Our goal by 2020 is to ensure that 70% of this waste is recycled. In order to make this happen we have implemented a number of changes. Previously King’s worked with over 40 different contractors in order to dispose of our waste. This year we have worked hard to reduce that down to around 10, the main one of which is Simply Waste. The benefit of working with Simply Waste as one of our primary contractors is not only that they operate a zero waste to landfill policy, but also that every time one of our bins are collected it is weighed so we know exactly how much general waste and recycling we are producing. That data is passed on to us monthly so, crucially, if we implement any new policies or initiative we can see the benefit (or lack of) in real time. In this way it is much easier for us to tell what changes we need to make in order to improve our recycling rates.
So where are we now? Currently we are recycling 39% of our waste, so we still have a way to go before we hit our 60% target!
So how can you help us to improve our recycling rates?
We have this handy A-Z of waste guide which will tell you everything you need to know about disposing of all different kinds of items at King’s
Check out the bin in your areas. Are they correctly labelled with clear signage and is it possible to relabel them so 2/3 of the bins are recycling?
Make sure you and your colleagues are aware of Warp-it, our online sharing platform for office and lab items
If you have any questions about waste and recycling in your area then don’t hesitate to contact us at email@example.com
As King’s gets quieter for the Christmas period, we would like to remind you to turn off all lights and non-essential equipment at the plug if you are the last one to leave the office for the Christmas period.
Please plan how you will shut down all unnecessary equipment in your area of work. Remember to switch off your computer, laptop and monitor, office lights and desk lamp. However, please be cautious with equipment such as fridges, freezers and research equipment. You can contact the Sustainability Champion in your area for more information or if you’re unsure about what action to take. Take a look at our switch off posters for laboratories here, and our offices here.
By switching off your electronics over the Christmas period, you will be helping the university to support its commitment to worldwide environmental responsibilities and the Paris Pledge for Action.
Take time to select a representative in your office to look after the following items:
TV screens and departmental controlled AV equipment in your area
Switch off the hot water boilers, kettles, microwaves and water coolers.
Kitchen area fridge
Empty and switch off or turn the cooling temperature to low.
Printers and photocopiers
Switch off at the socket; a photocopier on standby overnight can use enough energy to make 30 cups of tea.
Switch off at the socket.
Turn off tightly and report dripping taps to the Service Desk.
Windows and office doors
Ensure all are shut firmly.
Fume cupboards and safety cabinets
Please ensure the sash is closed for either equipment. Turn off all safety cabinets. For fume cupboards, clear out if possible, do not leave any equipment in operation, and set your fume cupboard to ‘low-flow’ if applicable.
As a global university, King’s College London is entirely committed to its worldwide environmental responsibilities. King’s is an initial signatory of the Paris Pledge for Action, which supports the agreement made at COP 21 (21stConference of the Parties, United Nations Framework Convention on Climate Change) to limit global temperature rise by less than 2 degrees Celsius.
By switching off your electronics over the Christmas period, you will be helping the university to support these commitments and to achieve its goal to reduce carbon dioxide (CO2) emissions by 43 per cent by 2020 from a 2005/06 baseline.
King’s branded reusable water bottles are now available to purchase at King’s Food outlets from 2 October 2017.
These reusable plastic bottles are biodegradable, helping to further reduce our environmental impact and improving our sustainable catering. The King’s water bottles are available to purchase for £2.90.
We are supporting the #OneLess bottle campaign to reduce the amount of single-use water bottles that are used at King’s. Adults in the UK use almost 7.7 billion single-use plastic water bottles every year, which is approximately 150 per person. There are a number of water fountains at the university, and though disposable cups can be found at King’s Food outlets, staff and students are encouraged to bring their own reusable bottle or purchase one of the King’s reusable bottles.
This year there have been a number of other sustainability achievements at the university. King’s became a member of the Sustainable Restaurant Association and in August was awarded with Fairtrade University status. Fairtrade food and drink that is available to purchase at King’s Food venues includes tea and coffee, sugar, muffins, chocolate and more. Coffee cup recycling bins were also introduced across the university in September to tackle the issue that disposable cups cannot be recycled with standard mixed recycling or paper recycling.
Tips about eating and drinking sustainably can be found on our Sustainability pages. There is also a Fairtrade and Sustainable Food steering group which meets regularly and is open to all. If you would like to find out more, please contact firstname.lastname@example.org.
The Fairtrade Foundation has awarded King’s College London with Fairtrade University status. A Fairtrade University is one that has made a commitment to supporting and using Fairtrade.
The Fairtrade mark is widely recognised, and means that a product meets the social, economic and environmental standards set by the Fairtrade Foundation. For farmers and workers, this includes the protection of workers’ rights and the environment; for companies it includes paying the Fairtrade Minimum Price and an additional Fairtrade Premium to invest in projects of the community’s choice.
Over the last year, King’s and KCLSU have worked together to make King’s a Fairtrade University. A joint Fairtrade policy has been signed, committing the university and students’ union to supporting Fairtrade by providing Fairtrade products on campus and engaging students and staff in Fairtrade campaigns. Both King’s and KCLSU already sell a range of Fairtrade products on campus, including tea and coffee, chocolate, fruit and graduation t-shirts and hoodies. As well as making Fairtrade products widely and easily available to the university community, promoting the positive impact buying Fairtrade can have on lives across the world is a key part of being a Fairtrade University. During Fairtrade Fortnight in early March, Fairtrade was promoted through posters and special offers from King’s Food. Some Sustainability Champions teams got involved by organising their own initiatives, such as Fairtrade wine & chocolate tastings for their teams.
To ensure the improvement of not only Fairtrade, but the sustainability of all food at King’s, a Fairtrade and Sustainable Food steering group meets regularly to discuss these topics. The group is open to all, and if you are interested in finding out more please contact us at email@example.com.
The Fairtrade University award ties in with wider efforts to make food at King’s more sustainable. Earlier this year, King’s Food joined the Sustainable Restaurant Association and signed up to their Food Made Good programme, committing to sustainable sourcing and practices, as well as ethical standards.
Today is the first day of the Totally Thames Festival, which means Maria Arceo’s artwork “Future Dust” is now open to the public!
Over the last year, King’s artist in residence Maria Arceo has collected plastic from the banks of the Thames. The project was supported by the King’s departments of Geography, Chemistry as well as the Cultural Institute. Maria is passionate about archaeology and oceanography, and interested in the footprints humanity leaves on aquatic environments. Plastic is one of these modern footprints, with countless reports on the amount of plastic debris that ends up in the planet’s oceans.
Maria Arceo at Sustainability Week
As campaigns such as ZSL’s #OneLess, and Hubbub’s For Fish’s Sake London highlight, London is a city closely linked to the sea. Waste in the tidal Thames will eventually end up in the oceans, and after breaking down into microplastics plastic might end up back on our plates.
With her Thames Plastic project, Maria wants to show Londoners the real magnitude of plastic debris entering the Thames. Since September 2016, she has done over 40 beach clean-ups all over London. Some King’s students and staff joined her for a clean-up during Sustainability Week, and picked up a complete computer keyboard in the mud between Millennium Bridge and Southwark Bridge. After the beach clean-ups, the workshops to clean and sort the plastic in May and June provided a perfect opportunity to look at the curiosities Maria and her team of volunteers found in the Thames (some photos of her Somerset House workshop can be found here).
Now complete, the “Future Dust” installation is a giant human footprint, entirely made from plastic from the Thames. Starting today, the piece will travel along the Thames for the rest of the month. It is currently near Guy’s Campus, in Potters Field Park outside City Hall, SE1 2AA. Next, it will move closer to Strand and Waterloo campuses – it will be the Oxo Tower Courtyard (SE1 9PH) from Sunday the 3rd to Wednesday the 6th September. Details of all locations can be found on the poster below, or on the Thames Plastic website.
Professor Ed Byrne, President & Principal of King’s College London, opened the awards by highlighting how important sustainability at all levels is to King’s.
His full speech is now available on our Youtube Channel:
“Thank you Kat Thorne, Tytus, the team, and thank you to all of you who have been involved in this amazingly important work over the last year. You will all have seen Vision 2029, hopefully more than once by now, and […] empathise with the tagline of 2029, ‘To make the world a better place’. And of course, there is no more important way to do that than around the incredibly important agenda of sustainability […], arguably the most important single area the human race needs to do better in.
So, thank you to you all. To our students, to our Champions, and many of you are in the audience. To those supporting them, and to those for whom it is part of their job role: our cleaners, our security, our engineering staff. We are here to celebrate a year of achievement by everyone, and this is an area where individual actions tell the whole story. Individual actions by a large community such as ours add up to make a real difference.
So, what does sustainability mean to King’s, what does it mean to me? It’s so important that everyone in the university buys into this agenda. It’s at all levels – if one believes in levels at a university. It’s bottom-up, it’s top-down, it’s in departments, it’s in professional staff, it’s in academic staff, it’s in our student body; we all have to show commitment in this area. Sustainability is one of the core foundations of Vision 2029, and is integrated throughout this vision, it comes up time and time again. We have a duty, a responsibility, to support and deliver, in a number of domains, against the 17 UN Sustainable Development Goals. This applies to our research, our education, and to how we run our business, our university operations, I know many of you in this audience who are involved in this area.
As we know, this is important for people of all ages, but it is particularly important to our students. And I think it’s not just because they are young people and are likely to be around for longer and see what happens to the planet over the next 50 years. But it’s because young people have a passion to preserve the environment. We all do, but there’s no doubt it’s developed deeply and strongly in our youth, in this country and around the world. 89% of King’s students, in a recent survey, stated that sustainable development is something universities should actively incorporate in their missions and promote. Our students, in their activities and running societies, in acting as volunteers in so many different areas, in working with the local communities, make a difference around the sustainability agenda. This is incredibly important to our students’ careers and employability, the opportunity to have careers in sustainability, the opportunity to take part in events which are supported by our alumni who are sharing their experiences with our students. So I want to thank our students and our graduates who have worked with the team over the past year, and good fortune to them in the future. Let’s acknowledge them now [applause].
We have to get better at this all the time, there is no room for complacency. But I think we are working to constantly improve the way in which we make sure our students leave this university with the skills and knowledge necessary to be agents of change, and to be able to make a difference in promoting a sustainable world.
Let me turn to research a little more. There are umpteen examples of colleagues working around King’s to address global grand challenges under sustainability theme. I could mention dozens of examples, but I’m just going to mention two or three. The Global Consortium for Sustainable Outcomes (GCSO), where in one project we are carrying out a living lab project in our own buildings to reduce the carbon footprint and the use of hot water – something simple, but complex. And I must mention the PLuS Alliance, because it has been a sort of baby of mine to get this under way. Combining the strengths of three leading research universities on three continents, all with significant activities around the sustainability agenda – Arizona State University (ASU) in Phoenix, King’s in London, and University of New South Wales in Sydney, Australia – and focusing many of our colleagues in those universities to work together around the global grand challenges in health, social justice, sustainability, technology and innovation. This is hugely important. We’ve seen great momentum since the launch of PluS last year, we’ve appointed over 100 PLuS fellows working across the three institutions, and the sustainability agenda is the dominant agenda to date – we have 11 research projects with seed funding.
Now, let me move on to another of the key domains which I alluded to briefly: our operations as an institution, because we have to live the dream, we have to do our bit and be an example to others. Sustainability Champions have a crucial role to play in reducing the negative impact of our operations. The Champions know their area best, they can identify positive actions and work with their colleagues to make a real difference in their area. And we have this in spades.
Much of the work we’re going to hear a little bit about is focused on reducing the environmental impact of our research in labs, while also improving the research environment. A laboratory consumes up to 5 times more energy than a typical academic space, therefore actions of Lab Sustainability Champions can have a big impact. We were highly commended at last year’s Green Gown Awards, a major award, for our Sustainability Lab programme. And it’s really great to have worked closely with a university I was a little connected with, UCL, and to have Champions working across King’s and UCL, auditing each other and sharing good practice across these institutions.
I am also delighted to announce that this year our colleagues across Estates & Facilities and the sports grounds have been externally audited, and last month they were accredited in a major programme: the ISO14001 programme, an internationally recognised standard for environmental management. Can you join me in saying well done to everybody who played a role in that achievement [applause].
This year, we’ve had some incredibly engaged colleagues right across the university, truly making a difference in their workplaces. We look forward to celebrating with them shortly, as we celebrate their awards.
Finally, for the next year, this has been an increasingly powerful story at King’s over the last three years. I have no doubt that the coming year will be no different. I am sure that we will perform against our agreed objectives in our Sustainability Charter. One thing I intend to do is report regularly to Council about that now, because we have some momentum around that and I think it has reached that stage. I was reading a university I worked at for many years in Australia, the University of Melbourne, is recycling their office equipment, and they have made and saved a bit of money in this highly sustainable agenda. I was delighted to see on our notice boards that we have saved £40,000 just by recycling office furniture at King’s, which is a phenomenal achievement and exactly the sort of initiative we need to continue.
In my own contribution over the next year, I am going to ensure that as we launch the new King’s Business School as the next Faculty at King’s, sustainable development and educating business people for the future in triple line reporting and in sustainable development will be a key theme of our school, that I want it to become renowned for throughout the world. That again will be a big step forward for King’s.
In summary, it has been a terrific year. Thank you to you all for the contributions you have made, it’s all about you, about what you do and what you achieve. And I think next year, we will continue on this upward curve. Thank you all.”
The annual King’s College London Sustainability Awards took place on Monday the 3rd July. The Awards highlighted the growing commitment and enthusiasm of the King’s community for sustainable development, one of the enabling foundations of Vision 2029.
During the ceremony, 45 teams comprising of over 200 Sustainability Champions were acknowledged for all their hard work in introducing sustainable practices into their workspaces over the course of the academic year. The ceremony also celebrated the efforts of staff and students who have made significant contributions to sustainable development across our operations, teaching, research and the wider King’s community.
Professor Edward Byrne, President & Principal of King’s College London, opened the Awards by highlighting the importance of sustainability and the work of the Sustainability Champions. He also announced that King’s recently achieved the ISO14001:2015 certification for the Estates operations on all campuses, including residences and sportsgrounds. You can find out more about the certification in the Estates & Facilities news.
Kat Thorne, Head of Sustainability, then reviewed the progress King’s has made in sustainability over the last year. Over 200 Sustainability Champions have carried out over 1,500 sustainability actions, resulting in 45 teams receiving Sustainability Awards. At an operational level, the university has reduced its carbon emissions by 26% since 2005/06, despite significant growth during this time period. The furniture re-use project Warp-It has now saved over £50,000 in procurement costs. In relation to sustainable food, the university is now a member of the Sustainable Restaurant Association, and has applied for Fairtrade University status.
The 45 Champions teams were then awarded Bronze, Silver and Gold Awards. This year, 18 teams achieved Bronze, 19 teams achieved Silver, and 8 teams were awarded Gold. In addition to this, we celebrated individual Champions, staff and teams who went above and beyond in their roles to embed sustainability into King’s.
King’s is now a member of the Sustainable Restaurant Association (SRA), enabling the university to provide more ethical and sustainably sourced food. King’s Food have also signed up to the SRA’s core programme, “Food Made Good”.
Food can have a significant environmental and social footprint. Examples of this are production methods that may harm the environment, such as destruction of habitats and therefore loss of wildlife for agriculture, exploitation of workers in the developing world, or wasteful practices that mean food produced never makes it to our plates. Recently, MPs have called on supermarkets to help reduce the £10 billion worth of food thrown away every year, for example by clearing up confusion around ‘Best Before’ labels. There are now many initiatives to help cut food waste.
The Sustainable Restaurant Association is a not-for-profit that started in 2010, and now has over 6,000 member sites nation-wide. The Sunday Times has even nicknamed their rating system the “Michelin Stars of Sustainability“.
The star rating is based on the SRA’s Food Made Good framework, made up of 14 key areas built on three pillars:
Sourcing: This category focuses on how food at the university is sourced. This means local and seasonal produce, ethical meat & dairy, environmentally positive farming, sustainable fish and buying fair trade.
Society: The society criteria focus on the impacts of food on people: fair treatment of workers, healthy and balanced menus, responsible marketing and communication with customers, and engagement with the community, e.g. local schools.
Environment: This focuses on the environmental impacts food may have: the supply chain of goods, waste management (including food waste), sustainable workplace resources, improving energy efficiency and saving water.
In the near future, King’s Food will be reviewed in these areas, and if scoring highly, awarded a rating out of three stars. Being part of the programme will help King’s Food to continuously improve sustainability in restaurants at King’s. The university joins a diverse range of SRA members, such as national chains like Wahaca and Jamie’s Italian, a number of universities, and even the Eurostar.
In addition to being a member of the SRA, King’s is currently working towards becoming a Fairtrade University.
This week’s guest blog comes courtesy of Laura Westwood. Laura is an Internal Auditor within the Directorate of Strategy, Planning & Assurance.
(The views presented do not necessarily reflect those of King’s Sustainability.)
The last couple of months have seen a proliferation of posters and a new recycling bin in the Directorate of Strategy, Planning & Assurance. Handily located at the tea point, the new bin makes each coffee break an unavoidable opportunity to do our bit – and we’ve additionally committed to using only eco-friendly coffee pods.
Before the bin arrived, we had to walk to the kitchen across the corridor to recycle waste. Hardly an onerous task, I admit, but when one lunches al desko on rainy days, absent-mindedly favouring the nearest receptacle can become a habit. I have rescued several stray banana skins from the floor under my desk this week, as I habituate to our personal bin ‘cull’!
When our Directorate Sustainability Champion, Sian, came to the Internal Audit team meeting, the information she shared with us showed that some of the choices we make with good intentions may in fact be ill-informed. I had been convinced that rinsing my cup under the tap was preferable to leaving it in the dishwasher, but Sian explained that if we avoid using sinks and run one dishwasher cycle per day, our energy efficiency will improve.
My personal good news story is that, confronted with the information on one of our new office posters that King’s produces ten tons of waste each day, I logged into Papercut for the first time and resolved to curtail my printing activities. I find it much easier to absorb information when I read it on paper, but I’ve made a concerted effort. My first zero-printing week occurred this month, and I hope for many more.
The next step for the Strategy, Planning & Assurance sustainability team is to advance our ideas for contributing to the local community. Talks are underway with local organisations to build on the success of previous years’ clothing collections by welcoming homeless guests for a hearty meal served by King’s staff and students. New and nearly new clothing and accessories are planned to be collected and displayed in ‘retail’ style, so that guests can browse at leisure and select pieces to take away.
All in all, the drive for sustainability in SPA has pushed me to fully accept my duty to demonstrate sustainable behaviours at work. However insignificant our individual ‘oops’ moments may seem amongst an 8000-strong staff population, they add up to serious environmental impact. I can no longer gloss over my environmental footprint, because with Sian’s help, it has been laid out in front of me – and I’m thankful for that.
Laura Westwood is an Internal Auditor within the Directorate of Strategy, Planning & Assurance.