Harper Adams University Demonstrates How Universities Can Build Sustainable Campuses

Harper Adams University's food waste reduction initiatives, which are now nationally recognised through the Waste2Zero awards, represent a specific industry-leading reference model in contemporary higher education. In November, Harper Adams University, an agriculture-focused institution, will await the award presentation at a ceremony held in London, having been nominated for two awards in this year's Waste2Zero awards, which honour excellence in food waste reduction across the UK.

Sponsored by Footprint and associated with Bunzl Catering Supplies, these awards, now in their eighth year, recognise best practice and innovation in waste management within the foodservice and hospitality sector. The awards have previously honoured leaders such as Sodexo, noted for their impressive industry-wide campaign to reduce food waste, as well as institutions and operations demonstrating significant leadership in food redistribution and closed-loop systems (Sodexo UK+1 being one example). In light of this national shift towards sustainable business models, Harper Adams has been nominated for recognition.

Importantly, the university is highlighted for its pragmatic strategy towards agricultural university sustainability. Reports indicate that the institution is working to demonstrate how both academic study and on-campus activities can be integrated into sustainable food and farming. This includes its catering team, which operationalises sustainable business practices on site. The catering team, complementing the university’s sustainability efforts, makes full use of produce from the university's Future Farm. Pork, beef, honey, strawberries and milk are all sourced directly from this farm, reducing reliance on external suppliers and minimising food miles. Surplus food is redistributed to staff and students, with live-streaming platforms showing what is available at any given time. This is a practical example of campus food waste management in action.

Harper Adams also launched an exemplary Community Fridge in 2024, which is operated by a group of volunteers. It collects surplus food that would otherwise go to waste and redistributes it to the university community. On average, around 150kg of food is redistributed each month, supporting over 300 students and staff. Dr Iona Huang from the Business School has stated that the initiative not only highlights food surplus and waste issues along the supply chain, but also provides meaningful support to those who may need it. This is a tangible expression of the university’s commitment to inclusion and accessibility in sustainability and business education.

The success of these initiatives has been cross-departmental. The catering team collaborates with the sustainability office, academic researchers and student volunteers. Several students have contributed through research projects on food systems and supply chain resilience, while others assist with fridge management and gathering user feedback. These operational efforts are also strongly embedded in the university’s curriculum. Courses in sustainable agriculture, food ethics and business strategy include live case studies from the Future Farm and Community Fridge, ensuring that sustainability and business education are grounded in both theory and practice.

Harper Adams joins other universities in the UK recognised for similar activities. Institutions such as the University of Leeds and the University of Edinburgh are part of a growing network of green universities leading campus initiatives and demonstrating how sustainable campuses can be built. A student volunteer involved with the Community Fridge reportedly shared that the initiative was not solely focused on saving food, but also on ensuring that everyone within the university community felt supported. They described the effort as a modest action with the potential to make a significant impact.

Meanwhile, it has been reported that the university is exploring further expansion of the model. Plans include the introduction of additional fridges, the implementation of composting schemes, and the development of partnerships with local food-focused charities. These steps are expected to offer a scalable framework that other institutions might adopt as part of their own university sustainability goals. At the same time, the work undertaken by Harper Adams aligns with broader policy frameworks such as DEFRA’s Roadmap for the Reduction of Food Waste and sustainability guidance from the Office for Students. The university’s leadership in this area is further evidenced by its involvement in UKRI-funded research into sustainable food systems.

Editor’s Note:

The nomination of Harper Adams University for the Waste2Zero awards is an accolade in itself, yet it signifies something greater. It sends a clear message that sustainability in higher education must be operational as well as academic. In an era of rising expectations for institutions to demonstrate environmental responsibility, Harper Adams offers a real-world model in which agricultural university sustainability is woven into the fabric of campus life. The university stands out precisely because it has embedded sustainable business practices into everyday systems, from sourcing produce directly from its Future Farm to redistributing surplus food via a live-streamed platform and a volunteer-run Community Fridge. These are not token gestures; they are structured, measurable interventions that support environmental goals and student wellbeing. This strategy is significantly strengthened by its integration across teaching and research, with active participation from multiple departments. It demonstrates that sustainability is not a standalone initiative but a core ethical principle underpinning the institution.

According to Skoobuzz, Harper Adams is not merely participating in the national conversation on food waste reduction; it is helping to shape it. Its work is fully aligned with DEFRA’s policy roadmap and the sustainability guidelines of the Office for Students, while also offering a replicable model for other institutions. Harper Adams has become a touchstone for the sector as it moves towards more inclusive and accountable approaches to sustainability, where operational excellence is matched by academic integrity.

FAQs

1. What is Harper Adams University doing to reduce food waste?

Harper Adams University is implementing a comprehensive, campus-wide food waste reduction strategy that includes sourcing produce from its on-site Future Farm, redistributing surplus food to staff and students, and operating a volunteer-run Community Fridge. These efforts are not only practical but also deeply embedded in the university’s sustainability ethos.

2. Why has Harper Adams University been shortlisted for the Waste2Zero awards?

The university has been nominated in two categories of the 2025 Waste2Zero awards for its outstanding commitment to food waste reduction. Its integrated approach, linking sustainable food production, redistribution, and education, sets a benchmark for agricultural university sustainability in the UK.

3. What are the Waste2Zero awards, and why do they matter?

Organised by Footprint in partnership with Bunzl Catering Supplies, the Waste2Zero awards recognise excellence in waste management across the UK’s foodservice and hospitality sectors. Now in their eighth year, the awards spotlight leaders like Sodexo and institutions pioneering closed-loop systems. Harper Adams’ nomination signals its place among the sector’s most forward-thinking sustainability actors.

4. How is Harper Adams University promoting sustainability on campus?

The university’s sustainability initiatives are both operational and educational. From using farm-fresh pork, beef, honey, strawberries, and milk in its catering services to integrating food waste management into its curriculum, Harper Adams demonstrates how universities can build sustainable campuses through joined-up thinking and action.

5. What is the Harper Adams Community Fridge, and who benefits from it?

Launched in 2024, the Community Fridge is a volunteer-led initiative that redistributes surplus food to the university community. On average, it saves around 150kg of food per month and supports over 300 students and staff. It’s a practical, inclusive response to both food waste and food insecurity.

6. How are students and staff involved in these sustainability efforts?

The initiatives are underpinned by strong cross-departmental collaboration. Students contribute through research projects on food systems and supply chain resilience, while others volunteer to manage the Community Fridge and gather user feedback. This hands-on involvement strengthens sustainability and business education by rooting it in real-world practice.

7. How does Harper Adams link sustainability to its curriculum?

Courses in sustainable agriculture, food ethics, and business strategy incorporate live case studies from the university’s Future Farm and Community Fridge. This ensures that students engage with sustainability not just as a theory, but as a lived, operational reality—an approach that many institutions still struggle to achieve.

8. What are Harper Adams University’s future sustainability plans?

The university is exploring the expansion of its food redistribution model by introducing more fridges, launching composting schemes, and partnering with local food charities. These developments could serve as a scalable model for other institutions aiming to meet their university sustainability goals.

9. How does Harper Adams compare to other universities in food waste reduction?

Harper Adams stands alongside institutions like the University of Leeds and the University of Edinburgh, which are also recognised for their green initiatives. However, Harper Adams’ integration of food production, redistribution, and education arguably gives it a distinctive edge in demonstrating what sustainable business in higher education can look like.

10. How does this work align with national sustainability policy?

The university’s initiatives align with DEFRA’s Food Waste Reduction Roadmap and the Office for Students’ sustainability guidance. Additionally, Harper Adams has received UKRI funding for research into sustainable food systems, reinforcing its leadership role in shaping the future of university sustainability initiatives in the UK.