Sustainable Food Purchases

The University of Newcastle is committed to responsible procurement practices that prioritise locally sourced, sustainably produced and ethically supplied goods and services. These principles extend to campus food services, supporting the use of local and seasonal produce and strengthening connections with regional food suppliers.

Prioritising local and sustainable procurement

The University's Procurement Policy (Section 7, Clause 16) establishes a preference for sustainably and ethically produced products, locally sourced goods and services, and carbon-neutral options. The policy also encourages engagement with suppliers that demonstrate a commitment to reducing energy consumption and environmental impacts, provide end-of-life product stewardship programs, and maintain strong environmental and social sustainability practices.

The policy, which came into effect in September 2023 and remained in force throughout 2025, defines local suppliers according to the location of the University campus receiving the goods or services. For the Callaghan campus, this includes businesses operating within the Hunter Region and greater Newcastle, supporting opportunities for regional suppliers to participate in University procurement.

Supporting local and sustainable food producers

At the University's Callaghan campus, Local Connections supports local food producers through a farm-to-table dining approach that prioritises fresh, seasonal ingredients sourced primarily from suppliers across the Hunter Region. The restaurant's regularly changing menu reflects the availability of seasonal produce, supporting regional suppliers while providing the University community with locally sourced dining options.

This commitment to local food sourcing also extends to the University's catering services, with Local Connections incorporating local and seasonal produce into its catering menus. By prioritising regional suppliers, the venue helps strengthen connections between the University and the local food industry while promoting more sustainable food procurement practices.

In March 2025, Local Connections hosted a Chef's Table event, bringing together diners and the suppliers behind the ingredients featured on the menu. The event provided an opportunity to showcase regional produce, celebrate local food producers and strengthen connections between the University community and the Hunter's food and hospitality industry.

Through its procurement practices and commitment to sourcing local, seasonal produce, the University supports regional food producers and promotes more sustainable purchasing across its campus food services.