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Durham University


Fairtrade Fortnight

This year's Fairtrade Fortnight will take place from 24 February and 8 March, providing an opportunity for all University staff and students to find out more about Fairtrade and how they can support it. The University has been accredited by the Fairtrade Foundation since 2007, and we are working towards the new accreditation scheme with the NUS and the Fairtrade Foundation.

Big Fairtrade Bake

The key event of Durham University's Fairtrade Fortnight is our University-wide Fairtrade Bake Off! Staff and students are able to sign up to receive Fairtrade sugar and flour, kindly donated by Bidfoods, for the Big Fairtrade Bake competition.

Staff and students who signed up to the Big Bake are asked to submit a photo of their Fairtrade Bake during the Fortnight to be entered into a prize draw for a selection of Fairtrade goodies. Participating staff and students are encouraged to organise a Big Fairtrade Bake Sale or similar events to raise money for charities of their choice.

Enjoy Fairtrade with Durham University Catering

Did you know that a large number of products sold in Durham University Catering outlets are Fairtrade? From coffee to rocky road, juice to shortbread, there is a Fairtrade treat for everyone.

Staff and students can also receive 20p off the price of a hot drink at any Durham University Catering Outlets by using their own mug. Why not receive a free hot drink by purchasing a University 'keep cup' available from a number of Durham University Catering Outlets. Did you know that it take 20 plastic cups and lids to make one 'keep cup'? Why not help to reduce plastic waste a purchae a 'keep cup' today. 'Keep Cups' can be bought via the online retail store.

For more information on Fairtrade products available across the University, visit the online Fairtrade Directory.

Fairtrade Clothing

The University offers a range of Fairtrade clothing which can viewed on the Retail website.

College Dining

Many college formals during the fortnight had a Fairtrade or Environmental theme and menu whilst wine receptions were encouraged to consider Fairtrade or vegetarian wine. Colleges also raised awareness of the local food used within menus.