Case Study: University of Brighton
The University of Brighton made a special effort to include British dishes on the campus menu. They switched to using British fruit and vegetables for British Food Fortnight, sourced from J R Wholesale. Meat was supplied by local Heathfield Meats and Infinity Foods (a Brighton based company) supplied organic ingredients for bakery production at Mithras House. Caterer Grand Parade uses the onsite edible garden (set up by the students) for fresh herbs and small scale vegetables (such as radishes, lettuce and spring onions).
Julie Simpson, Head Chef at Mithras House, University of Brighton entered the Brakes 'Studiously British' competition and her bubble and squeak pie came
in first place! Tis brought with it PR opportunities plus a special University of Brighton British Food Fortnight logo was used on British produce,
and posters were placed around the campus.
Additionally, point of sale material explaining where ingredients were sourced was produced and students were provided with 5-a-day hand outs, seasonal eating charts and a recipe card on how to make the mackerel dish being sold (provided by Network Seafood).
The University of Brighton tries to offer a local menu throughout the year but the British Food Fortnight point of sale material helped increase awareness of this. Being involved in the Fortnight gave the staff the opportunity to get creative and also increased staff satisfaction – a buzz was created around the university; lecturers, for example, were coming to the canteen just to try the winning bubble and squeak pie.
The University offers the following tips to potential organisers; try to focus on one promotion, for examples, Fresher’s Week is at the same time as British Food Fortnight and activities can be lost if you focus on too much. Also it is recommended that all sites focus on the same promotion, therefore encouraging a community atmosphere.
Debbie King, Catering Manager for Grand Parade, University of Brighton said “This year’s involvement has been a great success and we definitely will take part again next year. Perhaps we could hold a local food day, where supplies can talk to the students about their produce, or hold some cookery demonstrations.”