Sustainability

Food at UCL has been recognised for its innovative MOCK x Bird pilot. A four-week experiment that asked one big question: can plant-based food genuinely compete with fast food on taste, demand and commercial viability?

As employees have become more environmental and ethically conscious, these expectations have been carried into the workplace. Food is no longer separate from culture; it is part of how culture is experienced day to day.  

Seasonal eating does not begin with perfection. It starts with awareness.