Working or studying at home? Now is a great time to show both yourself and the planet some love. Read our top tips for boosting your wellbeing while reducing your environmental impacts.
The Hearty Squirrel is a student ran, not-for-profit food cooperative at the University of Edinburgh. They strive to provide local, organic and affordable food to students and staff, as well as educating on food sustainability.
Slurp is a student-run social enterprise which aims to engage with individuals affected by homelessness and raise awareness of its root causes. We hear from Kirsty Iona Fraser on how the group is helping tackle homelessness in Edinburgh.
It’s the most wonderful – and wasteful – time of the year. We asked student Laura Anderson (MSc Science Communication and Public Engagement) for her top tips on how to make Christmas 2019 your most sustainable yet.
Dave Gorman, Director of the Department for Social Responsibility and Sustainability, has now been vegan for 6 months. On World Vegan Day, we learn why he made the change and how he’s found the switch. Continue reading Why I adopted a vegan diet: an interview with Dave Gorman
Recently we’ve seen more and more celebrities and those in the public eye start to use their platform to highlight social justice and environmental issues.
Jenna Kelly is a recent International Business graduate and former VP Services at Edinburgh University Students’ Association and explores how pop culture has helped the normalisation of sustainable behaviours.
Recycling points have popped up across the University campuses over recent weeks, with staff and students now able to recycle crisp packets, biscuit wrappers and various stationery items. We hear from Corinna Bremer, School Operations Secretary for the School of Mathematics on why she took to initiative to set up a biscuit wrapper recycling scheme.
Sarah, Communication Manager; Aisling, Projects Coordinator (Energy); Vanessa, Committees & Projects Officer; and Kerry, Projects Coordinator – Sustainability and Festivals, reflect on their personal sustainability resolutions.
Laura is an Environmental Protection and Management MSc student at the University of Edinburgh with a passion for living sustainably. She strives to live a lifestyle that creates as little waste as possible, known as the zero waste lifestyle. In this blog, she discusses the ways students and staff can reduce their plastic waste and the array of shops dedicated to zero waste in Edinburgh.
Meg McGrath, Communications Coordinator, provides ideas for New Year’s Resolutions that make a difference. Continue reading 28 ways to make 2019 your most sustainable year yet
Megan McGrath, Communications Coordinator, provides advice on how to reduce your environmental impact this Christmas.
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.