Food Security


6.  Food Security:

  • To achieve overall food security at Bishops through providing safe and nutritional food that promotes sustainable agriculture and food systems.





6.1 Well-established working food garden on campus, the products of which are utilised ethically by Bishops community members.
6.2 All suppliers of food are required to provide evidence of their sustainable practises.
6.3 All food consumed on campus should be locally produced, seasonal and have followed sustainable practises.
6.4 All food waste needs to be composted and where possible re-used at Bishops.
6.5 Align Bishops food systems with latest research on sustainable food systems
6.6 Well-established working food garden on campus, the products of which are utilised ethically by Bishops community members.
6.7 All suppliers of food are required to provide evidence on their contract and to report on their sustainable practises surrounding their food systems.
6.8 All food consumed on campus should be locally produced, seasonal and have followed sustainable practises.
6.9 All food waste needs to be composted and where possible re-used at Bishops.
6.10 Hot nutritional lunches provided to all Bishops staff.
6.11 Align Bishops food systems with latest research on sustainable food systems
Technological:
6.12 Financial models (e.g. cross-subsidisation due to savings on waste) need to continually be investigated that enable sustainable food systems to be implemented at Bishops.
6.13 Continue on direction to ultimately eliminate single-use plastics and or find biodegradable substitutes at tuckshop, kitchens and all functions.
Behavioural:
6.14 Discussions between Bishops stakeholders and Origin must continue taking place on existing food systems and potential solutions need to be created that facilitate Origin to move towards a sustainable food system.
6.15 Continue serving hot nutritional lunches to all Bishops employed staff.
6.16 Low to no sugar food alternatives are introduced.
6.17 Continue serving food sourced by local producers.
6.18 Continue reducing meat consumption in the menu and increasing vegetarian and plant-based options.