Month: March 2023

Fairtrade Fortnight 2023 at King’s

March 24, 2023 /

This guest blog post was written by George Hill, Library Assistant (Frontline Services) in Libraries and Collections at King’s.

Someone smiling at the camera against a green jungle background and the fairtrade logo with the text "the future is fair"Every year the Fairtrade Foundation organises Fairtrade Fortnight. This celebration of all things fairtrade seeks to raise awareness around key issues like workers’ rights, sustainability, and climate action; alongside encouraging people to swap Fairtrade-certified products. It also offers an opportunity for introspection and reflection, offering a chance for sustainability advocates and organisers to reflect on the successes of the fairtrade movement whilst looking at where we can improve.

As part of this year’s Fairtrade Fortnight, King’s hosted a talk on Ethical and Fairtrade Consumption. Our two excellent speakers included Ruth Strange from Ethical Consumer – a multi-stakeholder co-operative consumer magazine – alongside Lisa Connellan from King’s Food. Each had the opportunity to share what their respective organisations have been doing to encourage more sustainable and equitable consumer behaviour, as well as discuss what the next steps for achieving a more sustainable future might be.

Ruth kicked off her talk with a quick explanation of the excellent work done by Ethical Consumer in the field of sustainability advocacy and consumer choice. She explained how the magazine, founded in 1989, aims to offer consumers a clear and accessible way to compare how equitable and sustainable different brands and products are. The magazine scores particular brands and products out of 20 for sustainability and then ranks them against alternatives. It also offers a range of interesting ‘deep dives’ into everything from palm oil to tea to travel booking companies – helping to raise consciousness around issues like worker exploitation and climate degradation.

The main body of Ruth’s talk was an explanation and evaluation of the work of Fairtrade International and the Fairtrade Foundation. She framed this talk around five key issues: the meaning of Fairtrade, the importance of Fairtrade, its limits, and the accessibility (or lack thereof) of Fairtrade products. We learned how Fairtrade certification helps give consumers the information they need to help foster better consumer habits, in turn helping small producers – especially those producing products that were traditionally colonial cash crops for the west – to gain inroads into markets traditionally dominated by extractive and exploitative business interests. We also learned how Fairtrade promotes producers who guarantee fair wages for their employees; promotes worker democracy through collective bargaining agreements and trade union rights; and protects their workforce through minimum health and safety standards.

As well as emphasising the importance of Fairtrade and the good work that the Fairtrade Foundation does, Ruth also addressed some of the limits of Fairtrade certification. This includes the ongoing fairtrade certification of products produced by companies implicated in human rights abuses, as well as the problem of the affordability of some Fairtrade products. She nonetheless identified fairtrade as the ‘best option for continuous improvement’ – reminding the audience that it is best to not let ‘the perfect be the enemy of the good’.

Next up was King’s Food Manager Lisa Connellan, who offered an insight into some of the progress King’s Food have been making in implementing sustainable practices, whilst building on their varied and delicious range of food.

First on the menu was a look into King’s increasingly varied range of plant-based food. We learned that 65% of all food offered at King’s 20 outlets is now plant-based, with vegetarian and vegan options now served as default. This includes all kinds of different items, including ice cream, pies, croissants, and vegan sausage rolls (which I highly recommend). The university also no longer serves beef, rarely serves lamb and only sources from farmers committed to high levels of environmental stewardship. The progress King’s has made in reducing the amount of meat and dairy served means the university is now listed as one of PETAs top 10 vegan unis. It has also been awarded 3/3 stars by the Sustainable Restaurant Association.

Lisa also outlined King’s ongoing commitment to ethically sourced ingredients and to using fairtrade certified products throughout the supply chain. This includes King’s continued promotion of Fairtrade products, experiments with ‘reverse menu engineering’, and diligence in looking for the best and most ethical suppliers.

Looking to the future, Lisa said that King’s has a lot of plans for the coming months and years to help build on the university’s commitment to sustainable and ethical practices. This includes working towards getting a three-star Fairtrade University Award, looking into carbon taxing on products, further collaborating with students and researchers specialising in sustainability, and working with King’s Fairtrade and Sustainable Food Steering Group on how to implement policy.

Special thanks to all the wonderful organisers who made the talk possible, and to the King’s Sustainability team for all the work they do in promoting this important topic.

Relevant links:

Student volunteering story: co-creating the KEATS Sustainability and Climate Module

March 9, 2023 /

This guest blog post was written by student and KEATS TakeAction team member Oliver Yu Hurst.

Hello! My name is Oliver Yu Hurst and I’m in the final year of my part-time MSc Climate Change: Environment, Science and Policy at King’s. I’m a Nature-lover, passionate about transdisciplinary approaches to tackling social, environmental and multispecies justice and sustainability issues.

I had loads of spare time during the summer holidays in my first year and wanted to use it wisely. I came across the Keats Sustainability and Climate pilot module via King’s Sustainability newsletter and will never regret enrolling on this fabulous module.

Why I loved volunteering? Aside from the engaging webinars and learning about topics that don’t receive much attention (e.g., digital sustainability and the multitude of stuff King’s is doing regarding sustainability), after completing the module, I gained the opportunity to volunteer with the Sustainability team on improving it for this academic year. Working with this very welcoming team and other students, I led on the What is Sustainability, Climate Crisis, and Social Sustainability sections, contributing at least 12,000 words of content. I also gained experience in creating podcasts and organising different in-person/online events to complement the module. It was a pleasure to apply what I’ve learnt so far at KCL and my BSc Geography with Business Management (Queen Mary University of London), to diversify perspectives of sustainability because this is often framed from a Western-anthropocentric worldview.

Why should you volunteer? Making the most of extra-curricular activities on offer at King’s is one of the best ways to expand your skill/experience-set, network, and ultimately make a difference that lasts. This opportunity (and I’m sure others) also helped me feel ‘closer’ to the university, meeting/working with the staff ‘behind the scenes’ – something which I think all students should get the chance to do.

Want to volunteer, but don’t know how? Sign up to the Sustainability newsletter; browse King’s Volunteering, King’s Edge, and KCL Student Union websites; and ask classmates, teaching and/or professional services staff!

Want to learn more? You can enrol on the KEATS Sustainability & Climate module here and gain a Sustainability Award by completing it before the 8th of June.

Energy from Waste Tour: A Visit to Riverside Resource Recovery Plant in Belvedere, East London

March 7, 2023 /

This guest blog post was written by Hermione Dadone, Events Officer in the Fundraising & Supporter Development Office at King’s.

On a crisp November morning, a group of King’s College London staff and students set off for a tour of the Riverside Resource Recovery plant in Belvedere, East London. The visit was organised by Energy from Waste, a student-led group dedicated to promoting sustainable waste management practices and raising awareness of the importance of waste reduction and recycling. The group was told ‘just follow the big chimney’ and sure enough, it wasn’t too difficult to find our way, as a very tall silver chimney soon loomed in the distance as we walked from the station.

The Riverside Resource Recovery plant, commissioned in 2011 and opened in 2012, is an innovative facility that uses advanced technology to convert non-recyclable waste into electricity and heat. The plant collects waste from 90 vehicles across London and processes 850,000 tonnes of household and commercial waste per year, producing enough energy to power 180,000 homes. The plant operates Monday to Friday, with 200 container boxes unloaded every single weekday.

The tour started with a brief presentation on the history of the plant and the technology behind it. The group then donned high-visibility vests and hard hats before being taken on a guided tour of the facility by a member of Cory Group. The first stop was a view of the barge pier. Waste is transported to the plant via river barges, pulled by tug boats which run on vegetable oil, and can carry 60 containers at a time, equivalent to 22 lorries. The group watched a barge being unloaded and its yellow box cargo being brought up the pier runway via specially designed waste trucks. Next stop is the tipping hall, where the waste trucks tip their loads directly into the waste bunker from an 18-meter height, where the waste is stored before being fed into the furnace. In the waste bunker a colossal-sized round crane, like something out of War of the Worlds, is used push waste to the back of the bunker. There is an oxidizer system that sprays perfume to neutralize odours, and infrared cameras scan the waste to detect any hotspots and manage fire risk. If a hotspot is detected as reaching 60 degrees then the waste hotspot is picked up with the crane and removed straight into the fire chamber. If temperature in the waste bunker ever rises dangerously high then it is instantly cooled by water cannons that come on automatically if the temperature reaches 100 degrees.

The plant also has a system to deal with contamination in the waste. Waste inspections are carried out to identify and correct any contamination, and charcoal is used as a neutraliser for heavy metals, while lime is added to neutralise acids. The lime comes from Lancashire. The group learned that it is four times more expensive to process ‘dirty’ waste eg metals and other materials that shouldn’t be in general waste.

The heart of the plant is the energy recovery facility, where the waste is burned at high temperatures to produce steam. The steam is then used to power turbines, which generate electricity that is fed into the national grid. The biggest challenge for the plant is feeding the waste to keep the fire burning at a consistent level, which is directly affected by weather and how much moisture the waste contains.

Once the waste material has been burned, the plant recovers metals from the ash, which are then recycled for use in construction and other industries. The ash itself is used in making breezeblocks, capping for landfill, or in tarmac for roads.

The group was impressed by the scale and efficiency of the operation, as well as the advanced air pollution control systems that minimise the environmental impact of the plant, turning APCR (Air Pollution Control Residues) material into calcium carbonate pellets.

After the tour, the group had a chance to ask questions and discuss the plant’s role in sustainable waste management. The group learned that an additional neighbouring facility is currently being built that will allow the plant to operate on weekends, and will have a box shape design so that solar panels can be installed. With the addition of this new facility, the plant’s capacity will increase to processing 1.5 million tonnes of waste per year, making it the largest in Europe.

The visit to the Riverside Resource Recovery plant was an eye-opening experience for the King’s College London staff and students. It highlighted the importance of sustainable waste management and the role that innovative technologies can play in reducing our environmental impact. Physically seeing all that waste piling up at such scale should certainly encourage us as a community to be conscious of reducing our waste and always remembering our reusable coffee cup!

Find out more about waste management at King’s here and in King’s Climate & Sustainability Action Plan. 

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