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Our projects
House Rules
Setting the standard with rules that matter. We recommended the implementation of a set o 'house rules' to demonstrate the university's commitment to sustainability.
Eating Well for the Planet
Improving the plant-based offering through innovative initiatives. We recommended and supported more training for university chefs to create more vegan options for students, a loyalty scheme which rewards students with free meals for choosing plant-based options, and made plant-based options cheaper than meat dishes to encourage people to choose them. This resulted in a increase in vegetarian and vegan sales, and a few awards too.
Victoria Park Building
Showcasing sustainability in a building designed to be environmentally responsible. Our role was to conceptualise a destination restaurant and events space with outdoor terrace covering the whole top floor. The focus was on showcasing sustainable through food and design in keeping with the concept of the building.
The Library Cafe
Food for thought brought to life. Our role was to conceptualise a destination restaurant and events space with outdoor terrace covering the whole top floor. The focus was on showcasing sustainable through food and design in keeping with the concept of the building.
Ravelin Sports Centre
Train, Play, Compete & Eat
Opening in 2022, the £57m building is designed to be one of the UK's greenest sports facilities for our students, staff and the local community. It will look like a pavilion and will connect with the historic Ravelin Park in Old Portsmouth.
Facilities will also include a ski simulator, climbing wall, teaching spaces and café.
Our role was to conceptualise and implement a new food offering inline with other campus facilities, reflecting the latest trends in healthy and sustainable food.
Opening in 2022, the £57m building is designed to be one of the UK's greenest sports facilities for our students, staff and the local community. It will look like a pavilion and will connect with the historic Ravelin Park in Old Portsmouth.
Facilities will also include a ski simulator, climbing wall, teaching spaces and café.
Our role was to conceptualise and implement a new food offering inline with other campus facilities, reflecting the latest trends in healthy and sustainable food.
Food Waste Revolution
Stamping Out Waste
The University of Portsmouth has achieved a 2% food waste rate following several initiatives recommended and implemented to reduce food waste. These included circulating products across campus outlets, staff training through Guardians of Grub, weighing and recording all waste, and donating leftover food to Portsmouth Food Cycle.
The University of Portsmouth has achieved a 2% food waste rate following several initiatives recommended and implemented to reduce food waste. These included circulating products across campus outlets, staff training through Guardians of Grub, weighing and recording all waste, and donating leftover food to Portsmouth Food Cycle.
Plastic Free Alternatives
Progressive future proofing for Portsmouth. As part of the University of Portsmouth’s commitment to a plastic free future, we undertook a detailed overview of the single use plastic products sold on campus and provided recommendations which lead to the elimination of all single use plastics, providing alternatives for hot and cold drinks and food.
City Herbs
Grown In The City, For The City
We set up and facilitated a new Community Interest Company (CIC) to start a collaborative project growing a variety of herbs in the centre of Southsea for use in campus kitchens and to retail to students and the public.
We set up and facilitated a new Community Interest Company (CIC) to start a collaborative project growing a variety of herbs in the centre of Southsea for use in campus kitchens and to retail to students and the public.
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