Our approach to food is very much informed by the principles of Menus of Change. A movement conceptualised in the early 2010s by the Culinary Institute of America and Harvard, it seeks to balance optimal nutrition and public health, environmental stewardship, and social responsibility concerns within the food industry. This approach resonates with the vision of the University of Edinburgh to make the world a better place.
Our menus are reflective of this, sourcing where possible locally and seasonally with a growing focus on healthy plant-based menu options that cater for every dietary requirement. Conference clients have a choice of nutritious meal options that are not only packed with flavour, but also sustainable, thereby ensuring your delegates can power through a full day of meetings with focus and energy.
The University of Edinburgh takes a whole-institution approach to food and its connection to health and sustainability. As a University, we recognise the need to keep food systems within environmental limits while supporting sustainable livelihoods. Our vision is to run a responsible catering service that succeeds in providing healthy, sustainable and affordable food to the University community, including conference delegates.
The University’s Good Food Policy sets out our ambitions in five key areas: sourcing, provision, practice, research, learning & teaching and leadership & culture.
Good Food Policy - recent achievements include:
- Scottish Healthy Living Awards (first achieved 2010 and now held across all units)
- Sustainable Restaurant Association Food Made Good Awards (first achieved 2015 and achieved highest 3 star rating in 2021)
- VisitScotland’s ‘Taste our Best’ accreditation scheme – with over 40 of all products locally sourced in Scotland across the University managed hotels. (Achieved 2016)
