Fairly traded products are focused on securing the rights of workers and producers in developing countries and improving livelihoods
Our DIY food waste audit provides a simple step-by-step guide to measuring your food waste streams, so you can find out where food waste is coming from and put actions in place...
Jointly developed by the International Alliance of Research Universities (IARU) and the international think-tank Sustainia, this guide includes campus sustainability case and...
This European TUC guide provides advice on good practice from trade union activists across the EU on how to get going on greening their workplaces.
This handbook is designed to support the work of members who represent the union on environmental issues. It will help in the appointment of new reps and contribute to put...
The University of Manchester catering service strives to offer healthy, sustainable catering that is produced, processed and traded in ways that; contribute to the local...
A guide on reducing energy costs. There is an increasing demand for IT services in universities and colleges, one area of cost that can and should be tackled is the cost of...
A guide for using videoconferencing and collaboration technology to reduce travel and carbon emissions. How the right technology can be a usable alternative to physical travel...
It's very common for buildings to be lit up, heated and cooled even when there is nobody using them. This may be an obvious area to consider when reducing energy costs, but...
New research released by WRAP shows that the UK’s hospitality and food service sector is facing an annual bill in excess of £2.5 billion for food waste. The report,...
WRAP provides online resource efficiency tools. The information you need to make savings for your business are quickly and easily available through WRAP. This includes case...
WRAP provides an online tool with advice and information for businesses in the hospitality and foodservice sectors, including actions and processes that can prevent food and...
Throwing food away costs much more than just the waste disposal bill; there is the cost of the food itself, the fuel used to cook it and the wages paid to staff to prepare it...
You can put many measures in place to reduce energy use, but very few changes can be implemented, or the full benefits realised, without co-operation from users. Users need to...
Fair trade Community of Practice convenor, Liz Cooper, sent out a survey to the group's members requesting their thoughts on fair trade in our institutions
This guide explains how you can assess the sustainability of different products and the companies that make them. And it outlines the right questions to ask manufacturers in...
The United Nations Decade of Education for Sustainable Development (2005-2014) highlights the fact that education is central to UNEP’s mandate of “inspiring,...
Outputs from a meeting about the RICS Ska Rating scheme which S-Lab helped to organise on behalf of the AUDE Sustainability Group. It contains; a summary of the workshop content...
Biodiversity is the one area that has often been left out of the spotlight in sustainability plans. The SEED project has changed this with the creation of a new, interactive...
Resources that were developed via the UNECE Expert Group in ESD in an attempt to provide a framework to assist educators to identify and develop competences (capabilities) in...