Refectory Questions from Class Reps
Last year we looked at getting vegware in for cups etc to be more environmentally friendly.
Would it be possible for bob, to offer a discount on teas and coffees to students that bring
their own cup. And if possible a small area so they can rinse the cup out and clean it
afterwards.
We are still considering the veggie ware option but in the interim we have changed to a
ribbed cardboard cup this is marginally better for the environment. We can, if students
wish, to press ahead with trial of veggie ware but this will mean a price increase across the
board of between 5-10p on menu items taken away in veggie ware. Another option I would
like you to consider is a take away box charge only. We could stay with cups as they are for
now but set a date you feel is right and implement the changes then.
You need to influence a mind change on the use of disposables with your fellow students.
Many will use take away boxes even if they are eating in and also use sip lids for cups even if
they are staying in the Refectory. IF YOU TRULY WANT TO KEEP PRICES LOW, THEY WE ALL
HAVE TO WORK TOGETHER TO REDUCE WASTE.
With regards to the discount for using your own cups, we are going to consider this
suggestion but there are some issues to be addressed. Cups need to be lidded and the
correct size of cups is necessary otherwise there will be issues such as spills and scolds. With
that in mind we are trying to find a cup we could actually sell that would satisfy in both price
and safety. We are hoping to trial a new closed cup that students can buy and then receive a
discount on tea/coffee when used in the near future. The sink in the AGBC CAFÉ AREA IS
ACCESSIBLE AS LONG AS ITS NOT ABUSEDAND KEPT CLEAN AT ALL TIMES.
Can we have soya milk?
We are trialling it again for another 3 weeks. This was tried out 2 years ago and we initially
had high uptake and then none, resulting in wastage. Soya milk only has a shelf life of 3 days
once opened, so unless there is a good uptake, then it is not financially viable. It has always
been available in the Beechtree, so please just go along and ask.
Later opening of Aye Pod for hair/beauty students
This is going ahead as of w/c 7th November, when we will open until 4.30 pm MON-THUR.
Again this is on a trial basis to see on which days this extended time is made use of. It may
be that we only extend it on certain days but this will be reviewed in the new year.
Linkwood students advise that the refectory at Linkwood is selling food not sold on the
previous day at the main College. Second hand offerings.
This is a total misunderstanding of how the operation works and students at Linkwood are
categorically not sold second day food. Due to the number of staff at Linkwood and as there
is no gas at Linkwood, all wet food (stews, curries, chilli etc) are cooked in the main
Refectory kitchen and is not completed until approx. 11.00. Legally, food has to be sold at a
certain temperature and this would not happen if these foods were transported same day.
So the food is blast chilled and then transported to Linkwood for the next day, where it is
refrigerated until the next day when it is then heated to the specified temperature. This
system is called Cook & Chill and is used by major food producers of ready meals.
Request for healthy meal option such as stew, stir fry, etc that are cooked without excessive
oil. Perhaps meat-free or with lean chicken.
We already have these dishes and many more on our menu’s and have been accredited with
the Healthy Living Award for 7 years. This means that at least 50% of food sold must be low
in sugar, low in salt and low in fat. We only use chicken breast in our dishes with the
exception of the Roast chicken which we buy as whole chickens as you would at home and
when it actually states BBQ, for example chicken legs. All mince is steak mince which is very
low in fat. If there is a specific item that you require, which you know you will purchase
regularly, or if you are on specific diet, go and talk directly to the Refectory staff, rather than
bringing up at Class Rep meetings.
More fruit and veg available.
Apples, oranges, pears, bananas, grapes and hand cut fruit salad are all presently available
each week.
About the use of excessive oil to cook products - is there any way that boiled eggs or fried in
a little water could be provided as a number of students concerned about consuming excess
oil with their meals. *students due to this are concerned to even eat things like rice incase
of it being boiled with oil in water*
About the salad. I've been asked to enquire on the high price of salad considering that it
consists almost every day of cucumber, lettuce and tomatoes - and of whether there is
room for any other vegetables.
Lean options for baked potatoes?
We don’t use excessive oil. As stated previously we follow the healthy eating guidelines as
close as possible








All rice is steamed, so NO oil is ever used
Certain pasta may have a small amount of either olive oil or rapeseed oil added to
stop it sticking together. This is required so that it can still be served easily and still
falls under the remit of the Healthy Living Award.
Poached eggs are always available for 8.30am – 11.00am. You cannot fry eggs in
water!!!
Salad is not cheaper for us to buy in the summer. Ours is purchased at the same
price all year round and we pay a higher price than you would do in a shop such at
Lidl. We have to use certain suppliers, so this cannot be changed.
Currently our mixed salad contains lettuce, peppers, carrot, tomato and cucumber.
Previously we had red onion but removed this on request from students. This is an
area where we simply cannot please everyone.
We only use Healthy Heart or low fat mayonnaise in our food and have done so for
the past 5 years.
At all times there are low fat options for baked potatoes such as baked beans or
tuna (with low fat mayonnaise). On days when chilli or bolognaise are made, these
fillings again are healthy and can be had in a jacket potato as the mince is steak
mince and sourced from a local butcher to ensure quality.
Quorn has been trailed before, but there was a very low uptake and expensive to
buy from suppliers. It simply was not cost effective.
A label to highlight vegan food
Vegetarian food is already highlighted as well as gluten free food. Too many labels will make
the menu board confusing, so if you are unsure of whether is dish is suitable for vegans,
please ask a member of refectory staff, who will be happy to check for you.
Linkwood refectory shuts at 1.15 on a Friday – can this be extended. Students often go in
just after 1.00 to find that that no hot food is available.
Unfortunately, at this moment in time it is extremely unlikely closing times would be
extended due to financial constraints, but it was good to hear that the Lecturer’s had made
time adjustments already to help with this. However, Bob did advise that he would check
with management, but that it really is unfeasible at that moment.
How is food delivered to Linkwood? Is it the same van that is used for rubbish collection?
Students are not wishing eat food that is not made on site/delivered in hygienic conditions.
A full explanation of how the food is produced and transported to Linkwood was given by
Bob Cutts and the Transportation by Ronnie, Site Assistant Supervisor. It was evident that a
lot of mis–information was being given to the student Reps and they were pleased that a lot
of the myths had been dispelled. All transportation of food adheres to all Health & Safety
regulations.
The Linkwood Refectory is not serving breakfast till after nine. We would like to see
breakfast served from 8.30am as most classes start at 9.00. This would encourage more
students to buy breakfast which would increase profits. This would also even out the
queues.
As with the extended closing times at Linkwood, whilst Bob will check with senior management, it is
unfeasible at the present time to extend working hours. However, all are welcome to call in via the
main campus Refectory, where they would be happy to serve you a takeaway breakfast as they are
open at 8.30 sharp.