The University of Washington is working to develop a comprehensive Sustainability Plan. Led by Executive Sponsor and UW Facilities Vice President Lou Cariello, the Sustainability Plan is on track for delivery on Earth Day, April 22, 2020.
A efficient, clean-burning cookstove developed by the non-profit BURN Design Lab - collaborating with UW mechanical engineers - can reduce the amount of fuel needed by 55 percent while also cutting down on particulate pollution.
Such a stove can make a big difference for much of the world. Smoke from open cooking fires and stoves causes millions of deaths and illnesses, and gathering wood and other fuel can expose vulnerable populations to dangerous risks.
SEARCHING FOR a healthful, delicious lunch place in the University District? Look no farther than the bright, modern restaurant Cultivate (1218 N.E. Campus Parkway) where the wait staff are University of Washington students and the fresh, seasonal food is as local as it gets.
The ASUW has announced that the Student Food Cooperative (UWSFC), previously a Registered Student Organization (RSO) at the UW, will become an ASUW entity beginning in June.
UWSFC is an RSO that, for the past several years, has reached out to students at the UW to teach them about making better and more sustainable food choices.
“We’re really excited to be an entity of ASUW,” UWSFC director Matt Wildey said. “It’s a really great opportunity to reach out to a significant group of students that we weren’t able to reach out to before.”
Key crops eaten by a large portion of the world’s population have lower levels of zinc and iron when grown at the elevated carbon dioxide levels that scientists predict will occur by the middle of the century, according to a new study.
On an overcast fall afternoon, UW Farm Manager Sarah Geurkink pulls bright red radishes from the ground at the UW Center for Urban Horticulture (CUH), and bands them into tight bundles. The radishes, along with mixed greens and carrots, are harvested to be sold at Alder Hall’s District Market. Geurkink, who moved to Seattle from Michigan, became interested in farming food after seeing the poor diets of inner city youth. She saw local and sustainable food production as a means to better peoples’ diet and lifestyle.
Environmental Stewardship & Sustainability is pleased to announce the launch of the new UW Sustainability Map—a web-based application showing the locations of over 25 types of sustainability resources.
Beginning this fall, students interested in food studies will have a new option to explore the many aspects of food, ranging from environmental impact to health to culture to eating.
A new food studies living and learning community, located in the Mercer Court Apartments, will be offered to students for the 2013-14 school year.
“The food exploration students will literally be able to grow food, harvest it, cook it, eat it,” said Julia Parrish, associate dean for academic affairs and diversity at the College of the Environment.