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Supporting ×î×¼µÄÁùºÏ²ÊÂÛ̳ food community projects

×î×¼µÄÁùºÏ²ÊÂÛ̳ is happy to support individuals and groups interested in sustainable food initiatives, whether it is a Living Labs research project or a new idea or product.

×î×¼µÄÁùºÏ²ÊÂÛ̳ Food 4 Good


In January 2023 a cross-sectional group came together to tackle food poverty at ×î×¼µÄÁùºÏ²ÊÂÛ̳. Made up of members of Gather & Gather, the Student's Union, ×î×¼µÄÁùºÏ²ÊÂÛ̳ #ZeroFoodWaste and professional services, it is a working group looking at food waste and food poverty within ×î×¼µÄÁùºÏ²ÊÂÛ̳'s communities and neighbouring communities. Their purpose is to take practical action and make tangible progress in this area over the 2023-24 academic year.

×î×¼µÄÁùºÏ²ÊÂÛ̳ #ZeroFoodWaste


Zero Food Waste is a student-led project at ×î×¼µÄÁùºÏ²ÊÂÛ̳ that aims to tackle food waste on campus. They redistribute food from where it is in excess to where it is in need: from ×î×¼µÄÁùºÏ²ÊÂÛ̳ cafés to homeless shelters and a surplus food bank. These are namely Lifeafterhummus Community Benefit Society, a surplus food bank for community residents in the Euston/King’s Cross area, and St Mungo's Endsleigh Gardens, a homeless shelter.

Rice Inc / Paddi


In 2019, ×î×¼µÄÁùºÏ²ÊÂÛ̳Ìýbegan buying rice from Rice Inc, now calledÌýPaddi.

Rice Inc was founded by ×î×¼µÄÁùºÏ²ÊÂÛ̳ students. Their concept strives to eliminate food waste, promote sustainability and bring food security, by helping farmers nearly double their income from recovering rice which would otherwise be lost.

×î×¼µÄÁùºÏ²ÊÂÛ̳ Innovation and Enterprise supported their idea, which went on and won the 2018 Hult Prize challenge, including $1million in funding.Ìý

Our catersÌýCH&Co have pledged to continue to buy and use their rice in ×î×¼µÄÁùºÏ²ÊÂÛ̳ meals.

> Visit
&²µ³Ù;Ìý×î×¼µÄÁùºÏ²ÊÂÛ̳ alumni tackle food poverty with ‘world’s first sustainable rice brand’

Milids


MilidsÌýwas set up by a ×î×¼µÄÁùºÏ²ÊÂÛ̳ student who wanted to produce coffee cup lids made from grains, thus reducing plastic waste.

×î×¼µÄÁùºÏ²ÊÂÛ̳ caters,ÌýCH&Co have provided support and advice on a catering provision.

> VisitÌýÌýon Linkedin

×î×¼µÄÁùºÏ²ÊÂÛ̳ Food4Thought


Two studentÌýmembers of ×î×¼µÄÁùºÏ²ÊÂÛ̳’s Vegetarian and Vegan Society,ÌýAashish Khimasia and Elena Bashkova, foundedÌý×î×¼µÄÁùºÏ²ÊÂÛ̳Food4Thought, to deliver theÌýF4T campaignÌýon ×î×¼µÄÁùºÏ²ÊÂÛ̳ campus.Ìý

They calculated and analysed the carbon footprint of ×î×¼µÄÁùºÏ²ÊÂÛ̳’s catering food purchasing. This baseline and the students' support will be utilised to create carbon footprinting of meals in the refectory, in partnership withÌýFoodsteps.

> visitÌýt

Department of Civil, Environmental and Geomatic Engineering


In 2019, then ×î×¼µÄÁùºÏ²ÊÂÛ̳ caterers, Sodexo partnered with the Department of Civil, Environmental and Geomatic Engineering (CEGE), as four students conducted a living lab project on single-use plastic in the catering industry, using the refectory as a test bed.

The project focused on the elimination of plastic cling film.

Sodexo achieved a 28% reduction in cling film use, by adopting the measures suggested by the students:

  • Replace open boxes with click-close boxes
  • Use cloth covers for tray and food trolleys instead of wrapping film
  • Increase the training and awareness

Ìý