Free range meat
The Catering Department uses free range pork and chicken sourced from local farms in all of its dishes. This is in addition to its use of free range eggs as part of the University's commitment to animal welfare.
In a move to broaden the understanding and awareness of the quality assured supply chain, representatives from the University’s catering department, along with the University's Vice Chancellor, recently spent a day at Plantation Pigs, a Surrey-based free range pig farm to learn about the husbandry that goes into rearing quality, welfare friendly pigs and the difference it makes to the resulting meat.
The visit was facilitated by the University's butcher supplier, Solent Butchers in conjunction with Hampshire Fare, a food group who's aim is to raise awareness of local suppliers and their products.
'Free range' pigs enjoy a natural free-range lifestyle to produce the finest quality pork. Independently inspected, chefs and their customers can be confident that the pork comes from pigs that have been reared to high standards of animal welfare, hygiene and food safety.