Cheshire College Academy Restaurants Lead the Way in Sustainable Hospitality

Cheshire College’s Academy Restaurants are at the forefront of sustainable hospitality education, integrating eco-friendly practices across every aspect of their operations. As part of the Hospitality and Catering department’s vision, Academy West is committed to shaping the future of the industry by equipping students with the skills and knowledge to drive the sector towards a greener, more responsible future.

Hospitality and Catering students at the College create fine dining dishes using locally sourced produce from Cheshire and the Wirral. The restaurant prioritises ethically sourced ingredients, including British meats from regional farms, sustainably caught seafood from UK coastal waters, and fresh British-grown vegetables.

These efforts ensure top-quality, fresh ingredients while supporting sustainable supply chains. Academy West’s zero-food waste policy further minimises waste and promotes responsible disposal practices.

Beyond food sourcing, the restaurant has switched to eco-friendly cleaning products, significantly reduced single-use plastics, and encouraged suppliers to minimise packaging—driving positive change across the supply chain.

As part of their sustainability education, students recently visited a Welsh hillside farm to gain first hand insight into sustainable food production. This immersive experience helped deepen their understanding of responsible sourcing and highlighted the importance of collaborating with local farmers and suppliers.

The department is also strengthening its commitment to sustainability by growing fresh herbs on-site, with plans to expand into a full-scale kitchen garden. This initiative ensures the use of the finest quality ingredients and provides students with invaluable, hands-on learning opportunities to enhance their understanding of sustainable food production practices.

Ruth Szolkowska, Vice Principal for Innovation, Curriculum and Quality commented:

“Sustainability is a core value that we embed across all areas of learning. The Academy’s commitment to eco-conscious practices ensures that our students leave with the skills and knowledge needed to drive positive change in the hospitality industry.”

Adam Gaunt-Evans, Lecturer in Catering and Hospitality at Academy West emphasises the broader impact of these initiatives:

“Sustainability in hospitality is more than just a trend—it’s a necessity. By integrating sustainable practices into our teaching from day one, we are preparing students to lead the industry with responsibility and innovation. Our goal is to inspire them to make environmentally conscious decisions throughout their careers.”

As Cheshire College continues to expand its sustainability initiatives, it remains dedicated to developing forward-thinking professionals who will drive the sector towards a more responsible and ethical future.

For further information about Cheshire College visit www.ccsw.ac.uk