Sustainability in our Cafés
As a student, the main library café was my oasis away from the third-floor desktops, providing me with essential social interaction and an opportunity to refuel. The university cafés are hubs that represent the nexus of our social and academic lives, which can sometimes feel pressurised in the crucible that is St Andrews. So, students come to the café for much-needed relief, and they may not realise how valuable these spaces are as the semesters drag on.
My appreciation for the cafés grew when I started working with the University’s Environment Team. I witnessed first-hand the pressures of running a business while meeting the increasing demand for sustainability from both customers and the university’s institution-wide goals. It requires a delicate balance—managing the complexities of business operations while ensuring that goods are Fairtrade and ethically sourced.
I spoke with Deborah Leitch about a new local company she has been working with to stock the café shelves. Savage Kitchen, based in Kirkcaldy, provides seasonal meals across the university. Only a 30-minute drive away, these meals come with low food miles and support 30 full-time members of staff. Keep an eye out for Savage Kitchen products, which will change based on a seasonal menu.
When students eat well, they perform well. Our retail team is committed to supporting students in their academic pursuits while also promoting sustainability and community-oriented values. While cafés foster social interaction, they also fulfil our basic needs—especially when we are in a crunch to finish an essay. Take my advice: don’t take these spaces for granted. After four quick years, you’ll come to appreciate the thought and care that go into these essential focal points of our daily lives.