Slurp is a social enterprise project lead by a group of students from the University of Edinburgh, and seeks to tackle the problem of homelessness at its source, by working with young people at risk of homelessness.
Caro Overy, Engagement Manager, reflects on her month of trying out a vegan lifestyle in January.
I’ve worked in Sustainability for most of my professional life, and so have quite frequently ended up in groups, meetings, or discussions where the climate impact of industrial farming is mentioned. I fully understand the climate and health benefits of a diet with fewer animal products and more plant based food.
Our Changing World lecture by Prof. Brian Walker on 13th October 2015; summary by Marlena Segar, 1st year student in Social and Economic History with Environmental Studies
Have you noticed how the words ‘Fairtrade’, ‘local’ and ‘sustainably sourced’ are more and more common on food and drink labels? As a central part of our everyday life, economy and ecosystems, food can be a major lever for positive social and environmental impact, and the University of Edinburgh has considerable weight in the Scottish food chain.
By Oriane Brunet
By Fiona Richmond, Project Manager at Scotland Food & Drink
Industry leadership body Scotland Food & Drink welcomed the opportunity to be part of this year’s University of Edinburgh Freshers’ Food Festival and the chance to both speak to, and hopefully inspire, students from far and wide about the importance of good food and Scotland’s abundant larder.
Eugenia Jain, Research Associate in Low Carbon R&Dialogue, discusses the Foodwise Project – a blog to promote dialogue about issues surrounding sustainable and healthy food.
Javier Ureña Palencia, MSc International Business and Emerging Markets and Lauren Opstad, MSc Environment and Development, give an overview of their placements in Malawi looking at fair trade supply chains.