Sheffield Hallam University picks up award for sustainability

Sheffield Hallam's Katie Stead (first from left) and Darren Procter (third from left) with Raymond Blanc
06/10/2017 - 10:37
The catering team from Sheffield Hallam University was among the winners at the Food Made Good Awards 2017, held yesterday (5 October) at London’s RHH Lindley Hall.

Sheffield Halam was recognised for its innovation in preserving energy and water with the ‘Value Natural Resources’ Award.

The South Yorkshire university team also came runner up in the ‘Treat Staff Fairly Award’, won by Pizza Hut Restaurants.

Other runner-ups from the catering sector included Artizan, which lost out to Jamie’s Italian for the ‘Feed People Well’ award which recognises businesses supporting people to make good choices when eating out.

Teams from Plymouth University, Cardiff University and London School of Economics also made shortlists at the awards that recognise businesses that have tackled ‘pressing issues’ related to sustainability over the last 12 months.

TV chefs, Raymond Blanc and Prue Leith, the respective president and vice president of the Sustainable Restaurant Association (SRA), which runs the annual event, handed out 17 awards in total.

Henry Dimbleby and John Vincent, founders of Leon restaurants, collected the Raymond Blanc Sustainability Hero Award for their campaign for free school meals and school cooking lessons.

The award also recognised the achievement of the Leon duo in bringing ‘healthy fast food to the high street’.

“The awards truly remind us why we are so proud to work in this industry,” said Blanc. “Food and its production touches every part of our lives; it will define the society and communities of tomorrow, as well as our health and the health of the planet.

“Each and every one of the winners have demonstrated food’s huge potential as a force for good. I am honoured to play some part in rewarding their significant achievements.”

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