The University of Reading’s Making Beer Green Initiative is specifically focussed on improving the sustainability of its seven bar operations spread across seven sites.
Over the past academic year, the University of Brighton has focused its efforts on tackling food waste in campus restaurants.
University of Reading was getting more and more waste toiletries from the guest bedrooms with no way of being able to recycle or give them away and this was known to be a...
The University of Brighton’s Green Growth Platform supports a thriving green sector in Sussex through a menu of 1-2-1 business support, innovation and R&D support,...
Since 2008, the University’s holistic approach to environmental management has enabled staff and students to come together and deliver significant and quantifiable...
Since 2007 the university has been addressing sustainability across the whole institution; sustainability is cited in the Strategic Plan as a core value of the University.
Keeping Oxford Brookes University moving is a daily challenge. With 2,800 staff and 18,500 students, Brookes needs a clean, green and sustainable means of getting people between...
Crome Court is UEA’s newest and most energy-efficient accommodation block. The BREEAM Excellent project came in £800,000 under budget, and as one of the first projects in...
The Brighton Waste House is the first permanent carbon negative public building in Europe to be constructed from approximately 90% waste and surplus material
Seen to be Green champions a Living Curriculum that is delivered in and beyond the classroom, using gallery and outdoor space and the café
EAUC Member responses to suggestions or recommendations regarding sustainable bag suppliers that are better than the standard photodegradable polyethylene.
Waste reduction via implementing waste reduction and recycling initiatives by engaging with a wide range of stakeholders.
A case study on how Cambridge University Hospitals used smart monitoring to improve waste management performance.
How is sustainability structured at your university? Victoria Johnsen, Environmental & Cultural Change Manager, University of Surrey emailed the Members’ network...
A computer room used by the Faculty of Science and Technology at Anglia Ruskin University in Cambridge had its aging air conditioning system replaced with two Cool-phase systems
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...