Rebecca Allen, Sustainability Officer, Newcastle University emailed the Transport Planning Community of Practice to ask, “I’m shortly putting together a briefing...
Fiona Macey, Sustainable Travel & Transport Manager, University of York, emailed the Transport Planning Community of Practice to ask, “I was wondering if anyone can...
Research published by sustainability consultancy Brite Green shows universities in England have fallen further behind their own targets and the national carbon targets set by...
The BSRIA Market Intelligence Team has published a news report on the future market for data centre cooling. The report contains some interesting information on future cooling...
In August 2015 Amy Hill, Travel Plan Co-Ordinator, University of Exeter emailed the Transport Planning Community of Practice to ask Members if they could offer any ideas or...
Janet Sanders, Energy Advisor, Aberystwyth University, emailed the EAUC Transport Community of Practice to ask how colleagues at other universities deal with the bikes left...
How is sustainability structured at your university? Victoria Johnsen, Environmental & Cultural Change Manager, University of Surrey emailed the Members’ network...
Monodraught’s Cool-phase systems in the Science Lecture Room at Bournemouth University provide intelligently controlled low energy ventilation and natural cooling
In this EAUC Member Spotlight, see how Cranfield University is committed to driving forward sustainability across the whole University.
In partnership with the Department for Education and the Department for Energy and Climate Change, Salix is launching a research pilot project for a limited amount of...
Environmental health practitioners (EHPs) can access free advice on how to help hospitality and food service businesses tackle food waste by watching these four screencasts...
An interactive presentation for engaging staff on taking action on Hospitality and Food Service waste
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.
WRAP has published three documents about legislation which clarify how food safety fits with food waste prevention actions.
Following the workshop on the regulations held at the University of Birmingham on 4th June 2015 a copy of the presentation by Chris Smith, NMRO, has been placed on the AUE...
Lucy Kimberley, Project Assistant: Sustainable Behaviour, University of Brighton emailed the Members’ network to ask about end-of year halls reuse, specifically duvets,...
Sean Jobling, Energy Manager, Newcastle University emailed the Members’ network to ask about recharging CRC costs
This report shows how universities are making efficiency gains, while working to deliver increased value from their estates for the benefit of student and staff plus the...