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Participants were able to experience firsthand the sites, sounds and even the smells of what sustainability is at Trinity. 

The tour group explored the residential College where many sustainable initiatives have been incorporated.  One of the most ingenious is the replacement of all single flush toilets to dual flush cisterns, where a significant number of toilets now use water from rainwater tanks situated under the Bulpadock. This currently saves between 12,000 and 17,000 litres of water per week.  Energy-efficient bulbs have been added to all light fittings, which has also saved significant energy. 

Food—one of the most talked about features of College life—took on a different flavour as participants explored the impacts of Trinity’s food choices from production through to preparation and disposal. 

The kitchen has a new waterless wok, which reduces water consumption by more than 2,500 litres per day.  Dining Hall food waste generates up to 10, 200 litres each week, but is now put to use in the College grounds after being treated organically in the Bokashi waste system.

Members of the tour were also able to view Trinity’s two vegetable gardens that are planted and maintained by students and staff. All vegetables are grown organically and therefore reduce food miles. 

Visit planitgreen for further information on Trinity's sustainability initiatives.