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Client: The Institute of Sustainable Food at the University of Sheffield.
District Eating Services: Mapping; feasibility study.
KPI Ratings: We ask our clients to rate District Eating on the following key performance indicators (KPI), on a scale of 1-5, with 1 being poor, 5 being excellent:
The University of Sheffield rated District Eating’s performance as follows:-
a. Completing work on time – 5
b. Completing work to spec – 5
c. Quality of work – 5
d. Ability to listen – 5
e. Flexibility – 5
f. Innovation – 5
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Key stakeholders:
- Veolia Environmental Services Sheffield
- Sheffield City Council
- The Sheffield City Region
- Major industrial waste heat producers
- Commercial horticultural growers
- The Sheffield College
- Key social enterprises for food and wellbeing
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Key figures – the opportunity:
- Identified over 40 sites of 0.4 to 2 hectares for horticulture using heat from Sheffield’s district heating network and other major industrial waste heat producers
- Producing outline business cases (OBCs) for the top 5 sites in Sheffield*
- Secured buy in from regional stakeholders including the Sheffield City Council, Sheffield City Region and Veolia Environmental Services
- Identified significant sources of industrial waste heat and carbon dioxide in the city
- Secured buy in from 4 key waste heat/ carbon dioxide producers in the city, who are now actively cooperating with the project
*Work in progress
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Key themes:
- District heating
- Industrial waste heat
- Urban farming
- Food security
- Local food networks
- Cross sector solution
- Circular economy
- Social value
- Corporate Social Responsibility
[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=\”1\” _builder_version=\”4.7.7\” _module_preset=\”default\”][et_pb_row _builder_version=\”4.7.7\” _module_preset=\”default\”][et_pb_column _builder_version=\”4.7.7\” _module_preset=\”default\” type=\”4_4\”][et_pb_testimonial portrait_url=\”data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iNTAwIiBoZWlnaHQ9IjUwMCIgdmlld0JveD0iMCAwIDUwMCA1MDAiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyI+CiAgICA8ZyBmaWxsPSJub25lIiBmaWxsLXJ1bGU9ImV2ZW5vZGQiPgogICAgICAgIDxwYXRoIGZpbGw9IiNFQkVCRUIiIGQ9Ik0wIDBoNTAwdjUwMEgweiIvPgogICAgICAgIDxyZWN0IGZpbGwtb3BhY2l0eT0iLjEiIGZpbGw9IiMwMDAiIHg9IjY4IiB5PSIzMDUiIHdpZHRoPSIzNjQiIGhlaWdodD0iNTY4IiByeD0iMTgyIi8+CiAgICAgICAgPGNpcmNsZSBmaWxsLW9wYWNpdHk9Ii4xIiBmaWxsPSIjMDAwIiBjeD0iMjQ5IiBjeT0iMTcyIiByPSIxMDAiLz4KICAgIDwvZz4KPC9zdmc+Cg==\” _builder_version=\”4.7.7\” _module_preset=\”default\” hover_enabled=\”0\” sticky_enabled=\”0\”]“District Eating undertook a piece of work for us in early 2020 to explore potential ways of connecting horticultural growing at scale with the Sheffield district heating grid. The project was co-designed through conversations with District Eating, and we found their expertise and network to be highly valuable. The report produced was impressively detailed, and gave us the information we needed in order to decide how to proceed with our research. We intend to partner with Faye Tomson and District Eating as part of future projects in this area. “
Dr Meg Lewis
Knowledge Exchange Manager, Faculty of Science
Chair of the Staff Women\’s Network
Associate Director, The Institute for Sustainable Food
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Challenges | The Project | Outcomes
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