UWL is awarded the top rating on the Food Made Good sustainability standard
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The University of West London has achieved an outstanding standard of sustainability and been awarded the maximum of three stars by the Sustainable Restaurant Association for their Food Made Good standard, the world’s largest and most comprehensive measure of sustainability in food service.
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The Food Made Good standard is awarded to restaurants and food and beverage businesses that meet a set of criteria focused on sourcing, society and the environment. It aims to encourage and recognise sustainability practices in the food service industry.
UWL was assessed over 10 areas including sourcing fish responsibly, celebrating local and seasonal produce, serving more vegetables and better meat, supporting global farmers, staffing, supporting the community, valuing natural resources, environmental impact and reducing food waste.
Lindsay Conway, Sustainability Auditor at the Sustainable Restaurant Association, congratulated UWL on its three-star rating.
The Food Made Good standard sets out what ‘good’ looks like in hospitality, providing chefs and restaurateurs with the tools to improve what their business is doing, share their successes and inspire their customers by dishing up food that not only looks and tastes good, but does good too.”
Peter Cross, Senior Lecturer at the London Geller College of Hospitality and Tourism (LGCHT), said:
We are thrilled to be awarded three stars. This recognition reaffirms our commitment to sustainable practices and highlights our dedication to creating a healthier and more environmentally conscious dining experience for our customers in Pillars restaurant. These practices also benefit our students, equipping them with the knowledge and skills to make a positive impact in the industry. We are proud to be contributing towards a greener future and look forward to continuing our sustainable initiatives.”
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