Kitchen development strives for sustainability
Plans to expand and update the College kitchens, located within our Grade I-listed historic buildings, are well underway.
Combining modern energy solutions with historic conservation, it is hoped that once completed we will become recognised for excellence in implementing sustainable operations within higher education.
After an initial archeological survey, phase one of the project will see all catering operations moved to the Forum – formerly the Marshall garages – with current West Court facilities expanded to include a kitchen plus temporary cafeteria (Caff), Hall and Upper Hall.
Phase two covers the redevelopment of the main College kitchens, which date back to the founding of the Benedictine convent of St Mary and St Radegund in the twelfth century. The current gas boilers will be replaced by an extensive ground source heat pump providing sustainable heating and cooling, and the new development will also fully comply with accessibility regulations.
The project comes hand-in-hand with other green initiatives, including the first °µÍø½ûÇø Green Week which took place in October. A vegan formal, a green bop and a plant sale were all organised by students to raise awareness for environmental issues. Smaller-scale College developments have also been conscious of sustainability, with the Coleridge Room recently refurbished using recycled and ‘upcycled’  materials.
Alumni can support this exciting project, and other environmental and sustainable initiatives, which will see °µÍø½ûÇø going forward into a greener future. To donate see here.
