#SwitchUpYourLunch to make a difference in Oxfordshire
Green Templeton College is supporting the #SwitchUpYourLunch campaign on Monday 14 June as part of a pledge to improve Oxfordshire’s ecological footprint.
Our kitchen will be serving an exclusively vegan lunch menu on this day, and we’re encouraging all college members to #SwitchUpYourLunch and get involved.
Our #SwitchUpYourLunch menu
If you’re in college on Monday 14 June, enjoy a tasty vegan option from the click-and-collect lunch menu.
There are a range of delicious hot meals, salad bowls and baguettes available.
Hot meals
Option 1: Baked sweet potato with 5 bean chilli and kale
Option 2: Vegan mince bolognese with penne and green salad (soya, celery, sulphites, cereal)
Salad bowls
Option 1: Chargrilled vegetable pasta salad with vegan pesto (cereal, sulphites)
Option 2: Smoked tofu and quinoa salad (soya)
Baguettes
Option 1: Roast field mushroom with lettuce, tomato, Sriracha sauce and crispy onions (cereal, sesame, soya)
Option 2: Chickpea salad (cereal, mustard)
Bookings for this #SwitchUpYourLunch menu can be made via the Meals Booking platform as usual and close on Friday 11 June at midday.
If you’re working or studying remotely, there are a range of vegan and vegetarian lunch ideas on the Good Food Oxford website.
Don’t forget to share pics of your lunch with #SwitchUpYourLunch!
Enjoy!
About the campaign
Across Oxfordshire, food makes up 43% of our ecological footprint, which is more than transport or energy.
The #SwitchUpYourLunch campaign, organised by Oxfordshire Greentech and Good Food Oxford, wants to encourage everyone in Oxfordshire to make a positive difference to the environmental impact of our food, and improve our carbon footprint in this county.
This is the third year the campaign is running. In 2020, 38 organisations across Oxfordshire took part in the pledge and more than 50,000 people across Oxford were reached.
The organisers hope that by encouraging people to choose vegan or vegetarian for just one day, this can help slow climate change, conserve natural resources, and improve your health
Nina Osswald, co-ordinator at Good Food Oxford, said: ‘Our Oxfordshire wide network of sustainable food producers includes veg growers as well as farmers of sustainable, grass-fed meat and organic dairy. If we all commit to eating a lot more veg and choosing better quality meat and dairy, but less frequently, we can make a big difference to our overall impact on climate change. Furthermore, it tastes delicious, can be healthier and cost less.’
Our commitment to sustainability
Green Templeton is committed to working collectively for a sustainable future.
Our catering team already lead on sustainable initiatives including Meat-Free Mondays. As part of doing our bit to combat climate change, conserve resources and improve health, the kitchen have one plant-based day each week, which means a range of tasty vegetarian and vegan dishes to fuel you through the day!
The team also use local food suppliers, and choose Fairtrade sugar, bananas, tea, coffee, chocolate and biscuits for conferences and events. Excess food from the kitchen is delivered to local food banks across Oxford.
Find out more about Green Templeton’s sustainability efforts and achievements.
The Radcliffe Observatory has stood for over 250 years.
But heritage requires care and the building now needs restoration to preserve it for future generations.
Support this work by joining the Radcliffe 100 and the Radcliffe 250.
Find out more via the link in our bio đź’«
The college is delighted to share the completion of the south landscaping at the Radcliffe Observatory 🌿
This new shared landscape sits at the heart of the Radcliffe Observatory Quarter, made possible by the Stephen A. Schwarzman Foundation.
Work continues on Phase 1 of the Radcliffe Observatory project, including a new main entrance via the East Wing and improved accessibility with step-free access to all entrances.
Three Green Templeton students are heading to one of the world’s most iconic sporting stages 🚣‍♂️
Congratulations to Julietta Camahort (MSc in Financial Economics, 2025), Louis Corrigan (Clinical Medicine, 2024) and Julian Schoeberl (MSc in Modelling for Global Health, 2025) who have been selected for the Oxford Blues Boats and will face Cambridge this weekend.
Julietta will row for the women’s crew in seat #4, Louis takes the seat as Cox, and Julian joins the men’s crew as the #2 seat.
Wishing them and the Dark Blues the very best of luck đź’™
🦖🦴 Major archaeological discovery at the Radcliffe Observatory 🦖🦴
What began as routine landscaping work on the front lawn has taken a rather unexpected turn…
Earlier this week, contractors uncovered what appear to be dinosaur bones.
Initial (very enthusiastic) assessments suggest the remains could belong to a previously unknown species, tentatively named Green Templetonosaurus.
We’ll share further updates as soon as we know more… 🦖
When the researcher becomes the patient.
In this thought-provoking reflection for The Times Magazine, Research Fellow Karl Smith Byrne shares what tackling cancer has taught him both in his work and in his own life.
Diagnosed with rectal cancer at just 27, Karl brings a rare dual perspective to his field, combining research with lived experience to advocate for greater focus on prevention and more patient-centred science.
A compelling insight into resilience and the future of cancer research.
