Reaching for the stars: How does the University of Otago’s food system compare to Food Made Good standards?

Abstract

With a growing global population, ensuring access to healthy diets from sustainable food systems is both challenging and essential. Food production is a major contributor to environmental degradation and climatic instability, and New Zealand’s average diet is one of the most environmentally unsustainable in the world. Universities play a critical role in promoting sustainable practices, making them ideal candidates for food system reform. This study evaluates the University of Otago’s food system against the Food Made Good (FMG) standard created by the Sustainable Restaurant Association. A provisional FMG rating of 71% was estimated using interviews and University of Otago data. The assessment revealed key areas for improvement, particularly in ‘sourcing sustainable seafood’ and ‘more plants better meat’. With 10 residential colleges, serving three meals daily to around 2500 students, there is a significant opportunity to enhance sustainability efforts. By implementing FMG principles and striving for a higher sustainability rating, the University of Otago can reduce its environmental impact, support local communities, and promote sustainable consumption habits among students and staff. These efforts would contribute to a more sustainable food system while reinforcing the University’s role as a leader in sustainability.