Sustainable Food from Aquatic Ecosystems

The University of Newcastle’s Procurement Policy establishes sustainability criteria for goods and services purchased across the University, including food procurement. In 2025, these criteria supported consideration of the environmental impacts of seafood and other food sourced from aquatic ecosystems.

Sustainable purchasing requirements in place during 2025

The Procurement Policy in force during 2025 took effect on 15 September 2023 and applies to all University procurement of goods and services, including purchases made by its controlled entities. Its requirements therefore provide a common policy framework for campus food and catering purchases.

Under Section 7, clause 15, potential suppliers are evaluated against relevant non-cost factors, including source of supply, approach to environmental sustainability and legal compliance. Clause 16 provides that, where practical, the University favours products containing materials “produced and distributed in a sustainable and ethical manner”, alongside suppliers that minimise adverse environmental impacts and demonstrate sound environmental and social sustainability practices.

These procurement principles are relevant to purchases of food from marine and freshwater ecosystems, including fish and shellfish. They support consideration of sourcing and supplier practices alongside product quality, safety and value for money.

Food-service suppliers and environmental responsibility

The University’s campus food and dining operations are supported by NUservices, a University-controlled entity. The University’s 2025 Modern Slavery Statement describes NUservices’ supplier onboarding and risk-assessment arrangements, including consideration of environmental impacts and sustainability. This provides supporting context for how responsible supplier relationships are managed in campus services.

At Callaghan, the Local Connections restaurant also emphasises seasonal menus and local suppliers, reflecting the University’s broader attention to responsible food sourcing.

Through its procurement policy and campus supplier relationships, the University incorporates environmental responsibility into purchasing decisions for food and other goods. These measures provide a foundation for considering sustainable aquatic-food sourcing as part of broader responsible procurement.