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Future Leaders Challenge!

hard raub

The SGO is working with the future’s initiative team to create a new programme for both staff and students to participate in, called, Future Leaders Challenge.

The Future Leaders programme is a project which aims to recognise and extend the personal and professional development opportunities afforded by engaging with sustainability at CCCU.

It is being launched to support CCCU’s strategic commitment to sustainability and to facilitate delivery of its Framework for Sustainability. The framework requires each school, department and faculty to demonstrate how it will contribute to its aims and actions. Central to this are sustainability leads; individuals who can co-ordinate and develop sustainability activity within a school or department.

What does it involve?

As a participant in the programme, you will:

  • Have the option to attend a facilitated residential and other related events to develop your leadership skills and characteristics for change
  • Work collaboratively as part of an inter-disciplinary team working on a sustainability issue of strategic significance to CCCU
  • Develop your knowledge and understanding of sustainability to enable you to co-ordinate and develop activity within your school or department.
  • The programme runs from April to April and will be run and managed jointly by the Futures Initiative and Student Green Office. You would be expected to offer between 50-100 hours of time over the course of the year to develop and deliver activities.

Why should I participate?

  • If you are a student, time spent on the programme can also be used towards the Christ Church Extra Award, the Honeycomb Project, the Volunteering Passport and/or towards specific module requirements.
  • For staff, participation in the programme will give you some of the preparation you need to become a sustainability lead within your department, and may count towards your contribution pay.
  • This new programme offers a unique personal and professional development opportunity. At the end of the programme, you will be awarded a Future Leaders certificate, and will have developed skills, knowledge and experience within sustainability and leadership.
  • For 2015-16 the Future Leaders team will be asked to develop a programme of activity to widen and deepen engagement with sustainability using the Whole Earth exhibition as an initial focus (http://www.hardrainproject.com/index).
  • Receive ongoing mentoring and coaching via the Sustainability Office.

If you are interested in getting involved please contact us and we will send the application form to you or contact Nicola Kemp directly at: Nicola.kemp@canterbury.ac.uk.

Or for more information about Mark Edwards and his projects please contact the SGO: greenoffice@canterbury.ac.uk


Jess & The SGO
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Home-made Spicy Parsnip Soup

I love a good soup at any time of the year and i prefer to make them rather than buy them as i find it lasts longer, fresher and you know exactly what went into it.

This recipe is something I found online from a student food site and I couldn’t wait to try it and wanted to share it all with you.

I always try and and buy seasonal food, but this can be expensive especially when buying fresh, so for this recipe it requires frozen parsnips and an onion and very little else.

How to make Spicy Parsnip Soup:

10 medium/small (if large parsnips use 6-7 ) Frozen Parsnips

1 onion

Mild Curry Powder (to taste- if you like spicy food i suggest adding more but start off with a little curry powder and add a bit each time, as you can add spicy but you can’t take it away).

Vegetable bullion granules.


1. Place parsnips in a saucepan and add water until nearly a top of the parsnips.

2. Bring to a simmer until parsnips are soft.

3. Add the onion and curry powder to taste. (Two to Three teaspoons of curry powder is best)

4. Mix up the vegetable bullion granules according to packet instructions.

5. Use a stick blender for a nice smooth soup. Don’t get disheartened it may take a little while to get it completely smooth, but stick at it.

6. Serve with bread and say goodbye to any hunger pains.

For me to make this soup it cost: £5 including the stock and curry powder.

Hope you enjoy this lovely soup and share your versions with us on twitter: @StudentGoffice.


Jess & the SGO

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Sweet ‘n’ Spicy Chicken Kebabs!

The lovely Savannah-Jade has created another lovely recipe for this month.

This recipe was requested by many of the students involved with the Student Green Office and its a perfect meals for those sunny days. This recipe is great for BBQs, as an alternative to a boring chicken dish or just as a treat after a long day at uni or work.


Let us know what recipe you would like to see next month and tweet you versions to us at @studentGoffice.


Jess & The SGO

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How to cope with Deadlines & Exam Stress!

Deadlines and the exam period is nearly upon us. I know if your anything like me the pressure is on and the stress levels may be high, so the Student Green Office has come up with a ways to help prepare you for deadline and exam pressures.

Top Tips on handling Deadlines:

  • Create a list of things you need to get completed: in date order of deadlines.
  • To help plan and achieve all your deadlines, break them down and make them more achievable
  • Make a time plan for each day to help achieve your workload if you have more than one essay due.
  • Make sure you take regular breaks and drink plenty of water (or coffee) and eat regularly to  keep your mind focused.
  • Give yourself plenty of time to proof check your work and make changes.

Top Tips on handling Exam Pressure:

  • Speak to your lecturer in regards to the topics you need to focus your revision on.
  • Many people revise differently find what works best for you and stick with it, even if your friends way is different.
  • Take regular breaks  from your revision. To help retain what you have learnt.
  • Keep hydrated and fed as using all that brain power can be draining.
  • Get plenty of sleep and relaxation time.

Let us know what you do to to prepare for deadlines and how you deal with exam pressure.


Jess & The SGO

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Home-made Swedish Meatballs!

This recipe is one of my favourites, it’s super easy to make and very filling. I originally found it this recipe on The Londoners blog (here) and I try and make it at least once a month.

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How to make Swedish Meatballs:

500g meatballs (pork or quron if your a vegetarian)

knob of butter

1 tbsp plain flour

300ml chicken stock

1 tbsp mustard

1-2 tbsp Worcester sauce (i love it so i usually add more but do it to taste)

1 tsp honey

300ml double cream

salt and pepper


1. Heat a non-stick frying pan on a medium heat. Drop a knob of butter in and melt it until it covers the bottom of the pan.

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2. Sprinkle salt and pepper over your meatballs.

3. Fry and keep moving the meatballs around until brown all over.

4. Preheat your oven to 100c when your meatballs are cooked transfer them to an oven-proof dish and keep warm in the oven.

5. Using the fat left in the pan, tilt to one side, add the flour and stir until you have a smooth paste. Add your stock, turn the heat up and bring to the boil.

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6. Let it bubble away and thicken (this may take sometime, don’t give up or add extra flour just keep stirring)

7. Add your mustard, honey and Worcester sauce. Turn down the heat (medium).

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8. Remove the meatballs from the oven and pour the cream into the sauce. Stir all together and add the meatballs.

9. Let it bubble away for a few minutes till its warmed through.

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10. Serve with mash potato or my personal favourite a nice tiger roll.



Jess & The SGO

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