FoodInResidence catering team see off household names to win the top award.

The University’s FoodInResidence catering team for halls of residences has won a prize in the prestigious Sustainable Restaurant Association’s Food Made Good Awards.

The team took the top prize in the category of Best Food Waste Strategy. Top chef Raymond Blanc presented the award to a Myles Kitchiner, Operations Manager from FoodInResidence. Competition was stiff in this category, with Pizza Express and London caterer Vacherin also shortlisted. The catering team worked closely with colleagues in the University’s Environmental Sustainability team to achieve this award.

Director of Social Responsibility Julian Skyrme said: “What a fantastic achievement against some real household names. My congratulations to everyone involved across FoodInResidences and the Environmental Sustainability team.”

More information about the Awards can be found on the Food Made Good website.