Cover image of the SoGE Sustainable Food Guide, March 2017
In a move to reduce its environmental impact, the School of Geography and the Environment (SoGE) launched its new 'Sustainable Food Guide' at a special 'bring and share' lunch, on Friday 24 March. The event was formally opened by Professor Heather Viles, Head of School, and was attended by special guests including local food producers and the Head of Environmental Sustainability at the University of Oxford, Harriet Waters.
The 32-page guide's main objective is to help staff in event organisation and food procurement, whilst being mindful of environmental impacts. It provides staff with the information and tools needed to make the food offering within the School "healthier, more ethical and more environmentally sustainable, while bearing in mind the human, financial and building related limitations of the department."
For the last year a dedicated team of staff - Alice Chautard (Events & Engagement Officer), Julian Cottee (former food researcher, ECI) and Anne Ryan (Administrative Assistant, LCF and Climate Research Lab) - have investigated the food behaviours, practices and preferences held by SoGE staff, as part of the department's Green Impact effort.
"The School is committed to improving the working environment for staff and students, as well a minimising our impact on the environment," Professor Heather Viles commented.
Future steps currently underway include developing a food-waste recycling scheme, and a pilot will hopefully be run over the summer. The digital version of the guide is available on the intranet.