߲ݴý University’s Office of Sustainability invited the campus community to unite for the 15th annual celebration, April 10–22. This tradition featured a diverse lineup of educational, thought-provoking, and fun events designed to highlight environmental challenges and inspire sustainable action both locally in the Hamilton community and around the world. The celebration coincided with the 55th annual Earth Day.
Throughout the series, students, faculty, staff, and alumni engaged in a variety of events hosted in collaboration with campus partners, including ALANA Cultural Center, University Museums, First@߲ݴý, the Max A. Shacknai Center for Outreach, Volunteerism, and Education, and Chapel House.
“Making sustainable changes at the institutional level takes year-round, behind-the-scenes collaboration across campus,” said Julia Sparks, assistant director of the sustainability and program coordinator for the Environmental Studies Program. “While much of our work focuses on digging into data or discussing operational barriers, 13 Days of Green provides an opportunity to celebrate progress, spotlight ongoing gaps, and actively engage the campus community.”
The celebration kicked off in the Coop Media Room, with tabling by student groups, live music from student band Without Walter, and ice cream. Subsequent events ranged from hands-on outdoor activities like the workshop and hike and , to thoughtful indoor conversations and panels. A screening of explored the dark realities of the fast fashion industry, and alumni discussed careers in sustainability.
Participants also had the opportunity to slow down and connect with nature through events like a , at Chapel House, and about adapting to an uncertain climate.
The , co-hosted by ALANA and First@߲ݴý, encouraged students to ditch fast fashion by swapping clothes and learning how to repair garments that they already have. on April 18, hosted by the Student Sustainability Council, offered an afternoon of cookouts, live music, and sustainable arts and crafts, celebrating the collective impact of students engaged in sustainability efforts across campus.
“By empowering both newcomers to sustainable action and longtime sustainability advocates, our impact goes far beyond what our office could achieve alone,” Sparks noted. “Everyone has a role to play in making our campus better for the long run.”
Service opportunities, like the on April 19, connected volunteers with local organizations for projects such as invasive plant removal and garden preparation, reinforcing the series’ message that meaningful change begins with local action.
A highlight of the series was the Environmental Studies and on April 17, which helped to recognize students, faculty, staff, and teams who have demonstrated exceptional commitment to sustainability at ߲ݴý.
As Earth Day approached, participants reflected and looked forward. Initiatives like at Frank Dining Hall on April 22 brought attention to food waste in a striking, visual way. In the span of three hours, Office of Sustainability interns collected and measured a total of 73.6 pounds of post-consumer food waste, displaying mostly intact plates of discarded food to help students see their personal contributions. On the other hand, the talk offered strategies for maintaining hope and motivation in the face of daunting climate challenges.
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