Reduce, Reuse, Recycle: Chartwells at University of Sussex

“I believe reducing non-organic waste is essential not only to support our Net Zero commitments but also because non-recyclable materials often end up in landfills, incinerators or the ocean, harming local communities, biodiversity and ultimately every living creature,” says Sandra Juan-Delgado, Sustainability Manager for Chartwells at the University of Sussex. “In our University, a wide range of demographics use our spaces, so it's vital that we lead by example and demonstrate responsible waste management. I see our role as contributing to a healthier planet and equipping our community with the tools and knowledge needed to make sustainable choices.” 

Aware of the impact of formalising sustainability policies in writing, both the University and Chartwells have a detailed sustainability strategy in place — but Sandra is quick to emphasise that this isn’t just a document. “It guides our daily actions, from supplier selection to on-site operations, and is essential for driving continuous improvement. This strategy not only meets our environmental goals, but also contributes to a teaching and learning environment where people are encouraged to do the right thing.” 

The scheme has had an effect on their bottom line, too. “We’ve seen noticeable cost savings from reduced purchases of disposable items, and although reusables require an initial investment, the long-term returns are significant,” Sandra shares.  

Finding new ways to use less 

Another highlight is their new waste management area. “This transforms waste from something seen as “dirty” into a symbol of circularity,” says Sandra, “with clearly separated streams for food waste, recycling, coffee cups, liquids and general waste, plus a plate and cutlery return station to promote reusables.” 

The partnership between Chartwells and the University has led to great initiative in finding new ways to use less in other areas, too. Sandra is especially proud of their main campus restaurant refurbishment. “We used rescued wood from fallen trees for tables and chairs upholstered in recycled plastic from ocean and beach cleans.”  

We’ve written before about how bringing suppliers on board with any sustainability initiative can greatly magnify your impact, driving change throughout your supply chain; at the University of Sussex, they approach this by working closely with suppliers to minimise the amount of plastic packaging used in deliveries. “We’ve also partnered with suppliers who already prioritise reducing single-use plastic in their packaging,” says Sandra. 

Overcoming the challenges of embracing circularity 

Sandra tells us that the greatest challenge is creating lasting behavioural change across the diverse community on the University campus. “With so many people using our facilities daily, ensuring everyone receives the sustainability message can be complex.”  

To tackle this, the University launched an Eco Champions programme, where students and staff volunteer as sustainability ambassadors, teaching proper waste management, explaining the importance of waste segregation and gathering valuable feedback. Sandra says that one of the most encouraging results is witnessing behavioural change — especially among students, who consistently make an effort to use the correct bins. “To me, this is a great indicator that people want to do the right thing and is up to us to bridge that gap between intention and action by giving them the information.” 

She notes that another challenge is the inconsistency in recycling standards across different regions in the UK. “It can be difficult to explain why some waste can’t be recycled locally, even when it can in other cities,” she says. “This requires ongoing education and patience. We’re addressing this through targeted communications and I’m hoping this is something that will improve with the upcoming Simpler Recycling legislation.” 

Indeed, she believes that improved recycling infrastructure — allowing a wider range of materials to be processed efficiently — is essential. “Greater standardisation and regulation of packaging across the food supply chain would also simplify waste reduction efforts.” In the coming weeks and months, Sandra’s focus will be on educating their campus community about the changes coming with the UK’s impending Simpler Recycling legislation, working to ensure that this helps the University to meet its reduction and recycling targets. They’re also planning additional initiatives to encourage the use of reusables, especially with the new academic year starting in September. 

“Ultimately, I want our campus to become a living lab for circular practices, where sustainability is fully integrated into daily life and learning,” Sandra tells us. 

Taking the Food Made Good Standard 

Chartwells at the University of Sussex signed up to the Food Made Good Standard in 2019, earning a three-star result in their very first submission and improving that score even further in each subsequent evaluation. “We wanted to benchmark our sustainability performance across all operations,” says Sandra. “The process was rigorous, requiring us to review every detail of our supply chain and operational practices. This approach gave us real confidence in the Standard, as it forced us to truly scrutinise our current methods and identify areas where we could improve.”  

The impact of the Standard has been noticeable. “Since adopting the Standard, we've witnessed significant improvements across our operations, and our overall Food Made Good score has now risen to 92%,” she wraps up. “The process has inspired us to continually do better and to seek innovative ways to improve our performance with every submission.” 

Read more about the University of Sussex here and Chartwells here. The Food Made Good Standard is the global sustainability certification developed especially for foodservice businesses of all shapes and sizes — find out more! 

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