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Category: Waste, reuse and recycling

Thoughts on waste and resource efficiency.

Circular economy training: building sustainability capacity in procurement

Learn how we developed circular economy training to empower staff and students to make environmentally and socially responsible purchasing decisions.

Our printers: sustainability in the procurement journey - printer being repaired

Discover how we brought sustainability and circular economy thinking to the contract renewal of our campus printing devices.

Georgia (author) holds arms full of tote bags

Sustainability Champion Georgia Dodsworth shares insights on the environmental impact of tote bags, highlighting their often overlooked carbon footprint despite their popularity as eco-friendly alternatives.

Edinburgh College of Art store team, Changemakers one year on

In 2022, the Edinburgh College of Art (ECA) Store won a Changemaker Award for supporting students and staff to access reusable, recyclable and sustainable materials to use in their projects, courses and workshops. Erin Colquhoun, Assistant Technician at the Materials Hub, gives an update one year on.

Women in the Climate 75: María uses shrimp shells to improve water quality

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.

Ana Díaz Vidal "190g of electronic waste prevented"

Fourth-year Sustainable Development student, Ana Díaz Vidal, shares her journey of trying to find a more ethical and sustainable replacement smartphone.

Andy Arnott, Projects Coordinator (Labs), summarises how biohazard waste was reduced by 40% in a pioneering study by a lab in the University of Edinburgh Roslin Institute.

A computer donation project has been expanded to support school pupils and community organisations through lockdown.

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. 

How to make hybrid working more sustainable

Hybrid working is part of the effort to reduce the spread of Covid-19, meaning time is split between on campus and home working. Read on to find out how to build sustainability into your working day, wherever you’re working from.

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