Nurtritional Sciences seminar series: Climate, Nutrition and Population Health

The UW Nutritional Sciences Program's fall seminar series explores the connections between climate change, nutrition and population health.

Lectures are held every Thursday during the fall from 12:30-1:20 p.m. in the Alder Commons Auditorium. Topics include the health risks of climate change, the risks climate change presents to health and food security, and what climate change means for the global food system. 

See the full schedule below (click image for PDF version):

CSR Thursday: Wilcox Farms

CSR Thursdays is a student-authored blog post series in which we share information about the corporate social responsibility (CSR) efforts underway by the many and diverse suppliers and vendors of the UW. Look no further to start gaining an understanding on what businesses that provide products often purchased by students, faculty, and staff are doing to promote environmental sustainability! 

Autumn 2016 Sustainability Course: Food and the Environment

The fall quarter class Food and the Environment (C ENV110) is open to all students and has no prerequisites. In this course, Students will relate the production and consumption of food to the major areas of environmental science including energy use, water consumption, biodiversity loss, soil loss, pollution, nutrient cycles, and climate change. The course will study the basic science and how food production impacts the key processes.

An all new campus food pantry makes its way to the UW

For some UW students and even faculty choosing between eating a sufficient meal or paying for rent, books, or tuition is a daily struggle. In an effort to eliminate that choice altogether, the UW now offers an on-campus food pantry.  

During its grand opening last Monday the pantry was stocked with 954 food items, including 106 cans of fish, 80 cans of beans, and 276 cans of soups and stews. The pantry served about 10 to 15 people while it was open.

Husky Green Award nominee: James Windau

As the manager of Cultivate, James Windau makes sustainability a top priority. The on-campus, full-service restaurant works to incorporate local and seasonal food, including serving produce grown on the UW Farm. Windau and Cultivate have recently signed up for Smart Catch, a chef-driven, sustainable seafood program. The program works to support environmentally sustainable fishing practices.

Posters at UWMC highlight sustainable food options

Ever wondered which food suppliers at UW Medical Center's Plaza Cafe might provide local, organic, and sustainable products? Come and see the new poster located at the main entrance of the cafe to help you learn more.

UWMC’s Technology and Wellness Manager Charlotte Furman worked with a UWMC intern, as well as interns and staff at UW Sustainability, to develop a big picture look. The 3’x 4’ poster, mounted on the wall at the main café entrance, displays information about Plaza Café food vendors, with pictures and color coding denoting local, organic and sustainable suppliers.