SURF and Computer Science and Engineering Updates!

Helping the planet: reducing SURF’s food print


As part of our efforts to try and improve our Green Impact, the SURF Centre is seeking to reduce our foodprint.  The Greater Manchester Low Carbon Hub has recently commissioned a low carbon food report to try to understand and reduce greenhouse gas emissions from food consumption and production. The work was undertaken by Environmental Sustainability Technical Assistance (ESTA) in order to try and set out what is known about greenhouse gas (GHG) emissions arising from the production and consumption of food and drink in Greater Manchester, and to explore the options for mitigation. In addition, it sets out a framework and an evidence base to assist in making decisions about what mitigation options will be effective and practical in the local or regional context.

Some interesting facts from the report:

  • Consumption of food by the UK population is responsible for emissions of 150 million tonnes of CO2e every year!
  • The most significant portion of food system emissions comes from primary production  – 42% (raising animals for food produces more greenhouse gas emissions than all of the cars, planes, and other forms of transportation combined)
  • Diets with high levels of meat consumption have an emissions footprint almost 2.5 higher than vegan diets. A low meat diet reduces emissions by a third compared to a high meat diet.
  • Minor changes such as adopting a meat-free day could reduce emissions by as much as 4%.

SURF supports the need to reduce its food print. We will go green by eating green and will request vegan or vegetarian food for all external catering for conferences, workshops and meetings.

To find out more and read the summary and full reports, please click here:

If you would like to know more about sustainability issues and activities on greening the University, the Facebook page can be found at and the Twitter feed is @UoS_Sustain

Green Computer Science and Engineering


Green CSE were keen to start on the new green impact challenge and are determined to do as well as we did last year. We made a good start before 2014 had finished completing several of the criteria including advising staff to wear appropriate clothing for the season as can be seen below. Now it is 2015 we intend to make it even greener than last year was!

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