SUSTAINABILITY

CATERING

Downing College Catering is committed to reducing its carbon footprint and actively supporting the College's pursuit of net zero emissions. Our policy outlines our comprehensive approach to sustainability, focusing on various areas within our catering operations. By implementing these measures, we aim to create a more environmentally conscious and responsible kitchen.

> Food Waste Reduction

We acknowledge the importance of reducing food waste to minimise our environmental impact and enhance operational efficiency. To achieve this, we will implement a food waste tracking incentive programme. Accurate data tracking will enable us to set realistic targets for waste reduction. 

> Reducing our use of disposable containers

Acknowledging the potential environmental risks associated with disposable containers, we are dedicated to significantly decreasing their utilisation across our outlets. Additionally, we will use alternative containers such as cans, ceramic bowls and mugs to replace our current disposables. 

> Carbon Labelling

In partnership with Kafoodle and My Emissions, we will analyse all 900 recipes in our database and assign each dish an alphanumeric, colour-coded carbon score. This data will be instrumental in setting targets to reduce the carbon emissions of our menu. Our focus will be on increasing the number of dishes with A and B ratings by prioritising plant-based and locally sourced ingredients. 

> Promoting Local and Sustainable Foods

Emphasising our commitment to sustainability, we will actively promote locally sourced ingredients. Our recipe descriptions will highlight the provenance of such components, and Kafoodle will include a Red Tractor tag for ethically sourced meats. All fish served will be sourced sustainably, adhering to the Marine Conservation Society 'fish to avoid' list, and whenever possible, we will use seasonal fruits and vegetables sourced from local suppliers.

> Energy and Water Management

To improve our energy and water consumption, we will gradually replace old gas appliances with electric equivalents. We will also continue to monitor our utility usage closely and adopt green measures to decrease our dependence on fossil fuels. Furthermore, the College has transitioned to a cashless system, and the installation of hydration stations in the College hall and café, plus a water dispenser in the Howard Building, further supports our sustainability initiatives. Delegates are welcome to fill water bottles throughout the day.

BIODIVERSITY, CONSERVATION AND OUR GARDENS

Downing College comprises a large site of 20 acres within the heart of Cambridge, notable for its wide expanse of lawns and trees. More than 450 trees are contained in woodland belts which is unusual within a city location, providing a valuable habitat for wildlife as well as a beautiful setting for the Downing community. 

Sustainability is key to the work of the gardens team. Formal lawns now include wild meadow areas with bulbs, bee orchids and wild flowers to increase biodiversity. Battery-powered equipment is used, including the first electric tractor in a Cambridge college, organic fertilisers are preferred, with the use of herbicides kept to a minimum, plus the team grow more plants in the on-site nursery to reduce our carbon footprint.

The College has a landscape master plan to guide development and structure. Recent projects include the redesign of the Rose Garden for study and quiet contemplation, a welcoming tropical border at the main entrance, and a reimagined Fellows’ Garden with new herbaceous borders, bog garden and laburnum archway for extra seasonal interest. A tree-planting scheme has been implemented to replace veteran trees.

We encourage delegates to enjoy the beautiful and peaceful gardens at Downing, for some quiet reflection, well-being, or time away from a busy event.