For Bristol’s students, the new academic year is a chance to get to grips with managing student loans and kitchen cupboards. In our latest blog post, interns on The University of Bristol’s Sustainability Team, Emma Lewins and Anya Kaufman, write about cutting food waste for the new cohort of Bristol students. They offer five easy ways to reduce food waste in the student kitchen.

Bristol Going for Gold’s Content Coordinator Ramona Andrews meets some of the partners of the ‘What is your soul food?’ project that will celebrate and reanimate community spaces in St Pauls with artwork inspired by local residents’ cookery. The partners are working hard to get the message to diverse communities in the area during the pandemic. Food has, after all, always brought people together, even in these times where we cannot be physically close.

Operations Director at Grow Bristol, Oscar Davidson, writes our latest blog post. With most of their restaurant customers being forced to close, they have had to temporarily shut down their production facility. The team are gutted not to be growing, but it does give an opportunity to try something they’ve been wanting to do for a while – grow your own microgreen kits.

Community Engagement Officer at Bristol Waste Company Gemma Annan shares some of her personal waste-changing achievements and explains the ‘Slim My Waste – Happy Kitchen’ campaign. Being really being aware of what you are buying, using and throwing will help improve yours and the planet’s relationship with food. How about giving banana peel burgers a go!?