This guest blog comes courtesy of Isabella Trujillo-Cortes, 3rd year Biomedical Engineering student at King’s who participated in the three-week micro-internship opportunity (organised by King’s Careers) with the King’s Sustainability Team in April 2019. This blog comes last in a series of three blog posts from Isabella.
Sustainability in Estates & Facilities
Student Accommodation / Residences
Fit for King’s
Asset Improvement & Space planning
The United Nations state that good health is essential to sustainable development, and thus, King’s highly encourages healthy living and well-being. SDG 3 is the most popular within the department and maps across almost every division.
SDG 8 focuses on energy productivity. Given the number of computers, projectors and TVs across the university campuses it is vital that the Estates & Facilities department minimises the amount of energy consumed.
Income equality affects staff and students as it may prevent them from pursuing opportunities. SDG 10 states empowering lower income earners is vital, and Kings are taking many approaches to work on this. In some areas, for example, the Estates & Facilities department gives discounted rates to those with lower income.
An SDG also commonly shared across the department is SDG 11. To face the rapid growth of cities and increasing rural to urban migration, it is vital to focus on sustainable development. As Estates and Facilities manage the venues, residences and space planning in the university this SDG addresses this department most than the others at King’s.
SDG 12 is also implemented in almost every division. Aside from meeting the social responsibility and service targets, King’s also focuses on environmental aspects. It is important that we reduce our ecological footprint by adjusting our consumption and production methods. This goal is being achieved in the way King’s manages the world’s shared natural resources and disposes of toxic waste and pollutants. SDG 13 is also quite similar to 12. In managing our consumption and production methods, the human impact on climate change is reduced.
King’s is ranked as the world’s 14th most international university with over 40% of students being from outside the UK. The university focuses on establishing an inclusive community where students from abroad feel they are welcomed. This maps out SDG 16 which encourages peace and unity.
SDG 17 explains that the SDGs can only be realized with strong partnership and cooperation. To achieve this on a global scale we must begin locally. The Estates & Facilities department does so by raising awareness of sustainability and service to staff and students.
This guest blog comes courtesy of Jo Hand, Co-founder of Giki Badges, mobile app which helps to inform and understand the impact of your UK supermarket products to guide a more sustainable lifestyle.
As the Christmas buying season gets into full swing, the plethora of choice in food, presents and holiday options can often feel a little overwhelming. But if you put a sustainability filter on your shopping trips, it can make for a happy green Christmas. Here are 8 ideas to get you started.
Avoid unsustainable palm oil
Palm Oil is used in mince pies, Christmas pudding, chocolates, gravy and lots more Christmas goodies. If it is not produced sustainably, it can cause deforestation in Indonesia and Malaysia, which is threatening species such as Orangutans, tigers and rhinos. But it’s possible to find sustainable or palm free options. Just check what you buy on The Giki app.
Try organic food
The great thing about Christmas is we cook so much from scratch, so have more choice over our ingredients. Although organic can be more expensive, a little planning to maximise leftovers can help reduce costs. Organic farming is significantly better for biodiversity, because no artificial chemicals are used and this means more insects and wildlife. It is also much better for soil health. You can get organic fruit, vegetables and meat in the supermarket, or via deliveries like Riverford and Abel and Cole.
Cut down on waste
This is great for the wallet and the environment. Food waste is responsible for up to 3% of our total environmental impact, or 16% of our food footprint. So planning can help, and if you are still stuck with too many leftovers, put them on Olio. It’s a great way to make sure your food doesn’t go to waste, because plenty of other people might be keen to have it.
 Giki analysis based on an average UK diet with high levels of waste.
Streamline your food packaging
Wherever you can, buy food with better packaging, which you can recycle. You can check this on Giki, just scan and look for the green Better Packaging badge. No packaging is usually best, but often very hard to find. Recyclable packaging, as minimal as possible comes next. Both these options will help reduce waste to landfill.
Get arty with your wrapping paper
When it comes to wrapping paper, it can be a minefield. Much of it is nt recyclable, and we throw away over 100 million rolls every Christmas! So if you have an artistic streak, or kids who do, why not wrap in plain brown FSC paper (this hasn’t usually been bleached) and decorate it with your own picture. All the extras of ribbons and bows, tend to go straight to landfill and not buying them saves money!
Go for a family secret santa
This is a great way with a large group on Christmas day for adults or kids to give and receive one special present, rather than loads that can feel overwhelming. It also helps cut back on the £2 billion worth of unwanted Christmas presents every year! It is even rumored the Royal family enjoy a Secret Santa!
Give the gift of experience
Instead of stuff, why not take someone out, or give your time or expertise. Offering your amazing babysitting skills to a sibling with young children, might be their favourite present yet! Or adopt them an animal from WWF or other charities.
Keep your feet on the ground
Flying significantly increases your carbon footprint. Flying economy class to Cape Town, or the Dominican Republic emits over 3 tonnes of CO2 – which is the same amount emitted by felling 4 acres of rainforest. A lower carbon option is to enjoy our UK Christmas traditions, or try the train to Europe.With over 2/3 of Brits now thinking about buying a present that has a positive social or environmental focus this year, 2019 is definitely a year of environmental awakening.
This guest blog comes courtesy of Erk Gunce, PA to King’s Chief of Staff and Team Administrator in the Strategy, Planning and Analytics (SPA) department.
As the Strategy, Planning and Analytics (SPA) team, we are proud to report that, we did it! We broke free from our daily routines and went into nature. No, we are not stuck to our desks and no, we are not addicted to our screens. We did leave the office and we did have fun – and I personally ensured that nobody was checking their emails on their phone!
A few weeks ago, 30 colleagues from the SPA team took a day out of work to volunteer for a local charity. We were able to take a day off, thanks to the Service Time policy. As part of this scheme, all King’s staff can spend one day per year volunteering for another organisation. We chose to support the environmental preservation work of Groundwork London, and took the opportunity to get to know our team members better. Groundwork set us a variety of tasks over the day. These included designing and building a hibernaculum – a protective refuge for reptiles and insects. Hibernacula (pause for applause), allow insects to seek refuge from temperature changes, especially over the winter for protection against the cold. We also made use of loose wood from coppiced willow trees to create hedging, used as a fence to mark the outer barriers of a natural space, instead of relying on non-natural fencing material.
Building a hibernaculum for small mammals, insects and reptiles in the winter (above, left), finished hiberanculum (above, right)!
Coppicing wild willow trees (above, left) and turning branches into a natural hedge (above, right)!
Why did we do this?
This opportunity allowed us to do our bit by giving back to nature. It was very heart-warming to see our team addressing their previously non-green habits: colleagues traveled in using their bikes, no disposable cups were used and we made sure we recycled the leftovers from our lunch.
In line with King’s Vision 2029 ‘to make the world a better place’, this was a fantastic opportunity to give back to nature by building shelters for vulnerable creatures and making use of natural items to build natural fencing. Through taking a day out to support a charity, we also made clear our dedication to support non-profit organisations with their environmental efforts.
Because, team building and wellbeing!
Another crucial aspect of our day off was our commitment to improve the morale of our team and make everyone feel valued. The digital era can easily distract us from the beauties of nature. Encouraging our colleagues to spend a day immersed in a green space was an opportunity to boost their wellbeing. One of the challenges of being a large team is that staff might not know all their colleagues, or they may be mere acquaintances. After the event, staff commented that they had met new faces, got to know their colleagues better and enjoyed learning about each other’s personal hobbies and interests. Hence, it really wasn’t just about environmental support but equally a community building opportunity.
‘The whole experience was one of the best things I’ve done in ages. A brilliant combination of team building, physical exercise, a deeply gratifying sense of achievement and the feel-good high of helping to preserve and enhance urban habitation for native birds and animals’. – Scott Davison, SPA staff member
Here’s to hoping for more Service days – for our communities, for our staff and for a better world.
Want to use your Service Time to volunteer for a charitable cause? Get in touch with email@example.com for advice.
The living wall is a pioneering project designed to filter air at the campus and enhance biodiversity. It contains 73 native and non-native species, and the plants have been carefully curated to provide year-round biodiversity impact. This includes 30 Royal Horticultural Society (RHS) approved flowering species and 18 RHS approved pollinating species, which are proven to support an increased insect population. The wall is also designed to improve air quality, with variations in plant size allowing for air movement to pass through the foliage, which acts as an urban air filter. Plants with hairy, waxy or sticky leaves trap particulates like PM10 and PM2.5 and hold them until they are washed away by rain. The appearance of the wall is likely to change throughout the year, with different plants flowering, and species naturally evolving around the wall.
These are some of the plants you can spot on the wall: lavender, rosemary, holly, strawberry trees, sage, wildflowers, honeysuckle and sword ferns. The living wall is also home to several bird boxes, insect boxes, and even a bat box.
Rainwater from the rooftop will be collected and circulated through the wall to irrigate the plants, and the fyto-textile system that holds the plants allows the water to be distributed evenly through the living wall.
The living wall was funded through the Mayor of London’s Air Quality Business Fund, which has awarded £200,000 to create a Business Low Emissions Neighbourhood in the London Bridge area. The initiative is led by Team London Bridge and Better Bankside, and the Guy’s and St Thomas’ Charity, who own Orchard Lisle, will support the upkeep of the living wall.
This week’s guest blog comes from Cristina Zheng Ji.
Every year, the Policy Institute encourages students and staff to pitch their policy ideas to a panel of experts. This year, the overall winner was second year Political Economy student Cristina, with her pitch to make the fashion industry more sustainable. We met up with Cristina to talk about what inspired her to take part, why sustainability in fashion is important, and how consumers can influence industry.
What inspired you to take part in Policy Idol?
Cristina: One of my lecturers suggested it as a great opportunity, so I decided to look at it. I had two ideas for a pitch, but narrowed it down to this one.
What is the Environmental Cost Labelling System?
C: It’s a labelling system to raise awareness of the environmental impact of clothing production. This would involve using the traffic lights system: red for the highest environmental cost through to green for the lowest and apply it to four categories of impact – water use, energy use, scope to recycle, and whether it is biodegradable.
What inspired you to do a pitch on sustainable fashion? Did you come across sustainability in your degree?
C: I was inspired by a YouTube video I saw on how there is an increased accumulation of plastic fibres in the environment. Synthetic materials like polyester, nylon and acrylic break up in a washing machine cycle and get into water streams. The numbers were astonishing: a washing load can realise up to 700 000 fibres in a single wash. This made me think about how people can reduce or change their consumption of polluting clothing – for example to pieces that don’t release plastic fibres. After looking deeper into the issue, I also found out that disposable fashion caused other severe environmental damages, too. Sadly, information about the impact of clothes on nature is not easily available, so I thought it would be useful to do something to aid consumers when they go shopping. I narrowed the environmental factors down to four categories, which can be changed after feedback from experts. I was also inspired by the traffic lights system in the food industry which colour coded food to provide nutritional information at a glance.
Sustainability is a general interest of mine, but not a formal part of my degree. Sometimes people around you also have a good influence – at home my parent’s generation wasn’t as aware of recycling, but coming to university my friends are very aware. And climate change is a huge issue with a wide range of threats, so it’s good to focus on sustainability. My other idea was also on climate change.
Why is fashion so important?
C: Many people are not aware of how polluting the industry is – it is the second biggest polluter in the world after the oil industry and bigger than shipping and aviation industries combined. We know that cars, shipping and flying have a big impact on greenhouse gas emissions, but we don’t know about clothing. With the fast fashion model of ‘Take, Make, Dispose’ – where we buy clothes, wear them two or three times, and then throw them away –, people buy and dispose a lot of clothes. In Britain, more than 300 000 tonnes of clothes end up in landfill every year. And people will still buy fast fashion as it’s a habit and generally affordable to most, but I believe that once people are aware of it, they might change their behaviour.
I think it is important to give consumers the choice. The idea for the pitch came from the idea of ‘nudging’. Some people see nudging to be paternalistic; however, it preserves people’s freedom to choose according to their own preferences. With the Environmental Cost Labelling System, options of good/neutral/bad are given, so if people want to make the ‘bad’ environmental choice they can do this, but one day they might choose the ‘good’ option instead. For those who have not thought the green issues much yet, the labelling could nudge them towards the better option. And for those who already choose a ‘green’ lifestyle, a lack of relevant information in the fashion industry makes this difficult. Ethical and sustainable fashion is often expensive. If we target the high street with this labelling system, we can bring sustainability to consumers without them having to research brands they don’t know, or spend more money.
Do you think this will lead companies to change their practices?
C: I think it will do. A change in the consumer purchasing behaviour can lead to a change in the manufacturer’s behaviour as they see an increase in demand in sustainable clothes and a decrease in unsustainable ones. Companies also have something to gain from this. If consumers switch to more sustainable brands, it will reward brands working on sustainability.
And companies know that sustainability is important, and that they can’t go on like this. For example, Levi Strauss & Co. make denim from cotton, but know that an uncontrolled and irresponsible resource use of this is wasteful and unsustainable. They are now working towards a circular economy where they encourage the consumer to take their old clothes and shoes back to the stores to be recycled.
What would the system look like, how would it work?
C: The four categories are a starting point – these could be changed after expert reviews. The information would be on clothing tags. Most clothes have a price tag, and also an additional one with information on the brand, or for example one I saw only says ‘We are denim’ 10 times. To replace this, I have designed a tag that has the Environmental Cost Labelling System with the traffic lights on it. In the food industry, the traffic lights labelling is not mandatory, so different brands may set their own standards. If this were to be made mandatory for clothing, and there was a universal agreement of standards for each colour, this could be powerful. There are already websites and non-profits out there that collate information on sustainability of clothing – we could work with them.
Just having a label to simply say ‘sustainable’ isn’t enough. There are so many aspects related to sustainability, and the Environmental Cost Labelling System would allow consumers to consider which aspects are the most important to them when they go shopping – e.g. energy use, water etc. The traffic light system also tells us about intensity, and not just pass/fail – it gives more power to the consumer.
After winning the overall prize at this year’s Policy Idol, Cristina is now looking at working with the Policy Institute to take her idea further. We hope that in the future, we might see this labeling system on the clothes we buy!
This guest blog comes courtesy of Chloe Foster, third year undergraduate student in the War Studies Department and Student Assistant to the Social Science Public Policy (SSPP) Sustainability Champions.
Climate change is set to impact our lives in a variety of ways, but one particular global system is set to experience drastic consequences. Our current food system is not secure enough to sustain the challenges of the future because of increased extreme weather conditions, decreased biodiversity and increased emissions. A model developed by Anglia Ruskin University found that if ‘do-nothing’ trends continue, by 2040, the global food supply will be facing food epidemics and mass insecurity. This prediction suggests that SDG 2, Zero Hunger is not as achievable as previously thought. Whilst the aforementioned future challenges are not the whole list, this blog post will explore these main areas impacting global food security.
Extreme Weather Conditions
As the Earth’s temperature has risen, the frequency of extreme weather events has increased. Among others, these events include heat waves, drought and flooding. In autumn of last year, Nigeria faced huge flooding which directly impacted on food security and created shortages of rice. The USA has also experienced extreme weather recently; Hurricanes Harvey and Irma caused mass devastation of civilian, commercial and agricultural property. Whilst these natural disasters often pose an immediate threat to human safety, they also threaten crop growth and yields. Climate change is set to reduce harvest yields by 11% on average globally by 2050 and compound the already problematic state of food security. Research conducted by Oxfam found that weather-related shocks have the potential to cause huge spikes in food prices and the average price of staple foods, like cereals, could more than double in the next 20 years.
(Source – Oxfam Issue Briefing, GROWING DISRUPTION, Climate change, food, and the fight against hunger, September 2013)
22 March 2019, 17:15 to 18:15 (Bush House North East Wing, Strand Campus, London)
The Food and Agriculture Organisation published a report in February of this year, detailing the increasing loss of biodiversity and its vital role in our food systems. The microorganisms (such as insects, birds and fungi), animals (like hedgehogs) and plants act as fertilisers, pollinators and purifiers of the environment, ensuring the healthy growth of the world around us. However, changes in the environment have led to biodiversity loss and the increased risk of increased food insecurity. Almost 1/3 of fish stocks are over fished, around 26% of breeds of livestock are at risk of extinction and 24% of wild food species numbers are decreasing. However, biodiversity-friendly practices are being increasingly using in agriculture and conservation efforts are increasing across the globe. Whilst these efforts will reduce the speed of biodiversity loss, sustainable frameworks should be used more by governments to formalise these attempts. King’s is promoting biodiversity across its campuses. At Guy’s, there are insect houses and bird boxes, at the Strand campus events are often held on the subject and the installation of green walls and greener spaces are being looked into.
15 March 2019, 17:15 to 18:15 (Bush House North East Wing, Strand Campus, London)
The agricultural sector contributes to global warming in many ways. Research by Friends of the Earth, an environmental NGO, concluded that agriculture (including deforestation needed to create farmland) is responsible for roughly a 1/3 of global greenhouse gasses. The production of meat and dairy produce 51% of worldwide global emissions alone and their consumption is set to double between 2001 to 2050. These shocking figures highlight how our diets have a direct relationship to our carbon footprint and our responsibilities as consumers to make more eco-friendly choices. Changing our diets to be more plant-based and seasonal is an easy and effective way to live more sustainably. The Fetch-Ur-Veg scheme at King’s is a great way to get involved with this. With the scheme you get a weekly bag of amazing seasonally and locally produced fruit and vegetables, delivered straight to the Maughan library! If you’re stuck for recipes, take inspiration from their Facebook page!
Whilst these issues have solutions based in systemic change, there is still power in the individual. As such, I would still promote small changes that can be made to everyday life to reduce your impact on the earth. Eating a more plant-based diet, using more emission-friendly travel and being kind to the world around, individuals can also have a big impact, locally and in the bigger picture. Using http://www.footprintcalculator.org to work out your ecological footprint is a good place to start your sustainability journey!
Over a month ago King’s Venues met Buses 4 Homeless CIC at The HBAA annual dinner. Dan Atkins touched our hearts with his passion on his mission to provide a low cost holistic solution to homelessness by creating beds, providing food and learning in decommissioned buses. The Buses4Homeless mission is to provide 14,600 nights sleep a year, in the warmth of the converted double decker buses.
The buses will be refurbished to create sleeping , dining and learning areas. (Image: Buses4homeless website)
As part of the King’s Service Strategy, all King’s Staff get a day off dedicated to Service. As part of this, King’s Venues team took on the task to help Buses4Homeless to transform four buses donated by Stagecoach, which were left stationary in bus depots without use for several years, and would have eventually been scrapped.
The Buses4homeless mission is to help those affected overcome the issues which led to them being homeless. The aim is to help develop skills and get into apprenticeships and training and eventually into work. The buses will take 40 people at a time, helping build stability and a sense of community.
Strategy of Buses4homeless (Image: Buses4homelss website)
King’s Venues & Food team helping at Buses4homeless!
It was a great day of service with the team delivering 4 volunteering days to the charity. For more information about Buses4Homeless, please take a look on their website http://buses4homeless.org.
This is the story of what happens to all food waste from King’s!
I got a chance to join the King’s Sustainability team on a visit to an Anaerobic Digestion plant (Agrivert) in Virginia Water which was coordinated with Simply Waste, the food waste collection company for King’s. The tour was led by Charlie who has worked in the recycling industry for over 15 years, starting in local recycling then moving into food specific recycling.
This plant is where all King’s food waste goes to be ‘digested’ then reused as fuel in a methane gas form to power their machines, with any extra sold back to the grid to power 4400 local homes, and as compost to local farmers.
Big trucks drive up to the entrance, as they arrive they punch in a designated code which identifies which company they come from. A scale under the driveway weighs the vehicle and then the vehicle is given the green light to go into the recycling bunker. Once inside, the food waste load is dumped into a deep concrete ‘mouth’ where the process of decomposition begins.
Once the food waste is dumped into this concrete stomach, the waste is mixed with water to make it easier for any plastic contamination to be sieved out. This is where the plastic contaminated waste comes out and next to it a photo of said waste. The plastic waste is sent to an Energy from Waste Plant.
We were told that most food waste
recycling companies prefer food to be in plastic bags rather than biodegradable
bags as they are very hard to separate from the food. Biodegradable bags stretch
and don’t break as easy which makes them dangerous to the machinery that chops
everything up finely for digestion. In addition, they contain more water than
plastic, so cannot be burned effectively to get energy from waste. If you look
closely at the picture of plastic waste, you can see how big the waste is and
how easy it is to sift it out.
Once that is all done, the food waste sludge goes through one more pipe and any tiny bits of plastic and grit not caught by the grinder is siphoned out. After this, the waste is ready to go and gets fed into one of the holding tanks (or ‘Stomachs’ of the plant).
The food waste is now ready for a
long ferment (75 days in fact) in one of the five tanks they have. Having the
luxury of five tanks gives Agrivert the choice to choose which one to use first
and helps them if for some reason there is any kind of mechanical issue or if one
of the tanks becomes ‘sick’.
Anything can make a tank sick – we were told to think of it like our own digestive system, in that when you have something that doesn’t agree with you, you might need to a bland diet of something like chicken and rice for a few days to get your stomach back to normal. If one of their batches does gets sick, Agrivert has a ‘chicken and rice’ equivalent that they feed the tank and they soon feel better and are healthy again and they can get back to work! Making sure that the food waste is of a wide variety is important, if the tanks just receive one type of food – such load of bread or curry, the chance of getting sick increases (just like if a human only at one type of food for a long time). Therefore, Agrivert makes sure to balance what the tank receives to reduce the change of it getting sick before the ‘chicken & rice’ is necessary.
You will notice that all the
tanks have soft domes on them, this is where the gas created by the process
collects and is then used to power the Agrivert machinery with any extra sold
back to the grid. The power generated from their left-over gasses power up to
4500 local homes per year. The soft domes help identify when there is a problem
with the tank, as it will appear sunken and not fully inflated as seen in the
You can see the large motors on
the outside of the tanks. These are blades that move the food sludge and make
sure it is turning continually and kept warm throughout the whole process (at
body temperature – around 37 degrees). The blades are different sizes and
heights so that everything moves around and utilizes the whole tank.
The two long implements you can
see above are examples of what the blades that churn the food waste around the
tank look like.
It was interesting to see the re-purposing of shipping containers; these are being used as heat diffusion containers and the had several more as office and staff room space. The entrance has room for a couple of small offices, a large meeting room and presentation space as well as a kitchen and toilet facilities for the staff and guests.
The last bit of the tour took us past the huge pipe that you see below; we were told that if this pipe ever stops working it would lead to a very loud and dangerous explosion – it means that the methane expelled from the tanks is not moving freely around and has stopped, building up pressure and finally, exploding. Thankfully that’s has never happened at this Agrivert plant but has happened at others.
And this is the story of what
happens to the food waste collected at King’s College London!
If you get the chance, I would recommend you go and see how one of these plants operates (The Sustainability Team put on one or two trips to King’s waste facilities a year, follow Sustainability Team social media and newsletter to keep up to date on the next). If anything, visiting one of these plants will give you hope for the future of recycling and show you that it is possible to turn waste; food or otherwise into reusable energy that can power homes and fertilize crops.
The only thing I would strongly
suggest is: bring something to cover your nose & mouth, as the smell is
overpowering and it lingers on clothes.
I can’t even describe it. 🤢
Jane Picciano, Sustainability
Champion Gold, Maughan Library
Each year, we hold Sustainability Week to raise awareness and educate King’s staff and students about sustainability at King’s. Sustainability Week revolves around ‘#MakeADifference’. The Sustainability Team, alongside student societies and staff Sustainability Champions, put on events with the aim to educate on various areas of sustainability (social, environmental and economic), give back to society and most of all – have fun!
Here is a summary of the week…
Sustainability Pop up: This Sustainability Week we hosted an interactive stall across King’s campuses. We played lots of sustainability related games – we quizzed you on how many of the 17 Sustainable Development Goals (SGDs you could remember and played the washing line game, where staff & students got the chance to win a Keep Cup and a free tea/coffee if they correctly guessed how long it took seven everyday items to degrade (from tea bags, to tin cans (hint: they rust!) to plastic bags). It was great to talk with staff & students about what interests you most within sustainability and we got the chance to update staff & students on some of the sustainability projects happening at King’s – for example, the Don’t Be Trashy project and behaviour change techniques aimed to reduce waste and increase recycling rates in King’s halls of residences.
King’s VegFest: Studies show that a veganism can reduce the environmental impact that your diet has, and reducing the amount of meat and dairy we consume can positively affect climate change. We hosted this event in collaboration with the King’s Vegetarian and Vegan society. There were lots of free samples from vegan producers, including vegan cheese (thank you Tyne Chease), chocolate (thanks to Raw Halo) snacks (thank you to Purl Pops, Nim’s Fruit Crisps and Freya’s Fruit Bars), Dairy Alternatives (thank you KoKo, Rebel Mylk and to a King’s Alumni own brand: Edenera!). Students and staff also brought delicious dishes for everyone to try, we discussed the environmental impact of the food we eat and general sustainability passions!
Dr Bike: Cycling is not only an environmentally sustainable form of transportation, but one that is socially sustainable due to the value exercise has on physical health and overall well-being.
We want to encourage cycling in London and help make it as easy as possible for our staff and students. Therefore, we held four Dr Bike sessions across the King’s campuses. These Dr Bike sessions provided free bike checks to students and staff. Mechanics led the session and checked brakes, gears and chains, changed bike pads and gave advice and accurate quotes for whatever they couldn’t fix. There are many Dr Bike sessions happening across London every day, organised through Cycle Confident. To keep up to date with the latest session near you, follow Cycle Confident updates here.
Film Screening: A Northern Soul: Sustainability often gets bundled into being thought of as purely environmental, with the social and economic sides to it often neglected. This year, for our final event of the week, we chose a film which demonstrated the importance of these two, often forgotten, pillars of sustainability.A Northern Soulis a documentary set in Hull, which follows one man, Steve, a warehouse worker on his journey through Hull in 2017 during its crowing year as the ‘UK City of Culture‘. We see Steve chase his passion of bringing hip-hop to disadvantaged kids across the city, through his Beats Bus. The film raises uncomfortable truths about inequality in the UK, but does so while demonstrating the strength and charm of Hull’s residents in the face of this inequality. The film is available on BFI player.
GoodGym Run:King’s GoodGym is a community of runners that combines getting fit with doing good. For this session the runners went to Euston Food Bank. GoodGym volunteers helped to sort out the dry donations of cereal, biscuits and chocolate into sell by date to help ensure no food loss and effective allocation of items according to date. King’s GoodGym is a great way to get fit and to help the local community. To read more on GoodGym click here.
Gardening at the Maughan: The Library Services Sustainability Champions ran the gardening session at the Maughan to help nurture the 200+ trees which were planted in the garden at the start of December 2018, as part of National Tree Week and broader City of London Environment and Clean Air Strategies . Sustainability Week volunteers watered all the trees and re-taped them to ensure their visibility, helped to replant some of the crab apple trees and gave the garden a quick litter pick – all in all, the garden got a good bit of T(ree)LC.
Ethical Beauty Talk: Stephanie Green from the Modern Language Centre spoke about how sustainable shea butter can empower women. Speaking from her experience living and working in Ghana she told the story behind the TAMA brand, made from natural shea butter. Lots of the beautiful vegan friendly soaps, creams and lotions were also available for sale at the session!
Zero- Waste Beauty Workshop: 8 million tonnes of plastic end up in the ocean every year. The UN has stated that our use of plastic is creating a ‘planetary crisis’, and by 2050, the oceans will carry more plastic than fish. Read more here.
During the week, we held two zero-waste workshop sessions, co-hosted with the King’s Beauty Society. In these sessions, students learnt more about the global plastic-problem and the individual steps we all can do to make zero-waste living that little bit more achievable. Students got to make their own zero-waste coffee body scrub (using King’s Food own used coffee grounds – which would have otherwise gone to Anaerobic Digestion), lemon lip scrub and peppermint toothpaste!
Due to the demand, The Sustainability Team plan to host more events like this throughout the year. In the meantime, a post with the zero-waste beauty recipes will follow on the blog soon.
Thank you to everyone who helped organise and took part in Sustainability Week 2019! We love meeting you all and hearing your feedback, ideas and passions. You showed King’s really can #MakeADifference!
Committed to the idea of a socially responsible university?
Applications are invited for the role of Social Responsibility Audit Assistant in the ‘European Students Sustainability Auditing’ Project (ESSA).
We are recruiting for a diverse group of six students from King’s College London to participate in the project between February and March. The Social Responsibility Audit Assistant role is open to all current King’s students who have an interest in social responsibility and sustainability.
The successful students will complete two days of training in February 2019 in Edinburgh and will act as host students for an institutional social responsibility audit of King’s which will be undertaken by students from Edinburgh, Porto and Kaunas University’s from the 11th March until 15th March in London.
It is important that we have a diverse range of skills and academic knowledge, we therefore endeavor to select our team from a range of backgrounds and academic degree programmes. We encourage applications from protected characteristics for this role and students from widening participation backgrounds specifically.
Please note that we also have resources in place to ensure that support is available to students who may have any kind of additional support needs and/or face financial barriers to participation in this kind of initiative.
How to apply
To apply for this opportunity please email an expression of interest to firstname.lastname@example.org. This should be no longer than 2 sides of A4 and should highlight: your interest in the project, how you fulfill the person specification, what you hope to learn from being involved in the project, and confirm your availability for the dates indicated in time commitment.
The deadline for applications is Monday 14th January 2019 at 9am. For successful applicants there will be an informal group interview/ information session on Friday 18th of January from 12pm-2pm.
If you are unable to make this group interview due to exam or other commitments, please let us know in your application.
The ‘European Students Sustainability Auditing’ Project is a European-Union (EU) funded pilot project that aims to learn more about social responsibility and sustainability in universities across Europe.
Social Responsibility Audit Assistants will play a key role in the project by hosting audit students and helping bring together the findings from the audit to report to the Service Committee, a senior University governance group.
Participating students will have the opportunity to gain new skills, knowledge and work experience by undertaking this role. Student auditors will receive training to enable participation in the audits, aiding their own understanding and developing their skills, as well as contributing to the advancement of social responsibility and sustainability in European Higher Education. Participation in this can also be reflected in your Higher Education Achievement Record (HEAR).
The role is open to all students who have an interest in social responsibility and sustainability. The ideal candidate will possess the following skills and knowledge.
Good communication skills, both verbal and written, and confidence in face-to-face engagement.
Confidence to work independently and in a team and able to assist fellow team members to identify creative solutions to problems.
Good analytical and research skills
Excellent time management and leadership skills
Some knowledge of the workings of universities and of social responsibility and sustainability issues and initiatives.
Social Responsibility Audit Assistants will attend two days of training in Edinburgh in February on 7th and 8th of February and participate in an audit of King’s College London on week commencing 11th of March until 15th of March in London. All Audit Assistants will be expected to write a short blog piece, reflecting on their experience in the project. The total time commitment is approximately 8 days.
All approved accommodation, subsistence and travel costs incurred by the student Audit Assistants through the role will be covered by the project, at the relevant official EU rates.
Skills and experience gained
Successful students applying for the role will gain the following skills and experience.
Experience of working on an international project in a supported professional environment
Insight into effective social responsibility and sustainability education
Experience of communicating using a variety of different means
Knowledge and understanding of the auditing process
Ability to make evidence-based judgements
Experience in advanced level reporting
Ability to support and encourage others to perform
Partners in the project, which is led by the UK’s National Union of Students, include the European Students Union, the University of Porto and its students’ association, Kaunas University of Technology and its students’ association and the University of Edinburgh and its students’ association.