Read about the experience of a new bronze level Sustainability Awards team for 2016. They worked through the criteria to make sure that the sustainability basics were all in place. This included organising a bring-and-share lunch, promoting the Cycle to Work Scheme, arranging a walking group, and starting a stationery amnesty.

Located across the main Library Building and King’s Buildings, the silver Sustainability Awards team’s standout theme was engagement & communications in 2017. They chose actions that were popular to help keep everyone engaged and involved.

50 George Square, School of Literature, Languages and Cultures took part at silver level of the Sustainability Awards in 2016. Their stand out theme was purchasing and reuse. They streamlined ordering procedures, started a book sharing scheme, and increased the use of Warp It, the University’s reuse network.

The 2016 silver Sustainability Awards team (working towards gold) stand out for their work on energy saving. They put in place energy-saving materials, committing to installing LEDs and participating in the Winter Shutdown.

The 2016 silver Sustainability Awards team, who went on to work towards gold, stood out for addressing health & wellbeing. They organised physical activities including tennis, football and boxing, as well as encouraging active travel, like walking and cycling, and enjoyed Fairtrade and vegan lunches together.

Institute for Academic Development (IAD) Sustainability Awards team share the successes of their gold project to use technology to support sustainability in 2016. Their actions ranged from reducing business travel by encouraging video conferencing, to putting in place paper-saving measures, resulting in a 30% reduction in paper use.

Shirley Simpson at the Hospital for Small Animals, and Steve McLean at QMRI talk about how they saved money and space by finding a new use for old equipment.

Waste Management Officer Tim Calder explains the benefits to the School of Chemistry of implementing a glove recycling initiative.

The University of Edinburgh’s Roslin Institute is carrying out research into making cold storage facilities more efficient.

Brian McTeir shares progress from Easter Bush’s transition from bottled water to water fountains, and the strategy to reduce the number of cups used at the fountains.