The agricultural university has been shortlisted for two Waste2Zero Awards, celebrating its efforts to make sustainable food production a practical reality across campus. The winners will be revealed at a ceremony in London on 20th November.
As part of its sustainability strategy, the university’s catering and retail team makes extensive use of produce from the on-site Future Farm including pork, beef, milk, strawberries, and honey. Any surplus food is redistributed to staff and students, with a live-streaming system showing what items are available in real time.
In 2024, Harper Adams also launched a Community Fridge, managed by volunteers who collect and share surplus food that might otherwise be thrown away. The initiative helps reduce waste while providing extra support to members of the university community.
David Nuttall, head of catering and retail, said:
“Sustainable food production is central to everything we do at Harper Adams. It’s vital that we lead by example and put our teaching into action.”
Dr. Iona Huang, a reader in the Harper Adams Business School, added:
“The Community Fridge not only helps address issues around food surplus and waste but also fosters inclusivity and practical sustainability by supporting those who may need a bit of extra help.”
