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University of Edinburgh

The University of Edinburgh has long been considered one of the leading universities in the UK and it takes its academic responsibilities extremely seriously, adopting an holistic learning policy by considering what goes on in its dining halls as well as its lecture halls. The University was one of the first higher education institutions to recognise the powerful role of nutrition in optimising learning ability and performance, winning Healthy Living Awards from the Scottish Consumer Council. Its catering team wanted to take this one step further however, and become the first UK university to receive accredited status by Food for the Brain.

This educational charity was founded by eminent nutrition writer Patrick Holford to improve learning ability and performance through nutrition, and accreditation is only awarded to those institutions that can demonstrate through external assessment that their menus and kitchen practice promote suitably nutritious food with positive benefits to energy and concentration levels, learning ability, memory and mood. The Russell Partnership is the exclusive accrediting body for Food for the Brain and was employed by the University of Edinburgh to help it achieve this goal.

The Partnership conducted an initial Nutritional Audit on the University in February 2007, which generated a report listing findings and recommendations. While the overall score was an impressive 60% - higher than average at first assessment – several areas of weakness were identified. The Russell Partnership’s Nutrition Consultants worked with Edinburgh’s catering team to bring about improvements, running staff workshops on the Commercial Application of Nutrition and developing a Student Survival Guide providing practical advice and recipes in an easy to assimilate, appealing formula.

An audit reappraisal seven months later produced a new score of 82% - exceeding the threshold for accreditation of 75% and making the University of Edinburgh the first UK university to receive Food for the Brain status. An annual inspection is required to retain accredited status but Edinburgh continues to strive to maintain and further improve nutritional standards.

“In recent years it has become all too evident that nutrition and healthy choices are critical for a successful catering formula. As a result the University chose to work towards the ‘Food for the Brain Award’ to demonstrate our efforts to improve nutritional standards. This award is the benchmark in this industry as it actually links academic performance to the food served. The process has very much been one of improvement and education, as we have undertaken nutritional workshops for catering staff and our chefs have learnt that healthy food does not need to be bland or budget-busting.”

Ian Macaulay, Assistant Director (catering), The University of Edinburgh