Office

Procurement & Sustainable Food (7th Mar – 1st Apr)

Encouraging staff, students and visitors to think about what we buy, how we buy it and the impacts this has, make positive steps to reduce their environmental impacts and promote the sustainable procurement work the University is doing.

Level 1 (Large Brown or Green Leaves ×4)

Each week you will receive an email with information about sustainable procurement and food and related University initiatives. In order to earn your leaf stickers, all we ask is that you circulate this information around the school/department. This can be via email, verbally in team meetings or by placing print outs in prominent places such as the kitchen and notice boards.

w/c 7th March – Fairtrade.

w/c 14th March – Procuring sustainably.

w/c 21st March – Eat local/seasonal.

w/c 28th March – Whole life costs.

Level 2 (Small green leaves ×8)

Each theme has 8 theme specific actions for your office, department or school to complete. Each action is worth one leaf.

1.  All tea, coffee and sugar bought by the department is Fairtrade (not including pre-packaged pod coffee machines) and/or the department has actively encouraged staff to purchase Fairtrade tea and coffee for consumption at work. Information on Fairtrade principles is placed within reading distance of the tea/coffee area.
2.  EITHER all plain A4 white copier paper bought by the team meets at least one of the following options: made from 70% recycled paper; made from [NAPM] accredited recycled paper; made from pulp from [FSC [certified sustainable sources]. OR if the team does not buy its own paper, within the last 6 months it has lobbied the department that procures it to ensure paper meets at least one of the above options.
3.  The Team has organised a stationary amnesty during sustainable procurement month, where all staff bring unused stationary from their work stations back to the stationary cupboard.
4.  The department has communicated sustainable food messages to staff. If the department purchases food for meetings, these recommendations should be considered when and if food is purchased.
5.  The team can demonstrate that it has considered whole-life costing on at least one occasion when purchasing equipment or stationary.
6.  The department has held at least one MeatFree Monday encouraging staff to go meat-free on a Monday both at work and home.
7.  At least 1 member of the school/department attended the Green15 event (Sustainable Procurement and Food Event) in March.
8.  At least 1 member of the department/school attended the Green15 event in January and visited the sustainable procurement and food table.

Level 3 (Animal sticker – your choice)

The final level is about using your initiative and coming up with your own way of raising awareness or taking positive action. It is up to you what you do, it need not be a grand event, and even simple ideas can have positive results.

Why don’t you.....

·  Have a meat-free potluck staff lunch

·  Design your own poster promoting sustainable procurement or Fairtrade products

·  Have a Fairtrade quiz