Sustainability: The New Lesson Plan For Colleges and Universities

The practice of ‘going green’ is not just for the environmentalist, tree-hugging types. Recently, businesses, companies, and institutions across the country have been implementing green practices into their everyday operations.

‘Going green’ isn’t the only thing these organizations are focusing on. Many organizations are turning their attention toward sustainability. But what exactly is sustainability?

According to the Environmental Protection Agency, sustainability consists of “policies and strategies that meet society’s present needs without compromising the ability of future generations to meet their own needs.” In other words, the goal of sustainability is to reduce one’s negative impact on the environment.

Sustainability is becoming the new trend, especially at colleges and universities. Laura Bozzi, a doctoral student at the Yale University of Forestry and Environmental Studies, said many campuses are adopting the idea of a ‘living laboratory’ for sustainable practices.

Bozzi explained how researchers at Yale conduct sustainability research and then test out new technologies.

For instance, the Yale Windmill Project constructed micro-wind turbines and installed them on the roof of the Becton Engineering and Applied Science Center on campus. The turbines are expected to reduce Yale’s carbon dioxide emissions by 20,000 pounds.

“Campuses are often the size of town,” Bozzi said. “If you can make a difference here, you can make a difference somewhere else.”

The Windmill Project is just one of many sustainable practices that take place at Yale University. Yale takes their sustainable efforts very seriously, and even has its own Office of Sustainability. Their mission? To make Yale a national and global leader in institutional sustainability.

Listen below to hear more about Yale’s sustainable projects and how it is impacting students.

Although Yale’s Office of Sustainability focuses on multiple projects, it is important to note their push for sustainable food practices. Food is a very important factor in a college student’s life, which is why many students are demanding better quality food in their dining halls.

According to USAToday, one student, Philip Gant actually picked Yale over Harvard because of Yale’s dedication to serving sustainable food. Students like Gant are showing an interest in food that is grown locally, with humane treatment for animals, and fair wages for workers.

In addition to wanting sustainable food, students also want it to be organic – grown without pesticides, antibiotics or hormones. Interestingly, Yale has its own organic farm on campus, which is part of the Yale Sustainable Food Project.

The goal of the YSFP and the farm is to educate others about the connection between land, people, and food.

The Yale Sustainable Food Project also works very closely with Yale Dining. By 2013, Yale Dining hopes that campus dining halls will provide 45 percent sustainable food.

Yale isn’t the only university taking sustainable food to the next level. In 2006, University of California, Berkeley became the first certified organic dining hall in the United States.

Many other universities and colleges have been working hard to ‘green’ their cafeterias. According to the Daily Green, 12 well-known schools have rightfully earned their spot on a list of the most sustainable college cafeterias.

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Although colleges like UC Berkeley and Yale have already established themselves as leaders in sustainability, there are many other colleges trying to follow suit. Unfortunately, bringing sustainable food to colleges like Quinnipiac University in Hamden, Conn. is easier said than done.

Kevin Blaney, Chartwell’s Regional Executive Chef for the Northeast Region, said it is hard for Quinnipiac to get organic food on campus because the supply does not meet the demand. The sheer volume of the food needed in Quinnipiac’s cafeteria makes it difficult and nearly impossible to offer organics.

“Finances are the biggest issue,” Blaney said. “Organic food is more expensive, and there just isn’t a way to do it without putting some of the cost on the students.”

Blaney said the best commitment Quinnipiac can offer is to buy local whenever it is available. Chartwell’s makes an effort to buy fruits and vegetables from small farmers whenever they are in season.

Greg Schock, Executive Chef for Chartwell’s at Quinnipiac, described another way to make Quinnipiac more sustainable – the flexitarian diet.

“Flexitarianism is taking one meal a week and eliminating meat,” Schock said. “By eliminating that one meal, we can eliminate a significant amount of carbon emissions.”

According to the Huffington Post, if everyone ate vegetarian for just one day, it would prevent 1.2 million tons of carbon dioxide from entering the atmosphere.

Overall, sustainability is something that every university and every person can commit to, no matter how big or how small the effort may be.

How often do YOU eat organic?

In a recent survey, 100 people between the ages of 18 and 25 were asked how often they eat organic food.  A little over 40 percent answered “Sometimes,” and the choice “Rarely” was close behind with 37 percent.

Results from surveymonkey.com

It is obvious from the results that a large majority of young adults are not consistently eating organic food. Why is this?

Christina Melomo, a student at Quinnipiac University, said she only eats organics from time to time.

“I don’t go out of my way to eat organically,” Melomo said.  “But if there is an option to, I will choose it.”

Melomo said that campus dining has something do with young adults not eating organically.

“The cafeteria on campus fails to have any sort of organic food selection. I think most college students would say they never eat organic food because they aren’t offered them,” Melomo said.

Many other colleges and universities have started to offer organic options in dining halls.  In 2006, University of California, Berkeley opened an organic salad bar for students.  Since then, it has become the first certified organic school, and many other universities are following in its footsteps.

However, some students said that organic food is not on their list of priorities while at school.  There are bigger issues at hand, such as financial situations and tuition payments.

Peter Umbrianna, a student at Quinnipiac, said that money is definitely a huge factor in deterring him from buying organic.

Jessica Solup, a student at Quinnipiac, said, “Organic food costs more than non-organic food. I think if the prices went down, more people would buy organic.”

Sure, organics are more expensive. But there’s a reason for that.

“Organic food doesn’t have pesticides and chemicals, so it’s better quality,” Solup said.

Organic farmers refuse to rely on chemicals and pesticides to grow their crops.  Instead, they use environmental enhancement and protection techniques, which increase production costs.

The Food and Agriculture Organization predicts that greater demands for organic food and new technological advances will decrease costs of production, processing, distribution, and marketing for organic food.

In turn, this will bring down the price for consumers, which is great for young adults with tight budgets and an appetite for organics.

Organic versus Natural: Is there a difference?

Apture Widget: Organic vs. Natural

The terms “organic” and “natural” can be found on many labels that line the aisles of a supermarket.  But are these two terms interchangeable, or do they have two different meanings?

The National Organic Program has the answer.  According to the USDA, the terms natural and organic are not interchangeable, and warns consumers not to confuse the two.

Currently there is no regulatory definition for the term “natural” besides a policy issued by the USDA.  The policy states, “the term ‘natural’ may be applied only to products that contain no artificial ingredients, coloring ingredients, or chemical preservatives, and the product and its ingredients are not more than minimally processed.”

Although the policy hopes individuals follow these guidelines, the “natural” labeling is still completely left up to producers.  So does that mean producers can lie about a product being natural?

Eugene Santos, a sophomore at Quinnipiac University, is wary of leaving the labeling up to producers.

“The term natural doesn’t mean anything. It is a marketing ploy used by companies to make their products look better,” Santos said.

Alex Birsch, a junior at Quinnipiac University, said his father works in advertising and warned him about the “natural” food label.

“Any company can declare that their product is natural. The term organic definitely has more weight to it,” Birsch said.

USDA defines organic as food is grown without “most conventional pesticides” and includes meat, poultry, eggs, and dairy products that “come from animals that are given no antibiotics or growth hormones.”

Organic certification helps keep organic producers from simply placing the “organic” label on their products. There are lot of regulations and steps a product must go through before receiving the USDA organic stamp of approval.

How does one know if a product is approved?  Just look for the USDA seal.  The USDA organic seal appears on products that are 100 percent organic and on products that use 95 percent or more organic ingredients in their products.

For consumers like Jess Langton, a junior at Quinnipiac Univeristy, the organic seal is the only way to ensure products are what they claim to be.  As Langton put it, “Everything else is just a crap shoot.”

What’s On My Food?

Ever wonder how many pesticides are on an apple, even after washing it? Well, there’s an app for that.

In November 2009, the Pesticide Action Network North America released the What’s On My Food? application on iTunes.

Brian Hill, PANNA senior scientist and developer of What’s On My Food?, used USDA data to create a database that shows what pesticides are found on different foods, in what amount, and the possible health effects of each toxin.

The iPhone application includes a list of 85 different foods and puts the information from the database at users’ fingertips.

Photo Credit: What's on My Food? iTunes page

According to Heather Pilatic, Communications Director for What’s On My Food?, the application’s goal is to make the extensive data easier for the public to understand.

She said PANNA strives to reduce the amount of pesticides in agriculture. What’s On Your Food? is step toward solving the pesticide problem, by helping consumers make informed decisions.

For instance, users are able to compare organic to conventional foods right on the application.

“We have heard from people who actually use the application while at the grocery store to decide whether or not it is worthwhile to buy organic,” Pilatic said.

For those who don’t buy organic, and are not looking to do so, the application can still be helpful.

“People who are concerned about cancer and other health issues use the application to steer clear of certain chemicals,” Pilatic said.

The application actually uses visual icons to break chemicals down into four classes of health risks: neurotoxins, hormone disruptors, carcinogens, and developmental or reproductive toxins.

Photo Credit: What's On My Food? iTunes page

Nicole Polimeni, a health science major at Quinnipiac University, said she is conscious about putting dangerous pesticides into her system.

“After learning about the negative effects that certain chemicals can have on the body, I would definitely use this application while doing my food shopping,” Polimeni said.

To download this application directly from the iTunes app store click here.

New Haven: The New Hotspot for Organics

Looking for organic products?  Look no further than the Greater New Haven area.

The New Haven Food Policy Council, established in May 2005, has been working to “improve the level of community food security and the quality of the local food system” in New Haven.  The council focuses on sustainable food production, processing, distribution, and consumption, which grants New Haven residents access to healthy, local. and affordable food that promotes community and environmental well-being.

Over the years, New Haven has become the home for many organic businesses.

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Most of the organic businesses in New Haven have found great success.  Claire Criscuolo, founder of Claire’s Corner Copia, said she opened her restaurant 35 years ago and business is still thriving.

Criscuolo said the restaurant has become a part of the community. Her customers come in expecting not only organic food, but also Kosher food.

“We made a promise to the Jewish community that we would keep this restaurant Kosher, and it’s not always easy. For instance, I have never seen a Kosher organic cheese. It’s getting better, and I know there will be a day when we can get that.”

Although faced with a challenge, Criscuolo’s optimism and efforts to establish herself as an organic business have definitely paid off.

“We have customers that have been coming here for years,” she said. “And that’s a blessing.”

Criscuolo has even managed to open a second restaurant next door to Claire’s called Basta, which features organic and sustainable Italian foods. Organic businesses, such as Claire’s and Basta, have earned their spot on the map for attracting a flood of customers.

Justin Dodge, an employee at Edge of the Woods, a natural foods market, said the success of organics in New Haven has to do with people wanting to help their community.

“A lot of people in New Haven want to support local businesses,” Dodge said. “They don’t want go to a conglomerate – they want spend their money at a local place to support the local economy.”

Natalie Duckor, a customer at Thyme and Season, a natural foods market, said she prefers to do her shopping at a local market than a supermarket.

She said, “They have a greater selection organic products, and they have a certain brands you can’t get anywhere else.”

Giulia Gouge, a resident of New Haven, said the growing organic scene in New Haven may also be attributed to the young population.

“We have a lot of colleges in the area. Usually at some point, these young people flirt with healthy ideas. They really think about how things are grown. They ask questions like, ‘Where are we getting our food from?’ and ‘What am I putting into my body?’”

Dodge said he notices a large portion of Yale students and college students from surrounding areas coming into Edge of the Woods and boosting sales.

Linda Meyers, a nutrition counselor at Thyme and Season, said the increase in organic sales is simple – organic food is no longer a niche market. Meyers said she is starting to notice a wide variety of customers in the store: there are people trying to cut back on sugars, people with gluten intolerance and other food allergies, and a fair amount of vegetarians and vegans.

No matter what a customer’s preference is, there seems to be something organic for everyone in New Haven.

White House Garden Ex-Seeds Expectations

The South Lawn at the White House looks a lot different than it used to be.  Now, it is filled with tomatoes, potatoes, lettuce, and carrots.

The new vegetable garden at the White House is the first since Eleanor Roosevelt’s victory garden during World War II.  According to the New York Times, the garden is entirely organic and provides food for the first family’s meals and formal dinners.

The New York Times also said that the garden serves a greater purpose.  Michelle Obama said the garden will help educate children about nutritious, locally grown fruit and vegetables at a time when obesity and diabetes have become a national concern.

Given the rate of childhood obesity in this country, the First Lady decided to make an effort to stop the epidemic.  According to ABC News, the First Lady started a nationwide campaign called “Let’s Move.”

The campaign targets four areas – teaching the importance of  nutrition and exercise, improving the quality of food in schools, making healthy foods more affordable and accessible for families, and focusing on physical education.

According to the “Let’s Move” campaign site, childhood obesity affects one third of American children.  As that number continues to grow, more money will be spent to treat obesity-related diseases and illnesses.

Watch the video below to see what Michelle Obama has to say about her campaign.

The First Lady’s campaign and the planting of her garden seems to be getting a big response.  According to the Associated Press, Michelle Obama is urging the nation’s food giants to make healthier foods by putting in less fat, salts and sugars.  She also urges them to reduce the marketing of unhealthy foods to children.

Some of the nation’s largest food companies seem to be listening.  In another article from the Associated Press, PepsiCo Inc. said it will remove full-calorie sweetened drinks from schools in more than 200 countries by 2012.  This happened the same day Michelle Obama addressed the major companies.

The Obamas’ organic gardening seems to be getting quite the reputation. Even celebrities like Ryan Howard from the Philadelphia Phillies make an appearance. Watch the video below and take a tour of the White House garden with Howard.

Old MacDonald Had A Farm…and It Was Bad for the Environment

These days, people think before they litter.  It is common knowledge that it is bad for the environment and the Earth.  But what about farming?  Could farming possibly be ‘bad’ for the environment?  The answer is yes.

Factory-farming and intensive agriculture negatively impact the environment.  The amount of waste produced by farm animals in the United States is 130 times greater than waste produced by humans. Agricultural runoff is the reason why 60 percent of America’s rivers and streams are currently “impaired”.

According to Farm Sanctuary, natural ecosystems and wildlife habitats are being destroyed so the land can be used for crops and grazing.  Valuable resources, such as fossil fuels and groundwater, are rapidly depleting.  These are just a few instances of how farms are greatly harming the environment.

Fortunately, there is an alternative method of farming to protect and preserve the land – organic farming.

Organic agriculture is based on four principles: the principle of health, ecology, fairness, and care. These principles address how people interact with the land, how they react with each other, and how their actions impact the future.  By following these guidelines, organic farms can benefit the land instead of destroy it.

For starters, organic farming focuses on enhancing soil structures through soil conservation practices. It also conserves water, protects ecosystems and wildlife habitats, and lessens the effects of climate change.

One of the biggest pros of organic farming is the use of natural methods to control pests and diseases.  By eliminating the use of chemical fertilizers, pesticides and genetically modified organisms, organic farms are protecting the health of both humans and animals in nearby ecosystems.

Fertilizers, herbicides and insecticides used in conventional agriculture are a major concern.  In some cases, such chemicals cause what is known as hypoxia – the suffocation of aquatic plants and animals due to rapid growth of algae, referred to as “algae blooms.”

The Organic Trade Association cites research done by the Oak Ridge National Laboratory’s Environmental Sciences division.  The research revealed that thousands of fish, shrimp, and shellfish in the Gulf of Mexico are being killed each year due to “suffocation.”  Researchers attribute this to fertilizer run-off from agricultural activities in the Mississippi basin.

Aquatic plants and animals aren’t the only animals affected.  Humans may also be harmed by such chemicals.  According to the Environmental Protection Agency, pesticides used in conventional farming may affect the nervous system and endocrine system. Others can irritate the skin or eyes.

In an exclusive interview, Melissa Kidd, Information Officer from the Soil Association, describes more negative effects of pesticides, fertilizers, and other conventional farming techniques.  Watch the video from VideoJug to see why she thinks organic farming better and more sustainable.

So, what’s the fate of Old MacDonald and his farm? He can keep his song, but he may have to change his ways.  Farmers should be trying to go organic and preserve the land that they use, instead of depleting and destroying it.  Mother Earth will thank them in the end.