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Sustainable Food and Drink
Imperial has launched a new Sustainable Food and Drink Policy, setting out a five-year plan to reduce emissions, waste and environmental damage from its catering. Food production is a major driver of climate change and biodiversity loss, and although catering accounts for just 1% of Imperial’s total footprint, it is an area where swift, meaningful change is possible.
The policy is a key part of Imperial’s wider institutional sustainability goals.
The strategy focuses on five key themes.
First, what we serve: expanding affordable plant-based and increasing by a third to 40% by 2030.
Second, where we source ingredients: cutting campus deliveries, and choosing suppliers who demonstrate strong sustainability standards, including the vineyard behind Imperial’s own wine.
Third, how we serve food: phasing out single-use plastics, upgrading to biodegradable packaging, and prioritising crockery wherever possible.
Fourth, making greener choices: helping staff and students understand the carbon impact of food through clear labelling, training and engagement events.
Finally, tackling food waste: introducing new measures such as coffee-ground recycling, reduced plate-waste targets and app alerts for discounted surplus food.
The policy was developed in consultation with students, staff and sustainability experts across Imperial.