Christmas in July Morning Tea Challenge - Winner announced

August 11 / 66

The Department of Chemical and Biomolecular Engineering shows sustainable elements of their Christmas in July Morning Tea
The Department of Chemical and Biomolecular Engineering shows sustainable elements of their Christmas in July Morning Tea

Staff around the University celebrated Christmas in July last fortnight with morning teas which were sourced and produced using sustainable catering practices. 

Sustainability Project Officer Melanie Ashe said while the University's commitment to minimising its impact on the environment was reflected in the large-scale energy and waste reductions being made around campus, it was important to recognise sustainability also encompassed many small-scale social and educational activities.  

“The aim of the Christmas in July Morning Tea Challenge was to engage staff in an experience of sustainability which promotes wellbeing, good food, sustainable living and community around the University,” she said.

“Events like this encourage staff to embed sustainability activities and processes into everyday activities, not only around the University, but also in the home. 

“Staff who took part shared their knowledge of sustainable catering and responsible purchasing, drawing attention to the value of being sustainable and helping the University community work together towards a common goal.”  

Ms Ashe congratulated all departments which took part. 

“All teams demonstrated excellent efforts in waste and energy reduction, water-use was minimal and some participants included sustainable transport initiatives, like riding their bikes or walking to work in their events,” she said.    

The Sustainability Unit also offered a prize to encourage participants to host and participate in Christmas in July events.  

The History Department won a $500 coffee machine.

Ms Ashe said it won because it met the requirements of the University’s  sustainable catering checklist and went to extra lengths to make sure all waste from the event was recycled, even taking organic waste home to be composted.

“This department showed an outstanding understanding in systems of recycling and sustainability,” she said.   

“Their morning tea emphasised the processes of composting, replanting and garden maintenance.

“They completed both short term (using left-over fresh peaches from the garden for jam) and long-term (replanting the peach seeds for a new generation of fruit trees) sustainable catering activities.”  

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