Three University pioneers set out how they’re transforming the footprint of an 800 year-old institution. Focusing on food, Amy, Nick and Emma will explain how science, cookery and smart business-sense came together to make a real difference.

Want to hear more from Emma? She participated in a live Q&A about how we can choose sustainability at 8pm on Tuesday 30 March.

Amy Munro-Faure

Amy Munro-Faure read Zoology as an undergraduate at Cambridge where she developed a passion for conservation. She then spent 5 months in Malaysia Borneo with the Tropical Biology Association and later worked as a research assistant with the University of Exeter studying spotted bowerbirds in Queensland, Australia. Her PhD research at the University of Edinburgh focused on the evolution of cooperative behaviour in people. Amy is currently an Engagement Manager at Cambridge Zero, at the University of Cambridge. This unique role allows her to work on a wide variety of projects, ranging from student engagement on climate, the University’s own sustainability and engaging with local authorities on their climate priorities.

Emma Garnett

Emma joined the Cambridge Institute for Sustainability Leadership in September 2020 as a Research Associate to work on sustainability in supermarket supply chains. For her PhD she tested which interventions were most effective to reduce meat consumption and increase vegetarian sales in university cafeterias. She has previously worked with several different academic institutions, NGOs and businesses including the University of Kiel (Germany), Microsoft Research (UK) and Zoological Society London (UK). More generally, Emma is interested in understanding how to equitably overcome economic, political and social barriers to conserving biodiversity and reaching absolute zero greenhouse gas emissions.

Nick White

Nick White is the Head of the University Catering Service, responsible for the effective collaboration between the University Departments and the catering providers. Nick is a leading contributor to sustainable food issues within the University, co-author of the University’s Sustainable Food Policy and chair of the College Catering Managers’ Committee Sustainable Group. Away from work, Nick enjoys time with his wife, Paula, and their children, Martin, Dale and Lucy. His reason for being optimistic about the future: “Our sustainable food journey proves that people can be encouraged to choose the right option by using traditional catering skills and sustainability goals achieved without losing business or lecturing people.”

Related Pages

Farming for biodiversity

The RSPB purchased Hope Farm 20 years ago, to identify and demonstrate how to farm profitably while addressing the loss of farmland wildlife. Farm manager Georgie Bray explains how their efforts have since seen the recovery and return of declining farmland populations and a 400% increase in butterflies. Now attention is turning to ways of maintaining production and biodiversity in the face of escalating climate change. Screening from Saturday 3 April.

Shrink your Carbon Footprint

Want to take action on climate change? Take part in this activity to learn more about carbon footprints, calculate your own, and find out how you can reduce your carbon emissions and help others too.

What’s the best way of farming for nature?

What decisions can you make to reduce the impact of your food choices on biodiversity?