University of Chester
Transforming Campus Catering Through Sustainability, Inclusion and Student Partnership
Finalist, Campus Health, Food and Drink
About
At the University of Chester, we transformed our in-house catering service through a data-led, student-centred approach that embedded sustainability, inclusion and wellbeing into everyday operations.
Using EPOS-driven forecasting, operational teams reduced food waste by 25% through improved production planning, menu rationalisation and real-time decision-making. Sustainability became embedded within daily practice through staff empowerment rather than top-down control.
A defining aspect of the initiative was collaboration with Student Race Advocates, who worked directly with catering teams to identify cultural barriers affecting international students. Through peer-led communication and co-created resources, we improved inclusivity, confidence and belonging within campus dining environments.
Alongside sustainable sourcing through TUCO frameworks, the project repositioned catering as a connector between students, staff, suppliers and the wider community. The initiative demonstrates how practical, people-led change can improve environmental performance, student experience and operational sustainability simultaneously.
Top 3 learnings
1. We learned that sustainability improves when operational teams are trusted with real-time data.
2. Student partnership creates more inclusive and effective food environments than consultation alone.
3. Behaviour-led operational change can reduce waste without significant capital investment.
What would it mean to win
Winning a Green Gown Award would validate the University of Chester's commitment to sustainable catering at a national level, demonstrating that a smaller institution can lead the sector through innovation, evidence, and genuine environmental impact.
SDGs
12. Responsible consumption and production
| 2026 | |
| Campus Health, Food and Drink | |
| Finalist, UK and Ireland |
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