The College Record 2022
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Reports and <strong>College</strong> Activities<br />
Credit: John Cairns<br />
SUSTAINABLE FOOD AT QUEEN’S<br />
Inspired by the EAT-Lancet commission ‘Food in the<br />
Anthropocene: the EAT–Lancet Commission on healthy<br />
diets from sustainable food systems’, <strong>The</strong> Lancet<br />
Commissions, vol. 393, issue 10170, 2 February 2019,<br />
p. 447-492, https://doi.org/10.1016/S0140-6736(18)31788-<br />
4], the <strong>College</strong> developed Sustainable Food at Queen’s, or<br />
SFQ: a year-long project dedicated to thinking about every<br />
aspect of the food system in <strong>College</strong>. Specifically, we<br />
Prof Seth Whidden sought to address the commission’s four recommendations<br />
regarding the sustainability of food in <strong>College</strong>: the ratio of<br />
plant-based to meat-based foods purchased and served; the diversity of ‘nutritious<br />
foods from biodiversity-enhancing food production systems’; focusing more on food<br />
produced and harvested sustainably; and food waste dramatically reduced.<br />
An initial organisational meeting was held Hilary Term 2020, with work to pick<br />
up considerably after the arrival of the new <strong>College</strong> Chef in Trinity Term 2020.<br />
<strong>The</strong> pandemic represented a significant interruption to all aspects of <strong>College</strong> life,<br />
including dining. When the group reconvened in Michaelmas Term 2021, the project<br />
renewed its activities, in two areas: the behind-the-scenes work of four working<br />
groups, and the outward-facing ‘Dining Right’ programme, in which the <strong>College</strong><br />
partnered with three chefs of international stature. <strong>The</strong>se chefs curated meals in<br />
collaboration with the <strong>College</strong> Chef and took part in discussions alongside academic<br />
specialists. Combining the chefs’ practical knowledge and cutting-edge scholarship,<br />
the aim of ‘Dining Right’ was to foster greater collaboration and sensitivity to the<br />
planning, purchasing, preparation, consumption, and waste that are part of the<br />
<strong>College</strong>’s food cycle, and to inform the <strong>College</strong>’s future practices.<br />
<strong>The</strong> entire initiative was open to everyone in <strong>College</strong>: students, staff, and academic<br />
tutors were all active participants in the <strong>College</strong>’s working groups, tasting the<br />
specially curated meals, and participating in the post-meal discussions and the<br />
day-long symposium on 3 March <strong>2022</strong>.<br />
‘Dining Right’ programme of events<br />
November 2021: What are we eating?<br />
Week of 15th November 2021<br />
Lunch and dinner on Monday 15th, Tuesday 16th, Thursday 18th, Friday 19th:<br />
menus designed by Asma Khan (Darjeeling Express, London)<br />
56 <strong>The</strong> Queen’s <strong>College</strong> | <strong>College</strong> <strong>Record</strong> <strong>2022</strong>
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