Supporting communities and reducing food waste

At the Joseph Priestley Centre, students have been putting their skills into practice by preparing freshly made dishes using ingredients partly grown on site. These student-grown vegetables and herbs are also incorporated into food preparation courses, giving learners hands-on experience in sustainable food production.

The college’s commitment to the wider community is further demonstrated through the Emergency Food Support Programme. Operated by Public Services staff and students, and supported by the GMB Union and Too Good To Go, the programme provides weekly food supplies to those in need.

In addition, initiatives like our Free Fruit and Veg for All campaign helps redistribute surplus food to students and staff, helping to reduce waste while supporting those facing food insecurity. These projects combine practical learning with community impact, fostering social responsibility and sustainability among students.