Operations

Measuring and reducing food waste

Queen Mary measures food waste as a separate waste stream and diverts collected food waste from general waste.  During 2024-25, separate food-waste collection was expanded across residential and non-residential buildings, contributing to an increase in food-waste collections  

Food collected from our commercial kitchens is sent for anaerobic digestion, where it is converted into biogas and fertiliser, with approximately 24 tonnes of food waste are collected annually from commercial kitchens through this route. 

Sustainable food choices on campus

Queen Mary provides sustainable food choices across its campus catering. All Queen Mary and Students’ Union food outlets offer plant-based options, with a minimum of two plant-based options at every lunch and dinner. Discounts are also available for plant-based food through Meat-Free Mondays. 

Queen Mary’s Sustainable Catering Policy commits the University to increasing the proportion of meals rich in fruit, vegetables, pulses and nuts, while reducing foods of animal origin. It also includes commitments on local and seasonal sourcing, sustainable fish, responsible sourcing and environmental, ethical and animal-welfare standards. 

In January 2025, Queen Mary achieved its first one-star Food Made Good rating from the Sustainable Restaurant Association, recognising progress in areas including plant-based options, food waste reduction and responsible sourcing. 

Healthy and affordable food choices

Queen Mary combines healthier menu choices with measures designed to make food more affordable.

The affordable options include lower-cost hot meals, soups and discounted surplus food. Queen Mary and Queen Mary Students’ Union also use Too Good To Go to make unsold food available at reduced prices, while some outlets apply additional end-of-day discounts. Campus food outlets also provide a range of meal choices, including hot meals, salads and vegetarian and vegan options. The Curve Restaurant, for example, offers five lunch choices, including a nutritious salad bar, daily specials and vegan and vegetarian options. 

Together, these measures help provide students and staff with access to both healthier food choices and lower-cost options across campus.

Sustainable and responsible food purchasing

Queen Mary prioritises local, seasonal and responsibly sourced food through its sustainable procurement and catering practices. At Mile End, The Curve kitchen uses seasonal ingredients, surplus produce from local supplier Angry Monk, and small quantities of produce grown on Queen Mary’s campus allotments. Since 2022, more than 28,000 kg of surplus vegetables have been rescued through the Angry Monk partnership. 

Queen Mary’s sustainable food and catering requirements also prioritise local and seasonally available ingredients, sustainable fish, and environmental, ethical and animal-welfare standards for meat, dairy and eggs. The University supports Fairtrade and responsibly sourced products and seeks to favour UK-produced food and drink from suppliers with clear environmental commitments. 

Queen Mary’s Sustainable Procurement Policy, approved in September 2024, provides the wider institutional framework for responsible purchasing.