Green Wadham

We continue to make efforts to improve energy efficiency and reduce our impact on the environment. Initiatives to help us reach carbon net zero by 2035 include energy- and water-saving measures across the College.

We encourage sustainable travel. There is a cycle loan scheme for all College members, and a bus/train pass loan scheme for our staff. The College supports hybrid working where operationally feasible and agreed by relevant line managers. We encourage visitors to consider sustainable ways to get to Wadham.

We want many generations of future students to enjoy our grounds. Our Gardens team manages their activities to reduce environmental impact while keeping the grounds looking beautiful. The SU Ethics and Environment Reps support this with biodiversity initiatives to help Wadham to be Biodiversity Net Positive.

We strive to reduce the amount of waste produced in College and to reuse and recycle whenever possible. Wadham’s first internal waste audit took place on Monday 2 June 2025. The findings from the audit helped us to review our practices and to take the actions needed to improve them.

We have reduced our water usage in College. We installed flow monitors in Staircases 10, 11, and KA, which tells us how much water is used there. Dual flush toilets are replaced with single flush toilets with water-saving devices during staircase refurbishments. Water-saving devices are being fitted to showers as part of our maintenance programme. Minimal water is used in cooking.

We source local and seasonal produce as much as possible. We have increased the produce we are buying through the Good Food Oxfordshire's OxFarmtoFork, a local food supply chain. Examples of locally produced food purchased through this important initiative include wild venison from Bruern Farms, organic leeks from Tolhurst Organics, carrots from Brighthampton and sourdough from Proof Social Bakehouse. We support more local businesses, including Mayfield Farm, Oxford Oils, and Aldens Oxford. We work closely with our suppliers to ensure that we are all following sustainable practices. An increasing number of our suppliers are using electric vehicles and moving towards plastic-free deliveries.

Healthy options are offered at meal times. At least 50% of meal options served at College are vegetarian or vegan. On 'Mindful Mondays' students and staff are encouraged to try different, meat-free, options. We have reduced the amount of red meat in all our menus and we reuse and repurpose food into other dishes where possible. Food waste has been reduced by our meal-booking system for students and staff.