Sustainability Working Group (SWG)
The Sustainability Working Group (SWG), created in January 2020, is a student- and staff-led initiative within The Researchers’ Society. It is driven by a passion for sustainability and a strong commitment to meaningful change. Our goal is to foster an inclusive, energetic space for collaboration, discussion, and action on environmental initiatives. We aim to identify and implement green opportunities that benefit The Researchers' Society and the wider college community, promoting a more sustainable future for all.
Members: Helena Rapp-Wright (Chair, Research Associate), Philip Punter (PhD), Amber Vaughan (Research Technician), Ana Oliete (Laboratory Manager), The Researchers' Society.
Past Members: Aina Roca Barcelo (PhD), Annalisa Sheehan (PhD), Kerry Moss (RA), Rosemary Chamberlains (PhD), Allison Gaines (PhD), Esther Lie (Engagement Coordinator), Justie Mak (PhD), Holly Walder (PhD), Derryn Grant (PhD), Stav Friedman (PTO).
Sustainability Working Group News
Keep up-to-date with what the SWG has been up to:
🌍 SWG celebrates World Food Day: Cooking for Planetary Health
To celebrate World Food Day, the Sustainability Working Group (SWG) hosted a hands-on event at the Chemical Kitchen facility on South Kensington Campus, blending science, sustainability, and delicious food.
The day kicked off with a talk by Dagfinn Aune (“Plant-based Nutrition for Human and Planetary Health”), Research Fellow in the Department of Epidemiology and Biostatistics, who introduced attendees to the Planetary Health Diet—a science-based approach to eating that supports both human and environmental wellbeing. Inspired by the EAT-Lancet Commission, the diet focuses on plant-based nutrition and sustainable food choices.
Participants then stepped into the kitchen to prepare recipes aligned with the Planetary Health Diet, competing for the title of best dish. The cooking session was followed by a relaxed networking lunch, where attendees shared their creations.
During the meal, Hannah Scott, Head of Sustainability for Property and ICT, introduced Imperial’s new Food Policy, designed to promote healthier, more sustainable food across campus. Attendees were invited to share feedback and discuss future initiatives.
This event showcased how food can be a powerful tool for climate action, community building, and research-led engagement. It’s one of many ways Imperial is working toward a more sustainable future—one bite at a time.
🌍 SWG celebrates World Food Day: Cooking for Planetary Health