April Newsletter
Welcome to the April edition of the Hospitality and Accommodation on Campus newsletter
What is sustainability?
We believe sustainability is about caring for the environment and basic human need, not just
for our benefit but for the benefit of future generations.
Accommodation and Hospitality Services plan to provide a sustainable operation on campus, to
act with integrity in the decisions we make that have an effect on you and our environment.
Sustainability is a journey we’re exploring together. We can’t predict the future, but we
can act with good intention today.
Why are we making these changes?
Because we care.
- We’re reducing waste in our offices with our Ban the Bin initiative to encourage recycling of all waste.
- We’re recycling all our waste in our outlets and with the acquisition of the Rocket composter that will stop food waste going to landfill.
- And we’re promoting Zero Waste for the third year by asking our residents to vacate without a trace… by packing up their kit and taking it home with them.
The reduce, reuse and recycle mantra will be on the lips of all our staff asking students
to:
Reduce the amount you bring to campus.
Reuse your belongings and take them home with you.
Recycle your waste on campus.
Our students are encouraged to dispose of waste thoughtfully with the use of our recycling
banks on campus.
Our
Zero Waste map will
help you to find recycle bins for textiles, electrical goods and household waste.
We’d like you to join us along our journey in search of a more sustainable future.
CUSTOMER NOTICE
If you would like to receive the monthly newsletter by e-bulletin send your contact
details to
hospitality@bath.ac.uk for the
latest promotions and special offers.
RECIPE
Vegetable samosas
Serves: 6
Time: 55 min
Baked in the oven rather than fried, these spicy vegetable samosas are a healthier take on a tasty party treat
Ingredients
- 1 pack filo pastry (wheat)
- 1 onion, finely chopped
- 1 tsp turmeric
- ½ tsp ground cumin
- ½ tsp curry powder
- 1 green chilli, finely chopped
- 4 tbsp vegetable oil
- 1 medium-sized potato, diced
- 300g frozen mixed vegetables
Method
- To make the filling, start by dicing and boiling the potato for a few minutes. Next fry the chopped onion in a pan with a tablespoon of oil, the spices and chilli for 5-6 minutes until the onion is soft.
- Then add the part-cooked potato and the mixed vegetables and continue to cook for 5-6 minutes. If the mixture is too dry, try adding a little water. Once cooked, allow to cool.
- Cut or fold a filo pastry sheet into a square and brush with a little oil. Then put a dessertspoon of vegetable mix in the middle of the end closest to you. Fold the pastry into a triangle and then fold in half again to make a smaller triangle. Seal the edges by brushing with oil.
- Repeat until pastry and filling are used up, it should make 10-12 samosas. Brush each samosa with oil and bake in a preheated oven at 200°C or gas mark 6 for 10-20 minutes until golden brown.
Nutritional information
|
Nutrient
|
Per 100g
|
Per 57g samosa
|
|
Energy
|
170 kcal (713 kJ)
|
97 kcal (405 kJ)
|
|
Protein
|
5.0g
|
2.9g
|
|
Carbohydrate
|
22.9g
|
13.0g
|
|
(of which sugars)
|
3.9g
|
2.2g
|
|
Fat
|
6.7g
|
3.8g
|
|
(of which saturates)
|
0.9g
|
0.5g
|
|
Fibre
|
0.9g
|
0.5g
|
|
Sodium
|
0.21g
|
0.12g
|
|
Salt
|
0.5g
|
0.3g
|
Allergy advice
Contains: wheat (gluten)
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start
cooking.
PROMOTIONS
Level 1
Build your own salad box for £2.50
Dolche Vita
Sandwich plus Fanta/Coca Cola/Sprite with piece of fruit or crisps £3.50
Regular tea or coffee and a muffin £1.50
EVENTS
Level 1
St George's Day
Friday 23 April Come and enjoy a traditional roast pork lunch for £4.95 or
Take away fish & chips £3 whilst listening to Elgar!
Wednesday 28 April - Sausage BBQ on the main parade.
