Sidney's eco-dining is a recipe for success

Award for College catering.

Sidney’s Head Chef, Stephen Mather, has recently collected a Gold Award for the College’s efforts to provide eco-catering services. The awards, designed to promote ethical and environmentally sustainable catering activities across the University, were presented at Trinity Hall on 23rd October with Christ’s, Clare, King's and Trinity Colleges joining Sidney in achieving a Gold Award. 

The awards were judged by Cambridge Sustainable Food who assessed the environmental impact of the full range of catering activities. Sidney’s local procurement and sourcing of sustainable fish received particular praise as did the efforts to minimise food waste and recycle used cooking oil.

Stephen Mather said ‘I’m pleased to receive the award but each year there are more and more opportunities to reduce the carbon footprint of our catering services and there are many challenges ahead. The competition between College Catering Managers does a great job in driving up standards’.

This is an archived news story, first posted in 2014.

News item posted Sunday, 3rd May 2015

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