The University of Kent is encouraging students and staff to eat less meat as part of a new sustainable food strategy.

It wants to reduce the environmental impact of its catering operations which also includes cutting down on single-use disposable items, using more locally produced food and drink and phasing out palm oil.

The initiative is being led by Kent Hospitality, Kent Sport, the Gulbenkian and the estates department, along with the Kent Union Environment Officer and student and staff representatives.

One of its key aims in its day to day operations, they say, is reducing overall meat consumption across campuses and increasing the amount of Red Tractor Assured label livestock by 10% a year.

Director of commercial services, Kevin Stuckey, said: "The university recognises its responsibility to carry out its procurement activities in an environmentally and socially responsible manner, and to encourage healthy and sustainable food production and consumption."

The university has also recently launched a community garden for staff, students and the wider community to use which will feature growing plots for fruit and vegetables that could in time be incorporated into the sustainable food strategy.

There will also be an effort to reduce the miles fruit and vegetables travel to reach campuses, increasing the seasonality of menus and only serving sustainably caught fish.