A Cambridge College is celebrating winning a Gold Award for the second year running in recognition of its outstanding performance in reducing impact on the environment.
Murray Edwards College has been rated ‘Gold’ in the Cambridge University Green Impact Awards for its success in achievements ranging from making the most of produce grown in the grounds – including vegetables, fruit, nuts and herbs – to sharing vegan and vegetarian recipes served at formal halls.
Central to the tasks was continuing to embed sustainability at the centre of the College community to obtain widespread commitment, including across conferences and events.
This has included the Green Impact team – which includes representatives from all departments, Fellows and Students – promoting ‘greener’ meetings with less paperwork, reusable ‘KeepCups’, vegan and vegetarian menus and encouraging delegates to use sustainable travel.
Teri Byrne, Catering Operations Manager who led the initiative for Murray Edwards said: “I’m absolutely thrilled that we’ve won another Gold Award – for the second year in a row. During the last year we have self-audited our previous achievements against the criteria to ensure they were still relevant. More recently our regular face-to-face meetings have been replaced by Teams and emails to maintain the momentum.
“The team is totally committed to improving sustainability across all areas within the College and I’m so pleased their hard work has resulted in this accolade.”
Jessica Haskell, Environmental Engagement Coordinator, University of Cambridge added: “The auditors commented particularly on how the team had succeeded in getting the whole College into the spirit of sustainability and making it a core element of people’s jobs, involving both the College and local community in all things environmental. Also praised was the comprehensive evidence provided, particularly in the unique circumstances this year.”
Green Impact is Cambridge University’s environmental accreditation scheme which encourages and supports Colleges and departments to reduce their environmental impact and improve sustainability.