Catering FAQs

Catering did a rigorous analysis of their carbon footprint from fresh food prepared and sold on campus by Imperial Catering and Events, and the biggest impact by far was from beef. Livestock accounted for 39% of emissions, despite only comprising 8% of food procured. Of this, beef accounts for the largest fraction at over 37%. Removing beef from our menus will save approximately 6,000 kg CO2e per year. We have already reduced beef usage by 1/3. Read more about our move to venison here.

Catering are now working on plans to refurbish the main production kitchen in South Kensington in a way that will enable significant efficiencies in our food production with associated reductions in energy consumption and the kitchen carbon footprint. This will be achieved through modernising the equipment and processes whilst also moving to 4 day per week operations. For example, a modernised central kitchen would allow us to produce home-baked goods in-house, rather than transporting them from suppliers across the country. It would also allow us to use in-house water for hospitality orders, saving the 33,000 bottles of water we purchase externally currently.

Catering have already hugely reduced the food waste on campus by ensuring appropriate portion sizes and ensuring we match supply to demand, so there is very little waste food now at the end of the day.

Whenever a customer orders from the SCR, they are asked if they are eating in or taking away. When eating in, they are served their meal on a reusable plate.