#LoveOurColleges Day 5 - Hospitality

About Colleges Week

Colleges Week is a time of celebration and appreciation for the invaluable role that further education institutions play in our society. As we participate in the #LoveOurColleges campaign, which is led by the Association of Colleges, we are delighted to celebrate our members that are making a significant difference to sustainability in the sector. Sustainable practices make colleges stand out and EAUC is proud to showcase that!

The celebrations last for two weeks, from 9th to 22nd October, with each week adopting a different focus. Today's theme is the final of their series, and focuses on Hospitality. So, who are we featuring today?

What can be gained from teaching about waste, supply chains, and new cuisines? Can all this connect to climate action?

Campuses’ catering facilities are frequently the hub of the students’ social community and exist as a place for rest and nourishment. So many young people are advocating for their college to extend its sustainability action to the menus and facilities on offer.

Example – Askham Bryan College

Tackling plastic waste head-on, the College’s recent Reusable Cup Campaign has funded the purchase of over 3000 college-branded reusable cups, from a local supplier, which have been issued to staff and students. This campaign has been really successful and the College are tracking its progress in reducing plastic waste with use of an innovative app. 

This year, Askham Bryan College celebrates 75 years of providing specialist land-based education and training to students! They are also a signatory of the Race to Zero for Universities and Colleges campaign, which is delivered by UNEP, EAUC and Second Nature.

Example - Barnsley College

The appetite for sustainable action within the Catering and Hospitality department came from an opportunity to build sustainability into student learning and experience during the Covid-19 pandemic. Since students were attending College online, staff were able to use their creativity and embed sustainability into their online sessions. For example, live cook-along sessions were held to show students how to make recipes using locally-grown produce. Plant-based ingredients and recipes were introduced to students, and they were also shown how easy it was to make basic food items using ingredients which were generally found in every household’s kitchen cupboard to minimise food waste.

Sustainable values have been part of Barnsley College for a very long time and they have even ranked 1st for number of students engaged in the SOS-UK SDG Teach-In!

Example – Glasgow Kelvin College

The Glasgow Kelvin College Level 6 Professional Cookery course made strides towards incorporating the SDGs into a redesigned curriculum and series of projects on the topic of Sustainable Food and Cooking.  The Cookery instructors were motivated by the climate and cost-of-living crises, to teach their learners about why some foods are more sustainable, and how to think of the entirety of the global food system when choosing ingredients and recipes. Part of this learning was facilitated by a community organisation, Glasgow Community Food Network, who came to the College to deliver a ‘Climate Crumbs’ workshop to the Level 6 students. Course content also covered the environmental impact of the livestock industry, food waste, the idea of ‘food miles’, and how to prepare delicious vegetarian, vegan, local, and seasonal dishes.



In two separate events, which engaged the entire College community, Cookery students provided a Sustainable Food Stall on campus which allowed staff and students to enjoy local, vegetarian dishes. Students not only prepared all the food, but also served it, distributed recipes and information on the benefits of eating sustainably. They students were also eager to point out that the prepared recipes were inexpensive, minimised food waste, and easily accessible to even novice cooks.



The events were huge successes, with over 20 Cookery students participating, and over 80 students and staff enjoying the events.  ‘Cooking for sustainability’ is now integrated into the Cookery curriculum, going to show how the Sustainable Development Goals, such as Climate Action, Zero Hunger, Good Health and Wellbeing, Quality Education, and also Responsible Consumption and Production, can be collectively address through committed, well designed teaching and learning plans. The College have been recognised as one of the top performers in this year's UK National Planet Earth Games.

Be sure to get engaged with the conversation on EAUC's Twitter and LinkedIn.

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