King’s College London

Feeding a changing world while minimising its carbon footprint

King’s have adopted a holistic approach to reducing their carbon footprint while at the same time, ensuring customers choice remains varied and healthy.

From championing plant-based dishes to developing a ‘carbon tax student project’, to getting creative with food waste, the King’s Food team have considered all aspects of sustainability.

Awarded 3 stars by the SRA in 2022, the team have consistently championed plant-based foods, even partnering with Beyond Meat to create “Beyond Meat Monday’s” – kick-started by the 2019 “ban the sale of beef” initiative at King’s.

The “too good to go” app launched in 2021, has seen 2,570 items of food waste avoided, reducing CO2e by 6.42 tonnes.  King’s Food have also formed a monthly “fighting food waste” group consisting of kitchen and hospitality staff who will review waste figures and proactively develop ways reduce them. With the tagline, “love our leftovers” it’s scheduled for launching in September ’23.

Annual carbon savings achieved with the initiative:

• CO2t savings over the life cycle of the project: so far 6.42 tonnes.

What the Judges Thought

A very good application considering and addressing the category criteria.  A well rounded approach to addressing health, carbon, and food waste. The whole supply chain has been considered - the sourcing of food with an emphasis on locally produced materials is well integrated into the overall philosophy of finding out what is available and then designing the menus from this perspective with the assistance of research expertise to ensure the nutritional objectives for the menus are achieved.

What it Means to Win

"King’s College London’s food and drink spaces are at the heart of our campuses, in the heart of London and we are proud to be leading the way for nutritious, delicious, sustainable food. As part of our Climate & Sustainability Action Plan we encourage sustainable, low-carbon diets through our catering operations."

Professor Shitij Kapur, President & Principal

Top 3 Learnings

1. Get creative, while offering variety and value for money. 
2. Change up the menu monthly – ‘boredom is snoredom’.
3. Customers are key – keep asking for their input.