Cambridge Food Hub Supplies Local Produce to Hughes Hall College, Cambridge

Across the UK, public institutions are under growing pressure to rethink how food is sourced, served, and valued. Universities, schools, and hospitals feed thousands of people every day, yet much of this food travels long distances through complex global supply chains. A recent initiative at Hughes Hall offers a glimpse of what a more local and sustainable alternative could look like.

As part of its annual Green Week, Hughes Hall hosted a special “field to fork” Formal Hall, serving a three-course meal made entirely from ingredients sourced within 20 miles of the college. Working closely with Cambridge Organic and other local suppliers, the college created an event that was not only delicious, but also connected to the surrounding region and its growers.

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The initiative highlighted an important question at the heart of the Procurement for Good research project: how can public institutions use procurement to support healthier, more resilient, and more sustainable food systems?

For many students at Hughes Hall, the meal was also an introduction to the food landscape of Cambridgeshire itself. Mark Harrison, Head of Domestic Operations at the college, explained that many international students are unaware of the extraordinary range of produce grown locally in the region. As one of the UK’s most productive agricultural areas, the Cambridgeshire fens provide vegetables, grains, and other ingredients that are often overlooked in everyday institutional catering.

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The event also revealed some of the complexities behind local sourcing. Alice Guillaume, Head Buyer at Cambridge Organic, reflected on both the opportunities and challenges involved. Global supply chains have increased the availability and variety of food throughout the year, but they can also leave institutions vulnerable to disruptions caused by geopolitical events, energy prices, and climate-related shocks occurring thousands of miles away.

Shorter, local supply chains can offer greater resilience. By working with nearby organic growers who rely less on imported chemicals and energy-intensive production methods, institutions can support local economies while potentially reducing environmental impacts. At the same time, local sourcing is not always straightforward. Seasonal limitations, unpredictable weather, and regional differences in production all shape what is realistically available.

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These tensions are especially significant in the UK context. The country currently imports more than 40% of its food, including the majority of its fruit and a substantial proportion of vegetables. Against this backdrop, initiatives like the Hughes Hall Formal Hall raise broader questions about food security, self-sufficiency, and the role public procurement can play in supporting domestic growers.

The Procurement for Good project, funded by the Economic and Social Research Council, is exploring precisely these issues. By examining how institutions can purchase food in ways that deliver social, economic, and environmental benefits, the project aims to identify practical pathways toward more sustainable procurement systems.

The Hughes Hall event demonstrates that procurement is about far more than contracts and supply chains. It is also about relationships: between institutions and producers, between consumers and the land, and between food and community identity. As universities and other public institutions look for ways to respond to climate change and economic uncertainty, local sourcing initiatives may offer valuable lessons in how procurement can be used as a force for good.

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