Catering Services awarded for contribution to animal welfare

Friday, 16 December 2011

(l-r) Julie Frost - Executive Head Chef, Matthew White - Head of Catering and Matt Tebbit - Bars Manager with their Good Egg Award

Congratulations to Catering Services who have received a Good Egg Award for their pledge to only use free-range eggs in all catering; improving the lives of millions of chickens as a result.

The awards, which are given out by Compassion in World Farming, recognise organisations' dedication to improving the lives of animals by sourcing only higher welfare eggs, chicken or dairy produce for their catering.

Over 2,000 eggs are used at the University every week to feed the thousands of staff and students on our campuses, and in recent years Catering have made sure that these have all been 100% free range.

Matthew White, Head of Catering, said: "We are really pleased that our efforts to purchase only ethical free range eggs have been recognised by Compassion in World Farming.

"We are always striving to improve the quality of the produce we use whilst reducing out environmental impact, which includes buying from local suppliers where we can, and using and selling a wide range of Fairtrade products. We also recycle all our cardboard, plastic, glass and used coffee grounds.

"Following this success, we are aiming to meet the standards required to receive both the Good Chicken and Good Pig awards next year!"

The Good Egg Awards are given as part of the Good Farm Animal Welfare Awards, which have been presented to the food industry across Europe since 2007. Over 265 million hens, chickens, pigs and dairy cows and calves are set to benefit each year as a result of winners' policies.

Compassion in World Farming was set up in 2007 to raise awareness of animal welfare issues, and to place farm animal welfare at the heart of the food industry.