Promoting Fair, Ethical

1
Promoting Fair, Ethical Sustainable Practices

• Integrating Local produce, Artisan Products and
  Local Supply

2
FES Catering brand

• Integrates commercial strategy with core
  Corporate Social Responsibility Values.
• Philosophy underpins all catering services.
• Embedded in the procurement process.
• Integrates a commitment to fairtrade with using
  local produce, local supply networks and
  environmental and ethical initiatives.

3
Sources of Advice

• Local Food Groups
• Farmers Markets
• SALSA
• Public Sector Procurement Initiative
• City Partnership
• Business Networks
• Colleagues

4
Inspiration

• Commercial Success
• Multi Cultural Community
• Internationalism
• Excellent local Artisan producers
• Fresh Produce eg, organic vegetables, local
  honey, locally reared meats, locally caught fish.
• Uniqueness
• Healthy Eating
• Vegetarian Products
• Our Catering Team

5
Obstacles and Solutions

• Risk to University
• Procurement Process
• Pricing
• Consistency

• Building supplier capability
• Using local suppliers is part of the PSFPI.
  Simplify processes.
• Agree sustainable prices. Achieve a balance
  between these and other products. Promote value
  behind the product.
• Work with supplier to agree specifications, and
  standards, provide regular feedback.

6
Outcomes

• Communicates university values
• Commercial success
• Unique catering experience which achieves
  differentiation
• Positively impacts on student experience
• Has enabled suppliers to grow their business
  through expanding their customer base.
• Enables us to tick a range of ethical boxes.