Category: Food (Page 1 of 6)

Building sustainability partnerships in International Marketing

July 21, 2023 /

This Education for Sustainability case study is from Dr Romas Malevicius, Lecturer (Assistant Professor) in Marketing at King’s Business School. He is passionate about education for sustainability and is interested in embedding sustainability in the curriculum. He was appointed in March 2022 to lead Level 6 undergraduate International Marketing module with 200 students.

“Authentic assessment and project-based learning brings real clients and real examples into the classroom and empowers students not just to complete the work and do well, but at the same time to feel that they’re doing something meaningful to address global challenges.”

Sustainable development goals addressed	Sustainability competencies addressed
12. Responsible consumption and production. Students develop marketing campaigns for events promoting sustainable food and fashion. 4. Quality education. Project-based assessment for lifelong learning. 13. Climate Action. Students investigate the impact of climate change on the food and fashion industries.	Systems thinking. Analysing a national context for sustainable food and fashion marketing campaigns. Strategic thinking. Collectively bringing about food and fashion sustainability events. Normative competency. Understanding how to market a sustainability event to a target audience. Critical thinking. Critically evaluating challenges and opportunities in supply chains, manufacturing, consumer behaviour, waste disposal and recycling. Collaborative competency. Working in teams and engaging in collaborative and participatory problem-solving.

Sustainable development goals addressed

Sustainability competencies addressed

12. Responsible consumption and production. Students develop marketing campaigns for events promoting sustainable food and fashion.

4. Quality education. Project-based assessment for lifelong learning.

13. Climate Action. Students investigate the impact of climate change on the food and fashion industries.

Systems thinking. Analysing a national context for sustainable food and fashion marketing campaigns.

Strategic thinking. Collectively bringing about food and fashion sustainability events.

Normative competency. Understanding how to market a sustainability event to a target audience.

Critical thinking. Critically evaluating challenges and opportunities in supply chains, manufacturing, consumer behaviour, waste disposal and recycling.

Collaborative competency. Working in teams and engaging in collaborative and participatory problem-solving.

What is the purpose of your module and why is sustainability important to it?

The module teaches the theory and practice of international marketing – strategy, planning and consumer behaviour. Key elements are internationalisation, branding, creativity and building partnerships. King’s is part of Principles of Responsible Management Education (PRME) and Education for Sustainability is a research interest of mine, so when I took up leadership of this module, I naturally looked for ways to embed these principles into my learning and teaching practice.

I generally tend to do the groundwork to find an organisation with a marketing problem for students to work on. To bring in sustainability I look for organisations with a strong social and/or environmental sustainability focus – in fact, my friend introduced me to the founder of Sustainable Gastro, Jennifer Avci. We share objectives – they organise events and dialogues in Baltic countries to address our broken food systems and challenges and opportunities in the fashion industry.

What do students do?

I put my students in groups to collaborate in the role of a marketing agency. They have to promote a sustainable food or fashion event in one of three Baltic countries: Lithuania, Latvia or Estonia. They’re analysing the national context of the country they’ve chosen, using marketing methods to target a particular audience and persuade them to come to a sustainable food or fashion event. They’re putting their branding knowledge to work on logos, posters, taglines and social media campaigns for their event. Additionally, students have to create a promotional video for the target audience.

Some of the visual branding created by International Marketing students in 2023

How do you assess the work?

I keep with the Education for Sustainability emphasis on authentic assessment and project- or problem-based learning. The assignment brief was designed in consultation with the founder of Sustainable Gastro, Jennifer Avci. The groups produce a Pecha Kucha presentation with a one-minute promotional campaign video for a particular target audience and an individual report. I highlight the Sustainable Development Goals in the assessment brief, and many students have foregrounded them in their work. There are two elements of peer assessment. They assess each other’s contribution to the group work, and they also vote on which groups should be given a Student Voice Award for the best presentation. Presentations are in hybrid format on campus and streamed to eight international industry experts and academics, our external expert reviewers. Students fed back that they found the written comments from experts extremely valuable alongside the overall feedback they received. The prospect of the expert reviewers and The Student Voice Awards motivated them to participate actively in the module.

Map of Europe with pins dropped in Spain, France, England, Sweden and Latvia. There were 49 student groups, 406 votes cast and 8 reviewers.

About the students’ projects – groups, reviewers and locations

What support do students need?

I’m building in complexity and choice so that students have the opportunity to select a topic they are passionate about and oversee their own learning. I tend to bring uncertainty – an authentic quality and crucial for employability, but needing support. Because of this element of choice, the first assessment brief was one of the longest I ever wrote, and some students struggled to get started.

Students who are good at research may need encouragement with the more creative aspects of the assessment. I give them some famous marketing campaign examples for inspiration but avoid anything too close to the Sustainable Gastro brief because I want them to be original and creative. Teamwork and presenting are essentials for students’ employability, so I coach them about the format of the PechaKucha and about how to overcome nerves when presenting.

They also have resources about methods, including a mid-semester checklist to help them focus. And towards the deadline, they are making excellent use of my office hours. I take an organic approach to the groups – these are final-year undergraduates, so I didn’t want to micromanage them with team agreements or record-keeping, though I did coach them about what intervened if I knew that somebody wasn’t contributing.

What benefits did you see?

The variety in the videos they made was inspired. What they achieved is amazing, and the diversity of presentations was great – one group combined pecha kucha and role play. I was very pleased to receive highly favourable remarks from the client and reviewers. Sustainable Gastro has decided to increase its focus on sustainable food and is planning a series of events – students have already attended three further meetings about organising those. Around 60% of students said they wanted to carry on working with Sustainable Gastro. For the first time, I submitted some of the group videos to the Principles of Responsible Management Education writing competition and three groups were shortlisted as finalists. This was the first win for King’s.

Project-based learning in groups with case scenarios in the real world gives students something meaningful to do and a reason to deepen their knowledge. Their feedback tells me that the opportunity to influence these changes motivated their engagement with the module.

What are your next steps?

I’m thinking about ways to strengthen students-as-partners relationships in ways that keep students engaged with sustainability marketing. That’s often a matter of starting off quite broad and open to possibilities and having discussions to narrow down our decisions about purposes, what to work on, and ways to work together. I want students to gain real experiences in marketing sustainability and produce creative work that they can show to their future employers. I also working on supporting students with the dynamics of presenting and communicating as a team.

Students from the International Marketing module after their presentations

A rare peek inside King’s Food’s new supplier: Reynolds

July 6, 2023 / Jone De Roode Jauregi

This blog post was written by Minseok Ryu, first-year Neuroscience and Psychology student at King’s and member of the King’s Climate Action Network.

Staff and students from the Sustainability Team (Jone, Jaydeep, Avash and Minseok) visited our new fruit & veg supplier on July 3rd to find out what makes them “more than just a greengrocer”. In March 2023, King’s Food held a veg and fruit tender where potential suppliers were assessed on – among other things – their responses to a set of sustainability questions, including product sourcing, food surplus, organic and Fairtrade certified produce, and carbon footprint measuring. Reynolds’ answers stood out.

12:00 Sustainability Overview

We start off with a delectable buffet to satiate even the most jaded appetite inside the ‘Avocado Room’ reserved for meetings which, to my dismay, is not entirely made of avocados. The vegetarian sandwiches subvert my preconceived notions with their authentically chewy texture, leaving me to chew on whether I should change my diet for good. Project Associate Nick Reynolds – one half of generation four within this family business – presents a high-level overview of company operations as relates to sustainability. One particularly noteworthy initiative in this vein is the recent introduction of reusable crates to replace their wasteful cardboard counterparts. To our delight, more than half of Reynolds’ clients – including King’s – have embraced this environmentally friendly scheme, returning the plastic boxes to the distribution centre at the end of the day. The only ones not joining the crate party are those tightly secured locations like airports, where even fruit and veg get patted down for guns.

13.00 Site Tour I

We are given hi vis vests and safety boots to wear with pride. It makes us sharp and confident, remarks Jone, instantly instilling a sense of team spirit as we leave head office. Stepping outside, we gain a glimpse inside their all-electric vehicle fleet boasting the latest monitoring gears to keep an eye on tyre particle pollution, in turn delivering significant emissions savings across the UK. Entering the warehouse, we are transported into the intricate world of grocery stack management. Towards the back, some of the potato piles attempt to channel their inner Leaning Tower of Pisa as they break into sweats in skewed fashion. The original potato supplier has evidently cut corners by reducing the thickness of its cardboard packaging, resulting in mouldy, damp produce posing a danger to Reynolds’ workers. An employee tags it bright red – rejected. Declared not fit for commercial standard, Nick explains they will back charge the farm source alongside a stern warning to improve delivery conditions as per contract.

13:30 Site Tour II

We are soon joined by several of his colleagues upon moving base to the quality control lab. Here, various equipment, such as an avocado pressure sensor, actively test the viability of randomly sampled produce to vet only the finest fruit and veg growers before Reynolds can safely sell them onto customers.

14:00 Site Tour III

A walk-in fridge greets us next, where we get to see (and touch!) live lobsters, swimming so serenely as if to silently indicate – much like how my Cambridge bestie can’t help but “silently” drop the C-bomb at the club – that they reliably hail from MSC (Marine Stewardship Council) certified sustainable fisheries. Strolling into the labyrinthine freezer further afield, breathing in the hauntingly refreshing air chilled at a nice and crisp -18 °C, there’s only one thing left to do to fight the numbing cold:

15:00 Departure

Next time I bite into my juicy avocado salad in the canteen, I’ll be sure to remember the behind-the-scenes efforts of Reynolds and their extraordinary dedication to our environment. Certainly, they’re not just a greengrocer – they’re the pioneers of greener transport, the protectors of pristine produce, and the guardians of a more sustainable future at King’s and beyond!

Fairtrade Fortnight 2023 at King’s

March 24, 2023 / Jone De Roode Jauregi

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

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:

Event recording: https://media.kcl.ac.uk/media/Ethical+and+Fairtrade+consumption/1_4vb28e3j
More about Fairtrade Fortnight 2023: https://www.fairtrade.org.uk/get-involved/Current-campaigns/Fairtrade-Fortnight-/
Fairtrade at King’s: https://www.kcl.ac.uk/climate-sustainability/operations-policies/fairtrade
Ethical Consumer: https://www.ethicalconsumer.org/

Happy New Year from the King’s Sustainability team

January 3, 2023 / Jone De Roode Jauregi

What are your New Year’s resolutions? Maybe exploring ways to live more sustainably? If so, the video below might help you get started, which we put together for incoming students but is relevant to anyone.

Veganuary

Did you know that our food system represents 26% of global emissions and touches on a lot of other issues including pollution and health? And that livestock & fisheries account for 31% of these food emissions? Veganism is the ‘single biggest way’ to reduce our environmental impact, according to a study by the University of Oxford. Trial a vegan lifestyle this January by pledging to Veganuary. The website provides lots of useful information including eating guides and recipes.

King’s Food celebrate Veganuary during the whole month of January with an extended range of vegan options and special offers. King’s Food is continuously working to get more variety of plant-based options on campus. In their outlets you’ll always have a vegan option available, from salads, soups and main dishes, to a range of plant-based milk for your hot drinks, vegan pastries and new plant-based dessert pots. They work with different suppliers to make this happen, including organising Beyond Meat Mondays in all outlets and featuring Vegan Fried Chick*n (VFC) at the Street Eats Truck on Guy’s Campus. Did you know they just launched vegan pizzas in the fully plant-based Roots Cafe on the 8th floor in Bush House, Strand? And that you can get your drink with oat milk at no extra cost in King’s cafes? Oat milks produces about 70% less GHG emissions than regular cow’s milk.

Only for this month, you have a reward in the King’s Moves App for a Vegan Hot Meal in any of their outlets!

Focus on your wellbeing in 2023

For students: join KCLSU’s Take Time Out 9-13 January

Start the year in style by looking after your wellbeing. KCLSU is here to help you find that work-life balance. Join in by reading up on some of their wellbeing resources or by taking part in one of their events. Find out more here.

For staff: join Staff Wellbeing Festival

King’s free Staff Wellbeing Festival offers a thought-provoking and creative five-week programme of events starting on 3 January. Whether you choose a movement challenge, want to learn a new skill, or just need to cuddle some cute dogs, take a look at the schedule to start finding your ways to wellbeing in 2023. Find out more here.

King’s Food Awarded 3 Stars by Food Made Good Report

July 15, 2022 / Jone De Roode Jauregi

Good news alert!

The Sustainability Restaurant Association (SRA), through the Food Made Good report, celebrate all the ways that the business is succeeding on the road to sustainability, while helping to lay out a path toward continual improvement. This year, King’s received three stars with an overall score of 80%.

The SRA’s Food Made Good rating sets out a 10 key area framework for continual improvement on sourcing, society and the environment. In 2018, King’s received one star from the SRA, with an overall score of 59%. In 2019, we achieved our second star, with an overall rating of 68%. There was no rating carried out in 2020 due to the Covid-19 pandemic and its impact on the hospitality industry. We are thrilled that King’s increased its score by 12% this year compared to the 2019 report, achieving an overall score of 80% and gaining a third star. This represents a 12% increase since our last report.

As the image below shows, King’s received a 75% score for sourcing, 86% for society, and 81% for environment. Since the last report in 2019, we improved our performance across all 10 key areas, but the largest increase was in feeding people well (33% increase), wasting no food (22% increase), and supporting global farmers (21% increase).

Source: 2022 SRA Report

We would like to congratulate the King’s Food team for this great achievement and are excited to see more developments to come.

Further links:

Follow @kclfood and @kings_sustainability on Instagram to stay up-to-date
Read the full report from the SRA here.

King’s maintains Fairtrade University status – and gains a star

July 7, 2022 / Jone De Roode Jauregi

This blog post was written by Maria Rabanser, King’s Sustainability Officer.

King’s College London and KCLSU have been re-certified as a Fairtrade University by the Fairtrade Foundation and Students Organising for Sustainability UK (SOS-UK), achieving two stars in our recent student-led audit.

The Fairtrade University scheme promotes fair and ethical consumption in universities. Universities taking part have to meet a set of mandatory criteria, such as offering Fairtrade coffee and tea as standard, and holding events for Fairtrade Fortnight. In addition, there are criteria on leadership and strategy, campaigning and influencing, procurement, retail and catering, and research and curriculum.

Since earning our first star in 2020, we have worked on our 2020-2022 Fairtrade Action Plan with the aim of achieving two stars in our 2022 audit. For example, King’s Food continuously look for new Fairtrade products and ingredients to add to their menus and outlets. Rather than only offering Fairtrade for branded products such as chocolate bars, King’s Food source Fairtrade cocoa and sugar for use in their kitchens, meaning many of the in-house baked goods on sale from outlets include Fairtrade ingredients. During International Coffee Week in 2021, King’s Food invited their coffee supplier Bewley’s to speak to students and staff about the sourcing of their coffee, and during Fairtrade Fortnight 2022 they offered Fairtrade pancakes on Pancake Day. The King’s Sustainability team offers support and data for students who would like to research ethical supply chains or consumption as part of their dissertations, collaborates with other Fairtrade universities on ideas and events, and ensures fair and ethical trade are considered in university-wide initiatives such as the King’s Climate Action Network.

If you would like to get involved in our Fairtrade work, there are many opportunities to do so. Our Fairtrade and Sustainable Food Steering Group is open to all at King’s, and meets four times per year to discuss food sustainability and Fairtrade at King’s and KCLSU. We are also encouraging students or student societies who would like to collaborate on events on ethical consumption, trade justice or Fairtrade to get in touch with us. If you would like to learn more, or have ideas for how we can further promote Fairtrade at King’s, contact us at sustainability@kcl.ac.uk.

Too Good To Go from King’s Food

December 7, 2021 / Jone De Roode Jauregi

This guest blog comes courtesy of Ellie Blackmore, Marketing & Content Coordinator for King’s Food.

For every meal eaten in a UK restaurant, half a kilogram of food is wasted. Whether that’s scraps, leftovers or food past it’s Best Before date, it’s a growing problem, especially in the capital.

Many individual restaurants are taking a stand against food waste with the help of charities and businesses aimed at tackling the problem. At King’s Food, we recently teamed up with Too Good To Go – an app that allows users to reserve a ‘Magic Bag’ of food from restaurants all over the UK, for 1/3 of the retail price.

Too Good To Go was founded in 2015 and now has 7.2 million users across Europe and North America, with 8.2 million Magic Bags being rescued so far. According to Too Good To Go, “saving one Magic Bag from being wasted saves 2.5kg of CO2 equivalent – the same as would be produced by charging 320 smartphones” – that’s a lot of CO2 for a bag of croissants and sandwiches! While it was disappointing to not see food waste feature more at COP26, businesses are taking this issue into their own hands. Not only does food waste cost the environment; it costs businesses money too. According to WRAP (Waste and Resources Action Program), food waste from UK restaurants adds up to £682 million a year.

Too Good To Go offers an innovative way to not only prevent food waste, but help restaurants cut some of their losses too, something that is all too important after the pandemic took its toll on the hospitality industry. The app is used by some of the biggest names in London convenience food – Pret, Starbucks, Greggs and Costa. Delicate pastries and baked goods from places that would normally be out of a student’s budget are more accessible via the app too – try the famous brownies from Konditor, decadent cheesecakes from Orèe and seeded spelt rolls from Planet Organic.

So, how do you use it? It’s so simple to help reduce food waste and get a discounted meal from your favourite restaurant! Download the app here and search for your favourite restaurant or cafe in your local area. King’s Food has 9 outlets listed across all campuses. Since joining the app in August 2021, 211 Magic Bags have been rescued from our cafes. On top of this, our outlets offer 50% off food that’s about to hit its Best Before date, 30 minutes before closing. So, if you’re not after a whole bag of goodies, you can head to Chapters (Strand), Wohl Cafe (Denmark Hill), or any of our cafes to grab a bite right before they close.

Reducing food waste in these ways is the best of both worlds – food doesn’t go to waste, and you don’t go hungry on the journey home. All while saving money. Bon appétit!

Note: Magic Bag and 50% off stock depends on availability. Some days, there is no stock left to reduce – this is a good thing! Less stock leftover = less waste.

Sustainability Stories: Liza and Mia from Fetch Ur Veg

August 26, 2021 / Helena Fazeli

Fetch Ur Veg is a student-run vegetable bag cooperative at King’s. If you would like to sign up, volunteer or join the committee, follow @FetchUrVeg on Instagram.

Can you tell us a bit about yourselves and your background?

[Liza] I’m a third-year BSc Nutrition student, and I’m originally from Belarus.

[Mia] I’ve just graduated with a BA in International Relations. I’m from Osaka, Japan and the UK.

What does sustainability mean to you?

[Liza] Sustainability is about maintaining a balance. It’s about how long and beautifully we can live and coexist with nature and maintain the diversity of the natural world.

[Mia] Sustainability is about caring about where things come from, how you’re using them, how long you’re using them and not taking them for granted. Also, remembering that the Earth doesn’t belong to us, but we belong to the Earth.

Is there a specific turning point you can identify that sparked your interest in sustainability?

[Liza] It started quite early on for me because I was in a school in Moscow that was incredibly sustainability-driven – which is quite funny to think about now because Moscow was and is not a very sustainable city. We were taught about recycling even though there weren’t any recycling systems in Russia, and everyone was encouraged to drop the personal drivers and use buses instead. So, I was conscious of it but never really cared that much. I really started caring because of my mother’s friend. She started promoting a healthy lifestyle from a food perspective, and I had terrible acne when I was younger, so eating healthily became a way for me to deal with my skin. And eventually, I caught onto the impact of food and the importance of eating sustainably. So yeah, I didn’t like see a picture of a seal with plastic and think, wow, poor seal. It was probably more of an egotistical way of getting into sustainability, hahaha.

[Mia] I think I started noticing sustainability after I went vegan. I decided to become vegan because it seemed fun and interesting, and then a friend told me about the sustainable benefits of a plant-based diet, and I was like, wow, that’s a great addition to this new diet. And from there, it was like a domino effect.

Could you tell us a little about Fetch Ur Veg?

[Mia] FUV was founded by two alumni of King’s, inspired by a similar initiative at a French university. I think students can find it difficult to find good quality vegetables or cook sustainably, or they’re just put off from cooking because it seems expensive to buy all the ingredients at once. But what the veg bag does is you don’t have to choose the vegetables – you get seasonal vegetables from local farmers which is more sustainable and at a discounted price. A weekly veg bag costs around £7.00 a week. If you have a small appetite, it’s just enough for two people, but if not, it’s perfect for one person. And if you volunteer, you can also get some extra veg on the side for free, which is always quite nice!

Our main goal is to offer a more sustainable way of getting your vegetable groceries and maybe stepping out of your comfort zone and encouraging yourself to cook with different ingredients. Each bag comes with a leaflet with recipes and cooking tips. Contrary to the supermarket, the vegetables you get are still covered in dirt. So you get an overall healthier diet, with a diverse set of vegetables that are not stripped of their nutrients or chemically processed and cleaned, and it just really makes you appreciate the food a lot more!

[Liza] Coming from my nutritional science background, I’ve been reading a lot about gut health and the importance of diversity in your diet. Experts recommend eating 30 different plant-based foods a week… and because FUV’s offering really follows the seasons, you’re guaranteed to get a larger diversity of veg.

Why did you decide to get involved and volunteer?

[Liza] I keep trying to remember how I found FUV… I remember really wanting to find a way to buy local veg that didn’t involve travelling to a farmer’s market (which aren’t always close by or accessibly priced). So when I saw this wonderful scheme (which I thought was a genius idea), I bought a veg bag and then signed up as a volunteer, and it sort of kicked off from there. I also thought it would be a great way to meet some cool fellow vegetable lovers! So I guess it’s like my love for vegetables that piqued my interest. I don’t know how many people can relate to that, hahaha?

[Helena] You touched upon an aspect of the community, and I think that was the strong pull for me. London is such a big city, and I feel like we’re very disconnected from where our food comes from – you know, it just lands in our supermarkets all cleaned and packaged. But other options aren’t necessarily as accessible. So FUV was just an obvious yes for me. But the other thing I was drawn to was the opportunity to volunteer and spend a couple hours each week, outside, just packing vegetables with a lovely group of people. It was always such a great way to get away from coursework, to feel the fresh air, feel connected to others, to the food I’ll be eating, to get my hands dirty. It’s very –

[Liza] – meditative and calming.

[Mia] I agree. It’s very therapeutic.

In what ways are you taking action on sustainability?

[Mia] A lot of me being sustainable comes from actually being quite frugal. So there are certain things I haven’t bought in years, such as kitchen towel or clingfilm – I’ll just use a cloth or cover it with another bowl or plate. When I’m in London, I use apps like Karma, Olio or Too Good to Go. Karma and Too Good To Go allow you to buy leftover produce or goods from stores at a reduced price, so they’re great if you live in a busy city with lots of surplus food. Olio lets you give produce you won’t use to people in your community. For example, if you buy a bottle of cordial and try a little but don’t like it, you can put it on Olio, and someone from your community will come and pick it up. So those are great ways to shop more sustainably, tackle food waste and save money!

If you’re an international student, your friends will probably move around a lot. Everyone always has awkward bits of salt or some cling film or soap, etc., things that they don’t want to take with them. So you can always help them out by taking those, and it’s a perfect way to just keep things going around. I really think the best thing is to just try and make do with what you have and see how far you can go with one product.

If you make one change, it inspires you to make another one, and another one and it keeps going. Take it slowly, and don’t bash yourself for using one piece of plastic sometimes because it will not be perfect. It’s the same with being vegan. I don’t think anyone should be forced to be vegan 100% of the time, and in many places, you just really can’t be vegan 100% of the time. So I just suggest that people be maybe 5% more sustainable than they were last week and then just keep increasing that number, in ways that are convenient for you.

I would add that with FUV, our goal is not to make people become vegan. We just hope that the bags will inspire you to have one plant-based dish a week and try new recipes. And when you try plant-based foods, don’t focus on how/if it’s similar to meat; approach it with curiosity and awe that we’re able to make some really creative foods. Like how on earth did someone think to mix tapioca starch and three flavourings together and make it taste like fish? It’s insane. Being curious and enjoying the process is the most important thing.

Can you recommend a resource (book, activist, documentary, social media account) for people who’d like to learn more?

[Liza] Ooh, ok, I have to say Ottolenghi. I mean, he’s like the God of vegetable cooking. So his recipes have been hugely inspiring for me and have allowed me to discover how to cook so many different vegetables.

[Mia] I really love the Zero Waste Japan account – it’s run by a mum of two young kids, and it’s quite wholesome. Everyone probably knows Max Lammana, Alice Aedy and Jack Harries – they’re all really great activists. But I tend to prefer Japanese resources in English because while it’s crucial to be bold and make really clear statements about how we can be more sustainable, I personally think that taking a more gentle approach encourages many more people to make small changes. Whereas activists can sometimes be quite daunting because they’re so passionate about the subject, and even if it’s for a really great cause, I think it can create a barrier for people who are sceptical about this subject. If you’re looking for Asian vegan recipes, @okonomikitchen and @chez.jorge are great!

What is something that currently gives you hope for the future?

[Mia] From the time I moved to London, which was only three years ago, I think the amount of vegan options has quadrupled. People I know are huge meat eaters, people who you didn’t expect will be like, oh, that’s interesting. My grandma recently bought regular lasagna for everyone else, but she saw all the M & S plant kitchen options and bought me 6 different things to try over the weekend. Living sustainably has become integrated into many aspects of our lives. It’s so easy to focus on the negatives, but many little changes really add up to a lot. I think we just need another big push, and I believe sustainable lifestyles will become the norm. I think that everything is moving in the right direction, considering that people who probably had no idea about sustainability a few years ago have at least a small idea now.

[Liza] I’m a bit more pessimistic… Maybe renewable energy will have a breakthrough, or a miracle kind of battery for electric cars that isn’t bad for the environment will be invented that isn’t also bad for the environment. Yeah, still waiting for a miracle, I suppose.

Thank you, Liza and Mia! The ‘Sustainability Stories’ series seeks to highlight the work and passion of individuals from across the King’s community. If you would like to get involved, get in touch with us.

King’s Energy: Grant funded – ‘Mapping the Food Waste-Energy-Water-Emissions Nexus at Commercial Kitchens’

May 31, 2021 / Helena Fazeli

This guest blog comes from Julie Allen, Energy Manager at King’s.

In June 2020, KCL (along with Arizona State University, Dublin City University and City University of Hong Kong) submitted a grant application to GCSO (Global Consortium of Sustainability Outcomes) for a proposal to create a Certification for Sustainable Kitchens – and we got the grant!

In March this year, our interim findings were published in the Journal of Cleaner Production, in a paper entitled ‘Mapping the Food Waste-Energy-Water-Emissions Nexus at Commercial Kitchens: a systems approach for a More Sustainable Food Service Sector.’

I’m a published Author!

To break it down, here is a little background.

I have many years of experience in the commercial catering sector. There are always efforts to address food waste, OR energy consumption, OR water consumption, but never anything to look at the whole life cycle of the food going through a commercial kitchen. So that’s what we did. Our role at King’s was to provide energy consumption data from King’s Kitchen (which is excellently managed!). We also had to manage the expectations of our colleagues in other universities, as there can be a huge difference between theory and practice.

The paper looks at the impact of food on the climate – from the water used to grow the food, the transportation carbon miles, the energy to grow and prepare it, the amount of waste generated (not only from food preparation but also packaging) – and an analysis of a particular meal from field to fork. It’s been a fascinating journey looking at how different countries, organisations and sectors produce and sell food, even down to expectations around metering (we were asked to meter each tap until I explained it would take the whole grant!).

It’s been a fantastic journey, which isn’t over yet – we’ve had an extension until December 2021, so watch this space for further developments!

If you have any further questions or want to get involved with King’s Energy, get in touch.

Sustainability Month 2021 – Round-Up #4

March 10, 2021 / Helena Fazeli

This blog is the fourth in a series of four posts on Sustainability Month 2021.

SWEET & SUSTAINABLE: FAIRTRADE VEGAN GLUTEN-FREE CHOCOLATE BROWNIE BAKING CLASS WITH KING’S FOOD

Ending the month on a sweet and sustainable note, we learned how to make King’s Food’s delicious Fairtrade vegan and gluten-free brownies.

This event, along with the Fairtrade Fortnight Launch event we hosted on 22 February, marked the Fairtrade Fortnight festival which ran from 22 Feb to 7 March.

What is Fairtrade Fortnight?

Fairtrade is about better prices and working conditions for producers, as well as improving local sustainability. By working with farmers, businesses and consumers, Fairtrade sets social, economic and environmental standards for food production.

In addition to bringing awareness to the Fairtrade accreditation and its impact on producers, this year’s festival focused on ‘Climate, Fairtrade and You,’ delving into the complex links between farmers, global food production, what we put in our plates and the climate crisis. If you’d like to learn more about these issues, catch up on the wonderful events from this year’s Fairtrade Fortnight.

What is King’s doing to support Fairtrade?

All tea, coffee and chocolate at King’s and KCLSU is certified as Fairtrade. King’s Food has also worked to remove unsustainable brand such as Coca Cola, to more ethical and Fairtrade brands, such as Karma Cola. KCLSU even stocks some Fairtrade certified alcohol in the SU bars! King’s Sustainability Team, King’s Food and KCLSU run a quarterly Sustainable Food & Fairtrade Steering Group. This is open to any student or staff member at King’s to suggest sustainable ideas/projects and this is also where progress, such as King’s’ Fairtrade accreditation is reported on.

Recordings of the events can now be found on our Kaltura.

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