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Sustainable Food Policy

Plums harvested from a local community orchard for use in student halls of residence. ‌‌‌‌‌

Integrating sustainability within the global food systems is an enormous task. Which is why the University has adopted a Sustainable Food Policy (Sustainable Food Policy 2018-2020 (PDF, 402 KB)) that outlines practical measures for reducing the environmental impact associated with the food we procure, by:

  • Procuring and providing fresh, nutritious food which is reflective of local diversity.
  • Reducing food miles, food waste and the carbon footprint of our food.
  • Supporting ethical food certification standards, such as endorsing fairly traded food, the Fairtrade certification standards and the Marine Stewardship Council Certification as well as other ethical initiatives where possible.
  • Shifting the ethos of procurement to one with social, economic and environmental agenda compatible with varied cultural identities.
  • Demonstrate achievement of high catering standards for good value whilst striving for sustainable attributes (i.e. be an exemplar).


The Sustainable Food Action Plan (Sustainable Food Action Plan 2018 (PDF, 630 KB)) identifies how we will meet the objectives outlined in the Sustainable Food Policy, and includes over 30 criteria with time-bound targets for departments to work towards.


Conscious Consumption

Transition St Andrews have a network of 14 community gardens, which are open to the public. Our Edible Campus scheme aims to teach skills and encourage interest in growing and the Tree is an online shop that allows local producers to sell their goods at a weekly pop-up shop.


We are keen to ensure our sustainability policies are best practice - if you have comments and ideas for helping us improve the sustianability of food procurement at the University please email We'd love to hear from you!

Environment and Sustainable Development


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