Any views expressed within media held on this service are those of the contributors, should not be taken as approved or endorsed by the University, and do not necessarily reflect the views of the University in respect of any particular issue.

Category: Waste, reuse and recycling

Thoughts on waste and resource efficiency.

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.

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.

Student MedAID is a student-led society and charity based here at the University of Edinburgh, making headlines in recent months due to our work in increasing sustainability in medicine and decreasing healthcare inequalities worldwide. Find out more in this blog from the fourth year Medical students, Nur Shazlin Shek Daud, the Vice-President and Alba Saenz […]

Edinburgh Alumna Pauline Op de Beeck was recognised as one of Forbes’ 30 under 30 in Retail and Ecommerce for her work in driving the fashion industry to be more sustainable. We chatted to her about her top tips on how you can influence the industry, her favourite material innovation and what she thinks the future of fashion […]

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.

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