AUT University is transforming food through its Hospitality Services operations and teaching. It raises awareness about nutrition and sustainability through the University’s communication channels to promote behaviour change.
Change stemmed from a waste audit of AUT’s buildings in 2012, which showed that significant organic waste was generated from the catering kitchen and the School of Hospitality and Tourism. As a result, initiatives were introduced, including sustainability education and ethical choices around food. The main driver was to compost organic waste to reduce emissions and create compost for on-campus fruit and vegetables.
The many initiatives include using only Fairtrade coffee, beehives on campus, eliminating single use plastic from cafés, vegetable gardens and fruit trees, teaching papers on nutrition and sustainability, and selling food made in teaching kitchens to reduce waste. 178 tonnes of organic waste were composted between 2015 – 2018 saving 37 tonnes of CO2 emissions.