The College Record 2022

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Reports and College Activities Credit: John Cairns SUSTAINABLE FOOD AT QUEEN’S Inspired by the EAT-Lancet commission ‘Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems’, The Lancet Commissions, vol. 393, issue 10170, 2 February 2019, p. 447-492, https://doi.org/10.1016/S0140-6736(18)31788- 4], the College developed Sustainable Food at Queen’s, or SFQ: a year-long project dedicated to thinking about every aspect of the food system in College. Specifically, we Prof Seth Whidden sought to address the commission’s four recommendations regarding the sustainability of food in College: the ratio of plant-based to meat-based foods purchased and served; the diversity of ‘nutritious foods from biodiversity-enhancing food production systems’; focusing more on food produced and harvested sustainably; and food waste dramatically reduced. An initial organisational meeting was held Hilary Term 2020, with work to pick up considerably after the arrival of the new College Chef in Trinity Term 2020. The pandemic represented a significant interruption to all aspects of College life, including dining. When the group reconvened in Michaelmas Term 2021, the project renewed its activities, in two areas: the behind-the-scenes work of four working groups, and the outward-facing ‘Dining Right’ programme, in which the College partnered with three chefs of international stature. These chefs curated meals in collaboration with the College Chef and took part in discussions alongside academic specialists. Combining the chefs’ practical knowledge and cutting-edge scholarship, the aim of ‘Dining Right’ was to foster greater collaboration and sensitivity to the planning, purchasing, preparation, consumption, and waste that are part of the College’s food cycle, and to inform the College’s future practices. The entire initiative was open to everyone in College: students, staff, and academic tutors were all active participants in the College’s working groups, tasting the specially curated meals, and participating in the post-meal discussions and the day-long symposium on 3 March 2022. ‘Dining Right’ programme of events November 2021: What are we eating? Week of 15th November 2021 Lunch and dinner on Monday 15th, Tuesday 16th, Thursday 18th, Friday 19th: menus designed by Asma Khan (Darjeeling Express, London) 56 The Queen’s College | College Record 2022
Dining Right after-dinner discussion (Monday 15th November, 8pm, Shulman Auditorium). Asma Khan (Darjeeling Express, London), Katherine Denby (Dept of Biology, Univ of York), and Sean Ducie (Head Chef, The Queen’s College). Moderated by Claire Craig (Provost, The Queen’s College) January 2022: What is sustainable? Week of 24th January 2022Lunch and dinner on Monday 24th, Wednesday 26th, Thursday 27th, Friday 29th: menus designed by Chantelle Nicholson (Apricity, London) Dining Right after-dinner discussion (Monday 24th January, 8pm, Shulman Auditorium). Chantelle Nicholson (Apricity, London), Marco Springmann (Oxford Martin Programme on the Future of Food), and Sean Ducie (Head Chef, The Queen’s College). Moderated by Claire Craig (Provost, The Queen’s College) Reports and College Activities February 2022: Where does it all go? Week of 7th February 2022 Lunch and dinner on Monday 7th, Tuesday 8th, Thursday 10th Friday 11th: menus designed by Douglas McMaster (Silo, London) Dining Right after-dinner discussion (Monday 7th February, 8pm, Shulman Auditorium). Douglas McMaster (Silo, London), Sarah Bridle (Dept of Physics and Astrophysics, Univ of Manchester), and Sean Ducie (Head Chef, The Queen’s College). Moderated by Claire Craig (Provost, The Queen’s College) Dining Right Symposium: The Future of Food at Queen’s Thursday 3 March 2022, Shulman Auditorium Attendance was limited to students and staff of The Queen’s College and invited guests. Rather than charge for attending or viewing online, attendees were encouraged to consider donating to Oxford Food Hub, which rescues surplus food and redistributes it to charities and community organisations across Oxfordshire: https://oxfordfoodhub.org. Sessions included SFQ working group progress reports and discussions with the College Chef and guest chefs about their collaboration, and about the working group’s activities more generally. Finally, SFQ brought the working groups’ recommendations to the kitchen, the Domus Committee, and the Governing Body, with thanks to the kitchen staff for their efforts even before this initiative and for approaching the complicated matter of the sustainability of the College’s food offer with great thoughtfulness and care. Indeed, they had been doing so long before this project was created. As a result of this year’s activities, the Governing Body reiterated its commitment to moving to a more sustainable approach to food, while maintaining quality and expanding the rota of meals to accommodate different cultural traditions and celebrations. College Record 2022 | The Queen’s College 57
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THE QUEEN’S COLLEGE COLLEGE RECOR
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Ariga, Rina, MBBS Imperial, DPhil O
Page 5 and 6: CONTENTS From the Provost 6 Reports
Page 7 and 8: as serene at they once did; Summer
Page 9 and 10: Credit: John Cairns SENIOR TUTOR’
Page 11 and 12: nature of dark matter, and, more ge
Page 13 and 14: NEWS FROM THE FELLOWSHIP Links to f
Page 15 and 16: This intensive research period has
Page 17 and 18: Jon Keating (Mathematics) In my res
Page 19 and 20: showing, through the analysis of Wa
Page 21 and 22: y sub-fusc clad students in Exam Sc
Page 23 and 24: Together with Margit Dirscherl, I o
Page 25 and 26: ACADEMIC DISTINCTIONS (* denotes di
Page 27 and 28: FINAL PUBLIC EXAMINATIONS Biology F
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Page 31 and 32: Eve Scollay Jasmine Wilkinson Mater
Page 33 and 34: COLLEGE PRIZES Blake Prize: Katerin
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Page 37 and 38: Credit: David Olds OUTREACH Kathari
Page 39 and 40: Credit: John Cairsns ADMISSIONS Dr
Page 41 and 42: Reports and College Activities ‘A
Page 43 and 44: A YEAR IN THE CHAPEL Revd Dr Kather
Page 45 and 46: of Wantage. The new College Chaplai
Page 47 and 48: A YEAR IN THE CHAPEL CHOIR Officers
Page 49 and 50: CENTRE FOR MANUSCRIPT AND TEXT CULT
Page 51 and 52: Reports and College Activities CMTC
Page 53 and 54: Credit: John Cairns THE QUEEN’S T
Page 55: Our virtual book club meetings for
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Page 61 and 62: STUDENT CLUBS AND SOCIETIES ASSOCIA
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Page 71 and 72: Old Members’ Activities The Unive
Page 73 and 74: FROM THE PRESIDENT OF THE OLD MEMBE
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Page 79 and 80: NEWS FROM OLD MEMBERS, INCLUDING AP
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Page 85 and 86: 1997 Adam Watt Appointed Deputy Pro
Page 87 and 88: 2007 Alfie Enoch Appeared in the Em
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Page 93 and 94: ARTICLES Credit: David Olds Queen
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Page 97 and 98: Credit: John Cairns The Sedleian Pr
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Page 103 and 104: OBITUARIES We record with regret th
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DAVID BEVAN David Bevan, who has di
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DOMINIC BYRNE Dominic Byrne who die
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Dad loved life. He was incredibly b
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Law School. In 1960 he was awarded
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He spoke fluent Dutch, as well as F
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A few years later I returned to Oxf
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nine, he won a scholarship to Hymer
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BRIAN WEARING Brian Wearing (1935-2
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characteristics of John’s persona
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Professor Yash Ghai (1958) Dr Roger
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Mr Ian Swanson (1965) QS Mr David S
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Mrs Rachel Lawson (1984) QS Mr Robe
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Mr Ahmet Feridun (2003) QS Mrs Oliv
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INFORMATION College Record 2023 Ple
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During vacation College bedrooms ar
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The College Record 2022

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