As schools, colleges, and universities face increasing pressure to meet sustainability targets, catering has emerged as a key area for impactful change. Procurement teams attending the Education Forum are partnering with caterers to deliver food services that are not only healthy and cost-effective, but also aligned with broader institutional commitments to reduce carbon emissions and food waste. From primary schools to higher education campuses, the focus is shifting toward low-waste menus, plant-based offerings, and circular food systems, creating a more responsible and resilient approach to on-site catering…
Tackling Food Waste with Smart Planning
Food waste remains one of the biggest contributors to environmental impact in school catering. Forward-thinking procurement teams are now working with caterers to implement smart menu planning tools and real-time tracking systems that reduce overproduction and monitor waste at source.
Digital platforms help kitchens analyse consumption trends, adjust portion sizes, and forecast demand more accurately. Some schools are piloting AI-assisted systems that suggest menu changes based on seasonal availability and previous uptake, minimising both cost and surplus.
Additionally, several institutions are adopting “zero to landfill” waste policies, ensuring unavoidable leftovers are composted or redirected through food redistribution schemes to local charities or community groups.
Mainstreaming Plant-Based Options
One of the most effective ways to reduce carbon emissions in catering is by increasing the availability and appeal of plant-based meals. Many education estates have moved beyond offering vegetarian dishes as an afterthought. Instead, plant-forward menus are becoming the default.
Popular initiatives include meat-free days, student-led menu co-creation, and reimagined classics, like lentil shepherd’s pie or jackfruit tacos, that meet nutritional standards while reducing reliance on carbon-intensive ingredients like red meat and dairy.
These efforts are often backed by carbon labelling on menus, allowing students and staff to make informed choices based on the environmental impact of their meals.
Building Circular Food Systems
Sustainability doesn’t end at the plate. Schools and universities are investing in circular food systems that repurpose kitchen waste into compost for on-site gardens or partner with local farms for seasonal procurement. This closed-loop approach strengthens local economies and reduces emissions from long-distance food transport.
Some campuses have even introduced student engagement programmes, where pupils participate in growing ingredients or auditing food waste, building awareness and accountability into the school culture.
A Collaborative Effort
Ultimately, sustainable school catering requires collaboration between procurement teams, caterers, procurement officers, and students. By embedding sustainability into every stage of the food journey, from sourcing to plate to waste, education estates are not only improving environmental outcomes but also fostering healthier, more conscious communities. Sustainable catering is becoming the standard across the education sector.
Are you searching for Catering solutions for your organisation? The Education Forum can help!
Photo by Daniel Öberg on Unsplash
