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. It’s the reason we’re part of a tracking incentive programme, using the data we collect to set key waste reduction targets, reducing our environmental impact as we go. 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 look at our carbon emissions through an analytical lens. It started with an in-depth analysis of all 900 of our recipes, assigning each dish an alphanumeric, colour-coded carbon score. From here, we’ll use the data we’ve collected to set targets, increasing the number of A and B ratings across the board prioritising plant-based and locally sourced ingredients. 

> Promoting Local and Sustainable Foods

Emphasising our commitment to sustainability, we will actively promote locally sourced ingredients. We take pride in our ethical, locally sourced ingredients. From packing our dishes full of local produce to a menu that ensures our sustainability stance is clear, whether that’s a Red Tractor tag for ethically sourced meats or adhering to the Marine Conservation Society 'fish to avoid' list, we pledge to do our bit to make each bite as guilt-free as the next.

> 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

The gardens are the hub of the Downing community, their own sense of tranquillity, and a 20-acre sanctuary, away from the hustle and bustle of city life. But to us, it’s an epicentre of biodiversity, bringing together over 450 trees, vast habitats, and expansive lawns. 

Naturally, sustainability is the lifeblood of the gardens team. It’s something that powers every decision they make, from the battery-powered equipment they use (we’re home to the first electric tractor in Cambridge University) to the organic fertilisers they choose, as well as the on-site nursery, all to reduce our carbon footprint. Fewer herbicides, more wild meadows, erupting with bulbs, bee orchids, and wildflowers. And while our landscape master plan may be focused on the future, it’s also focused on you, creating an environment that delegates can slip off to, for a moment of quiet reflection. From redesigning the Rose Garden, carving a slow-paced, laid-back, quiet zone to leaving lasting impressions with our tropical border at the main entrance, our gardens encapsulate who we are – life’s nature-lovers.