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Through the development of a sustainable framework, which supports both education and learning, the University has undertaken a number of pieces of work towards this, strengthening this approach. This project, led by its Catering Department, has resulted in a change in behaviour within the University towards food and drink resources. This has helped to:
1. Making growing fun by using what has been grown in a fun recipe i.e. courgettes in muffins
2. Understanding that Fairtrade and ethical purchasing can also include LOAF (Locally produced, Organically grown, Animal friendly, Fairly traded.)
3. The number of miles a product travels to its final destination. Reduce this and you can reduce the CO2 emissions.
The number one resource
for sustainability in post-16 education