My masters course has allowed me to sample sustainability in a range of organisations, from a charity to a local authority, from Bank of America to a multi-national company. It also allowed me to look at the idea of ‘systems change’, for example, how can we cause change for sustainability in the complex food system, or the energy system? I’m looking forward to putting my learning into practice at Greenwich.
I’ll be looking after the Sustainability Management System and helping Emily out with other sustainability projects. These projects include Green Impact and the Carbon Management Plan, and I’ll also be helping with sustainability events such as the Green Week. Green Impact is a behaviour change project where teams are rewarded for their efforts, so get in contact with the sustainability team if you would like to know more! I’m especially looking forward to getting to know the sustainability champions and spotting new opportunities for sustainability at Greenwich.
Greenwich is a leader in Sustainability within Higher Education, coming 6th this year in the People & Planet’s ‘Green League’, and this is what made me so attracted to working here. So far everyone has been friendly and welcoming and I’m very impressed with the garden!
As I settle in, you may see me wandering round the campuses so I hope to meet as many staff and students as possible on my travels. If you have any questions, please feel free to email me at a.giles@greenwich.ac.uk, or if you have any questions about Sustainability at the University of Greenwich then email sustainability@greenwich.ac.uk.
Today I will be leaving the University of Greenwich and heading to the University of London to become the Environmental Manager there. It has been nearly three years now since I joined the brand new Sustainability Team and so much has happened in that relatively short period of time. It has been quite a time and there have been so many lessons learnt along the way!
Senate House at the University of London - How does it measure up to the Royal Naval College?
When I started here three years ago the University was just at the start of its sustainability journey, with a new Sustainability Policy and only the first rumblings of any major action taking place as so far as implementation. As I quickly discovered sustainability at a university is like being thrown in the deep-end, realsising that there is in fact only a deep end and then a wave machine! Thankfully though we learnt to swim, then surf and then enjoy the ride as well.
Now we have groups overseeing a whole host of different sustainability projects and initiatives including carbon management, sustainable food and Fairtrade, biodiversity and food growing on campus. On top of this we have a fantastic group of staff sustainability champions that have made the job of communicating and engaging the university with sustainability so much easier and a fantastic team who have taken on implementing the carbon management plan and achieving real savings.
As I leave Greenwich I am sure that I am leaving a university that has sustainability at the heart and will continue to push forward in the sector. It has been a joy to work with the staff and students here and great to see how far we’ve come and how enthusiastic so many have been in taking elements of sustainability into their work and studies. I shall be keeping a keen eye on Greenwich’s progress over the years and will certainly be back at some point to reap the harvest from the community garden and orchard we have planted!
A huge thank you to everyone I have worked with in my time here!
I'll be back around harvest time!
P.S. for anyone coming into this or a similar role who needs a head start in how to win the hearts and minds of their organisation, have a look at Sell the Sizzle by Futerra. I read it very soon after starting at Greenwich and it has remained relevant, useful and inspirational for the entire time I have spent here.
As the cold weather persists across London we are waiting for the sun and warmth before we get planting in the community garden again. Volunteers, members of the Sustainability Team and James Hallybone from Roundfield have been discussing what to do for when the springtime arrives.
With the addition of a polytunnel to the site late last year the growing season has been significantly extended for us, on top of this we can look forward to starting to plant some varieties that we would have previously been unable to in the local climate and get much better yield from plant like tomatoes and cucumbers that appreciate a little bit of extra warmth.
As we look to the start of 2013 though the first major project we will undertake is the planting of a ‘forest garden.’ Forest gardening is a method adapted from tropical regions in the 1960s for temperate climates whereby the garden is planted to mimic the ecosystem of a forest. The idea is that it creates a low-maintenance garden with yields of fruit, herbs, vegetables and nuts that can be harvested throughout the year.
Here we have the first designs created by Roundfield for the forest garden:
As work gets under way in 2013 we take a moment to look back on 2012 and see what the University of Greenwich has achieved in the last 12 months by looking back at some of the highlights of the year. So in chronological order:
February and March was action packed with Green Week and Fairtrade Fortnight giving everyone at the university a chance to find out more about sustainability and how they can get more involved at home and at the university.
In March our sustainability management system was accredited with the ISO14001 international standard. This was a huge achievement for a lot of staff working in the Facilities Management department and recognition for work that had been ongoing for a couple of years.
In April we started work on the community garden at the Avery Hill Campus. It has been a tremendous first year and the garden is now well and truly starting to take shape with a polytunnel, shed, rainwater harvesting and a harvest of fruit and veg with the biggest parsnips and pumpkins I have ever seen. A huge amount of help has come from the volunteers and with a forest garden planting session planned for early this year it is going to continue to grow and flourish.
In April last year we were blessed with a new team member as Emily Crockford (now Mason) joined us from the University of Kent. Emily has been a great asset to the team working really hard to get the Carbon Culture tool up and running and has been instrumental in the development of the community garden.
The 28th May was a proud day for the University of Greenwich as we topped the People and Planet Green League for 2012. This was a reflection on the hard work that has been taking place across the university for a number of years and continued progress on sustainability projects across campus. We were absolutely delighted with the result especially considering that we were positioned 103rd in the same league table just three years ago!
We celebrated the end of the academic year with our annual sustainability awards. A brilliant year for sustainability at the university capped with an enormous effort from our sustainability champions who tripled the number of Green Impact tasks completed to over 1500 and 8 departments ended up receiving the Gold Award whereas only one managed this the previous year.
A partnership between the University of Greenwich and Leafield Environmental resulted in the Meridian Envirobin. A brand new concept for recycling by designing a bin to encourage the end users to recycle more and throw less into the not-recyclable waste stream. The bin has now been installed at the Avery Hill and Medway Campuses and although we are still waiting for the official figures from our waste contractor we are noticing a rise in the recycling rates on those two campuses.
A lot of work going on across the university is starting to pay off as the University’s carbon emissions have begun to fall. The introduction of the Carbon Culture Tool is a particularly exciting development and one that will hopefully lead to further savings in 2013 but the stars of the show our the photovoltaic solar panels on the Avery Hill Campus which exceeded expectations and generated 46,796 kWh in their first 12 months bringing the payback period under 10 years.
As regular readers will know, Serena who is one of our students who helps lead the community garden project made the most of her summer learning more about permaculture and sustainable agriculture and writes about the second part of her summer experience before returning to study for the 2nd year of her part time MSc in Sustainable Environmental Management with the Natural Resources Institute here at the university. Over to you Serena…
During the month of September I have been travelling through the region of Bahia in Brazil and worked as a wwoofer in the organic farm Fazienda Santa Tereza, located in the Mata Atlantica jungle, between Itacaré and Serra Grande, southern Bahian coast. This region is widely known for the production of cacao – which is specifically the reason why I chose to wwoof here!
Fazienda Santa Tereza
Cocoa beans are considered “super food” because they contain many beneficial nutrients known for promoting healthy mood and positive mental state such as serotonin, dopamine and phenylethylamine; they are also one of the richest natural sources of antioxidants. Ancient Mayan and Aztec civilizations highly valued cocoa beans as a source of energy and used them as money.
Fazenda Santa Tereza is a 34 hectare property where agroforestry and permaculture principles are practiced; alongside cocoa, many other products are successfully grown: such as acai, citrus, mango, bananas, pineapple, coconut, vanilla, cupuaçu (a fruit related to cacao)and also seringueira (the tree rubber comes from) together with other local fruits such as jenipapo. The owner of the farm, Mathieu, is also allowing some parts of the property to return to native Mata Atlantica.
pineapple plant
ripening mango
The cocoa tree is not an easy plant to grow, indeed it requires precise climatic conditions and it will grow only in a very warm, moist, shady environment, being also very susceptible to pests and disease; in addition, a tree must be five or six years old before it will bear fruit.
ripening cocoa fruit - not ready!
cocoa tree bearing fruit
Cocoa beans are the seeds of a yellow, rugby ball-shaped fruit that sprouts directly from the trunk of the cacao tree. Pods don’t all ripen at the same time and must be removed individually by hand, using machetes or large knives, taking care not to hurt nearby buds.
harvesting cocoa pods
opening the fruit
Once opened, the pod contains about 40 cocoa beans covered in a sticky, white, delicious sweet lemony flavour pulp – while the actual bean is bitter and hard to eat. Beans are scooped out to be fermented and dried, this process takes from two to eight days.
cocoa beans inside the pod
cocoa beans left to dry
Fazienda Santa Tereza produces delicious handmade dark chocolate and one day I happily volunteered to make some: first we warmed up the cocoa beans on the stove to remove the skin
removing the skin - great smell!
We left the beans to warm up in the sun and reach a proper temperature and become soft:
cocoa beans, warming up!
Cocoa beans were then ground to achieve a nice powdery consistence
grinding cocoa beans!
…a little bit of sugar and honey are added and mixed using this very sophisticated piece of modern technology (heavy work!!!), banging for about 45 minutes:
working the chocolate
until a very fine and smooth – almost liquid! – texture was achieved and the (very!) dark chocolate was ready … shiny and delicious!
job done! yummy!
One of the main tasks at the Fazienda was the creation a suitable micro-environment around the trunks of the one-year-old cocoa trees which Mathieu had transplanted about a month ago. First we got rid of the weeds around the trunk using a hoe (also to break up soil compaction) whilst being careful not to damage the roots.
clearing the weeds (hard work!!)
The soil here has a high content of clay and is therefore very hard to work with, which is the reason why it is important to add large quantities of organic matter– in this case pot ash and leaf mold.
After weeding, we placed some old logs around the base of the tree: in fact there is plenty of spare old wood whitin the Fazienda’s forest! Wood will slowly rot down with the help of beneficial fungus, bacteria and micro organisms, which will break down and release the nutrients into the soil – carbon in particular – also offering ground cover, preventing nutrients from being washed away, and shelter to beneficial animals.
frog - perfectly camouflaged
some useful wildlife, having a feast!
a millepede - loving rotten wood
Around and in between the logs we sowed few leguminose beans seeds: they will fix nitrogen with the action of the bacteria living in their roots and function as green manure/living mulch. On top of the logs, we placed large amounts of hay, which will help retain both moisture and temperature while also suppressing weeds and protecting the soil structure.
placing the logs around cocoa trees
job done: final touch of mulch - hay
..some other common wildlife hanging around in the jungle..
With the help of a GPS, one day we carried out a survey to establish the presence of native vanilla within the property of the Fazienda – this census will eventually lead to the creation of a database of organic vanilla plants in this area of Bahia; each species of vanilla was identified and measured.
vanilla census!
The vanilla plant is a tropical vine, which can reach over one hundred feet; it belongs to the orchid family but it is the only one that produces an agriculturally valuable crop.
the vanilla vine
Unfortunately almost 90% of the vanilla flavour we find in our food today has been created by the addition of ingredients containing synthetic vanillin.
dried vanilla pods
During my experience as a wwoofer I also had the chance to visit Comunitade Campina, an ecovillage located in the beautiful settings of Vale do Capao, Chapada Diamantina. Since 1998 the people from the community successfully practice principles of permaculture and forest gardening.
Last week saw the University of Greenwich welcome thousands of new students to the university, and of course the Sustainability Team was on hand to say hello. At the Avery Hill and Greenwich campuses freshers were treated to a festival atmosphere, with music, food and stands from various different university partners, student services, charities and university departments. The Sustainability Team were there with a wide range of opportunities for new students to get involved with and a lot of information for the students that were interested in how their university had tackled the issues of sustainability.
The Sustainability Stand at the Avery Hill Fresher's Fair
One of the biggest draws to our stand was the display of fruit and vegetables that had been harvested from our community garden that morning – particular the enormous pumpkins that shadowed the pile of lollipops on the next door stand! Students signed up to the sustainability team mailing list to find out news and information from the team, opportunities for getting involved with the garden, volunteering and work placements where they can skill themselves up for life after university.
Our pumpkins!
There was a particularly large focus of interest from the students on a few new opportunities we have available this year. There is the ‘Halls Champions’ project where students will be able to sign up their flat to compete in a green league table and try to be the ‘greenest’ by completing tasks to reduce their negative environmental impact and encourage positive behavior. The project is based on the same model as the Green Impact project whereby staff encourage and promote sustainability at a local level and work through tasks in a workbook. Similarly students will go through the workbook and implement positive environmental change in their flats, this is aimed to increase energy efficiency, recycling rates and engage the residents with sustainability in a fun and exciting way! The rewards will be plenty, not only will the students be able to save money on their energy bills but they will also get the chance to win prizes and get to attend events and workshops with their peers.
Emily promoting the virtues of the Sustainability Team at Greenwich
There were plenty more placements on offer as well – students can apply for internships such as the ‘Fairtrade Intern’, ‘Crowd Sourcing Intern’ or ‘Green Impact Project Assistant.’ The full list of opportunities is available at this link: http://greenwich.prospects.ac.uk/index.html
All the students that signed up at the Freshers Fairs will have their names entered into a hat, the first names to be drawn will win a jar of campus honey and a bottle of fine sparkling English wine. A prize certainly not to be sniffed at and will provide the winner with a little taste of some fine local produce!
Our community garden at the Avery Hill campus continues to progress and expand! We now have a beautiful shed where we keep our tools:
painting the shed!
Over the course of the last few week some of the Brassicas crops were badly attacked by nasty cabbage caterpillars. These are often found in large clusters and are easily spotted thanks to their distinctive yellow and black patterns (they can grow up to 2 inches!). Plants should be examinated regularly to prevent the damage or gown under fine mesh netting to stop butterflies laying eggs. Beneficial wasps are particularly effective at controlling these pests, or else they can be picked off by hand. Unfortunately we had to remove some badly damaged plants, such as cabbage and radishes.
leaf damage from cabbage caterpillars
radishes were cleared - because damaged by caterpillars
In the meantime, all of the cucurbits are growing particularly vigorous, they require a lot of space and therefore are expanding out of the bed:
cucurbitaceae family bed
The resuts are some delicious courgettes, pumpkins and squashes coming in different varieties and shapes:
growing courgette
discovering a massive squash hidden among the leaves!
very heavy!!
This summer the weather has been particularly wet and tomatoes and peppers have struggled but are now slowly ripening:
ripening tomatoes
shiny pepper
We also harvested our first carrot!
very long carrot (though a little bit pale!)
We also decided to experiment a bit and sow some peas where potatos and tomatoes used to be. In a rotation system, leguminosae plants (such as peas) follow the “heavy feeders” plants (such as tomatos) which use up a lot of the nutrients in the soil: peas roots in fact will fix nitrogen, promoting soil fertility. August is probably not ideal time to sow peas because they often struggle in cold wet soil – we might have to grow them under cloches. However we hope the weather will be relatively mild until October – just like last year – and even if the plants will not produce many pea pods, they will still function as green manure that improve soil fertility.
sowing peas
We also transplanted some young tiny leeks into another bed:
lifting the leeks cluster - they were closely spaced in this patch of soil
As a general rule, when transplanting young plants it is important to minimize root damage: for this reason we should always handle them by the leaves and try to keep as much soil on the roots as possible.
Pam transplanting the leeks
Before transplanting, we first made 6 inches deep holes, 8 inches apart in the bed; we watered well the group of leeks, these were then divided one by one with the help of a fork; each leek was dropped into a hole and watered in order for the soil to gently settle around the roots.
job done! after transplanting, wilting is common but plants will eventually recover
While the summer struggles to settle in and the sun is very shy, our garden in Avery Hill is looking good and flourishing with vegetables! We finally see (and taste!) the results as we keep on harvesting the abundant products from the raised beds.
our beautiful garden!
The plants must feel slightly confused with all these weather extremes, with moments of sturdy sunny heat followed by long pouring rain: the rocket for example couldn’t resist and bolted – we had to remove all the flowers!
the rocket flowers as they bolted
However some other plants are doing very well, such as the peas – looking gorgeous!
our pea bush!
lots of peas!
Radishes are growing full of flavour and massive in size
Jon with the radishes
Also the lettuces, Swiss chard and spinach are thriving with abundance in their beds; the brassicaceae (the Cabbage family) bed is also looking very happy with beautiful cabbages and lovely kale (the very Italian Cavolo Nero).
wonderful cabbage
In the meantime, the first tiny tomatoes, marrows and beans made their first appearance and are joyfully getting bigger (yummy!) I’m looking forward to taking my first bite!
tiny courgette growing
our first beans!
Last Wednesday we had a very nice full day of work and achieved big results. The toughest one was moving the mountain of compost from the upper side of the garden down to the compost area. This required a good amount of passion and muscle power, happily donated by our own very strong men James, Julian and Stefan.
While we were all working very hard, this tiny lost frog came to visit:
unexpected visitor
Other tasks involved clearing the beds from the weeds that had peeped out from the ground since last week – such as yarrow and fat hen. These are very common weeds that can grow spontaneously almost everywhere and – although can be annoying if you didn’t want them to be there – can be edible and useful. Fat hen for example tastes nice if eaten raw in salads or cooked in tasty risottos; yarrow flowers can be used in infusions against hay fever and are also important source of food for beneficial insects.
fat hen with radishes
scented yarrow flowers
We carried on transplanting some tomatoes seedlings in one of our solanaceae & cucurbitaceae beds (potato and cucumber families) where also courgettes and aubergine are now growing. We also planted giant sunflowers in the corners of different beds and next to their cousins the Jerusalem Artichokes. These sunflowers will soon look spectacularly tall and will make great companion plants as aphids love them and hopefully will hang about up there, leaving our lovely crops alone, for us to enjoy!
The favourite job of the day was to prune the tomato plants as the smell was so nice! Pruning tomatoes is very easy and extremely beneficial to the plant as it will increase fruit size and quality, while also reducing risks of diseases. The basic method of pruning is to remove the lower leaves at the bottom of the plant and the suckers that grow from the leaf axils, you do this by pinching them with your fingers every 7-10 days throughout the growing season.
the first tiny growing tomatoes!
The less pleasurable task instead was moving the stinky pile of organic matter (mostly grass residues) from the first compartment to the second one, this was bravely carried out by me and Stefan in turns. The key to make good compost is to use a mixture of ingredients: young, moist materials, such as grass clippings, known as “greens”, rot quickly resulting in an unbearable smelly sludge; this is why they need to be mixed with tougher, dry items like old bedding plants – “browns” which add the necessary fibre and a supply of air to give the compost a good structure.These can also be scrap papers and packaging like paper bags or cardboard for example – to provide a good balance. The compost area is one of the most important in a healthy garden. This is where organic matter is broken down by microorganisms and other little creatures, like worms and woodlice, which will provide our soil with all the nutrients our plants need.
the compost area
There is still a lot to do and to be enjoyed at the community garden so for those who want to practice their gardening skills or simply have a breath of fresh air on those working days, come along and join us! We are here every Wednesdays!
our very own special gardeners, Jon and Kat, checking on the vegetables
Last week saw the University of Greenwich celebrate its Sustainability Awards for the second year running – the awards bring together staff, students, volunteers and outside organisations that have helped the University in the world of sustainability over the last 12 months. This year’s event had an extra bit of sheen as the University was also celebrating coming top in the People & Planet University Green League Table published in the Guardian newspaper.
Following requests from the sustainability champions we decided to create a whole day’s worth of events and really give those that had been involved over the last 12 months an experience where they would be able to enjoy themselves, learn something new and feel empowered and energised to take their sustainability efforts to the next level. In the morning we invited the sustainability champions to the lawn at Southwood House where we separated into two groups and headed off to one of two workshops.
Jennifer leads the first group on a forage of Avery Hill
One workshop took the champions on a short walk around the campus led by Jennifer Patterson, from the School of Education, to see what could be foraged from the hedgerows on site. We found a multitude of different plants, some with medicinal qualities and others that fell under the category of ‘tasting good!’ We found marsh mallow Althaea officinalis, red clover Trifolium pratense, elderflower sambucus, fat-hen Chenopodium album and white deadnettle Lamium album among the bushes and hedgerows, some of which made it into a delicious salad prepared for lunch!
The other workshop was led by James Hallybone from Roundfield, who have been designing our community garden, to create a ‘showcase’ raised bed made out of willow and planted with perennial fruits and herbs. Starting with a pile of willow sticks, enormous piles of compost and soil and a few small plants the results by the end of the day were spectacular and a sign of how hard the sustainability champions had worked during the workshops!
James points to the soil and exclaims, 'Make me a raised bed!'
The finished raised bed
Lunch followed, with a delicious spread laid out by Sodexdo, including the foraged flowers, herbs and salad leaves picked in the morning. At this point we were joined by many more members of staff from the University, from members of the senior management team, that we have worked with to secure funds and get agreement and support for university wide projects, members of the Student’s Union, who we will be aiming to help achieve a first Green Impact Student’s Unions award, and staff and students who have been involved in projects from the ISO14001 accreditation to the community garden and everything in between.
Our delicious menu for the day
After lunch we headed out of the sunshine and into the David Fussey building where the Sustainability Team gave a short ‘Prezi’ on what it had taken to get to the top of the Green League and what could almost be described as a sustainability call to arms from Deputy Vice Chancellor Neil Garrod. Neil was looking to impassion and inspire those that were in the room to focus their efforts on sustainability and not to give up or rest on their laurels after the successes of the past few months.
Lunch under the 'marquee'
The awards presentation followed with the sustainability champions collecting awards for each of their departments (see list below for who won what) and a few special awards for people who had been driving sustainability in particular or specialist areas over the course of the year. One award which deserves a special mention is the ‘Environmental Hero’ award for the person who has gone above and beyond the call of duty and really pushed sustainability. This year the winner was Caroline Troy from the NRI who completed more tasks in the Green Impact workbook than anyone else for a second year running, was the only sustainability champion to complete the Laboratories section of the workbook and had also been working hard with the carbon management team to re-vamp the glasshouses on the Medway campus making them much more energy efficient!
Following the awards we had a presentation from Luke Nicholson of Carbon Culture to show some of the pioneering work they have been doing with government departments to encourage behaviour change and deliver carbon savings. The group of champions, staff and students then worked together to come up with ideas and challenges that we could focus on in the next 12 months – giving us a good way to round up the session that had celebrated looking back by looking forward and picking off some of the sustainability actions and targets for next year!
The Sustainability Team are absolutely delighted to announce that we have topped the People & Planet Green League table for 2012. It is a tremendous result that we are extremely proud of at the University!
University of Greenwich Number 1 in the Green league
We were really pleased when we achieved fifth in the table last year and have pressed on working to improve in the areas we were behind in. Since the last table came out we have managed to achieve ISO14001 accreditation for our environmental management system, really gotten under way with some of our biodiversity projects, pushed forward our work to bring together the academics in the University who are teaching and researching sustainability related topics and have seen sustainability finally make its way into the University’s Strategic Plan.
Our Sustainability Champions Network has almost doubled in size since last year and the champions between them have tripled the number of tasks completed as part of the Green Impact project. Last year they completed 561 actions to improve the environmental performance of the university, this year it is over 1,500 – they have also been instrumental in communicating sustainability across the board and embedding it at a local level.
Our Sustainability Champions at last year's awards - this year we are looking for a bigger staircase!
As a result of our good position in the table last year there has been an increase in interest in and knowledge of the work we have been doing, and as the work that we are doing has spread further across the university we have found more and more willing collaborators and innovators. There are some really exciting research and teaching projects taking place across the schools and offices in the University.
If it wasn’t for all the staff and students at the University who have taken these extra steps and really adopted the philosophy behind our sustainability strategy the result in the Green League would not have been possible. We owe a lot of thanks to a huge number of people within the institution, a lot of people have played their part people such as our campus Facilities teams including our cleaners and porters dealing with energy, water and waste, the senior managers of the university supporting their sustainability champions, those who get their students involved in sustainability and those in the Vice Chancellor’s Office especially the Deputy Vice Chancellor of Resources- who has supported the ‘positive deviants’ that have been spotted roaming the university’s grounds?!
Positive deviant: a person who does the right thing for sustainability, despite being surrounded by the wrong institutional structures, the wrong processes and stubbornly uncooperative people. And doing it in a way that
brings other people along.
Extracted from: The Positive Deviant: Sustainability Leadership in a Perverse World (Earthscan 2010) by Sara Parkin.
Student volunteers have audited every nook and cranny of the campus, staff champions have got sustainability onto the agenda at hundreds of meetings and not a day goes by without someone at the University contacting us about an idea or an opportunity they have spotted for implementing sustainability in some way across the university.
Lots of new projects have been taking place including our Orchard planting last autumn
Our internal sustainability awards at the University in June will be attended by well over 50 members of staff and students which is testament to how many people there are working towards improving the University’s sustainability performance. It has been a lot of hard work but knowing we are making a positive difference, not only to the environment, but also for the staff and students that live, work and study at the University is the driving force behind the energy that goes into what we do.
P.S. If you haven’t read it – we thoroughly recommend that you read Leith Sharp’s paper on ‘Green campuses: the road from little victories to systemic transformation’. It’s from 2002 but still very relevant and if you’ve ever tried bringing about organisational change in a university it may ring true and for those of you who haven’t tried it it provides a great insight into the complex challenge!
So after a glass or two of Kent’s finest sparkling wine- please raise your glasses and celebrate all those working in sustainability – it’s back to work for the Sustainability Team here at Greenwich- we still have a long journey ahead of us……