Posted on 04/12/2009
Chefs at Royal Holloway baking a cake with free range eggs
Royal Holloway, University of London, has been presented with a prestigious award to recognise its use of free range eggs in all cooked meals produced on campus.
The Good Food on the Public Plate awards, presented at City Hall by Rosie Boycott, who chairs the London Food Board, went to 15 universities, hospitals and other public sector bodies who have made great strides in dishing out more sustainable food by ensuring it is local, seasonal, Fair Trade or assured by an animal welfare scheme.
As well as being praised for introducing free range eggs, the College was commended for ensuring no endangered fish are served and for promoting vegetarian food.
From November, the College’s Catering Services – which operates all of the dining hall kitchens on campus and serves a community of more than 8,000 students and staff – switched to using free-range eggs only. This equates to around 85,000 eggs each year and is equivalent to ‘freeing’ 351 battery chickens, according to Sustain, the alliance for better food and farming.
Rosie Boycott said, “Royal Holloway should be congratulated. The winners of the Good Food on the Public Plate awards show that public sector food can be delicious, healthy and good for the planet. They provide a great example that other public sector organisations should follow.”
The aim of the awards is to celebrate organisations in the public sector who are working hard to make sure the meals they serve not only taste good but benefit the environment.
David Chapman, Head of Catering said, “We are pleased with this recognition for our first steps towards making our food more sustainable and ethical. We look forward to more initiatives with Good Food on the Public Plate.”
The College is to continue reviewing its food procurement and will be working with producers to further Royal Holloway’s sustainable policy.