Category: Food (Page 1 of 5)

Sustainability Stories: Liza and Mia from Fetch Ur Veg

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’

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

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 productionwhat 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 teacoffee and chocolate at King’s and KCLSU is certified as Fairtrade. King’s Food has also worked to remove unsustainable brand such as Coca Colato 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.  

If you’d like to stay in touch, sign up for our monthly newsletter and follow us on InstagramFacebook or Twitter. 

Sustainability Month 2021 – Round-Up #3

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

 

LONDON STUDENT SUSTAINABILITY CONFERENCE 

King’s had the wonderful opportunity to co-host this year’s London Student Sustainability Conference (LSSC) with City University. Over 30 students presented their sustainable research through presentations, posters and performances. 

The diverse range of presentations covered the 17 United Nations Sustainable Development Goals, and we left the conference feeling inspired by the many students choosing to engage with the complexity of sustainability through their studies.  

Here are some highlights:  

‘Dust Fertilization in Terrestrial Ecosystems: The Sahara to Amazon Basin’ 

Globally, wind-driven dust plays a major role in biogeochemical cycles. Robyn’s presentation discussed the crucial role of Saharan dust in the Amazon Rainforest – it acts as a fertilizer and provides important nutrients that contribute to the ecosystem’s overall productivity. But how will these processes be impacted by changing weather patterns and climate change? (Robyn Lees, BSc Geography).

How to Promote Sustainable and Healthy Food Consumption in University Students? 

Recognizing that our dietary choices sit at the nexus of human, planetary and economic health, this student-led vegetable bag scheme explored how we can promote sustainable and healthy food consumption in university students (Fetch Ur VegLiza Konash, BSc Nutrition and Mia Lewis, BA International Relations).

Climate and Cake: What can you do?  

Climate and Cake is an education program for sustainable living. Its goal is to create a space for and support open discussions on sustainability and offer realistic ways individuals notably, students can act on climate change (Ana Oancea, BA International Development).

If this is something you’d like to get involved in next year, keep an eye out for news on LSSC 2022!  

 

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

If you’d like to stay in touch, sign up for our monthly newsletter and follow us on InstagramFacebook or Twitter. 

Sustainability Month – February 2021

King’s Sustainability Month (February 2021)

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King’s and KCLSU achieve Fairtrade University status

We are excited to announce that following our Fairtrade Audit in May, King’s and KCLSU have officially been awarded Fairtrade University status!

As you can read in our last blog post, King’s is part of a new scheme led by the Fairtrade Foundation and the NUS, and this was our first year of being audited. Our target was to get accredited and earn one star this year, which we have achieved.

Our Fairtrade University accreditation is valid for two years, but that doesn’t mean we’ll lean back now. We’re already working on updating our Fairtrade policy, will continue our Fairtrade and Sustainable Food Steering Group remotely soon (get in touch with us if you would like to join!), and are starting to put together an action plan to achieve our second star in the next audit.

 

Our Fairtrade University audit

King’s has been an accredited Fairtrade University since 2017, when we re-certified after a few years of not taking part in the scheme. As part of the Fairtrade University scheme, we passed a new Fairtrade policy (as well as a Sustainable Food one), and set up our Fairtrade and Sustainable Food Steering Group. Many sustainability initiatives around food were first discussed in this Steering Group, and the Fairtrade University award pushed us to look at how we could improve further.

So when the Fairtrade Foundation and NUS teamed up to revamp the award scheme and run it jointly, we signed up to be in their 2018-20 cohort.

The new scheme asked us to go beyond the five commitments outlined in the original programme, and focus on five areas of action:

  • Leadership and Strategy, including having policies and statements on supporting Fairtrade
  • Campaigning and Influencing, including supporting campaigns like Fairtrade Fortnight, and running an innovative campaign each year
  • Procurement, Retail & Catering, including offering Fairtrade in a wide variety of categories
  • Research and Curriculum, including offering student dissertation topics on Fairtrade topics
  • Outcomes, including measuring our impact

It also required us to create a Fairtrade Action Plan, which is available on the King’s website here.

As part of the new Fairtrade University scheme, we made lots of improvements over the last two years. All coffee and tea served by King’s Food was already Fairtrade-certified, and in the case of coffee, also organic and Rainforest Alliance-certified. But when it comes to other products, King’s Food have increased the amount of Fairtrade ranges they sell. For example, orange juice sold by King’s Food is now Fairtrade-certified. While they have previously sold Fairtrade snacks like brownies and cookies, many of the cakes you find in King’s Food cafés are made on site by chefs now. Since last year, Fairtrade cocoa is being used to make these treats. During Fairtrade Fortnight, they also introduced Tony’s Chocolonely chocolate at their outlets, with the team from Tony’s coming along to hand out samples. The Fairtrade University Award is a joint programme between King’s and KCLSU, so KCLSU have also made improvements to their sourcing. The drawstring bags on sale at Nought are made from Fairtrade cotton, and KCLSU even serve Fairtrade rum at some venues.

We have also started including questions about Fairtrade and Sustainable Food in our induction survey in King’s Residences, results of which you can find on our Fairtrade page. In addition, we welcome students doing dissertations on Fairtrade and ethical trade issues at King’s, and are happy to support students wishing to carry out research on this with access to data. We also supported staff member Rebecca Brown in setting up the Universities Against Modern Slavery Alliance (UAMSA), a new association between universities which aims to bring the issue of sustainability and labour exploitation in supply chains into the public conscious. In March 2019, King’s hosted the inaugural UAMSA conference, which was a great success. You can read more about UAMSA in this blog post by a student volunteer who helped organise the conference.

Previously, the Fairtrade Foundation audited the universities – but under the new scheme, students are trained by the NUS to become auditors. Four King’s students were chosen to audit King’s this year, and in late May, carried out an audit of King’s by interviewing members of the Sustainability and King’s Food teams. We are now awaiting their final report, and are looking forward to hearing how we have done!

Many of our initiatives around Fairtrade and sustainable food, including sourcing of new products, our coffee cup levy and donation of leftover packaged food were discussed in our Fairtrade and Sustainable Food Steering Group over the last couple of years. The group is attended by the Sustainability team, King’s Food and KCLSU, as well as any interested students and staff members. There is an open invitation to join the group meetings, which take place every three months. To get an invite to the next meeting (likely to take place online at the end of July), email sustainability@kcl.ac.uk

Sustainability Week 2020

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 how to ‘#MakeADifference’. The Sustainability Team, alongside students, student societies, staff Sustainability Champions and charities, put on events with the aim to educate and inspire around various topics relating to sustainability (whether that be social, environmental or economic), give back to society and most of all – have fun!

We had a total of 522 people come to take part in the events throughout the week.

Here is a summary of some of the events we had throughout the week…

GEOGFEST

GeogFest’ was a charity event for King’s staff and students, organised by GeogSoc and the Geography Sustainability Champions to raise money for the International Tree Foundation.

The event took place in the KCLSU bar The Vault on Friday 7th February as an early kick of to Sustainability Week.

There was entertainment from the Worn out Shoes ceilidh band formed by academics from across the Geography department, PhD candidate George Warren and a dance materclass by UG student Pia Fletcher.

There was a live count of the money raised through the night, in total the Geography department raised £243.38 for the ITF, which will be used to help offset the flights from second year Portugal and Morocco fieldwork trips.

 

DIY lip balm & craft your own zero-waste products

Gathered in the KCLSU zero-waste store, Nought, 24 students got together to learn how to make their own zero-waste lip balms (recipe here – made without the honey) and how to crochet their own face scrubbie, instructed by King’s Energy Manager and star crafter, Julie Allen.

During sustainability week, Nought held a competition to win a zero-waste hamper for all those who spent over £10 – so this event was also a chance for the students to stock up on their essentials to be in with a chance to win!

A Green Threaded Corridor

Artist and Goldsmiths University student, Margaret Jennings came to Kings to deliver ‘A Green Threaded Corridor: Tree Art Workshop’. The workshop started with a conversation about our natural environment in the middle of Guy’s campus memorial garden and an insight into Margaret’s background and artwork. This was followed by a silent walk around the gardens, taking notice of the trees and life which surrounds them.

Natural materials from the gardens were gathered and used in the art section of the workshop. The art was inspired by our individual tree stories (e.g. a cherry tree in a grandfathers garden or the grief you feel when a tree is cut down) – the art could be painting, drawing, poems. These were passed around and altered by others – as a comment to nature and its ever evolving state.

The art and poems created in the workshop will form the body of Margaret’s research at Goldsmiths university – alongside other university and community group tree stories.

The event ended with planting a Birch sapling on Guys Campus gifted by Goldsmiths University. This will form part of a tree corridor, as King’s will be mirroring this by gifting an Alder tree to Goldsmiths University.

 

King’s Think Tank: Post-Environmental Regulations Debate

See the blog post below, for an event summary from the Director and Researcher of the King’s Think Tank Energy and Environment policy centre.

Vegan Sushi Class

King’s Vegetarian and Vegan society ran a vegan sushi class at Great Dover Street Apartments (GDSA) café. Over 30 students came to learn how to make their vegan sushi from scratch – how to cook the perfect sushi rice, prepare the vegetables, tofu or tempeh and do the perfect sushi roll.

Circular Economy Workshop with the Ellen MacArthur Foundation

On the final day in Sustainability Week, the Ellen MacArthur Foundation came to deliver a workshop on circular economy.

They gave attendees an overview of what the circular economy is, and what businesses and services using circular economy principles may look like. As it was Valentine’s Day, they tasked students with coming up with circular economy alternatives to common Valentine’s presents, including re-used cards and potted flowers.

 

 

Vegan Story #2 – Jessie Hardcastle

This guest blog comes courtesy of Jessie Hardcastle, staff member working as the Fit for King’s Manager within the Estates & Facilities Department. 

Jessie’s Vegan Story

When I joined King’s in June 2009 I quickly thought “what a wonderful place to work” – you know when you just find yourself looking forward to getting out of bed in the morning to see your colleagues? I knew this was my kind of place, filled with my kind of people.

10 years later in a very different job and working alongside completely different people I still think that. For lots of reasons. But certainly when Vision 2029 rolled out and the university announced that we are striving to make the world a better place all my personal values (which definitely also drive me at work) hummed happily.

Recently King’s has kept me humming happily even more than usual – because it doesn’t seem to matter which campus I’m on, I can find a vegan breakfast, vegan lunch and perhaps even more importantly – vegan cake for “elevensies”. I use to venture more onto the high street to find vegan options (there are plenty of options there too!) but frankly, the variety of options at King’s tends to be better.

I went vegan for a fairly common reason – I didn’t like the idea of killing an animal for a meal myself, and I didn’t want someone else to do it for me. And when I looked into it, other animal products were not separate to but part of that same industry.

This was a little over 18 years ago when I was still living in Auckland. Without wishing to sound like your plant-based-gran, I can’t help but tell you that “back in those days we didn’t have things nearly so easy.”

I remember one evening, not long after going vegan, I complained to my Mum the only thing I could eat in the fridge were three peppers. “At least there is a red, a green and a yellow one” she said!

Thankfully I enjoy a lot more variety than that now. And despite how that sounds, my family actually quickly became very supportive. I’ve also very rarely had any stigma from my friends and colleagues that wasn’t meant in good humour.

The biggest change in my life recently was giving birth to a baby girl in September 2018. I was secretly worried I might have a small baby that people would claim to be malnourished because of my vegan diet. Enter Charlotte Grace, weighing a whopping 9lb 14oz and quick to dispel that myth. Now a healthy sized toddler, she’s has a good appetite, definitely thriving and eating a wide variety of food. She shared some veggie sushi with me the other day, bravely trying new food without the bat of an eye. That might have been a different story if I’d includes the wasabi mind you.

Going vegan is so clearly linked with my other life choices, that how I spend my money, time and energy can help shape the world I want to live in. And for me, that includes working for an organisation that wants to make the world a better place.

My Internship in the King’s Sustainability Department #3

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

King’s Food

King’s Sport

King’s Venues

Fit for King’s

Asset Improvement & Space planning

Evaluation

  • 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.
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