The vision of Eat Your Campus is to plant fruit and nut trees along cycle paths and footpaths planted by people who live, work and pass through these places.
The Green Chemistry Centre of Excellence (GCCE) is an internationally leading academic facility for pioneering pure and applied green and sustainable chemical research.
Humanitarian Sustainability uses Add+Vantage (A+V) employability modules to teach students the importance of applying sustainability concepts in humanitarian response situations.
A sustainable approach pilot to theatre production, using a musical theatre project, which is a core part of the curriculum for 3rd year BA Acting /Theatre Production students.
A student led ESD initiative, reflecting a commitment to offering students opportunities to learn about issues of global importance such as environmental awareness &...
Coventry University’s grounds team have created an interactive campus for fun, learning and research replacing places of traditional planting and bedding .
The Carbon Footprinting in Schools project placed student volunteers into six under-achieving schools in Leicestershire to create a carbon footprint for the school and teach the...
Nottingham Trent University’s (NTU) estate comprises over 240 hectares of land across its three campuses, ranging from city centre to farmland.
LCF students were invited to showcase their design work, which uses plants from the College’s dye garden to colour cloth, at Chelsea Flower Show in May 2013
The £9.8M Centre for Global Eco-Innovation unites the expertise, resources and global contacts of Lancaster University, the University of Liverpool, and Inventya Limited.
GLEE, the University of Bradford’s Student Experience enhancement project that has radically improved the old, inefficient learning environment of the City Campus Library.
The university established an initiative to engage more staff to support the strategic development of state schools in its local communities by volunteering as School Governors.
To meet the University’s target of a 30% carbon reduction, the Catering department analysed its carbon footprint and identified ways to improve environmental performance.
Manchester Veg People is a multi-stakeholder co-operative of local organic growers and buyers who are working together to develop a new model for the local food supply chain.
Many business premises, areas of public land, historic buildings and even airports use grazing as a way of managing their grass areas.
The fresh, fast and local food procurement project The University of York's fresh, fast & local food procurement initiative has resulted in a reduction in food miles...
Looking to continually improve, Durham University’s Procurement Service has worked collaboratively with senior management, suppliers and internal stakeholders to improve...
BREEAM have published a draft 2014 version of the BREEAM UK New Construction scheme follwoing nine months of industry consultation and development. Comments on the draft 2014...
SUSTAINABILITY IN BIS: GOVERNMENT RESPONSE TO THE COMMITTEE’S SEVENTH REPORT OF SESSION 2013-14 The Report, Sustainability in BIS: Government response to the...
Harrow Colleges’ sustainability objective has benefitted staff, students, contractors, wildlife and the local community by raising awareness and improving working practices.