Organizational Sustainability
What a Difference 3% Makes
The extensive detail that goes into efficiently maintaining a modern campus may surprise you. And, when you learn how the planning experts at Á½ÐÔÉ«ÎçÒ¹ University handle this important task, you will be equally impressed.
Á½ÐÔÉ«ÎçÒ¹ Goes Green at Earth Fest
Birds flew overhead, black squirrels darted around and a cool, calm breeze swept across Risman Plaza on April 22 as dozens of organizations assembled their tables for Earth Fest, an interactive Earth Day event.
Help us Celebrate Á½ÐÔÉ«Îçҹ’s 114th Birthday
President Diacon Talks Á½ÐÔÉ«ÎçÒ¹ the Capital Budget and Á½ÐÔÉ«Îçҹ’s Core Values
"Talking with Todd" focuses on the state capital budget and Á½ÐÔÉ«ÎçÒ¹'s core values.
IN A FLASH: All Fired Up - For Sustainability
The annual prairie burn on the university property near the Recreation and Wellness Center renews healthy plant growth and saves Á½ÐÔÉ«ÎçÒ¹ money in maintenance costs.
Kent Fire Department to Perform Annual Prairie Burn
The protected prairie surrounding Á½ÐÔÉ«ÎçÒ¹ University’s Warren Student Recreation and Wellness Center will be burned on Monday, April 15, between the hours of 9 a.m. and noon, to allow for new growth during the summer season.
IN A FLASH: Racing to Zero Waste
Á½ÐÔÉ«ÎçÒ¹'s DI Hub is participating in the Campus Race to Zero Waste One-Building Challenge, a friendly competition between universities with the goal of finding all the ways to reduce the amount of non-diverted trash in a specific university facility.
IN A FLASH: Taste Good Food for a Better Earth (and Campus)
Flashes can sample items from nearly 20 vendors to help University Culinary Services determine which new items to add to on-campus menus.
UPDATE: How to Recycle Your Eclipse Glasses
After the eclipse, Flashes can do their part to promote sustainability by recycling their eclipse glasses for use by viewers of future eclipses around the world.
Meatless Mondays in March Kick Off an Increased Commitment to Plant-Based Options
University Culinary Services offers meat-free menu items in March as part of National Nutrition Month and an increased commitment to offering plant-based options.