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Recycling is widely promoted through the mantra “Reduce, reuse, recycle,” yet actual recycling rates remain low—34.3% nationally in 2013 and just 11.41% at ���߲ݴ�ý during Recyclemania 2017.

���߲ݴ�ý’s Sustainability Office is offering a paid Garden Internship from mid/late August to early November 2017. The intern will help manage and promote the half-acre vegetable/herb garden and greenhouse, gaining hands-on experience in gardening, event coordination, and volunteer supervision. Responsibilities include soil preparation, planting, weeding, harvesting, organizing volunteer work parties, and helping run the weekly Farm Stand.

The ���߲ݴ�ý Community Garden focuses on sustainable, organic farming practices to grow healthy crops without harmful chemicals. Instead of synthetic fertilizers, the garden uses vermicompost from Devine Gardens, a local worm farm, which enriches the soil with microorganisms and natural growth hormones. The garden team recently toured Devine Gardens to learn about the composting process, which uses worms to convert local farm and sawmill byproducts into nutrient-rich castings.

The Office of Sustainability is accepting applications for Green Raider Interns, a student program focused on promoting sustainability across campus. Interns gain leadership and professional skills while engaging peers in sustainable practices through community-based social marketing, social media, events, and campaigns. They also have opportunities to pursue personal sustainability initiatives, such as starting clubs or projects.

Many scented products—like perfumes, air fresheners, and detergents—contain synthetic fragrances made from petrochemicals, which can be harmful to health (allergic reactions, hormone disruption, organ damage) and the environment (air, water, and soil pollution). Companies often do not disclose the full ingredients because scents are trademarked.

Fast fashion, driven by trends like #OOTD (“Outfit of the Day”), produces clothing at an accelerated pace—up to 52 micro-seasons per year—making cheap, trendy clothing widely available.

The ���߲ݴ�ý Community Garden’s summer growing season is underway, supported by local partnerships that help jumpstart planting. The garden receives a variety of starter plants—peppers, tomatoes, eggplants, cabbages, and more—from Hamilton Central High School and the Hamilton Food Cupboard.

Biomimicry, the practice of designing sustainable technology inspired by nature, draws from multiple fields including science, engineering, and the arts. It uses natural systems and structures to solve human challenges, such as energy efficiency.

The ���߲ݴ�ý Community Garden kicked off its 2017 growing season on April 30 with the first of a four-part educational workshop series, in partnership with the Cornell Cooperative Extension of Madison County. Despite losing its greenhouse over the winter, planting is underway with peas, potatoes, radishes, beets, turnips, garlic, raspberries, and budding apple trees. New rain barrels have been installed, and the garden is preparing for new additions, including bees from the ���߲ݴ�ý Beekeeping Club and a mushroom-growing experiment. The nearby opening of Good Nature Farm Brewery adds to the excitement. The next workshop on pest management will be held June 11. Interested community members can contact Garden Manager Beth Roy to get involved.

Madison Smith ’19 attended the People’s Climate March in Washington, D.C. with fellow Green Raider interns to advocate for action on climate change, emphasizing its human causes and impacts on the most vulnerable populations. While the march of 200,000 people was powerful, she observed a lack of diversity and recognized the privilege involved in being able to participate. She reflected on the importance of considering marginalized voices and focusing activism on global climate justice. Smith encourages continued engagement through contacting officials, staying informed, and promoting ���߲ݴ�ý’s Carbon Neutrality pledge, while keeping awareness of privilege central to climate advocacy.