Category: Food (page 1 of 2)

It’s Fairtrade Fortnight! Join us this Friday for an event to celebrate Fairtrade

Fairtrade Fortnight puts a spotlight on trade, and the benefits fair and ethical trade has on the lives of farmers and workers who grow our food.  It takes place from the 26th February to the 11th March 2018, with a variety of events happening around the UK – including at King’s. 

The King’s Sustainability Team is excited to welcome Ketra Kyosiimire from the Ankole Coffee Producer’s Cooperative Union Ltd (ACPCU) in Uganda to King’s for this Fairtrade Fortnight event.  

Ketra is ACPCU’s accountant, giving her an oversight of all coffee production and sales, Fairtrade contracts and investment of the Fairtrade Premium in business improvements and community development. She’s also a farmer herself, and will speak about her experience of international trade and the difference Fairtrade can make from the producer’s perspective.  

ACPCU is an organisation supporting 17 Fairtrade certified cooperatives across southwest Uganda. There is a mixture of subsistence and commercial farmers in these multi-ethnic communities. Agriculture is the main source of income, and with assistance from Cafedirect, they have organised into a strong Union. They have created job opportunities, involved women and youth in their activities, and developed skills and long-term peace in their communities. ACPCU members now manage their coffee from farm to export; by avoiding intermediaries, members can maximise their incomes.  

The event will take place in Bush House, South Wing, 2.01/02 from 16:00-17:00 on Friday, 2nd March. Please sign up at 


It’s Sustainability Week!

Welcome to Sustainability Week! Make sure you check out our full timetable here. 

It’s gotten off to a great success so far. Our vegan lunch on Monday gave staff and students the chance to learn more about a plant based diet, as well as try some free samples of sheese and vegan chocolate.

We’ve had careers advice from expert in their fields, including our Head of Sustainability, Kat Thorne, about the best way to develop your career path in sustainability.

Still to come we have a panel discussion and film screening of the Inconvenient Sequel with the King’s Geography department. There will be free bike maintenance sessions across campuses for cyclists, as well as a King’s Move challenge running throughout the week. Sustainability Week also aims to show that no action is too small to make a difference, with a talk on how to live ‘zero waste’ and opportunities to volunteer in local community gardens and pond conservation projects.

We will also be holding pop-up stalls at all campuses to give everyone the chance to find out what King’s is doing to be more sustainable, and win prizes by playing sustainability games.

All Sustainability Week events are free to attend, though some require booking. For more information, please visit, follow @KCLSustainable on Twitter, or like King’s Sustainability on Facebook.

Join us for the launch of Re-energise at Guy’s and Waterloo campuses

Join us for the launch of Re-energise and the film screening of An Inconvenient Sequel Truth to Power.

The Re-energise campaign aims to reduce energy use and save carbon at New Hunt’s House and Franklin-Wilkins Building, at the Guy’s and Waterloo campuses. The launch event is taking place at New Hunt’s House on the 26th January.

A range of energy saving measures have been completed, with more to follow, that will reduce carbon emissions and energy costs in New Hunt’s House and Franklin-Wilkins Building. These include the installation of LED lighting and behind the scenes measures such as the optimising controls for heating and air conditioning. However, Re-energise also needs the support of students, staff and other building users to meet the ambitious targets for energy reduction and build on the great work done by the King’s Sustainability Champions.

This event is an opportunity to find out more about the Re-energise campaign, watch the exclusive film screening and enjoy free food and drinks. Book your tickets at

Print off or email round our our Re-energise Launch Poster to advertise to staff and students!



Information about the campaign can be found at

More information about the film:

A decade after An Inconvenient Truth brought the climate crisis into the heart of popular culture, comes the riveting and rousing follow-up that shows just how close we are to a real energy revolution. Former Vice President Al Gore continues his tireless fight, traveling around the world training an army of climate champions and influencing international climate policy.

Cameras follow him behind the scenes — in moments both private and public, funny and poignant — as he pursues the inspirational idea that while the stakes have never been higher, the perils of climate change can be overcome with human ingenuity and passion.


Biodegradable reusable water bottles now available at King’s

King’s branded reusable water bottles are now available to purchase at King’s Food outlets from 2 October 2017.

These reusable plastic bottles are biodegradable, helping to further reduce our environmental impact and improving our sustainable catering. The King’s water bottles are available to purchase for £2.90.

BottleWe are supporting the #OneLess bottle campaign to reduce the amount of single-use water bottles that are used at King’s. Adults in the UK use almost 7.7 billion single-use plastic water bottles every year, which is approximately 150 per person. There are a number of water fountains at the university, and though disposable cups can be found at King’s Food outlets, staff and students are encouraged to bring their own reusable bottle or purchase one of the King’s reusable bottles.

This year there have been a number of other sustainability achievements at the university. King’s became a member of the Sustainable Restaurant Association and in August was awarded with Fairtrade University status. Fairtrade food and drink that is available to purchase at King’s Food venues includes tea and coffee, sugar, muffins, chocolate and more. Coffee cup recycling bins were also introduced across the university in September to tackle the issue that disposable cups cannot be recycled with standard mixed recycling or paper recycling.

Tips about eating and drinking sustainably can be found on our Sustainability pages. There is also a Fairtrade and Sustainable Food steering group which meets regularly and is open to all. If you would like to find out more, please contact

Don’t be a mug – recycle your cup: Coffee cup recycling now available at King’s

Starting this September, King’s will recycle coffee cups across campuses through the Simply Cups scheme.Simply Cups infogram website

Coffee cups have been a hot topic this year. Ever since Hugh Fearnley-Whittingstall revealed that “doing the right thing” by putting our empty coffee cups in the mixed recycling bin might not be so good after all, there have been campaigns to tackle the problem.
Disposable coffee cups are mainly made from paper. To stop them from leaking, the inside of the cups is covered in a thin plastic (polyethylene) film – and it is this plastic film that creates problems when it comes to recycling the cups. Paper mills can’t separate the plastic film from the paper, which means that millions of coffee cups placed in standard mixed recycling bins actually end up in incineration or landfill.

However, there are some specialist facilities where disposable coffee cups are given a second life if they are collected separately. Simply Cups does this through two different ways:

  1. Coffee cups are shredded, and the material is mixed with other recycled plastics to create new products – which can be anything from pens to park benches.
  2. Fibre from coffee cups is recovered by pulping them with ambient temperature water – due to the difference in density between paper fibres and the plastic film, the plastic will float at the top and is removed. You can read more about this process here.

As a member of Simply Cups, we will now be able to recycle all disposable coffee cups. To recycle your cup, simply look out for the special coffee cup recycling bins across campuses. Once you have found your nearest bin, “#FlipTipSip” – Flip the plastic lid off the cup and place it in mixed recycling, tip any remaining liquid into the designated liquids part of the bin, and slip the empty cup into the collection tube.

The coffee cup recycling bins are initially being rolled out at:

  • Strand Campus, including Bush House, the Maughan Library and Virginia Woolf Building
  • James Clerk Maxwell Building (Waterloo Campus)
  • Guy’s Campus
  • Denmark Hill Campus

If you are based at Strand, you might already be familiar with the scheme. The Maughan Library is taking part in the Square Mile Challenge, a campaign to recycle 5 million coffee cups in the City of London by the end of 2017. After exceeding its April target of 500,000 cups, the campaign has recycled more than 1.2 million cups by the end of July. Manchester had a similar campaign earlier in the year – with coffee cups now returning as bird feeders, plant pot holders and chalk boards.

King’s is working to increase its recycling rate to 70%. Combined with other initiatives, such as the introduction of food waste segregation from all canteens and the improved recycling guidance online and on bin posters, we hope the new coffee cup recycling scheme will help us achieve this ambitious target.

Want to avoid disposable coffee cups altogether, and save money in the process? Use a reusable cup! King’s Food offer branded Keep Cups at their venues. You get a free drink when you buy a KeepCup, and a 10p discount every time you use it. And lots of other companies are doing it too – Starbucks, Pret and lots of independent coffee shops will also give you a discount if you bring your own cup! 

King’s is now a Fairtrade University

The Fairtrade Foundation has awarded King’s College London with Fairtrade University status. A Fairtrade University is one that has made a commitment to supporting and using Fairtrade.Fairtrade University FINAL CMYK.edit

The Fairtrade mark is widely recognised, and means that a product meets the social, economic and environmental standards set by the Fairtrade Foundation.  For farmers and workers, this includes the protection of workers’ rights and the environment; for companies it includes paying the Fairtrade Minimum Price and an additional Fairtrade Premium to invest in projects of the community’s choice.

Over the last year, King’s and KCLSU have worked together to make King’s a Fairtrade University. A joint Fairtrade policy has been signed, committing the university and students’ union to supporting Fairtrade by providing Fairtrade products on campus and engaging students and staff in Fairtrade campaigns. Both King’s and KCLSU already sell a range of Fairtrade products on campus, including tea and coffee, chocolate, fruit and graduation t-shirts and hoodies. As well as making Fairtrade products widely and easily available to the university community, promoting the positive impact buying Fairtrade can have on lives across the world is a key part of being a Fairtrade University. During Fairtrade Fortnight in early March, Fairtrade was promoted through posters and special offers from King’s Food. Some Sustainability Champions teams got involved by organising their own initiatives, such as Fairtrade wine & chocolate tastings for their teams.

To ensure the improvement of not only Fairtrade, but the sustainability of all food at King’s, a Fairtrade and Sustainable Food steering group meets regularly to discuss these topics. The group is open to all, and if you are interested in finding out more please contact us at

The Fairtrade University award ties in with wider efforts to make food at King’s more sustainable. Earlier this year, King’s Food joined the Sustainable Restaurant Association and signed up to their Food Made Good programme, committing to sustainable sourcing and practices, as well as ethical standards.

King’s joins Sustainable Restaurant Association

King’s is now a member of the Sustainable Restaurant Association (SRA), enabling the university to provide more ethical and sustainably sourced food. King’s Food have also signed up to the SRA’s core programme, “Food Made Good”.

Food can have a significant environmental and social footprint. Examples of this are production methods that may harm the environment, such as destruction of habitats and therefore loss of wildlife for agriculture, exploitation of workers in the developing world, or wasteful practices that mean food produced never makes it to our plates. Recently, MPs have called on supermarkets to help reduce the £10 billion worth of food thrown away every year, for example by clearing up confusion around ‘Best Before’ labels. There are now many initiatives to help cut food waste.

Shot_10-044The Sustainable Restaurant Association is a not-for-profit that started in 2010, and now has over 6,000 member sites nation-wide. The Sunday Times has even nicknamed their rating system the “Michelin Stars of Sustainability“.

The star rating is based on the SRA’s Food Made Good framework, made up of 14 key areas built on three pillars:

  • Sourcing: This category focuses on how food at the university is sourced. This means local and seasonal produce, ethical meat & dairy, environmentally positive farming, sustainable fish and buying fair trade.
  • Society: The society criteria focus on the impacts of food on people: fair treatment of workers, healthy and balanced menus, responsible marketing  and communication with customers, and engagement with the community, e.g. local schools.
  • Environment: This focuses on the environmental impacts food may have:  the supply chain of goods, waste management (including food waste), sustainable workplace resources, improving energy efficiency and saving water.

In the near future, King’s Food will be reviewed in these areas, and if scoring highly, awarded a rating out of three stars. Being part of the programme will help King’s Food to continuously improve sustainability in restaurants at King’s. The university joins a diverse range of SRA members, such as national chains like Wahaca and Jamie’s Italian, a number of universities, and even the Eurostar.

In addition to being a member of the SRA, King’s is currently working towards becoming a Fairtrade University.

It’s Coffee Week!

This week is UK Coffee Week, so we are taking the chance to talk about some of the great sustainability things happening in the coffee world. The industry often gets bad press, with environmentally damaging and exploitative farming methods, and often wasteful habits at the consumption end (disposable coffee cups, anyone?).

Luckily, there are now many initiatives trying to improve this image, and make the industry more sustainable. Last weekend I visited the London Coffee Festival, and picked up a few interesting things:

UK Coffee Week:

Rather than just an excuse to drink lots of coffee (not that we need an excuse for that…), this is a week-long fundraising campaign by coffee shops all over the country. Participating coffee shops raise money for Project Waterfall, which aims to provide clean water to coffee-growing communities. Coffee is water-intensive to grow, but those growing it often have little access to clean water and sanitation. So far, the project has raised £600,000 and provided clean drinking water to over 24,000 people. Find out more about coffee shops taking part on this map.

Fairtrade and more:

Coffee production is often exploitative and environmentally damaging, but it seems both coffee shops and customers are looking for ways to change this. Among the many coffee shops selling Fairtrade coffee, there are a few that have set up their own, direct trading schemes. As part of the festival, Union Coffee delivered a talk on how they make sure their coffee is from sustainable sources. This includes working with the same producers over many years, paying a premium on top of Fairtrade prices, and training employees to audit their supply chain. Many see this as a win-win situation: farmers receive a stable income and are able to improve their produce to sell it for higher prices in the future, and buyers have reliable sources and increasingly better products. While this might only work as long as consumers are happy to pay higher prices for premium products, it is certainly an interesting new direction.. Other coffee roasters sourcing their coffee directly from producers are Pact Coffee or Cafédirect.

Ditch the disposable cup

Following a lot of media attention in the last few months, disposable coffee cups were a big topic. Hubbub and Simply Cups took their Square Mile Challenge to the London Coffee Festival, installing three of their iconic yellow cup-bins, as well as smaller bins and posters around the venue. With significant quantities of disposable cups given out during the festival, the bins were in high demand!

As well as using the cup recycling facilities, visitors could hear about alternatives to disposable paper cups. Biodegradable and compostable cups were on show, as well as many reusable coffee cups. If you have been to the cafés on campus, you have probably seen the King’s College London KeepCups on sale. They were represented at the London Coffee Festival, and showed off the impressive number of universities that sell branded reusable cups on campus. With many companies now offering reusable cups in all shapes and sizes, disposable cups will hopefully be a thing of the past!

Social Media card - 1Interested to know what happens at King’s? The Maughan Library is currently taking part in the Square Mile Challenge, which is aiming to recycle 500,000 coffee cups by the end of April. If you are having coffee there, make sure you look out for the special coffee cup bins (and watch this space for future developments on other campuses)! King’s Food also offer a discount on hot drinks if you bring your own reusable cup. King’s is also working towards becoming a certified Fairtrade University.

How to deal with food waste: Introducing the Wormery

For most of us, food waste is an everyday reality. Whether it is buying vegetables we can’t quite finish, or cooking too much pasta or rice, it is hard to avoid. At Champion Hill Residence, students have two great alternatives to throwing food waste in the general waste bin – and one of them involves some very interesting ‘pets’.


Composting bin

In September this year, the Champion Hill team sent out emails to new residents to see if anyone was interested in a food composting project. Since then, 22 kitchens signed up and picked up their food waste caddies – that’s 25% of residents! The composting bin is located in the courtyard of Beech block, and open at the bottom to make it possible for insects to get inside and help the composting process. And it’s not just for food waste: paper and cardboard make composting more efficient – and less smelly.


The Wormery

But, hidden from sight, there is another way of breaking down food waste: a Wormery. In a wormery, a colony of worms eats through the food waste. While it might not sound nice, worms are highly efficient at dealing with waste, and leave behind useful by-products in the form of fertiliser for plants. The residence’s Sustainability Champion Holly found out about wormeries while researching food composting, and loved the idea. At the moment, the Champion Hill wormery is home to around 480 red tiger worms – a number that is expected to increase rapidly once the worms start breeding in the warmer months.


The healthy worm diet

They eat most things we eat: vegetables and fruit, peelings, bread, cake, and even pizza. To make sure they get a healthy diet, the team has placed a ‘worm menu’ next to the wormery (see picture). How quickly food waste is composted depends on the temperature: At the moment, worm activity is lower due to the cold, but activity and composting is expected to speed up when it gets warmer. And it turns out worms are not very demanding pets. Even though you do need to add a handful of lime mix every couple of weeks to prevent acid build-up (and to help the worms’ digestion!), once worms are fed they can be left alone for a few weeks.

The container is sealed, and liquid can be taken out through a tap at the bottom, which prevents the nasty smells we often associate with composting bins. This liquid is also rich in nutrients. Diluted, it can be sprayed onto plants as fertiliser.

And much like in conventional composting bins, the solid material worms leave behind can also be used to fertilise plants. Both the composting bin and wormery are relatively new, but once the fertiliser from both of them is ready in the spring/summer, the Champion Hill team plans to make the most of it.

Inside the wormery - no worms visible due to cold weather

Inside the wormery – no worms visible due to cold weather

One idea is to set up a herb garden in the residence, making the space more interesting for students, as well as adding to the biodiversity of the courtyard. If you have been at Champion Hill recently, you will have seen the early stages of this project. As a university, we are constantly working on improving our environmental footprint. Efforts such as the food composting projects by the Sustainability Champion Holly and the rest of the Champion Hill team are an excellent example of how this can be achieved through new and sometimes unusual ideas.

Resident at Champion Hill and want to compost food waste? Make sure you know what you can and cannot dispose of at Champion Hill by contacting the residence team. The composting bin is located in the courtyard of Beech block. The wormery is not directly open to students to make sure the worms get the correct diet, but food waste from participating kitchens is taken there by staff.


World Food Day Blog Post Banner - Wendela SvdL

One of the biggest issues related to climate change is food security. The world’s poorest – many of whom are farmers, fishers and pastoralists – are being hit by higher temperatures and an increasing frequency in destructive weather events, such as floods and hurricanes.

At the same time, the global population is growing steadily at a rate of 1.13% per year (this is currently estimated to be an average change of 80 million people per year!). Global population is expected to reach 9.6 billion by 2050. There is a constant increase in the number of mouths to feed and the world’s resources are struggling to meet such a heavy demand.

According to the World Bank, the number of impoverished people will grow from the current 702 million to around a billion by 2030. Out of this increase, 100 million will become poor solely because of food price increases caused by climatic change. Agriculture and food systems will need to adapt to the adverse effects of climate change and become more resilient, productive and sustainable. This is the only way that we can ensure the wellbeing of ecosystems and rural populations and reduce emissions.

Growing food in a sustainable way means adopting practices that produce more with less in the same area of land and use natural resources wisely. It also means reducing food losses before the final product or retail stage through a number of initiatives including better harvesting, storage, packing, transport, infrastructure, market mechanisms, as well as institutional and legal frameworks.

This is why this year’s global message for World Food Day 2016 is:World Food Day Theme - Wendela SvdL

World Food Day Blog Post - Wendela SvdLAt the UN Sustainable Development summit in September 2015, 193 countries pledged to end hunger in the next 15 years. With unprecedented speed and breakthroughs such as the US and China’s ratification, the historic Paris Agreement on Climate Change is set to enter into force. This also entails the global goal for achieving zero hunger by 2030 – an ambitious goal and one that cannot be reached without addressing climate change.

Our collective task is now to turn commitments into action on the ground. Everyone has a role to play in mitigating the effects of climate change; even individuals such as yourself – staff and students at King’s – can make a difference. We shouldn’t be waiting around for countries to act but

start living by the change we want to see in the world.

Here are a number of easy actions that you can take to help improve the shocking reality of our consumption behaviour (source: Food and Agriculture Organization of the United Nations).

Number 1 - Wendela SvdL

Did you know livestock contributes to nearly two thirds of agricultural greenhouse gas (GHG) emissions, and 78% of agricultural methane emissions? By being a conscientious and ethical consumer and changing simple day-to-day habits such as your meat consumption, little effort on your part can have an impact on a larger scale! Start by trying to eat one all-veggie meal (including pulses like lentils, beans, peas and chickpeas) instead of one meat meal a week. Way more natural resources are used to produce the meat on the supermarket shelves than plants or pulses, especially water! Millions of acres of rainforest are also slashed and burned to create grass pastures for livestock, so that we can eat a burger… Say no to your weekly steak and discover some new meals that might surprise you!

Number 2 - Wendela SvdL

Over 1/3 of food produced worldwide is lost or wasted. That equates to approximately 1.3 billion tonnes per year. All this food waste causes methane to be emitted during the rotting process, which is 25 times more potent than carbon dioxide! Whenever you have leftovers, don’t throw them away! Ask for a doggy bag and bring last night’s dinner for lunch into work/lectures. In supermarkets, pick the ugly fruit and vegetables that might otherwise go to waste, if you are using it that same day. Funny fruit and veg are often thrown away because they don’t meet cosmetic standards, but in fact, they taste the same! There are also some great ways to share your food with others who may be hungry. OLIO is an app that allows you to connect with people who may have a surplus of something and allows you to share your surplus with (other) hungry students.

Number 3 - Wendela SvdLDeforestation and forest degradation account for an estimated 10-11% of global GHG emissions. In the digital age that we live in, there is no need for King’s to be printing as much as it does. Collect scrap paper and use it for drawing and notes. At the start of the new academic year, shop for notebooks made out of recycled paper! When you buy paper – printer paper, paper towels, toilet paper, etc. – make sure they are forest-friendly and try to buy furniture that is made from sustainably sourced timber. Little things like that can reduce our environmental footprint and make a big difference.

For more tips on what you can do to improve food security in the future, check out the U.N.’s pages on World Food Day, 2016! Enjoy some meat-free meals and have a great weekend!

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