Category: KCLSU

King’s Food Sustainability

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

Your morning coffee. You can’t function without it. Hitting a lecture without even a sip of caffeine? No thanks. But without a reusable cup, whether it’s a Keep Cup, a fancy bamboo tumbler you got for Christmas, or your dads old golfing flask, you’re contributing to the 2.5+ billion coffee cups that are thrown away every year, with less than 1% being recycled (Environmental Audit Committee, 2018).

This isn’t down to not trying – many people make the conscious effort to put the cardboard vessel that carried their morning latte in a recycling bin. The problem with this is that most disposable coffee cups have plastic in their inner lining, to make them both heat and leakproof, which stops them from being recycled and sends them straight to landfill.

Special recycling bins are few and far between, but King’s Food have installed them in all of their outlets. Simply pour any liquid into the centre of the bin, then pop your cup in the outer holes. Got a reusable cup? Even better, and no extra 20p cup levy charge* for you. Want a reusable cup? Pick one up at King’s Food cafes for £6.50.

King’s Food was recently awarded a 2-star Food Made Good Rating in recognition of commitments to sustainable catering – one of only seven British universities to have achieved this status. A 9% increase on last year’s score, highlighted successes include fair treatment of staff (e.g. all staff at King’s are paid London Living Wage), valuing natural resources (e.g. 100% electricity at King’s comes from renewable, wind energy) and celebrating local & seasonal products.

Local produce plays an important part of King’s Food, with elements of every day menus being sourced in London and the rest of the UK. Honey, from Bermondsey Street Bees, features in breakfast pots and the porridge bars at Chapters and Bytes Restaurant. Bread and pastries are supplied by Paul Rhodes, an award-winning bakery in Greenwich. King’s Food catered events offer attendees the chance to sip on cider made from London-pressed apples, by Hawkes Cidery in Bermondsey.

The positive impact of buying locally is indisputable: from the shorter distance the food travels, to the support it provides to local farms, communities and businesses. Not to mention the richer flavours and nutrients of the produce itself, all of which contribute to the delicious and sustainable food served at King’s Food venues.

One of many efforts to increase sustainability, Roots – King’s Food’s all-vegan café on the 8th floor of Bush House – opened in September 2018. Offering a selection of snacks, desserts, coffee and a different hot lunch every day, Roots is the first 100% plant-based university café in London. For the opening of Roots, the 2019 Green Gown Awards shortlisted King’s Food as a finalist in the Campus Health, Food and Drink category. The winner will be announced at the awards ceremony on November 26th.

Alongside Roots, King’s Food is committed to offering a vegetarian or vegan option every day at all  of its outlets.

The Food Made Good rating offers advice on how King’s Food can make further improvements to become even more sustainable and to drive change in the sector.

King’s Food will focus on the following over the rest of the academic year:

  • Continue with our focus on using local suppliers and explore using more produce from within 100 miles of London – which will likely increase the amount of produce which is organic.

 

  • Keep investigating ways to reduce energy & water usage across all sites

 

  • Look into our use of disposable packaging and how we can reduce it

 

  • Develop a strategy or policy around healthy eating/menu planning

 

  • Consider ways to further minimise food waste

 

*In February, King’s Food introduced a 20p cup levy to try and cut down the number of hot drinks sold in disposable cups across King’s campuses. Proceeds from the levy go into a Sustainability Projects Fund (SPF), the total of which is currently around £65,000. Applications for sustainability projects will open soon. KCLSU also committed their 20p disposable coffee cup levy to go into the SPF from August ’19.

 

Thank you for a successful Reduce Waste Week

Well, what a week. We in the Sustainability Team had a raucous time shouting about waste as part of our Reduce Waste Week. Our aim was to reach out to the idle public and hit them with games, workshops and community events to engage, shock, and enlighten them to the growing waste problem and the need to REDUCE the amount we create in our everyday lives. Waste is a choice and not a given so we armed ourselves with facts, ideas and a giant raspberry costume and delved headfirst into the King’s community.

Our first event was a workshop on making your own toiletries. This DIY Lush event was fabulous with Sophia concocting a dreamy coconut and coffee grounds face scrub and a pure peppermint and bicarb toothpaste. All made with natural ingredients and in re-usable pots so we can say goodbye to Colgate and toothpaste tubes!

Our second event was the incredible Disco Soup. What is a Disco Soup you might ask? Well, we make soup – to Disco music! We hooked up with Plan Zheroes to scour Borough Market for food that was going to be thrown away by street vendors and collect it for donation. We then scurried back to set up shop in The Shed and had student volunteers prepare the veg while the marvellous SU chef cooked up a carrot soup, mushroom soup and coleslaw. We also manage to get our hands on two bins bags of artisan bread which usually sells at £4 a pop! It’s incredible the amount of food is thrown away – 25% of all farmed food is thrown away!!

Interspersed with these events we had pop-ups where we highlighted the issue of single-use items and how, if they’re not recycled or re-used, can stay in the environment for hundreds if not millions of years!!

In between all of this we were dressing up as fruit and pratting around, having a good time raising awareness about waste and how the only real way to solve the waste problem is to not create it in the first place.


Sophia Courtney, Sustainability Projects Assistant

Become a Committee Member for Fetch Ur Veg

Are you interested in helping to promote sustainable food at King’s, as well as gaining experience at running a unique enterprise?

Fetch Ur Veg is a student-led food co-op, providing fresh, organic vegetable bags to students and they are currently looking for new committee members to take over from next year. As a committee member you will have the opportunity to gain practical experience on how small enterprises are run, as well as encouraging healthy, sustainable lifestyles to students on campus.

If you’re interested in any of the following roles please apply online.

KCL Student Switch Off Celebratory Event

This Thursday (May 19th) saw a massive ice cream give away at Great Dover Street Apartments as a reward for the great success of GDSA students work for Student Switch Off.

A wave of exam drained students lining up

A wave of students who just finished an exam

What is Student Switch Off?

Student Switch Off is a NUS led initiative aiming to bring collective energy saving action to university accommodation across the country. This could be through simple actions like switching off lights to longer, larger campaigns. So far this year SSO has reached 139,000 students over 44 universities leading to an average of 5.5% reductions in energy use (keeping roughly 1,188 tonnes of CO2 out of the atmosphere).

 

A lot of Ice Cream

One third of the freezers full of Ice Cream

How did King’s Accommodation do?

Over the past year KCL Halls of residence (specifically Stamford Street Apartments, Great Dover Street Apartments, Wolfson House and Champion Hill) used 4.3% less energy compared to the 2014/15 academic year. That’s the equivalent of 76 tonnes of Carbon Dioxide being kept out of the atmosphere.

 

 

 

students  students2

Did you say Ice Cream Giveaway?

Why yes. As Great Dover Street saw the greatest reduction in electricity use amongst the halls they were treated to roughly 400 tubs to free Ben and Jerry’s Ice Cream (as well as some vegan options and sorbets). With help from the RLAs (Resident Life Assistants), Neil Jennings, who set up the Switch Off programme, was able to pass on all that ice cream to GDSA students, a brief but welcome respite in the middle of exam season.

students3   students4

To keep up with the KCL Switch Off campaign you can check the facebook page. 

For more information about Student Switch Off in general click here.


Charles Pegg, Sustainability Projects Assistant