruit and vegetables, using free range eggs across all catering areas, increasing the choice of vegetarian options in catering outlets, and for the introduction of a weekly Farmers’ Market.
The awards, presented at City Hall by Rosie Boycott, Chair of the London Food Board, went to 22 universities, hospitals and other public sector bodies in London who have made great strides in making the food they serve more sustainable by ensuring it is local, seasonal, Fairtrade, or assured by an animal welfare scheme.
Emma Baker, from Queen Mary, University of London said “We are immensely proud of the efforts of all our colleagues in ensuring Queen Mary continues to operate its catering operations in a sustainable and ethical manner, winning this award for the second year running is just reward for these efforts.”
Good Food on the Public Plate organises the awards to celebrate those in the public sector who are working hard to make sure that the meals they serve not only taste good, but also benefit the environment and are ethically sourced.
Rosie Boycott said: “Queen Mary, University of London should be congratulated.”
She continued: “The Good Food on the Public Plate awards show off public sector caterers who are proving their food can be delicious, healthy and good for the planet. Crucially, taking these steps with creativity means good food need not cost the earth at a time when budgets are under increasing pressure. These food champions provide a great example that other organisations should follow.”
The winners have all made one or more significant changes – some have converted to only using free range eggs, or have decided not to buy bottled water. Others are now buying fish from certified sustainable sources or have committed to only buying organic milk.
Good Food on the Public Plate Project Officer Jon Walker said, “London’s public sector institutions are leading the way in the procurement of sustainable food both individually and collaboratively, proving it is possible to purchase sustainable food cost-effectively”.
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