The global food system faces increasing pressures, which will intensify over the coming decades, as demand for resources alongside the effects of climate change collide.
Areas to focus on include to reduce this carbon footprint including promoting efficient water consumption, embracing circular economy models, reducing food waste and non-reusable packaging, minimising food miles, embedding environmental standards in transport practices, and shifting our consumer demands towards more sustainable produce. Institutions should have a good understanding of sustainable supply chains and natural capital, to enable the provision of nourishing and sustainable options for staff and students on campus.
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Scope 3 GHG Measurement and Reporting Protocols for Food and Drink
Surplus food redistribution in the UK 2015 to 2021
SDG Accord Report 2022 - Case Studies
Net Zero eating is the future; it endorses self-sustainability and strives to produce food without any negative environmental impacts. Every step of the food production process...
Launch of the second annual SDG report; ‘Progress towards the Global Goals in the University and College sector'.
Love Food Hate Waste: Always On themes
Food and Farming resources
We recognise that as an SDG Accord signatory, institutions have great stories to tell on how SDGs are being integrated within their community. As part of the institutional SDG...
'Our Sustainable Food Journey’, a report on the University of Cambridge’s Sustainable Food Policy, in particular quantifying the impact this has had since its...
WRAP - Guardians of Grub