Green Gown Awards 2016 – Student Engagement – University of Warwick – Finalist

Saving the dough: Food waste at Warwick

The overarching aim of this project was to work across the SU and University community to instigate both institutional change and a shift in personal attitudes with regards to food and food “waste”.

The project was started as part of the NUS Excellence project (connected to Green Impact) undertaken by Warwick Students Union which has received the “Excellence Outstanding” award from the NUS. The sabbatical officers coordinated the work but the project has been student led wherever possible, making the most of student skills, ideas and perspectives to then better engage with other students.

There have been many successes and positive outcomes through innovative partnerships and collaborations. We adopted a holistic approach to involve and engage as many staff and students as possible, using a range of inventive communications and events combined with operational analysis and review. The project has an important legacy in shaping future campaigns and operational changes.

Top 3 learnings

1 Students are one of your most valuable resources. Harness their enthusiasm and anything is possible

2 Collaborate with your Students Union. The stronger your connection the more you will be able to engage effectively with your students

3 Many people struggle to connect with “sustainability” but food is a great way to start conversations – everybody eats!

Videos

• Saving the dough: Food waste at Warwick (click to hide)