# Our food policy

**Source**: https://warwick.ac.uk/services/foodgroup/sustainability/food-policy/
**Parent**: https://warwick.ac.uk/services/foodgroup/eat-drink/

## Our Food Policy

## Low to no Ultra Processed Foods (UPF)

Our menus focus on using whole, minimally processed foods. These foods are typically higher in micronutrient value and less likely to contain high levels of added sugars, saturated or trans fats and sodium. We aim to avoid using E numbers, emulsifiers and flavourings, with very few exceptions and we’re aiming for no more than 20% of the items on our buying list (used in our made-on-site products) to contain ultra processed ingredients.

## Serve less meat, less often

Current guidance from nutrition research recommends consuming a maximum of one to two 85g servings of red meat per week. We are rethinking how meat is used by ensuring portion sizes are less than 100g, featuring it in smaller, supporting roles to healthier plant-based choices and experimenting with meat as a flavour rather than a main element. ​

## More kinds of seafood, more often

Seafood is an important part of a healthy diet, especially fatty fish, which contain higher levels of health-promoting omega- 3s. Serving more kinds of seafood more often from responsibly managed sources key to avoiding overfishing and reducing our environmental impact.​ Seafood and fish dishes are changed seasonally and only feature green-rated fish from the MSC Good Fish Guide

## Plant-forward

Plants take centre stage on Eatwise menus. Scientific research suggests that the most effective way to help people make healthy, sustainable food choices is to shift our diets to mostly plant-based foods. Growing plants for food generally has less of a negative impact on the environment than raising livestock. ​ We aim for 80% of our menu to be plant based, with options to add meat.

## Low to no Ultra Processed Foods (UPF)

Our menus focus on using whole, minimally processed foods. These foods are typically higher in micronutrient value and less likely to contain high levels of added sugars, saturated or trans fats and sodium. We aim to avoid using E numbers, emulsifiers and flavourings, with very few exceptions and we’re aiming for no more than 20% of the items on our buying list (used in our made-on-site products) to contain ultra processed ingredients.

## Serve less meat, less often

Current guidance from nutrition research recommends consuming a maximum of one to two 85g servings of red meat per week. We are rethinking how meat is used by ensuring portion sizes are less than 100g, featuring it in smaller, supporting roles to healthier plant-based choices and experimenting with meat as a flavour rather than a main element. ​

## More kinds of seafood, more often

Seafood is an important part of a healthy diet, especially fatty fish, which contain higher levels of health-promoting omega- 3s. Serving more kinds of seafood more often from responsibly managed sources key to avoiding overfishing and reducing our environmental impact.​ Seafood and fish dishes are changed seasonally and only feature green-rated fish from the MSC Good Fish Guide

## Plant-forward

Plants take centre stage on Eatwise menus. Scientific research suggests that the most effective way to help people make healthy, sustainable food choices is to shift our diets to mostly plant-based foods. Growing plants for food generally has less of a negative impact on the environment than raising livestock. ​ We aim for 80% of our menu to be plant based, with options to add meat.

## Carefully sourced

We source ingredients from as close to campus as possible, from University land, local and regional producers and from the UK, importing only when absolutely necessary. We use product that is in season and at its best, even when imported. We change our menus regularly to make the most of seasonal produce. We work with our suppliers to ensure we know where our products come from and what their impact on the environment it.

## Less added sugar and salt

Sugar's role in spiking blood sugar and increasing rates of type 2 diabetes means we are reducing our use in dishes. To reduce salt, we’re focussing on a range of other ideas to deliver flavour, e.g. sourcing more flavourful in season produce, spices, herbs, citrus, and other aromatics.

## 'Good fat' not 'low fat'

Beneficial fats in the diet - from (most) non-hydrogenated plant oils, nuts, nut butters, avocados, and fish - are associated with optimal nutrition and healthy weight. We ensure we leverage the flavour of cheese and butter (high in saturated fat and sodium) in smaller amounts whilst limiting the use of palm oil. Where palm oil is an unavoidable ingredient, we ensure it is RSPO accredited.

## Plant variety

When developing our menus, we focus on fruit and vegetables first, purchasing “imperfect” fruits and vegetables where possible as making use of by-products can go a long way toward supporting circular economies and ensuring that ingredients aren’t wasted. Some guidance suggests a healthy diet should include 30 different plant-based foods per week, so variety is key.

## Making whole, intact grains the new norm

In developing new dishes, we aim to use whole, intact or cut (not milled) cooked grains. We ensure that wholegrain bread options are available on our sandwich menus. Fibre supports a healthy gut microbiome, improves blood sugar control and contributes to weight management and overall gut health.

## Explore our Warwick Food Group outlets

[Discover our outlets](https://warwick.ac.uk/services/foodgroup/eat-drink/)