Category: Food (Page 5 of 6)

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

September 20, 2017 /

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

September 7, 2017 /

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 sustainability@kcl.ac.uk.

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

May 11, 2017 /

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!

April 13, 2017 /

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

March 24, 2017 /

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’.

CompostingBin

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.

WormerySmall

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.

MenuSmall

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.

#WorldFoodDay2016

October 14, 2016 /

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!

Wendela Schim van der Loeff, Sustainability Projects Assistant

Swap Shop with F&SD champions!

July 27, 2015 /

On 13 May 2015, we held the first ever Fundraising & Supporter Development swap shop to encourage sustainable behaviour change across our team of 113 staff members. It was held in Virginia Woolf Building on Kingsway, lasted for two hours and more than 50 people attended.

The swap shop raised £107 toward the King’s Helipad Appeal, donated 120 items to Oxfam and 30 items to the homeless shelter in St Martin’s In the Fields.

We also had some regular and some Fairtrade home-baked goods to accompany the swapping, and people could donate what they thought their items were worth. Things baked included Fairtrade sponge cake, flapjacks, banana bread and Guinness cake, all of which went down a treat.

There was also music and this turned the event into a bit of a social for our team. We also gave away free Fairtrade tea samples, and also sustainably-produced Green Reggie branded canvas bags, in which people could carry away their booty.

Some people were incredibly generous and donated literally dozens of items, and we also had many clothes given to us by popular fashion label Warehouse, as they are one of our charity supporters. image2Overall, we had a mixture of men and women’s clothes, accessories, shoes, books and homeware items.

The swap shop helped to raise the profile of the F&SD sustainability team, build awareness of our activities and encouraged other team members to get involved. Colleagues straightaway insisted we hold another one, and we currently have plans to host one again after August, once the other half of our team joins us from across the bridge in JCMB.

Please contact Catherine.heath@kcl.ac.uk if you would like any more information about the swap shop.

That time I went Vegan

May 5, 2015 /

[This guest post comes courtesy of Elle Harris, a 2nd year French and German Student who is also a member of Ecosoc, Fossil free and Urban garden projects and is a student rep for the Sustainable food steering group and is also president of KCL stop the Traffik. The views presented do not necessarily reflect those of King’s Sustainability]

From the offset I should just clarify, I am not a very good vegan. The King’s community contains many more impressive vegans who will truly wow you with their dedication to the cause, as opposed to my novice ways. That said, I feel I am in a unique and exciting stage of adopting a lasting vegan lifestyle i.e. the transition from vegetarian to vegan and can provide some confirmation that even the small steps are ok. So I feel my humble story can offer a refreshing outlook on how this whole veganism thing isn’t really as radical or scary as it sounds – it is surprisingly simple and makes a lot of sense!

Beginning with the start of the vegetarian lifestyle. After 18 solid years of eating meat, within the first month of university I decided to stop (which was surprisingly easy!). Despite years of watching horrific PETA videos, it didn’t seem to click that not eating meat was a logical response. Due to the questionable vegetarian options at my catered halls, I continued to eat fish, but my morals soon caught up with me and when I went home for Easter (and had more control in the kitchen), it was proper vegetarianism from then on. So, in terms of the veggie part of my life, it was primarily prompted in support of animal rights. Why kill a cow for dinner when there are SO MANY other things to eat that provide just as much satisfaction and nutrients?! I am not even a massive ‘animal lover’, but still, it just seems so absurd and unnecessarily greedy to eat meat in this modern day.

Moving swiftly on to the vegan ‘step’, I began at the end of January 2015 (so it wouldn’t get caught up in that New Years Resolution phase and become an immediate fail). Although vegetarianism was prompted primarily for the animal rights issues, my involvement within environmental groups last term introduced me to the environmental side of the meat industry. Watching ‘Cowspiracy’ finally pushed me to begin the transition, a film that puts the effects of the cattle industry on the environment in real perspective. It not only confirmed my vegetarian ways but also highlighted how the dairy and egg industry are just as bad.

To ensure this would be an actual lifestyle change, I started by being a vegan during the weekdays and then a vegetarian on the weekend (mainly to eat Quorn fajitas). The whole ‘Protein Problem’ that I was often bombarded with as a vegetarian is ever more present with veganism, but once more, it is misinformed. Granted I eat a lot of lentils and sweet potato, but this whole ‘restricted’ diet malarkey isn’t the case at all. There are so many fabulous recipes out there that makes vegan food fun. If anything I am more conscious of my protein intake, so I probably have stronger bones than meat-eaters who rarely eat fruit or veg. There are some unlikely perks of not eating meat too, for example, the limited veggie/vegan options on menus means I annoy my company less by being more decisive. Also, the feeling when you beat the system by discovering that something labelled as ‘vegetarian’ is actually ‘vegan’ is so rewarding that you will be put you in some ethical high all day. People often comment that such a lifestyle is costly. Granted, if you have a splurge at Wholefoods every week, this would apply (just like if a meat-eater went cray at TGI’s). However, with kidney beans at 30p a tin and a packet of rice lasting weeks, it is actually saving me a lot of pennies! It is also great for the environment. especially when comparing CO2 emissions, Oil and water use and land needed to sustain an omnivore diet to that of a vegan.

To sum up, I could literally ramble on for hours about reasons to go meat-free. It’s not in my nature to be that pushy veggie girl, but I hope this brief insight into my own vegan attempts shows that it is a journey that shouldn’t be rushed but rather, enjoyed – I get excited when I see soy yogurt on offer and the way to my heart is with a bag of hummus crisps. A poignant moment which confirmed that this is the right lifestyle for me happened over Christmas when I accidentally ate pork scratching, thinking they was just really salty breadsticks. Despite my initial horror, slips like this are okay. It proved my Eco and ethical ways are not just a university fad and veganism is the lifestyle for me. It is clear there is a lot of room for improvement in my own diet, but I hope I have demonstrated that even a switch to soy milk in your coffee is still a great step to eating sustainably. So, for the animals, the planet, your health, there are a wealth of reasons to go meat-free.

Fairtrade Fortnight

February 23, 2015 /

Join us for Fairtrade Fortnight from Monday 23rd February until Friday 6th March! This year the aim is to raise awareness and educate the public on why to choose Fairtrade products. For Fairtrade Fortnight 2015 the focus is on cocoa, sugar and tea and together with King’s Food and KCLSU, we have some great activities and promotions for you to get involved with.

FT-Fortnight-Tea-Skyscraper-120x600pxKing’s Food venues will be offering a Fairtrade Rocky Road or Granola bar for ½ price with any Fairtrade hot drink purchased during Fairtrade Fortnight. They are also holding two Fairtrade tasting sessions on Tuesday 24th February at Guy’s Campus and Tuesday 3rd March at Strand Campus.

The Waterfront Bar will be offering a 25% discount on their Fairtrade tea ‘Les Jardins de Gaia’ for the duration of Fairtrade Fortnight. There will also be screenings of a short film entitled ‘Fairtrade Matters’ in the Waterfront bar on Friday 27th February and Monday 2nd March at 1pm.

King’s shop will be offering a 10% discount on all Fairtrade clothing (including hoodies) on both Fridays during Fairtrade fortnight (27th February and 6th March).

The Sustainability team will also be taking over the Waterfront Quiz on Thursday 26th February and will be hosting a round of Fairtrade questions.

And finally there will be a Fairtrade bake off on Wednesday 4th March. Please contact the Sustainability Team is this is something you would like to get involved.

Welcome back – a new year and new term

January 12, 2015 /

Welcome back to students and staff – we hope you have had a happy and sustainable holidays!

We are pleased to share with you that King’s reduced our electricity consumption by 43 per cent and gas by 24 per cent compared to normal December usage. The Sustainability Team would like to thank you for all reducing our electricity and gas consumption over the winter break. This resulted in savings of £73,000 and 338 tonnes of CO2. We managed to improve by 24 per cent against the winter break of 2012/13. This is a fantastic achievement but there is still room for improvement.

University-wide efforts are helping us to achieve our energy and carbon reduction targets. Shutting down unnecessary items, including lab equipment, lighting and PCs wherever possible led to this result. This builds on the success of the Blackout project in late 2014. This year we will be aiming to achieve similar savings every holiday, weekend and evening when non-essential equipment, such as lights and computers, are not needed.

Looking forward to the term ahead we have a jam-packed schedule. The Sustainability Champions project is set to officially launch next week, swiftly followed by Green Week, and Fairtrade fortnight. We are looking for enthusiastic people who would like to be involved at driving sustainability at King’s and helping with any of the former mentioned projects.

Fairtrade fortnight is especially important; we will be celebrating 20 years of Fairtrade, King’s is aiming to gain accreditation for being a Fairtrade university. The fortnight will be focusing on core commodities – cocoa, sugar and tea. This is the chance to take action to ensure marginalised farmers around the world have decent working conditions and are paid a fair price for their produce. Watch this space for the full Fairtrade fortnight schedule.

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