Students’ Green Fund has brought together three largest HE and FE institutions of Sheffield to deliver a food focussed project, marking the first time which the city’s universities and colleges have collaborated on an environmental project.
Working across the city with a range of charities, the partnership plays to each organisation’s strengths and results in a broad range of engaging activities.
Sheffield on a Plate promotes student-led food production and cookery, instils sustainability in food outlets, minimises the amount of food sent to landfill and increases the amount of items donated to food banks.
Using showcases like feeding thousands of students across the city with a food-waste-defying Big Stew and an inter-university Masterchef competition, the project drives engagement with sustainable food across the entire community. This results in meaningful impacts: thousands of students at the college engaging with nature as part of their formal education, thousands of items donated to food banks, and even a new social enterprise of a market selling sustainable food.
Food is something everyone is invested in, and forms a huge part of the social fabric of everyday life. This project draws on this to create a far reaching point of entry to the wider sustainability agenda.
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