Sustainability

Environment Committee and Policy

The College Environment Committee is chaired by the Domestic Bursar and includes representatives from across the College; it convenes each term to discuss environmental initiatives, improvements, and ambitions. The committee is guided by the College Environmental Policy which is reviewed every five years (next due 2026).

Suggestions, comments, and queries about the College’s approach to the environment should be sent in the first instance to domestic.bursar@clarehall.cam.ac.uk.

Recycling at Clare Hall

Our recycling or reusing setup currently covers:

Items which can be recycled with minimal interaction straight from the house:
• Regular recycling bins for plastics, glass, paper, aluminium, etc
• Food waste bins for kitchen off-cuts and expired goods
• Donations of items to charity via British Heart Foundation bins at Leslie Barnett House

Items which can be recycled or safely disposed of via the Porters’ Lodge:
• Printer cartridges
• Batteries
• Mobile phones
• Other electronics

Dedication to a Zero-Waste Kitchen

Clare Hall has long been dedicated to achieving a zero-waste kitchen, but with the launch of the CamEATS ZERO Sustainable Food Initiative in February 2024, the kitchen has been closely evaluating how and where it can improve. 

‘No Excuse for Single Use’ aims to curb the use of disposable takeaway containers by introducing a small fee for purchasing single use containers, encourages Clare Hall members to bring their own reusable tupperware instead. This move has reduced single use consumption by a remarkable 70% since its introduction.

‘Too Good to Throw’ offers those who have purchased a meal at dinner service to take away an extra reusable container of food for just £1. Since its launch, this initiative has reduced food waste by an additional 30%. Whilst the kitchen already has weekly food waste collection to reduce landfill contributions, these initiatives have added an extra level of commitment that encourages all College members to be involved.

Clare Hall has partnered with Angry Monk, a fresh produce supplier that rescues surplus and irregular produce that would otherwise be discarded. Over a three-month period, the kitchen has rescued nearly 3000kg of surplus fruits and vegetables, significantly reducing food waste, and conserved over 1 million litres of water based on the volume of produce saved.

Divestment

The Green Officers have been in regular contact with the College about their ongoing movements towards divestment. We look forward to seeing their renewed Investment Policy as a result of these conversations.