Sustainability update, Hilary term 2026

Hilary term always brings us Green Action Week Oxford, which is an annual, week-long initiative by the University of Oxford that brings together students, staff, and local partners to promote environmental sustainability. This year, the college shines a spotlight on some of our fabulous products and suppliers.

All Week

College lunch will focus on local and British ingredients, alongside Fairtrade products. Every day, the kitchen will offer a hot plant-based meal designed to be lower in carbon than the meat-based options — so there’s plenty of opportunity to try something delicious and climate-conscious.
Take a look at our menus to find out more about the products selected, and to learn about our suppliers and their sustainability credentials. Throughout the week, we’ll also be championing our relationship with OxFarm to Fork, whose mission is to restore true value to local food.

Student Supper X Green Action Week, Tuesday 24 February

Join us for a two-course plant-based feast made with locally sourced produce — a brilliant way to enjoy great food with a lighter footprint.

Farm to Formal Dinner, Thursday 26 February

This special Formal Hall will showcase OxFarm to Fork, with ingredients harvested just days before the event. A true farm-to-formal experience, accompanied by carefully selected sustainable wines. Oli, our Head Chef, will introduce the menu, and you’ll have the chance to meet and chat with some of the food producers attending the dinner.

Stables Bar nights, Thursday 26 and Friday 27 February

The bar team have once again come up trumps with the aptly named Be-leafing cocktail, specifically for Green Action week, containing Oxford Ashmolean gin and Oxford Farmhouse Orchard apple juice. Our usual Fairtrade soft drinks and wine, plus local beers from Tap Social, are all available.

Library book display

 

 

 

This is a selection of titles from across the subject coverage of the GTC Library – political science, economics, environmental science, physics and life sciences – which all have a focus on the environment and how we can save it, and are written by leading academics and commentators, including Sir Dieter Helm, a distinguished Oxford academic, formerly Professor of Energy Policy and currently Professor of Economic Policy. Areas covered range from the Green Industrial Revolution to Eco Capitalism and Bioeconomics, as well a more practical approach to sustainable living and exploding some climate myths. All titles are available for loan in the usual way.

Supplier showcase

Throughout Green Action Week we are proud to be working with a host of outstanding local suppliers; a snapshot of just a few of them are highlighted here.

Good Food Oxfordshire is a sustainable food network, working together for a better food system in Oxfordshire. They are a network of over 150 businesses, institutions, community groups and local councils, committed to our shared vision of a fairer, healthier and more sustainable food system.

 

 

 

OxFarm To Fork is a collaborative, non-profit project led by Good Food Oxfordshire that connects institutions with local farmers and producers through a short, fair, zero-emissions supply chain – built on collaboration, not profit. Low food miles, good price for the farmers and exceptional fresh produce – what is not to love?

Oxfordshire is a region rich with farming, yet today, less than 1% of the food grown in the region stays in Oxford. This disconnect weakens our rural communities, ignores the incredible ethical work of our local producers and compromises the quality and freshness of the food reaching our plates.

Wild Venison & Game is supplying wild Oxfordshire venison for the Farm to Formal dinner on Thursday 26 February, who support sustainable deer management and low food miles. Here are some of the reasons why the kitchen uses this meat.

 

 

 

And of course, the Head Chef’s favourite ingredient at this time of year, Yorkshire forced rhubarb, sourced directly from Tomlinson’s Farm, a traditional family producer of this iconic seasonal crop, provided by our trusted fresh fruit and vegetable supplier, Wellocks.

 

Finally lets not forget the wine! Sea Change Wines is a small team with big ambitions on a mission to turn the tide against plastic pollution. Their approach is simple but powerful. They’ve eliminated the unnecessary plastic wrap around the cork, the label paper is sourced from certified sustainable forests and made partially from grape waste, and they use natural corks. The impact of our wine extends beyond the bottle itself – a donation from every purchase supports the work of our global marine charity partners.