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The University of Chester strives to put sustainability at the heart (and stomach) of everything it does. This year there was a cross- institutional approach, focussing on reducing the environmental impact of the whole institution by encouraging and advocating the environmental and health benefits of vegetarian and vegan diets.
The efforts to reduce meat consumption are ongoing, and are an integral part of the institution’s sustainability efforts to reduce Scope 3 emissions.
‘VeggieFest’ provided a unique occasion for staff and students at the University, local social enterprises and other local businesses to share their passion and enthusiasm for locally sourced, vegetarian and vegan food.
The catering outlets continue to do a fantastic job, providing vegan and vegetarian options on all menus. They recently worked with final year Geography students, who acted as consultants to review and analyse the reduction of consumption of animal products across campus.
Top 3 learnings:
1 Free food gets people through the door!
2 Enthusiasm is infectious, be creative, think big then see what you can achieve!
3 Support one another and seek the mutual benefits.
CO2t savings over the life cycle of the project:
57.5 tonnes CO2 (estimated) from 2014/15 to 2015/16
The number one resource
for sustainability in post-16 education