On a recent Saturday morning, five members of The Princeton Wilderness Society, a student group, assisted Facilities’ Grounds crew with planting three trees on campus. The campus service opportunity was coordinated by the Office of Sustainability in celebration of Earth Month.
After planting trees, the students were treated to a tour of the University’s greenhouses, compost and mulch yard, and tree nursery where they learned how trees are extracted for transplanting on campus.
At the second annual Tiger Chef Challenge, sustainability was on display in more than just the delicious plant-based dishes created by student teams competing in the Latin-American-inspired cook-off. Campus Dining also aimed to minimize the event’s waste by encouraging food vendors to use compostable serving materials, and by piloting a "Resource Recovery Station" for waste disposal.
AgriArk Spring/Summer Research Internship
Environmental Impact Comparison of Multiple Food Waste Conversion Techniques
The Office of Sustainability, Building Services and Campus Dining have partnered so that food scraps from the dining hall are now handled by a local company, AgriArk, which will process them into fertilizer at a local facility. Read the full article on the Daily Princetonian's website.
Learn more about recycling and waste reduction at Princeton University.
Learn about the Princeton University greenhouses through this article and video produced by the Office of Communications now on the Princeton homepage.
A new reality in which long stretches of triple-digit days are common threatens not only the lives of the millions of people who live there, but also a cornerstone of the American food supply.