Author: Lauren Martin (page 1 of 19)

3 Reasons to BYOP to the President’s Year-End Celebrations

It’s that time of the year again — Commencement is over and summer awaits. To celebrate, each year President Monaco hosts picnics on the Medford/Somerville, Boston, and Grafton campuses. As part of the annual tradition, the picnics will be zero waste, so we encourage you to bring your reusable dishware to keep the event environmentally-friendly.

Although recyclable utensils and compostable dishware will be available to use, it’s even better to bring your own (reusable) place setting (BYOP). Here’s why:

  1. When you BYOP, you help reduce overall waste from the event.

    Although it’s great to use the utensils and plates provided at the picnic, these items still require resources to be created and disposed of. When you bring reusables, you preserve resources and prevent waste from being generated.

  2. Your food won’t blow away.

    Reusables are much less likely to blow away since they are heavier and more durable. Bringing a glass or ceramic dish will keep food, dishes, cups, etc. grounded while you enjoy the picnic. Let’s face it — with so many delicious items on the menu, you’re going to want to enjoy every last bite.

  3. You can win a prize!

    To be eligible to win a prize at this year’s picnic, you’ll need to bring a complete reusable place setting. A complete place setting includes:

    • Reusable utensils
    • Reusable plate
    • Reusable cup, mug, or water bottle
    • Optional: A reusable bag to carry everything
    • Optional: A reusable napkin

Please do not bring disposable dishware to the picnic. Because this is a waste reduction initiative, unfortunately, those who bring disposable dishware will not be eligible to win prizes.

We’re giving away custom People Towels (reusable personal hand towels made from 100% Fair Trade certified organic cotton & printed with eco-friendly dyes) to the first 50 people who BYOP.

You can use People Towels instead of paper towels at work! For example, take them with you to the kitchen sink or bathroom to avoid using disposables.

Everyone who chooses to BYOP will be entered to win the grand prize: a reusable BBQ kit!

We hope to see you at the picnics!

Organizers, Impact (Denver, CO)

PROTECT OUR ENVIRONMENT, OUR DEMOCRACY, AND OUR FUTURE
Impact was created by leading advocacy organizations like Environment America, U.S. PIRG and the PIRG Campus Action project. We build the grassroots action and power it takes to make an impact on important issues. By joining Impact you’re making a full-time, two-year commitment to advocate for our environment, our democracy, and our future.
Our organizers currently work in 25 states. We are working on campaigns like getting our country to 100% renewable energy, banning the use of bee-killing pesticides, and ending the overuse of antibiotics on factory farms.
WHAT YOU’LL DO WITH IMPACT
First, you’ll come together with other new and experienced staff from across the country to learn how to make your impact in classroom trainings that focus on the issues, our campaigns, our strategies and the tactics you’ll be using throughout the year. Then, you’ll put those skills to use in the field.
For example, you might build the coalition that convinces a major restaurant to stop serving meat raised on antibiotics. Or you could organize the news event that convinces the governor in your state that switching to more renewable energy is an opportunity to be a hero with the public. Your campaign assignment will depend in part on where you applied to work and where you can make the biggest difference.
HOW YOU’LL MAKE AN IMPACT
Even when there’s not a vote coming up, organizing helps build long-term power to secure victories in the future. By first educating people on an issue, and then connecting on shared voices and common-sense solutions, we lay the groundwork for political change.
It’s all challenging, fun and incredibly meaningful. We’re taking on big issues and we’re up against big adversaries. We run campaigns with concrete goals, detailed plans, rigorous training, and above all, a laser-like focus on results.
During the summer, you’ll direct a campaign office, building the organization by canvassing and training others to canvass. And you’ll recruit the next wave of Impact organizers and interns so we can continue to work on more campaigns. So if what you want to do after college is join a team of people who bring their passion to work every day to make an impact on issues that matter, then we’re the group for you.
PAY & BENEFITS
The target annual compensation for this position is $26,000 in the first year. Impact offers a competitive benefits package. We also offer an excellent training program and opportunities for advancement.
START DATE: Positions available starting in May or August.
TO LEARN MORE AND APPLY: WeAreImpact.org
Impact is an equal opportunity employer and will not discriminate against any employee or applicant on the basis of race, color, national or ethnic origin, religion, age, sex, disability, pregnancy, sexual orientation, gender identity or veteran status. For Los Angeles-based positions: Impact will consider for employment qualified applicants with criminal histories in a manner consistent with the Los Angeles Fair Chance Initiative for Hiring.

Tufts Student Studies Sustainability and Food Systems in Italy

PERUGIA, Italy — “So many people told me that the most important thing I could do at Tufts would be to study abroad. Tufts really focuses on intercultural communication and awareness,” said Alex Cherry from his seat at a café in the center of Perugia, Italy. Alex is pursuing a Dual Major in International Relations and Environmental Studies at Tufts University, though he is currently studying abroad through the Food & Sustainability Studies Program (FSSP) at the Umbra Institute, an American study abroad program in Italy.

At Tufts, Alex says that his educational background has had a focus on the science and policy of environmental studies, while at Umbra “the focus has been more on cultural identity and the contrasting ways that different societies produce and consume food.” Umbra’s FSSP is a curricular concentration that applies an interdisciplinary approach to the study of food and sustainability in order to discover how the individual, the community, and society relate to food in Italy, America, and elsewhere. As part of the program, Alex has taken courses in the history and culture of food, sustainability and food production, and the business of wine.

A key characteristic of the FSSP is that all courses include a series of co- and extra-curricular activities as a supplement to topics discussed in class. To develop a deep understanding of various food production processes, Alex has spent his semester cooking an antique Roman recipe in Florence; exploring an ancient pharmacy to learn about the medicinal characteristics of food; touring multiple, family-run, organic wineries and cheese producers; working in a synergistic garden; and visiting local farmers’ markets. He has also had the opportunity to go truffle- hunting in the hills of Umbria and discuss organic agriculture with Matteo Bartolini, a lobbyist for the European Agricultural Commission for Sustainable Agricultural Reform. When asked what he thought of the flurry of community engagement activities that filled his semester, Alex responded, “What’s the point of being a student? Why am I studying? It is so that I can be trained in a professional way so that I can go and do something for the community that I am a part of.”

In addition to his courses within the FSSP, Alex chose to compliment his semester studies with CESP 351: Fair Trade Practices: Seminar and Practicum. During the course’s practicum, Alex works in a local fair trade shop and assists with the advertisement of events that promote fair trade concepts to the locals of Perugia. He commented that the shop’s community is welcoming to volunteers of all backgrounds, including locals with mental or physical disabilities. “The whole ethos of what they do is making sure that everyone is getting what they deserve, to create a community space,” said Alex as he described how the fundamentals of fair trade translate into the shop’s community. During the seminar portion of the course, the class reviews the impact of fair trade on both local and global economies, the place for fair trade inside the global market, and the role of the World Fair Trade Organization. Readings and discussions offer comparative analysis of Italian and American perspectives on global markets and the complexities of communicating such a topic across cultures.

As he ended his conversation with Umbra staff, Alex explained that he feels it is important for students of an interdisciplinary field, such as food and environmental studies, to learn to have a well-rounded perspective that discounts neither science nor culture and history. He concluded saying, “I am really glad that I got to see both the Italian and American perspective [on food systems] at the same time and in the same place.”

About Food & Sustainability Studies at the Umbra Institute:

The Food & Sustainability Studies Program is an interdisciplinary curricular concentration at the Umbra Institute, an American study abroad program located in the central Italian city of Perugia. Often called a “big university town in a small Italian city,” Perugia is the ideal setting to study abroad in Italy, with fine arts, business, and liberal arts courses. For more information about the Umbra Institute or its Food & Sustainability Studies Program, contact the associate director of the Program, Zachary Nowak (znowak@umbra.org). You can also watch a short video describing studying at the Umbra Institute.

Earth Month Celebrations

Tufts has a month-long series of events planned to educate the community about sustainability issues. The month will culminate with an Earth Day celebration on the Medford/Somerville campus.

See the Facebook event

April 6th
Lunch & Learn: An acidifying ocean: Where might it lead?
12:00-1:00 PM, Rabb Room

April 6th
Medford Bike Commission Meeting
6:00-7:30 PM, Tufts University Mayer Campus Center, Room 012

April 7th
Tufts Food Systems Symposium: Intersections of Waste and Food Insecurity
10:00 AM – 2:00 PM, Breed Hall, 51 Winthrop Street

April 7th
Hillel’s Farm to Table Shabbat Dinner
5:00-9:00 PM, Tufts Hillel, 220 Packard Ave

April 10th
CIERP Research Seminar: Ujjayant Chakravorty
12:30 – 1:40 PM, Cabot 702

April 10th

Federalism in the Era of Climate Change

6:30 PM, Barnum 104

April 11th
TIE-SEI Nexus Symposium
1:00-6:00 PM, Alumnae Lounge

April 12th
ENVS Internship Poster Symposium
12:00-1:00 PM, Remis Sculpture Court

April 12th
Hot Topics in the Environmental Industry (Networking Event)
5:00-7:00 PM, Alumnae Lounge

April 13th
Lunch & Learn: Sustainability at the municipal level in Somerville
12:00-1:00 PM, Rabb Room

April 13th

MassDEP Climate Meeting: AlChE Boston Dinner

6:00- 8:30 PM, SciTech

April 14th
Environmental Escapade to the Boston Public Market + art exhibit at Hay Market
12:50-3:10PM, Back of Miller Hall

April 18th
Eco-Rep movie screening of The Age of Consequences
6:00 PM, Tisch 304

April 19th
Voices from the Edge: Gina McCarthyFacebook Event Page 
7:30PM, Alumnae Lounge
Presented by Ex College

April 20th
Lunch & Learn: Boston to Bukoba and back: Building the honey money chain
12:00-1:00 PM, Rabb Room

April 20th
Grafton Green Team Clothing Swap
Grafton Campus

April 20th
8th Annual WSSS Symposium
9:00 AM – 5:00 PM, ASEAN Auditorium, Cabot Center

April 21st
Earth Fest + Eco-Reps Clothing Swap/Jumbo Mountain
11 am – 2 pm, Academic Quad in front of West

April 22nd
March for Science (Boston)
2:00-4:00 PM, Boston Common

April 24th
Clean Water, Healthy Rivers: Preventing toxic algae blooms in local waterways
6:30-7:45 PM, Barnum 104

April 27th
Lunch & Learn: Drought, blight, and the aesthetics of dispossession
12:00-1:00 PM, Rabb Room

If you are planning any Earth Month events at Tufts that were not included on this list, please contact sustainabilityoffice@tufts.edu and we will add them.

Boston Campus Waste Station Checklist

Recently, you may have noticed some big changes in recycling on the Boston campus: all recycling is now mixed, meaning there are now only types two bins at waste stations across campus: trash and recycling! 

Research shows that an effective way to capture more recyclables is to pair trash containers with recycling containers. Your waste station should have BOTH types of bin listed below:  

Gray trash bin with white “landfill” label 

Gray recycling bin with: 

  • Blue “mixed recycling” label 
  • Light blue bag 
  • Blue UFO-shaped lid 
Complete waste station

Now, that’s a good looking waste station!

If the waste station in your dorm, office, or classroom doesn’t look like the photo above, please submit a work order that will go to Facilities Services.

During the transition to mixed recycling, Tufts strategically reduced the number of waste stations in each building. This helps with efficiency (regarding the time to empty bins) and sustainability (reducing the number of plastic liners we use reduces our overall impact!). Your original central waste station may have been moved to another area on your floor or removed entirely during the transition, however, please do not move any waste receptacles. If you feel that an error has been made with your waste station please submit a work order and contact recycle@tufts.edu with specific questions.  

 

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