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.

Come back on Tuesday 30 March to watch the premiere

Want to hear more from Emma? She's going to be participating 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 some time in Malaysian Borneo with the Tropical Biology Association and later worked as a research assistant with the University of Exeter studying spotted bowerbirds in Queensland, Australia. On returning to the UK, Amy worked as an intern at ZSL on WWF’s Living Planet Index before doing a Masters at UCL in Biodiversity, Evolution and Conservation. Her PhD research at the University of Edinburgh focused on the evolution of cooperative behaviour in people. Amy currently coordinates the Living Lab for Sustainability for the University of Cambridge. This unique role allows her to connect research and practice within the University to reduce the University’s environmental impact.

Emma Garnett

Emma joined CISL 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.