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Bournemouth University Sustainability Annual Report 2019-2020
Food This has been an incredibly difficult year for both Chartwells and SUBU food outlets. However, prior to lockdown, we had made great progress in providing environmentally-friendly food offers and practice. Our Sustainable Food Policy was modified in November 2019 to include a commitment to promoting plant-based and low-carbon meals. Of the meals sold in Fusion Building (Chartwells main catered area) between August 2019 and March 2020, vegan and vegetarian dishes accounted for 57% of sales, with beef dishes accounting for only 11%. Across campus for the same period, including SUBU outlets, 43% of meals sold were vegetarian or vegan and only 7% included beef.
Meals sold across campus
Meals sold in Fusion Building
7%
11% 20% 25%
46%
12%
4% Vegan
18%
Vegetarian
Non-ruminant meat
35%
22% Fish
Vegan
Beef
Non-ruminant meat
Chartwells continue to shift to a plant-based offer and embed sustainable practices within their work (www.compass-group.co.uk/sustainability) and have taken the following steps to reduce their meat offer at BU: • Removal of all lamb dishes on menu • Removal of beef in any retail sandwich cassettes from café outlets or any in-house sandwich/baguette offer • Chilli and bolognaise recipes removed beef to become plant-based • Burger offer, previously fully beef, now rotates between beef and chicken • Meatballs in new Field meal offer halved beef content to become 50% beef, 50% bulgur wheat The team has also increased plant-based offers through their macro salad bar, vegan boxed salads and blitzer pots, as created by BSc Nutrition student Alice Evans and as reported in our 2018/19 annual report.
Vegetarian
Fish Beef
