Since 2017 our Student Eats programme has worked with almost 80 student and staff groups to help them establish sustainable food social enterprises on campus. These have included zero waste shops/stalls, vegbox schemes, growing to sell and food preserving enterprises, pay-as-you-feel cafes, beekeeping and many more. The impact has included access to affordable, sustainable and healthy food, reduction in food waste and improved employability skills for students.
This half day training session will cover the critical areas to consider when setting up a social enterprise on campus including team roles, planning, producers/suppliers, making a profit, practical logistics & procedures, marketing, legalities/permissions and measuring impact.
After completing the training, attendees will be able to:
WHO SHOULD ATTEND?
This training is appropriate for students, students' union staff and students' union officers.
WHAT SOS-UK PROGRAMMES DOES THE TRAINING SUPPORT?
Please note this training does not specifically support any SOS-UK programmes but it is also available as part of our in-depth Support to establish a sustainable food enterprise programme that includes ongoing support with monthly mentoring sessions, an additional on-site visit and other benefits.
WHAT OTHER SOS-UK TRAINING DOES THIS OPPORTUNITY LINK TO?
Setting up a no-dig food growing site on campus - this training may also be of interest if you are thinking of selling any produce or making preserves from your produce that could be sold.
WHAT ARE THE OPTIONS FOR DELIVERY?
This training is available as:
This training can be delivered online or in person.
The training lasts for 3 hours.
Training can be commissioned at any point during the academic year.
Bespoke delivery in individual institutions / students' unions: £500 per session
FEEDBACK FROM PREVIOUS ATTENDEES
“Thank you so much again for the training session you provided. It was extremely useful to us!” Gloria Rosetto, student at Imperial College London
“…thank you for a great session - you are very good at it. I felt the training was comprehensive and gave all the information required in such a short time frame. [The most valuable part was] building on my knowledge of sustainable food and creating a product for sale.” Colin Javens, student at Royal Agricultural University
“Giving structure and organisation to the processes and actions needed to make us successful, breaking down each element and giving great advice on how to solve them…great job.” Gregory Andrew, student at University of Bournemouth