The whole school community has been doing more to reuse, reduce and recycle in the wake of the climate change campaign that has been dominating the streets and the media, drawing attention to the urgency of the global changes that need to be made.
Bedales hosted a ‘Funeral for the Planet’ earlier this year, where a climate emergency was announced. The event was organised by Bedales Head of Geography Paul Turner, who became one of the UK’s first United Nations-accredited climate change teachers. Bedales’ Geography department has also recently launched the UK’s first climate breakdown scheme of work, collaborating with other teachers and organisations.
Following this, a group of 60 students joined a climate change protest in March, marching from Parliament Square to Buckingham Palace and were encouraged by the amount of support they received from tourists, construction workers and even police officers. Students took part in more protests in Petersfield and in London, with a small group attending a symposium on climate change at the London School of Economics. A number of speakers were present including Lord Stern, Chair of the Grantham Research Institute on Climate Change and the Environment, who addressed the question of, ‘What should individuals, communities, schools and universities do to stop climate change?’
On Monday evening, we were very lucky to have Patrick Holden, Chief Executive of the Sustainable Food Trust, visit Bedales to give a fascinating talk. Patrick spoke of his life as a dairy farmer in West Wales and his early work with the Soil Association, before talking about the aim of the Sustainable Food Trust, the patron of which is the Prince of Wales.
The Sustainable Food Trust works to “accelerate the transition to more sustainable food and farming systems that nourish the health of both people and planet”. They work with government organisations and individuals to audit and fight for more sustainable food and farming systems. Their latest project is a collaboration with Richard Dunne called The Harmony Project, which seeks to apply the principles of nature and interconnectedness with education.
Patrick wanted to highlight the complicated nature of every choice we make – the hidden cost of food. He spoke of the benefits of grass-fed beef and lamb, both for our health and for our environment. He also spoke of sheep farmers in Wales who are now building huge chicken sheds where there would have once been grassland, as consumers mistakenly believe buying chicken is better for the environment than lamb. Those chickens are fed a concentration of soya and grain shipped in from all around the world and live short, miserable lives in giant sheds. We as consumers are completely unaware of the implications of our food choices – the ‘plant based’ food trend as pernicious as the one consumers think they need to avoid, with large multinational companies making huge sums of money from our desire to eat more sustainably.
By Andrew Martin, Head of Outdoor Work, and Feline Charpentier, Teacher of Outdoor Work
From September 2020, students in 6.1 will be able to choose a new Outdoor Work (ODW) course as one of their sixth form options. ‘Living with the Land’ is a two-year course which will equip students with the practical skills to live lightly off the land, enabling them to look at the wider context for the issues surrounding the environment and our impact upon it. Living with the land around us means having a greater awareness of our environment, living with the seasons, trying to reduce our footprint and applying our new-found knowledge to other aspects of our lives and the community.
It is a natural progression from all aspects covered in the ODW BAC, however it goes into far greater depth and includes significant self-directed work, including a portfolio and a ‘major’ project in the final year. There is currently no clear pathway for a student wishing to take a more practical course at sixth form in environmental subjects. The closest comparable courses are Countryside Management, Food Skills, Sustainability or the planned Natural History GCSE. No courses combine traditional building, cooking and craft skills with aspects of ecology, sustainability and community.