Queen Mary University of London
Queen Mary University of London Rescues 415 KG of Angry Monk Surplus Produce During Annual Sustainability Week
Queen Mary University of London is committed to integrating sustainability into both its campus operations and its academic programs. Their leadership team has developed policies and multi-year action plans, including a six-year 30% carbon reduction target.
Serving almost 700 hot meals per day, the university kitchen team has been on the front-line of championing sustainability, from recipe selection to ingredient sourcing to waste reduction and management. Not only does this reduce their carbon footprint, it also enables them to pass cost savings on to their diners to support them in addressing the cost-of-living crisis.
Since 2021 the university has held an annual Sustainability Week to raise awareness and encourage action among both students and staff. During 2022’s Sustainability Week the kitchen team set themselves a goal to incorporate Angry Monk surplus produce into their menu every day. And by the end of the week Chefs Tommy, Roy, Matt and their team had rescued 415 KG of surplus produce! This translates to 496 KG of CO2e (equivalent to more than 4,000 car kilometres) and almost 134,000 litres of water saved.
Chefs Roy, Yvonne and Luis working with surplus cabbage, tomatoes and chillis
“It’s been great to work with the team at Angry Monk during Sustainability Week, and we look forward to continuing the partnership into the future. We can get the best value for our students and work towards a more sustainable future for the food here at Queen Mary University.”
Tommy Yulhanson, Head Chef
"I was really happy with the quality of the Angry Monk surplus produce during Sustainability Week. It's good to know that we are also tackling food waste with our orders since as chefs we are always thinking about sustainable produce, and it's great that we can also share this information with our diners so they can see how we are addressing the problem. We look forward to continuing a great working relationship with Angry Monk in the future."
Roy Balgobin, Executive Sous Chef
