the UW Sustainability blog
Tuesday gets started early at the SustainableUW Festival.
At 8:30 a.m. in Architecture 147, Nicole Faghin of Washington Sea Grant will talk on "Reducing the Impact of Shoreline Development in Puget Sound" as part of the Environmental Science and Resource Management Seminar: Water in the Pacific Northwest.
It's the opening day of the SustainableUW Festival!
The UW's ENVIR 480: Sustainability Studio class in the Program on the Environment presents students with a sustainability topic which they engage in as part of an experiential learning course. The topics change each quarter - this spring, the students researched the UW's environmental history. This is part of a series of posts by the students on some of the information they uncovered.
By Lindsey Boisvin, Facilities Services’ Sustainability Communications Intern
Although Halloween is just around the corner, UW Sustainability has been meticulously organizing their own series of events – without the "tricks," and pumpkins guts.
From reusing dog blankets to shipping lab waste to a special recycling center, one UW lab is going the extra mile to make sustainability a priority in the workplace.
EcoReps has a large presence in the UW Greek Community, and we would like to highlight chapters that are making exceptional efforts to be more sustainable. This week we'll shine the spotlight on the Sigma Kappa sorority.
Chester takes in the view of the Pyrenees Mountains in Southwest Europe before venturing out to locate brown bear poop. Photo courtesy of the Conservation Canines program
From orcas to caterpillars, a few dogs at the University of Washington can find nearly any animal you'd want to find - by looking for what they've left behind.
A group of UW architecture students and faculty traveled to the Phillippines this summer for a study abroad program "Architecture Philippines: Building with Bamboo." The students worked with local students and learned about the potential of bamboo as a building material and a cultural symbol.
Food for thought: up to 40% of all food produced in the U.S. is thrown away, according to the EPA. That not only wastes food, but it also wastes all the resources that were used for growing, manufacturing, and transporting the food. Keeping food waste to a minimum helps reduce pollution at every step in the chain.
Here are some simple tips to keep food out of the compost:
It's jolly good time for the UW's first Tweed Ride A Tweed Ride? Why, the concept is simple. Attire yourself in something timeless and tweedy and then tour around our rustic campus by bicycle. Join us for a unique mid-day sojourn which should not be missed! We will stop in select places to admire the finest campus buildings, enjoy sipping hot chocolate, hear tales of the past, and make photographs of our dapper cohort. Meet on the southern face of Hansee Hall just before noon on Thursday, October 15.