W:
www.universitybusiness.co.uk/news/catering
W:
www.universitybusiness.co.uk/news/catering
W:
www.universitybusiness.co.uk | T: @UB_UK
F
ood and drink are the two staples that people pick out when they want to stereotype student life –
from frozen pizzas and cheap kebabs to beer, vodka and everything in-between, students are generally given equal footing with seagulls and rats when it comes to healthy living. Sadly, the small forays made by medical researchers into studying the average student diet have pret y much proved these stereotypes right: in 2010, a study by members of the Department of Psychology and Counselling at Newman University College found that more than half of the students sampled were eating under the recommended daily allowance for fruit and vegetables, failing to exercise properly, and binge drinking at least once a week. Similarly, research done at Coventry University in the same year discovered that many young men use dietary supplements to balance out their erratic eating habits in the hopes of achieving a more macho look. On top of this, the student diet seems to be something that parents can’t vaccinate against — Dr Ricardo Costa, who led the study at Coventry, calls higher education a “level playing fi eld” where people indulge in bad habits regardless of how they've been raised. It falls to the higher education sector,
then, to off er alternative options. Like any other area of university study, healthy eating is something that takes a concerted eff ort to get right, and that means more than just put ing up a few posters about get ing your fi ve-a-day. Many universities have chosen to meet the growing demand for healthy, gourmet meals by bringing in outside talent, and Aramark are one of the industry’s rising contract caterers: they work with universities from Sunderland and Salford down to the sprawling colleges of the University of London, providing fresh food choices for a plethora of students. Earlier this year, Aramark launched the fi rst phase of their 'Healthy for Life' programme, which is designed to off er healthier options for clients and customers across all of their sites, covering everything from healthier Mediterranean, Middle Eastern and Thai dishes to recipe cards, lectures, talks and cookery classes. Aramark’s Health and Wellbeing
Manager, Candice West, has picked up on the gap between what students practice and what they preach; she points to a study from last year by YouGov, which found that two thirds of students said they always try to eat healthily, while
ABOVE AND BELOW: The catering services at the Leeds University include 12 cafés spread across its main campus
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