We are happy to say that King’s has officially become an accredited Living Wage Employer. Our commitment to paying our staff members the London Living Wage is an integral part of Vision 2029’s Service Pillar, demonstrating our commitment to society and our staff.
While King’s has been paying the London Living Wage since 2014, we have only just been made an accredited Living Wage Employer.
What is the Living Wage?
The Living Wage is the only UK wage rate that is based on living costs. While the government introduced its own ‘national living wage’ rate for staff over 25 years of age in April 2016, this was not actually calculated against what employees and their families need to live.
The real Living Wage is paid by over 4,400 UK business who believe in ensuring that their employees receive fair pay and can afford to live on that pay. For London there is a separate rate taking into account higher living costs in the capital.
What does it mean to be an accredited Living Wage Employer?
Being an accredited Living Wage Employer means that King’s is committed to paying the real Living Wage to all our directly employed staff. In addition, King’s ensures that are on-site contractors, such as cleaners, are paid the London Living Wage. King’s is also committed to annual pay increases linked to the cost of living.
What does it mean for staff members?
Not only does it ensure that staff members earn enough to live on, accreditation has many other benefits:
75% of current accredited employers say it has increased motivation and retention rates for employees
58% say that is improved relations between managers and their staff
86% say that is has improved the reputation of the business
We’re happy to say that King’s is committed to ensure that it’s staff members receive a fair, liveable wage.
Are you interested in helping to promote sustainable food at King’s, as well as gaining experience at running a unique enterprise?
Fetch Ur Veg is a student-led food co-op, providing fresh, organic vegetable bags to students and they are currently looking for new committee members to take over from next year. As a committee member you will have the opportunity to gain practical experience on how small enterprises are run, as well as encouraging healthy, sustainable lifestyles to students on campus.
Fairtrade Fortnight puts a spotlight on trade, and the benefits fair and ethical trade has on the lives of farmers and workers who grow our food. It takes place from the 26th February to the 11th March 2018, with a variety of events happening around the UK – including at King’s.
The King’s Sustainability Team is excited to welcome Ketra Kyosiimire from the Ankole Coffee Producer’s Cooperative Union Ltd (ACPCU) in Uganda to King’s for this Fairtrade Fortnight event.
Ketra is ACPCU’s accountant, giving her an oversight of all coffee production and sales, Fairtrade contracts and investment of the Fairtrade Premium in business improvements and community development. She’s also a farmer herself, and will speak about her experience of international trade and the difference Fairtrade can make from the producer’s perspective.
ACPCU is an organisation supporting 17 Fairtrade certified cooperatives across southwest Uganda. There is a mixture of subsistence and commercial farmers in these multi-ethnic communities. Agriculture is the main source of income, and with assistance from Cafedirect, they have organised into a strong Union. They have created job opportunities, involved women and youth in their activities, and developed skills and long-term peace in their communities. ACPCU members now manage their coffee from farm to export; by avoiding intermediaries, members can maximise their incomes.
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 firstname.lastname@example.org.
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.
July 24, 2017 / / Comments Off on King’s achieves ISO14001:2015 certification
King’s College London operates an Environmental Management System (EMS) across all campuses. In 2016, this system was externally audited at Strand Campus, and certified with the ISO14001:2015 standard.
This year, Estates & Facilities have worked to extend the certification to all campuses, including Residences and sports grounds. Following a successful external audit of all campuses, the Environmental Management System is now ISO14001:2015 certified across King’s Estates & Facilities. Professor Ed Byrne announced the great news at this year’s Sustainability Awards.
Solar panels on the roof of GDSA
ISO14001 is an international standard which helps organisations use resources more efficiently and reduce waste. This achievement demonstrates the strong commitment and leadership for sustainability at King’s, which is apparent not only through the many initiatives underway, but through King’s Strategic Vision 2029, which has sustainability as one of the enabling foundations.
The EMS is at the heart of embedding sustainability at King’s, and takes a holistic view of the environmental impacts and risks arising from our activities. As well as minimising negative impacts, it drives improvement through identifying opportunities for King’s. One of the highlights noted in the audits were the opportunities for enhancing biodiversity. There is a lot of green space at our sports grounds, but even at our main campuses improvements have been made – such as the instalment of bird boxes and an insect hotel at Guy’s Campus.
On achieving the certification, Nick O’Donnell (Acting Director of Estates & Facilities) said: “We’re delighted to receive the certification, and are very pleased to be recognised for the progress we are making in reducing our impacts. This is a fantastic achievement for all operational teams in Estates & Facilities and for our service partners, working across such a large and diverse organisation.”
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.”
May 11, 2017 / / Comments Off on King’s joins Sustainable Restaurant Association
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.
The aim of the challenge is to recycle half a million paper coffee cups in the month of April. Coffee cups have been getting lots of bad press recently, as seven million of them are thrown away every single day – that’s 4000 a minute! The problem with this mountain of coffee cups is that less than 1% of them are recycled. While they are recyclable in theory, this does not happen in practice. The reason for this is the plastic lining inside the cup, which is almost impossible to separate from the paper. As a result, the coffee cups are either incinerated, or worse, end up in landfill.
So, what can we do about this?
This is where you can help. The Maughan Library will take part in the Square Mile Challenge, which means you will see cup-bins appear. These are specifically for your paper coffee cups. Once full, they are collected by Simply Cups, and taken to specialist recycling facilities. In a unique process of shredding the paper cups and blending them with recycled plastics, a new material is made. This is then turned into a range of things – everything from pencils to park benches. In fact, it only takes 1500 coffee cups to make a park bench!
It does not matter where your coffee cup came from. Starbucks, Pret, Costa, King’s Food – we’ll recycle all of them, as long as they are empty! With exam season fast approaching, we are sure the coffee-drinkers (or tea-drinkers, if that’s more your thing) at the Maughan can help the Square Mile Challenge reach the 500,000 cup goal. We will keep you updated with how many cups we have collected throughout the campaign.
There are five coffee cup bins around the library – two in the Rolls Café, two in the courtyard, and one by reception.
Not at the Maughan? Coffee shops all over the City of London will have special recycling bins throughout April. You can find them here!
If all this talk about 7 million wasted coffee cups made you want to do more than just recycle, it’s worth to bring your own cup. And not just for the environment – it can save you money too! King’s Food will give you a free hot drink if you buy a KeepCup from them. If you already have one, you get 10p off your drink every time you use it. Starbucks will give you 25p off your drink if you bring your own cup, and Caffe Nero will give you double stamps for your loyalty card.
You can follow what is happening during the Square Mile Challenge by following Hubbub on Twitter, and keeping an eye on the hashtag #SquareMileChallenge.
The conference started with a keynote speech by Amanda MacKenzie OBE, who highlighted the importance of getting everyone involved. When the SDGs were unveiled, she ran a campaign to get word about them out there. One of the key messages of this was the importance of using simple language everyone understands. This is why she refers to the goals as Global Goals rather than SDGs, claiming the term SDGs “sounds like something you would see your doctor about”. By calling them the Global Goals and making them accessible, we should be able to take millions of small, simple actions, together adding up to significant change.
Prior to the event, key partners of the UKSSD sent an open letter to Prime Minister Theresa May, asking what the government is doing, and will do, to work towards the SDGs. Lord Bates, Minister of State for the Department for International Development, took to the stage to respond on behalf of the government. He claimed that with Brexit, the SDGs can provide an important framework for the UK to face outwards again.
One aspect that was highlighted several times throughout the day was that the SDGs do not only apply to the developing world. Dr Graham Long from the University of Newcastle did extensive research on how the UK is doing compared to the goals – with the conclusion that there is work to be done within the UK too. For example, many see Goal 1 (No poverty) as only applying to the developing world. However, Dr Long showed that over 15% of households live under what is considered the poverty line in the UK. Similarly Goal 2 (Zero hunger) is not only about the absence of hunger – it is also about the presence of good nutrition.
So how can we achieve the goals and targets associated with them?
Dr Jake Reynolds presenting his plan to ‘rewire’ the economy
According to Dr Jake Reynolds from CISL, it is all about ‘rewiring’ the economy. At the moment, sustainable businesses face many challenges, and one could argue that the game is tilted against them. We need to change this to a system where sustainable businesses have the advantage. Dr Reynolds presented his 10-task plan to make this happen, calling to the government, business and the financial sector to implement changes.
Talking about how businesses can have an impact and implement changes, another session focussed on leadership within organisations. While we often talk about wanting change to happen, few of us make changes themselves, and even fewer are ready to lead change.
In the afternoon, John Elkington chaired a panel discussing ‘Transforming lives’. One main point from the discussion was the importance of having a positive message. Mike Barry from Marks & Spencer’s Plan A said that to achieve the SDGs, we need to get people excited about them. Trewin Restorick from Hubbub reinforced this, sharing some of the positive and fun campaigns the charity Hubbub has run over the last year. As they are our next-door neighbours at Somerset House, you might have noticed us sharing some of their great ideas (including #BrightFriday and the Square Mile Challenge we will be taking part in). Another idea that was mentioned during this panel debate was that of Doughnut Economics by Kate Raworth – if you have followed our Sustainability Week, you might have heard her speak at our successful Overpopulation vs Overconsumption debate.
Overall, the conference gave attending businesses a good insight into why the SDGs matter, both at home and abroad, as well as how they can support them by promoting them in their organisation. As was repeated many times during the conference, we need everyone involved if we want to stand a chance at achieving the SDGs – this includes government, business, and every single one of us.