Talking healthy and sustainable eating in universities

Join our host Cally Ip with guest speaker Rob Smith, Senior Head Chef at University of Bristol to hear how he is implementing healthier and more sustainable menus in his university.

We’re also joined by our Head of Sustainability, Julie Owst, and our Nutrition Manager, Heather Dolan, who join us who dive into the importance of changing the future of university menus, today, and how easy it can be to do.

For this episode, we discuss healthy and sustainable menu principles such as eating less red meats, sugar alternatives, and more, as well as how universities can easily bring these simple principles into their menus and operations. We also talk about the importance of flavour, world cuisines, and student trends and how this is leading the future of campus dining.

To view further support on healthy and sustainable eating in universities, check out our Menus of the Future hub here: https://www.bidfood.co.uk/menus-of-the-future/