We have participated in the Fairtrade University scheme since 2004, making commitments to procure fair trade, awareness-raising and research.

In 2018, María Isabel Amorín Cabrera founded her company CrustaTec, that uses shrimp shell waste for wastewater treatment. The company has won many awards already and has not stopped developing. We spoke with her about her inventions, her travels around the world and how biorefinery gives her hope for a sustainable future.

Edinburgh Eats was a proof-of-concept project about a new recipe box scheme designed to help people in food poverty.

Luise Schroter, a postgraduate student from the School of Law, tells us about how the Supply Chain Justice student group grew from a vague idea into a strong force for positive change in a short space of time.

Aisling O’Reilly explains how we run our Green Team, a group of staff who meet regularly to find and test new ways we can be more sustainable as a department.

A group of second year medical students at the University of Edinburgh have created a cook book, ‘Cooking Without a Cooker’, for people experiencing homelessness.

Julian Mashingaidze, undergraduate student and President of the University’s student society on food security, tells us about a new sustainable meal plan aimed at students.

For Fairtrade Fortnight 2021 we ran a blog post competition asking students and staff to create something either fair trade themed or made using fair trade materials for the chance to win a One World Shop voucher. The winner was Elia Simonet, a second year student at the School of Social and Political Sciences, studying […]

Looking for some last-minute gift ideas? From brownies that tackle homelessness to waste-free present wrapping, we’ve got you covered! The University supports a wide range of local, ethical and sustainable organisations through the Responsible Investments it makes, and many of their offerings make great Christmas presents. Find our top picks for the festive period below, […]

Covid-19 has not only been a healthcare crisis, but has also exacerbated existing tensions in our food systems. Meg McGrath, a Communications Coordinator at the Department for Social Responsibility and Sustainability, discusses the impacts of Covid-19 on our food system and her experience of supporting local efforts to redistribute food to ensure no one goes hungry.