Our work on SDG Goal 12: Responsible Consumption and Production
Learn about our recent progress and updates on how we're contributing to SDG 12: Responsible Consumption and Production.
The 2030 Agenda for Sustainable Development was adopted in 2015 by all United Nations member states. It provides a blueprint for peace and prosperity for people and the planet.
Find out more about our work across all the UN Sustainable Development Goals.
About Responsible Consumption and Production
Ensure sustainable consumption and production patterns.
Research
Consumer attitudes toward buying meat and seafood near expiry
Scientists at the Universities of Stirling and Copenhagen explored consumers willingness to buy meat and seafood products close to their expiry date, a key contributor to food waste. Published in 2024 the results, based on responses from 400 participants, suggested three distinct consumer segments: those highly willing to buy meat and seafood close to expiry, those selective about meat but not seafood, and those generally unwilling. Factors influencing purchasing decisions included perceived quality, food safety, social norms, and price. Interestingly, consumers were more willing to pay for minced beef than other products, and discount levels affected preferences differently across items. These insights offer valuable guidance for retailers aiming to reduce food waste through targeted pricing and consumer engagement strategies.
How social media influencers shape eco-conscious beauty choices
As environmental awareness grows, a study published in 2024 by University of Stirling and Heriot Watt University explores how social media influencers impact consumer attitudes toward sustainable cosmetic products. By reviewing existing research, the study highlights how influencers can raise awareness and encourage eco-friendly purchasing - especially when their messages are supported by trusted eco-labels.
Grounded in Green Marketing Theory, the research shows that influencers act as relatable educators, helping consumers connect with sustainability in everyday choices. When combined with credible eco-labels, influencer endorsements become even more powerful, reinforcing trust and guiding consumers toward environmentally responsible beauty products.
This study offers valuable insights for brands looking to promote sustainable beauty practices and for consumers seeking trustworthy information in the growing eco-conscious cosmetics market.
Circular aquaculture: Reducing marine ingredient use through innovation
A key challenge for the aquaculture sector is to reduce the use of marine ingredients in feed as fisheries are at the limit of exploitation and associated with negative perceptions. However, sustainability researchers at the Institute of Aquaculture have shown that there are still opportunities to improve utilisation of fish resources as marine ingredients by using aquaculture and fishery by-products (parts of fish that are not used for human consumption).
The use of by products is an important step towards a more circular approach to aquaculture, and the responsible consumption and production within the aquaculture sector. Articles published in 2024 and 2025 contributing to research in this area include: Fish as Feed: Using the Nutrient Fish In: Fish Out Ratio (nFIFO) and Omega-3 Futures in Aquaculture: Exploring the Supply and Demands for Long-Chain Omega-3 Essential Fatty Acids by Aquaculture Species.
Learning and teaching
MSc Sustainable Aquaculture
The MSc Sustainable Aquaculture course at the University of Stirling plays a vital role in advancing SDG 12 by training students to make aquaculture more efficient, ethical, and environmentally sustainable. The course continued with its delivery in 2023-24, 2024-25, and 2025-26 with applications open for the 2026-27 intake. Through a focus on reducing waste, improving feed practices, and managing environmental impacts, the course teaches future aquaculture professionals how to use resources wisely and support global food security. Students gain hands-on experience and work with industry partners to apply sustainable solutions in real-world settings, helping to build a more responsible aquaculture sector that meets the needs of both people and the planet.
LLM Environmental Law and Climate Justice
The University of Stirling’s LLM Environmental Law and Climate Justice course launched in 2024 equips students with the legal knowledge and interdisciplinary skills needed to address global environmental challenges. The course explores how law can be used to promote sustainability, protect human rights, and support climate justice. Students learn about international legal frameworks, environmental impact assessments, and policy-making processes that influence how resources are used and managed. The course connects to SDG 12 by training future legal and policy experts to shape regulations that reduce environmental harm, promote sustainable resource use, and hold industries accountable. Through legal tools and advocacy, graduates are prepared to influence systems that ensure production and consumption are fair, ethical, and environmentally sound.
Sustainability through waste reduction in clinical skills teaching
Initiatives are in place to reduce the carbon footprint associated with clinical skills teaching within the Faculty of Health Sciences and Sport. Through recycling, reusing, minimising waste generated from clinical skills sessions and reducing waste sent for incineration we aim to increase sustainability. Additionally, the associated reduction of waste sent for incineration, will contribute to lower carbon emissions. Our activity also heightens awareness amongst staff and healthcare students regarding the importance of reducing waste within healthcare practice. Much of our efforts are centred around the sorting of simulated clinical waste to reclaim and reuse items such as syringes, dressing packs, interconnects, one-use blood tube holders and IV fluids bags (which we refill and reseal repeatedly).
University operations
Sustainable procurement practices
The University’s Annual Procurement Report published in 2024 supports SDG 12 by evidencing how reducing supply chain emissions, engaging sustainable suppliers, improving energy efficiency, promoting environmental education through community benefits, and planning for responsible waste management.
- Procurement contributed to the University's Net Zero Strategy by focusing on reducing supply chain-related emissions. This included selecting suppliers and contracts that contribute to carbon reduction goals.
- 11% of procurement spend was with suppliers assessed through Ecovadis, ensuring sustainability performance across environmental and ethical dimensions.
- Projects such as the LED lighting upgrade at Pathfoot Building directly contribute to reduced energy consumption and more efficient resource use.
- Several contracts included sustainability-related community benefits, such as climate literacy training, carbon reduction workshops, and student engagement with UN SDGs.
- 25.8% of spend was through collaborative contracts, reducing duplication and promoting efficient resource use across institutions.
Campaigns to reduce waste
Since the launch of the Choose to Reuse campaign in 2024, the University community has saved more than 46,500 disposable cups and lids from going to landfill. This positive shift is thanks to staff, students, and visitors who continue to bring their own cups and reduce waste. Those who bring their own cup receive a 25p discount on every hot drink. In addition, all takeaway cups, lids, and disposable cutlery on campus are now fully compostable.
Recycled clothing
In 2024, the University hosted a Vintage Fayre, led by the Green and Blue Space at Stirling Students’ Union and aiming to encourage sustainable fashion choices among student, promoting second-hand shopping through offering affordable, recused cloths, and promoting apps like Vinted and Depop, reducing reliance on fast fashion. In partnership with the Student Skills and Employability team and funded from the Stirling Fund, the Green and Blue space also set up a Professional Clothing back for improving accessibility to professional attire for jobs or special occasions. Staff from across the university generously donated items. Explore the Green and Blue Space quarterly reports for more information.
Civic engagement
Report into Scottish Circular Economy
The University of Stirling and Zero Waste Scotland published a report in 2024 that found that systemic challenges are preventing businesses from adopting the practices necessary to achieve a circular economy at a greater scale. Similar to other countries, Scotland’s economy is optimised for the linear model of manufacture, use, and discard. A more circular economy minimises the use of virgin resources by using less, using for longer, using again, and switching to regenerative material use. The report, based on in-depth interviews with representatives from trade, business and financial support organisations, knowledge centres and academia, explored the ways in which conditions need to improve if Scotland’s economy is to become more circular and businesses are to achieve the resultant benefits, such as increased competitive advantage, resource resilience, reduction in CO2 emissions and waste.
Community Food Initiative
The Community Food Initiative aims to alleviate food poverty and financial stress, whilst encouraging food sustainability and reducing waste. The initiative is a food sustainability project led by the Green & Blue Space at Stirling Students’ Union, with support from local volunteers at the charity Ever Green Helping Hands. Launched by the Union President and VP Communities in 2022-23, the initiative has saved 7.6 tonnes of food from going to waste since December 2024 - that’s around 18,000 meals and 27.25 tonnes of CO₂e avoided. Volunteers collect surplus food from M&S and Co-op most evenings and redistribute to staff, students and the local community.