Following the success of last year’s internships, the Environment Team have taken on two more interns to work on various projects with us this summer. It’s great having some new faces in the office, so we wanted to take the opportunity to introduce them to readers of our blog so you can find out a bit more about what they’ve been working on! First up is our Travel Carbon Intern, Richard:
Name: Richard Adams
Where are you from?: I’m from Burton-on-Trent in Staffordshire, England.
Internship Title: Travel Carbon Intern
Degree and year of study: I’ve just finished my second year studying Geography.
Give a brief snapshot of your role:
My job is to take the data acquired from various sources through which the university books its business travel arrangements and use it to extrapolate a CO2 estimate from it. I am also using the staff and student survey data to estimate the emissions associated with commuting to/from the university and finally looking at how the current systems for gathering this data can be improved to make future estimates more accurate and streamlined.
What attracted you to this internship with the Environment Team?
I wanted to gain experience working within the environmental sector and doing real-world work, building on what I have studied in my first 2 years here.
What have you learnt/what skills have you acquired so far from the internship?
I have learnt a lot of Excel and data skills which will be very useful in the future, but mostly the experience of working in an office environment with meetings/reports/suppliers has given me lots of skills required for working in professional ‘real-world’ environments.
How does this internship fit into your future career plans?
I would like to work in the environmental/sustainability sector and this internship has given me experience working within a team focused on environmental work and hopefully will be valuable in getting future work in the sector.
Share one tip for sustainable living that you wish more students would adopt: Try and buy local produce that is in season. It (usually) has less packaging, has travelled less miles to get here and you’re also supporting the local economy.