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In order to meet the University’s target of a 30% carbon reduction, the Catering department analysed its carbon footprint and identified two projectors to improve the department’s environmental performance; colour coding and labelling of kitchen appliances and changing the default setting to off and changing menus at eleven of its colleges to a more energy efficient type of offer.
The benefits include energy savings for both electricity and gas by switching off equipment and implementing the ‘Green Watch’ initiative. Feedback has increased and team members now share environmental best practice through regular team member road shows and the department’s environmental group meetings.
The project also supports the University’s Carbon Management Plan by reducing utility costs, collaborative working with local agencies and suppliers and have underpinned ‘spin-off’ projects around the University.
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