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Food

The College participates actively in Foodquad, a food and beverage procurement scheme set up by a consortium of Oxford Colleges. This enables us to pursue a target of 100% reusable or recyclable packaging by 2023 and 70% fresh meat, dairy and vegetables from regenerative agriculture sources by 2030.

We are reducing our use of meat, particularly red meat, in our catering operations through initiatives such as Meat Free Mondays and by using vegetable proteins or poultry meat as an alternative to red meat in a range of dishes.

We have pledged to support the Sustainable Palm Oil initiative and we are in the process of carrying out the necessary audits to ensure compliance.