2022 Green Impact Awards announced

We wish to congratulate all the 2021-22 Green Impact teams’ achievements as were announced at the Vice-Chancellor’s Environmental Sustainability Awards on 13 July

1 August 2022

Green Impact is a national scheme providing simple and effective ways for staff and students to make their buildings, departments or colleges more sustainable. Actions range from changing the type of paper used to creating a biodiversity garden. These teams are accredited with either Beyond Gold, Gold, Silver or Bronze awards, based on their progress through the years.

In the past two years, the teams encountered additional challenges due to the pandemic, however many of them continued to work on their Green Impact activities throughout.
Congratulations to all of the following:

Beyond Gold Award

  • Lady Margaret Hall
  • Osney One
  • OUP Environment
  • Department of Chemistry                                                                              
  • Oxford University Innovation   
  • Primary Care Health Sciences

Gold Award

  • Saïd Business School 
  • Department of Biology
  • GLAM Divisional Office
  • Green Templeton College 
  • Oxford Botanic Garden & Arboretum
  • Trinity College 

Silver Award

  • Lincoln College
  • INET Oxford
  • Pembroke College 

Bronze Award

  • Nuffield Department of Surgical Sciences
  • Planning and Council Secretariat (PACS)
  • Radcliffe Humanities
  • Oxford Radiocarbon Accelerator Unit (ORAU), School of Archaeology
  • St Antony's College Oxford Alumni Office
Infographic presentation of activities led by Green Impact teams in 2021-22

Infographic presentation of activities led by Green Impact teams (clockwise from top left):12 teams promoted Fairtrade events and switched to Fairtrade items; an image of Fairtrade products for sale in a canteen; 13 teams improved campus biodiversity by adding wildlife habitats; images of upcycled crafts; Teams organised events such as litter picks, food workshops and upcycled craft sales; Image of a team in a clean-up event; Images of wildlife habitats installed; Teams promoted sustainable food, with more meat-free, local and responsibly sourced; an image of a chef presenting on sustainable food; Staff promoted sustainable travel and took part in cycling and walking initiatives; 14 teams took practical actions to reduce waste and increase recycling.

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