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What will be wise in 2024 remains a hotly debated topic, but the value of a good education is something few would argue about. For this week’s cover story, we followed Oxford student Grace Clover as she enjoyed her final days as a student at Wadham College, a university recognized by many as the most prestigious in the world. Grace writes about her experiences. in a piece that accompanies the images and captures the strange contradictions, joy and adventures that come with student life. In particular, she notes the peculiar isolation that comes with meeting weekly writing deadlines, the “constant socialization,” and the tremendous privilege of being surrounded by so much history and beauty.
As someone who has just brought my son to university (although not Oxford), I found Grace’s essay especially pertinent. I also felt enormous nostalgia for that brief moment when one finds oneself on the edge of the precipice of “adult” life. The college experience is emotionally intense, confusing, and wonderfully liberating. The images capture the great gift of being a student. Side note: It’s also testament to the many friendships forged in adolescence – the photographer for the shoot, Tom Craig, and I were in the same graduating year in Edinburgh.
Reading and studying are two ways to grasp the branches of universal wisdom. Other stories in this issue look at different ways to live smart. Grace predominantly wears vintage and used fashion, a business that has been transformed by the rise of sites like Depop and eBay, but can be a bit overwhelming for those who prefer a more curated boutique search. Rosanna Dodds has compiled a list from the world’s best vintage dealers, most of whom have online and in-person dealerships, as well as areas of expertise. The guide is designed to separate the gems from the clutter and, in a saturated and largely ungoverned market, help direct a more productive search.
Next, a personal obsession: since the ban on single-use plastic cutlery in England in 2023, restaurants and fast food outlets have had to introduce a number of sustainable alternatives. There are now dozens of options when it comes to compostable cutlery, but most create an unpleasant dining experience – there are few things more disgusting than eating your lunchtime soup with a rough-sided, “embarrassing” wooden spoon. Ajesh Patalay investigates the state of eco-friendly cutlery, the problems with trying to make something satisfying and sustainable, and whether current composting options are even viable. You find that few options are especially compatible: I’ve therefore committed to trying to have a real spoon around the desk.
As for the work lunch, how many of you have a kitchen or catering service in your office? You will probably enjoy Grace Cook’s piece about some of the best employee canteens in the world. From Polentina, an Italian restaurant located in a clothing factory in east London, to Kantine, the kitchen restaurant that feeds the staff (and visitors) of David Chipperfield’s Berlin headquarters, Grace has analyzed the new wave of forward-thinking chefs and employers who are rehabilitating this much-derided genre of catering. I’m quite envious of the folks at On Labs in Zurich, who have a dining room designed to mimic a living space where you can enjoy a “vegan buffet.” Fortunately, many of these kitchens are open to non-employees—you don’t need a visitor’s pass to try them out for yourself.
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