Sustainability Week at London Met

Week-long series of events starts with an award for our Highbury Canteen and ends with plastic free day.

Date: 02 November 2018

London Metropolitan University has gone plastic free today to mark the end of a week-long series of activities celebrating Sustainability Week.

Zanda Pipira, London Met’s Sustainability Assistant, said: “We have been running various events this week as part of the Sustainability Week and talking to students and staff about how we are reducing our environmental impact and what they can do to help us. Plastic free day is one of the events to encourage to reduce our single use plastic consumption’’

Each day this week the team has focused on a different sustainability topic, moving through themes of sustainable travel, recycling, energy saving, wellbeing and using Fairtrade products. You can learn more about these topics by visiting the Sustainability page, and by following the team on Twitter.

Some ways you can help:

  • Buy the brand new reusable bamboo cups sold at all London Metropolitan University outlets.
  • Turn off classroom lights when you are the last one in the room.
  • When possible, try walking to University – great for the environment and your health.
  • Make sure to switch off PC monitors and projectors after use.
  • Make use of the plentiful drinking fountains found throughout all of the campuses.

Award recognition for the Highbury Junction team

Sustainability Week at London Met started with good news for the Catering Team in the Highbury Canteen, who have been given a bronze award by the Food for Life Foundation.

London Met’s Catering Team, led by Andy Marshall, met Food for Life’s stringent requirements such as ensuring all the food on our menus meets the dietary and cultural needs of students and staff, and that none of our food contains genetically modified ingredients or undesirable additives.

Andy said: “The Food for Life award is a great example of how the Catering Team at London Met are working hard to provide students and staff with healthier eating, value for money and ethically sourced food.”

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