Sustainability: Waste and Recycling
Green Templeton monitors its waste streams with the aim to reduce the overall volume of waste in general, and to recycle as much of it as possible. To do this we work closely with our waste supplier, Select Environmental Services. They are an independent waste management company that provides bespoke commercial waste collection and recycling, giving us control and flexibility with working towards our sustainable goals. Based in Reading, Berkshire, their operations stretch out across Berkshire, Oxford and North Hampshire; with a fuel-efficient modern fleet of specialist vehicles featuring the latest satellite tracking and communications technology.
Select’s monthly environmental reports show our performance with statistical data derived on accurate weights using the latest dynamic pay-by-weight technology, the college hope to achieve higher recycling rates, divert waste from landfill and reduce waste management costs.
- Glass recycling is processed in Sheffield where it is smelted and remade into a number of different glass products and you can see how this is done here.
- Dry Mixed Recycling is transported to Smallmead recycling centre in Reading where it is sorted into single recycling streams.
- Food Recycling goes to Wallingford for anaerobic digestion to produce fertiliser and the methane bi-product is used to generate electricity. See how this is processed here.
Recycling
- Crockery recycling
- Encouraging recycling in accommodation through information in domestic handbook
- Pack for Good scheme participation, giving students the opportunity to donate unwanted items such as clothes, electricals, books and furniture to British Heart Foundation
- Recycling with care as everything in the recycling bin goes to landfill if it is contaminated
- Recycling electrical waste throughout our sites
- Recycling food, plastics, cans, paper, timber, metals, oils, cardboard and batteries throughout our sites
- Paint recycling through the Dulux scheme
Kitchen Food Waste
At Green Templeton College, we are committed to reducing food waste through thoughtful planning, efficient processes, and a kitchen culture centred on sustainability and creativity. We believe that reducing waste is not only a responsible environmental choice, but also a way to support better kitchen economics, supplier relationships, and ingredient appreciation.
Smart Planning & Systematic Working
The meal booking system enables the chefs to accurately forecast numbers of meals required, allowing them to order only what is needed and to cook the right quantity for each service. This helps minimises overproduction and reduces the amount of leftovers.
The chef team prepare hot lunch items in small batches throughout the food service period ensuring that food is both fresh for customers and not held hot for long periods of time. This method also allows dishes to be safely repurposed if there are not served. When appropriate and safe to do so, dishes that are not served during formal dinners or lunches are safely repurposed for use in other offerings, such as hot lunch dishes, salad bar additions, or desserts, reducing waste and extending the life of quality ingredients.
Production & Ingredient Utilisation
Chefs use vegetable trimmings and herb stalks that would otherwise be discarded, and create homemade stocks. This not only cuts down waste but also enhances the depth and flavour of our broths and sauces.
Other vegetable trimming that would usually be thrown out, such as cauliflower leaves and cores, are creatively repurposed into other products, such as our house-made “Trimchee”, a Korean-inspired fermented condiment that adds unique flavour and supports our sustainability goals.
The team have developed accurate and detailed recipe specifications for the majority of the dishes, helping predict yields and portion sizes. Recipes are used as flexible frameworks rather than fixed rules, allowing chefs to adapt and continuously refine them, reducing the risk of overproduction or ingredient waste.
Cold Storage & Supplier Collaboration
The college has invested in a walk-in freezer, allowing the kitchen team to freeze produce or dishes that are not immediately needed. This gives the flexibility to extend shelf life and reduce pressure to use ingredients on the same day.
Chefs also take advantage of supplier overproduction, purchasing excess items from smaller suppliers that may otherwise go to waste if not bought by kitchens. These surplus ingredients are stored safely and used creatively within our menus, supporting supplier sustainability and providing value for money. This is one of the key reasons the college does not advertise most dinner menus in advance, by keeping menus flexible, we can adapt to what produce is available and reduce food waste. The college has also adopted a chef-led menu model for our conference business, allowing our chefs to design dishes based on what is most seasonal, sustainable, and available at the time, while still meeting client expectations for quality and variety
Culture & Team Involvement
The chefs foster a culture in the kitchen focused on creativity and sustainability, encouraging chefs and staff to think critically about how food is used, prepared, and served. All team members are involved in menu development, ordering decisions, and stock rotation, ensuring that everyone has ownership over reducing waste and making informed choices. Regular team briefings and open discussions help to reinforce our goals and share new ideas for waste reduction.
