News and views about food at the University of Edinburgh, in Scotland and the world.
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.
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.
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.
We hear from one of the students involved in creating the University’s very own Permaculture garden, the Ecological and Environmental Science with Management student, Lucie Pestiaux.
Communications Coordinator, Alexandra Kuklinski, shares her experiences with growing food from scraps. Do you think the fresh fruit and veg you buy at the supermarket is a lifeless ingredient? Think again.
We’ve suddenly found ourselves with a lot more time on our hands. Without a commute or looming exam deadlines, people are restarting hobbies, gaining new skills and taking the time to learn more about a topic they’ve wanted to understand better.