Posts Tagged sustainability
This year marks the eighth year Tufts Recycles has participated in RecycleMania, an eight week long competition among colleges and universities to see who can reduce their waste the most. This year, the Tufts Eco-Reps have stepped their game up with a catchy recycle-themed parody.
Check it out below and remember: you can recycle your daily Tufts Daily, plastic take out containers, paper cups and their plastic lids, juice and cardboard boxes, yogurt containers and more!
GlobeMed at Tufts is a group dedicated to building a movement of people who believe in health and justice for all. They partner with Nyaya Health, a U.S. non-profit that works to provide free healthcare to the people of Achham, Nepal.
In 2012, Nyaya Health treated more than 30,000 patients as they began to implement a sustainable healthcare system in the region. Tufts GlobeMed is proud to be a partner of this dynamic organization.
Check out GlobeMed’s new promo video:
Annie Leonard, a passionate supporter of sustainability and author of The Story of Stuff, came to speak at Tufts on October 24. Her book explains “how our obsession with stuff is trashing the planet, our communities, and our health,” and is accompanied by an informative animated video narrated by Leonard. As the Common Reading Book for the Class of 2016, The Story of Stuff was given to incoming freshmen in an effort to encourage community-wide discussions throughout the fall semester. The book also accompanies Tufts’ vision for a more sustainable campus, as this school year has also seen the implementation of President Monaco’s new Sustainability Council.
Check out a segment from Annie Leonard’s lecture, filmed by Dan Jubelirer, A15, and listen for her shout-out to Tufts’ campaign to divest from fossil fuels! For more info on the campaign, visit Divest For Our Future.
The Tufts Eco-Reps, a group of students who work to promote environmental sustainability around campus, have released a humorous video about the benefits of taking short showers. Of course, short showers help conserve water. The Eco-Reps take this idea one step further, though, by poking fun at all the things you might miss if you’re wasting so much time in the shower each day. Check out the video below:
Though stereotypes of college students’ eating habits abound, Jumbos are generally known to live a healthy lifestyle, whether living in dorms or off-campus housing. These healthy tendencies are reflected in the many student-run organizations and their blogs.
Tufts Culinary Society is one of these groups. They recently wrote a very informative blog post on how to eat delicious, healthy meals on a college budget. Their suggestions included taking advantage of stores owned by Indian families, local produce and vegetables, and of course, the dining halls:
…sometimes one may feel inclined to use their meal plan to foster the creation of a home-cooked dinner, and Dewick and Carmichael are both rich with great ingredients. For example, the salad bar is full of vegetables that, in addition to adding interesting character to a salad when raw, can also be incorporated into an excellent stir-fry, stew, or pasta dish. Items that may merit particular attention are raw broccoli and cauliflower, sliced bell peppers, mushrooms, onions, and tofu. Get creative with your menu ideas—there are a lot of potential ingredients in the dining halls, from vegetables to peanut butter to chocolate chips on Sundae Sundays. Above all, be moderate and discreet when gathering your ingredients.
Another group urging students to make use of local product is Tufts Sustainability Collective. In addition to strengthening the environmental community on campus, TSC built a garden on campus and recently taught students how to plant herbs for the winter in recycled containers. If you didn’t get a chance to check learn their skills and are lacking in the fresh veggies department, have no fear, Balance Your Life, a student group committed to healthy lifestyles, has got you covered! In their blog, they detail the benefits of frozen veggies and even teach us the easiest way to cook them.
This summer, students participating in the Institute of Global Leadership’s Building Understanding through International Learning and Development (BUILD) program traveled to India to continue improvements in the rural village of Thottiapatti. Their improvements included the construction of a computer center, public toilet facilities, and a communal meeting space with a library and art materials:
BUILD is a student-led program that seeks to educate and immerse students in the theory and practice of sustainable development by partnering with rural communities in the developing world to research and implement sustainable initiatives for human, social, and economic development. Currently, the program is not only working in India, but also rural villages in Guatemala.
Michael Brown (E10) is currently working on a 30 day challenge he is calling “Life Without A Landfill,” and tracking his progress on his blog The Young Urban Unprofessional. In his own words:
I am a young 20-something who was born and raised in small-town Maine and then educated in big-city Boston. These days I have a hard time coming to terms with what it means to be a young urban professional (yuppie) since lately I find myself fitting the characteristics. (…) I will be engaging in a series of self-selected, 30-day life experiments designed to challenge the status quo that comes with the yuppie territory. In the end it is my aim to challenge myself on a daily basis and to help redefine what it means to be young and successful.
“Life Without A Landfill” is his first endeavor and his goal is not to purchase or consume anything that must be thrown away. In his latest post, he describes a weekend trip to Maine:
I made the mistake of bringing the heaviest Tupperware I own (pyrex), not the best idea when backpacking. The rest of my pack was super light anyway so it wasn’t a huge deal.. I also had previously bought a large bag of trailmix from Shaw’s which came in a recyclable ziplock bag. The bag said “Please Recycle” with a recycle sign on the back however it did not include the number (1-7). I am not sure how the recycling center will know how to sort it once I “recycle” it. I’ll recycle it anyway but I’m skeptical that it won’t end up as trash in the end.
Slow Food Tufts blogged about the Nov. 24 party to celebrate the close of the season for the Friedman School’s student garden. The students in attendance cleared away old plant material and harvested veggies and built cold boxes to protect the garden during the New England winter.
One of the students who participated, Jeff Hake N11, co-taught the Experimental College on Emerging Alternatives in Modern Agriculture, which also featured a student garden on the Medford/Somerville campus. He helped prep that garden for winter, as well.
Kelly Sims Gallagher, associate professor of energy and environmental policy at The Fletcher School, was a recent guest blogger for Triple Crisis, a blog that seeks to start an open and global dialogue around financial, developmental and environmental crises.
The Cancún process was extremely diffuse and disorderly. Often there were literally dozens of parallel contact groups, informal negotiations, and plenary sessions being held in tandem. Because there were so many concurrent streams of negotiations and no obvious centralized text and process, most negotiators were confused about what was going on, much less be able to productively link and trade off across issues.
On Dec. 14, four Tufts undergraduates will premiere their short documentary on local food, “From Farm to Table.”
A light-hearted look at one of the most important issues affecting Americans today, “From Farm to Table” will open your eyes to the food that’s growing all around you.
[UPDATE: 12/17] Watch the film:
Watch the trailer:
Among the initiatives featured in the film is Tufts’ New Entry Sustainable Farming Project.
You can get updates on the film and details on the premiere by following the filmmakers on Twitter.
The song is “Farm Soundtrack,” an original composition by Ben Anshutz.