At St Anne’s, we are committed to sustainability and our collective responsibility to preserving the environment. One of the key ways in which we have been minimising our environmental impact has been through the food we serve in Hall.
Our Head Chef, Ben Gibbons, and Domestic Bursar, John Banbrook, have been working closely over the last six months with the OxFarmToFork initiative, which has now expanded into 18 Oxford Colleges. The initiative, run by Good Food Oxfordshire, “support[s] farmers to work the land agroecologically, and has established a procurement platform to enable farmers, growers and producers to sell directly into Oxford institutions.” It allows for short food supply chains which support the local economy and community, provides fresher food and reduces waste, and reduces food miles.
You can see Ben talk about the initiative in the video below. More information can be found here.