This session is relevant for student/study advisers, mentors, and others involved in a one-on-one student guidance role.
PhD Defence Tianyu Zhang
- PhD Defence
"Artificial Intelligence For Diagnosis And Image Synthesis In Breast Cancer"
PhD Defence Michael Brunner
- PhD Defence
"Development and usefulness of transgenic rabbit models of inborn arrhythmogenic diseases"
On October 23, the FPN GreenTeam took action to promote sustainability by ploughing and sowing a 100 m² meadow behind the Oxford 55 site. The team is excited about the upcoming spring when the meadow will come to life with blooming flowers. This initiative is a small yet impactful step toward enhancing biodiversity and fostering a greener, more sustainable environment at the university. Stay tuned for the beautiful results!
Besides being busy outside, they also brought some sustainable initiatives for the inside. They held a clothing swap for FPN employees to enhance reusing at the university!
How is waste managed at Maastricht University?
Maastricht University (UM) is committed to contributing to a circular economy by separating waste streams and reducing overall waste production. The university collaborates with an independent contractor who not only manages waste collection but also advises on waste management strategies. Together, they have set a goal: to recycle 55% of collected waste by 2026.
Waste separation begun in 2016, by separating plastic, drinking cartons and metal containers. In 2017, coffee grounds joined the list, and over the years, the system has evolved to further refine waste separation. By 2023, informational boards on waste bins were introduced to guide correct disposal practices. Since, 2023 metal is no longer allowed in the orange bins, however, for drinking cans a deposit is paid: one can either return it to the shop or donate it in donation containers (found at some Eurest outlelts).
Students and staff are now familiar with separate bins for paper, plastic, and other waste. This year, a significant addition was made: organic waste bins.
Why the new organic waste bins?
In 2023, a pilot project for organic waste bins was launched at FASoS. The results were promising: organic waste recycling increased to 1.3% for the year, and during the pilot period (September–December), it rose to 2.3%, with 148 kilograms of organic waste collected.
The decision to expand organic waste bins was driven by an analysis showing that roughly 10% of residual waste consisted of organic material, such as food scraps.
With these new bins, organic waste will no longer be incinerated. Instead, it will undergo fermentation to produce biogas. Items like vegetables, fruits, food scraps, fish, bread, eggshells, and tea bags can all be disposed of in these bins. This simple change will help reduce CO2 emissions, advance the circular economy, and enhance UM's sustainability efforts.
What are the future plans and visions for waste management at the university?
Facility Services aim to increase awareness about waste separation options and expand the system to more faculties. The Universiteitssingel (UNS) buildings, for example, generate large amounts of waste across various categories due to their numerous floors and laboratories. To address this, waste-separation manuals (https://www.maastrichtuniversity.nl/afvalwijzerUNS) and informational posters have been introduced, and the Facility Services team is working to roll out similar resources across campus.
UM’s waste management efforts align with the "10 Rs of Circularity “. While recycling is a vital starting point, the university hopes to take even higher steps in the long run by implementing practices that focus on other important steps, like further reuse and waste reduction.
Have ideas or sustainable practices to share from your daily life? We invite you to contribute! Reach out to: sustainability@maastrichtuniversity.nl.
Our aim was to collect insights from all levels of the organization, ensuring that the voices of both students and employees were heard. To achieve this, we invited the entire UM community to participate, resulting in an enthusiastic response of approximately 140 registrations, from both employees and staff.
The sessions focused on four central themes, which will shape the foundation of the new catering contract: catering concept, sustainability, service and price and quality ratio.
The information gathered during these sessions will be translated into concrete requirements and objectives for the new contract. By aligning with the feedback from our community, we aim to create a catering experience that reflects the needs, values, and preferences of everyone at UM.
We are grateful to all participants who contributed their time and ideas. Your input is invaluable in shaping the future of UM’s catering services. Stay tuned for updates as we move forward with this important project!
On Thursday, November 9th, the Sustainability Hub hosted Hub Fest, an exciting celebration that brought together over 60 attendees to connect and engage with sustainability in innovative ways.
The evening began with an Interactive Info Market, featuring organizations that showcased their work through creative workshops and activities. From herb planting to trivia games, there was something for everyone to enjoy and learn from. Following this, representatives gave inspiring presentations, sharing their missions and initiatives to a captivated audience.
Afterward, attendees shared a communal dinner, creating opportunities to build connections and exchange ideas in a relaxed atmosphere. The night ended on a high note with a Jam Session and DJ sets, transforming the Hub into a lively space of music, fun, and collaboration.
Hub Fest perfectly embodied the spirit of the Sustainability Hub—bringing people together to celebrate sustainability in meaningful, interactive, and memorable ways. Keep an eye out for more events like this in the future!
On Friday, October 4th, the Green Office hosted a Thrift Market at the Sustainability Hub. Over 250 people attended during its 1.5-hour window, creating an electrifying atmosphere of community and sustainability. Visitors browsed unique second-hand treasures, while the €5 registration fee for table bookings was donated to support Food Coop, a local sustainable organization. Food Coop also showcased their stand selling vegetables, gaining new customers and building awareness.
The next day, Saturday, October 5th, was all about keeping the hub warm and spirits high! The Warming Up the Hub & Jam Session event combined a collaborative insulation activity with a lively evening of music and camaraderie. Attendees worked together to make the Hub cozy for winter, then enjoyed a community dinner followed by an energetic jam session featuring live instruments, karaoke, and incredible vibes—all in partnership with KAN.
Both events highlight the power of sustainability, community, and creativity. Missed them? Stay tuned and follow us in Instagram for more opportunities to get involved!
