From September 8-10, 2022, the National Catholic Studies Consortium held its second annual symposium at…
The UC Sustainability + Climate Action Plan continues to integrate, promote, and support sustainable behaviors, including those related to climate change, into university courses and programs.
Among the efforts is UC’s food waste prevention program to recycle coffee grounds and food waste. By integrating a food waste tracking system called LeanPath into campus dining halls and food courts, UC helps reduce pre-consumer waste when staff prepare food.
“Using LeanPath technology, we have measured and reduced food waste at CenterCourt and [email protected] food centers by 65% since 2017,” says Katy Wahlke, Director of Food Services at UC Campus Services. “Two food centers are also composting post-consumer organic food waste that may be generated from uneaten food.
“We also source produce for the On the Green food court salad bar from the locally grown 80 Acres Farms.”
A new week of immersion in sustainable invention brought together new interdisciplinary teams of students and faculty to connect design and innovation to sustainability science. By the end of the week, the teams learned to:
- apply user-centered design
- use the principles of green chemistry and life cycle thinking to design a sustainable product
- communicate a product’s message and company values through digital storytelling
- build a viable business model with an identified target market while developing an effective sales pitch
PACES (President’s Advisory Council on Environment and Sustainability), UC’s all-university sustainability committee open to all staff, students, and faculty, continues to lead the way toward sustainable efforts that have an impact on current and future behaviors. PACES meets once a month during the fall and spring semesters and is a great place to network with others. For the team link, email [email protected]
James Mack, a UC chemistry professor and CEO of Venture Lab-backed startup Cinthesis, helped develop a new chemistry method for rendering a wide range of products such as agriculture, pharmaceuticals and plastics more environmentally friendly. This process reduces waste and the need to use environmentally harmful volatile organic compounds, Mack said in an earlier news article.
As innovators like Mack and his partners eliminate toxic solvents in the emerging field of mechanochemistry, others across campus also find UC the perfect place to work on solutions today for lasting impact tomorrow.
Featured image top: Native Ohio plants on UC LCOB’s green roof serve as a pollinator garden on campus. Photo/Andrew Higley/UC Creative + Brand