Going Green at Unitec! Launching its Environmental Sustainability Strategy in 2011 with an environmental fund for staff and a Going Green campaign to reinforce a culture of...
Waste Watchers – Bin Monsters Come Alive The “Waste Watchers – Bin Monsters Come Alive” programme, was a campaign designed to teach correct recycling...
An interactive presentation for engaging staff on taking action on Hospitality and Food Service waste
WRAP has published three documents about legislation which clarify how food safety fits with food waste prevention actions.
The true cost of food waste to the UK hospitality and food service sector is over £2.5 billion a year – on average that’s 1 in 6 of meals served. ...
Food waste is a constant challenge for commercial kitchens, which creativity in the kitchen can really help to tackle. Watch WRAP's chef masterclasses to get practical tips...
Good menu planning can be a great way of preventing food waste within your organisation and to help put profits on the bottom line.
Legal update for EAUC Members (June 2015).
Lucy Kimberley, Project Assistant: Sustainable Behaviour, University of Brighton emailed the Members’ network to ask about end-of year halls reuse, specifically duvets,...
Rhiannon Ford, Operations & Sustainability Manager, Kingston University emailed the London Region network to ask colleagues who they used to remove end of term items at...
The University of Helsinki had a requirement for transparent recycling bins as part of a ‘waste exhibition’ taking place in the lobbies of the University buildings.
UTS Cleans Up! Leading the way in waste management and recycling In 2006 recycling at UTS was not working with recovery rates stuck around 25%. Against this backdrop UTS...
Total Waste Management USC has introduced a new waste management process to all buildings on the Sippy Downs campus resulting in an average of 75 percent reduction in general...
Waste Innovation, from campus to community- using waste to engage & change behaviour Our engaging and expansive waste programme involved; students, staff and funders,...
A blog post from De Montfort University (DMU) sustainability team that shares some useful tips on keeping your food fresher for longer.
We wanted to get some useful sustainable business tops tips from each of our 2015 EAUC Annual Conference sponsors - these are the tips from Leafield Environmental.
A case study from Leafield Environmental about the landmark Learning Centre buildings which opened its doors at Bath Spa University last month
A factsheet from the Sustainable Restaurant Association about how the Producer Responsibility Obligations (Packaging Waste) Regulations may affect you and how Valpak can help.
A factsheet from the Sustainable Restaurant Association about how to deal with the discarding of fats and mitigate the environmental issues associated with irresponsible waste...
In this EAUC Member Spotlight, see how the University of Brighton has adopted sustainability as one of its core goals, as reflected in the institution’s Strategic Plan.