UW engineers help develop cleaner cookstove

Feb. 24, 2016

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.

Food cooperative to bring awareness to food sustainability

May 19, 2014

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.”

Farm to Table

January 17, 2014

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.

New food exploration community opening in Mercer Court

May 28, 2013

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.