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When it comes to embedding sustainability, we must look at it across all areas of operation including our food, procurement, and waste. There are many factors to consider when looking at our food choices, such as where our food has come from, how it is grown and what we can do to minimise waste. As a major local business, and as part of the wider national Higher Education sector, the University of Chester’s procurement decisions also consider the environmental, social and economic impact of activities through:

  • Design
  • Material selection
  • Manufacture
  • Transportation
  • Usage
  • Disposal options of the goods and services required