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Starting this spring, Alumni Hall is piloting a new recycling program in two seminar rooms (431 and 432) aimed at reducing contamination and improving recycling rates. Instead of small classroom bins, students, faculty, and staff must now take their waste and recyclables to hallway stations that provide separate bins for paper, bottles & cans, and trash.

���߲ݴ�ý University is participating in RecycleMania, a competition against Hamilton College from February 5 to March 9 to reduce landfill waste and increase recycling rates. Recycling rates are measured by dividing the weight of recycled materials by the total weight of recycled plus landfill waste. Staff collected baseline data in the two weeks prior to the competition.

In Fall 2017, ���߲ݴ�ý student Christina Weiler ‘21 and Cornell student Eleonore Baughan ‘17 founded UCan, a TIA project that links recycling with social impact in Utica, NY. UCan collects and redeems beverage containers on college campuses, using the money to fund hunger relief programs and affordable housing through the Rescue Mission of Utica.

The art piece H₂CO₃ is a three-panel, two-dimensional work illustrating the degradation of coral reefs caused by anthropogenic climate change. The panels depict healthy, bleached, and algal-covered corals, with abstract marks made using household bleach and sandpaper to mimic coral damage. The black paper symbolizes carbon, linking coral bleaching and ocean acidification to increased atmospheric CO₂. The outer panels represent the most degraded reefs, like the Great Barrier Reef, while the inner panels depict healthier reefs, such as those in Indonesia.

���߲ݴ�ý University earned its second AASHE STARS Gold rating, achieving its highest score ever (72.19) and placing it among only 124 institutions nationwide to receive Gold. The STARS framework evaluates sustainability across operations, academics, diversity, affordability, and engagement. ���߲ݴ�ý scored particularly well in water, air and climate, purchasing, curriculum, and engagement, with innovative initiatives such as the Chapel House geothermal system, a campus soundscape study, and a comprehensive wellness program contributing to the rating. University leaders emphasized that the achievement reflects institution-wide commitment from students, staff, and faculty, and recognized the sustainability team and student contributors for their efforts.

In early November, the Post Landfill Action Network (PLAN) hosted its 4th annual Students for Zero-Waste Conference in Philadelphia, bringing together about 500 students, faculty, and companies focused on reducing waste. The event began with a discussion on Environmental Justice and a “Toxics Tour” of Chester, PA, a heavily industrialized area with polluting factories, chemical plants, and the nation’s largest trash incinerator. The tour highlighted the consequences of inaction: polluted rivers, smelly air, and environmental injustice. The keynote emphasized considering zero-waste within broader energy-saving initiatives.

The Library Sustainability Group was formed this semester at Case-Geyer Library by staff members to advance workplace sustainability through waste reduction, outreach, and sustainability education. Over a dozen staff have joined efforts that include creating a staff sustainability guide, converting desk lights to LED bulbs, hosting zero-waste staff meetings, and improving recycling infrastructure and signage to reduce contamination. The group works closely with the Office of Sustainability and has strong support from library leadership, including plans for an electricity analysis of the building. By engaging long-term staff and modeling sustainable practices in a major public space, the group aims to make the library a campus-wide example of sustainable operations while encouraging visitors to do their part.

The author reflects on sustainability experiences while studying abroad in Manchester, England, finding reality to be somewhere between idealized and flawed. Sustainability is more embedded in daily life through accessible recycling, abundant vegetarian and vegan options, fees on plastic bags, and strong biking infrastructure, all of which encourage lower-carbon behaviors. However, the author also notes significant waste issues, particularly the heavy plastic packaging of prepared foods and even produce, which limits consumer choice and increases unnecessary waste. Overall, while the U.K. has advanced further than the U.S. in some sustainability practices, it still faces notable challenges, prompting the author to explore deeper comparisons between the two countries.

The piece encourages celebrating Halloween more sustainably by reducing waste and making environmentally conscious choices. It highlights the problem of disposable, one-time-use costumes and suggests greener alternatives such as using items you already own, renting or swapping costumes, buying secondhand, and choosing natural materials. It also emphasizes being mindful to avoid harmful or offensive costumes. Additional tips for sustainable celebrations include using reusable dishes, properly cleaning recyclables, and avoiding public messes like smashed pumpkins, all while still enjoying the holiday.

The environmental impact of almonds, noting that while they are healthy, they require significant water to produce—about 1.1 gallons per almond or 1,929 gallons per pound. With U.S. almond consumption rising sharply and 82% of production concentrated in drought-stricken California, almond farming raises serious sustainability concerns. Compared to other foods, almonds use even more water per pound than beef. The piece encourages consumers to consider more water-efficient alternatives, such as peanut butter instead of almond butter, other plant-based milks, and different nuts, emphasizing the importance of making food choices that account for environmental impacts, especially water use.