Green Week 2026 at the University of Roehampton brought together students, staff, and departments from across the institution in a vibrant celebration of sustainability, creativity, and community. 

The origins of Roehampton’s Green Week - originally known as Greenfest - date back to June 2024. The initiative was first proposed by MA student Jonathan Nobrega, who now lectures part-time at the University. Building on this idea, Green Week was established by a passionate group of staff and students, before later being led collaboratively by Roehampton Students’ Union (RSU) and the Roehampton Sustainability Team. 

This year’s programme showcased an impressive range of activities and learning opportunities, reflecting a shared commitment across the University to sustainable practices. From the relaunch of Dress for Success and a targeted donation drive for the Digby Student Pantry, to engaging discussions and displays on AI and the environment, the week demonstrated how sustainability intersects with multiple aspects of university life. Workshops on growing, crafting, and mindful living further enriched the programme, creating space for both practical learning and creative exploration. 

In this round-up, we reflect on Green Week from the Students’ Union perspective - what we delivered, what we learned, and what we hope to carry forward. 

A Week of Reflection, Creativity, and Connection 

Green Week officially began on Monday 23 March, opening with a relaxed “Sip and Sketch” crafternoon hosted in The Hive Café. Inspired by the natural beauty of Roehampton’s campus, the session encouraged participants to slow down and reconnect with their surroundings. Held in The Hive (Students’ Union’s sustainable café), the event offered a moment of pause in an otherwise busy academic environment. 

Harriet Kassner, a Hive team member since 2021, described the session as “extremely grounding,” highlighting its value as a break from day-to-day pressures. Rather than focusing solely on social interaction, the session centred on self-care, creativity, and mindfulness, with participants exploring texture, shape, and colour in a calm and reflective setting. 

This theme of wellbeing continued with a mindfulness meditation session delivered in collaboration with the Desi Society and external partners. The session emphasised the importance of taking time to pause - whether during a lunch break, before a class, or ahead of a busy meeting. Participants were introduced to practical techniques for incorporating mindfulness into their daily routines, reinforcing the idea that personal wellbeing is an essential component of sustainable living. Practicing these techniques outdoors further highlighted the additional benefits of connecting with natural environments. 

Hands-On Sustainability 

A core strength of this year’s Green Week was its emphasis on practical, hands-on learning. RSU Sustainability Coordinator Hillary Nevyjel led an extensive programme of workshops designed to make sustainable living accessible and engaging. These included houseplant care and potting sessions, windowsill herb planting to support low-cost cooking, and tea blending workshops using herbs and flowers sourced directly from campus. 

One standout session was a syrup-making workshop led by Hive barista Daria Dumitru. Drawing on personal recipes developed with her family, Daria guided students through the process of creating syrups using fresh fruits, berries, and campus-grown ingredients. The workshop demonstrated how sustainability can be both creative and collaborative, bringing people together through shared practices of cooking and crafting. 

Research student and artist Bridget Moira Steenkamp also contributed a series of workshops centred on “slow-dye” techniques. Using natural materials such as onion skins, daffodils, and calendula, Bridget introduced participants to environmentally conscious methods of creating dyes. Students then used these materials to produce tassel accessories that were both quirky and expressive. Her work and process, displayed in the lead-up to and throughout Green Week in The Hive and the SU Help Desk, offered a valuable insight into the time and care required to produce natural alternatives to synthetic dyes commonly used in many industries today. 

Looking Ahead 

Green Week 2026 demonstrated the power of collaboration across the University community. By bringing together creative practice, environmental awareness, and wellbeing, the week highlighted the many ways sustainability can be embedded into everyday life - proving that small changes can lead to meaningful impact. 

From mindful moments in The Hive to hands-on workshops and cross-campus initiatives, the week provided not only opportunities to learn, but also inspiration to continue these practices beyond a single week. 

As we look ahead, the Students’ Union remains committed to building on this momentum - supporting initiatives that encourage sustainable habits, foster community connections, and empower students and staff to make a positive impact. 

As part of this commitment, The Hive has introduced two new initiatives designed to strengthen its sustainability practices in tangible ways. Peak & Wild Coffee, supplied by Matthew Algie, supports environmental restoration through its partnership with the John Muir Trust, helping to protect and restore wild spaces. Meanwhile, The Full Package scheme ensures that The Hive’s compostable takeaway packaging is collected and processed through specialist facilities, transforming waste into compost and renewable energy! 

To learn more about The Hive and its ongoing sustainability initiatives, follow The Hive Café on Instagram here.