sustainability

In 2007, it was 11 percent, but today more than 56 percent of everything served and sold on campus is grown, raised, processed, or wholly manufactured within New York State.

Rochester is one of four New York colleges and universities to receive a grant to fund innovative environmental projects as part of the College Council Grant Program.

James Hansen, adjunct professor at the Earth Institute at Columbia University and former director of the NASA Goddard Institute for Space Studies will speak on Monday, April 20, in Hutchison Hall.

The WasteWise program helps organizations and businesses apply sustainable materials management practices to reduce municipal and industrial wastes. WasteWise participants reported preventing and diverting a total of nearly 7.6 million tons of waste from being disposed in landfills or incinerators in 2013.

How long can a technological civilization last? Will human-caused climate change or species extinctions threaten its collapse or can industrial development continue without restrictions? In a new paper, two astrophysicists argue that these questions may soon be resolvable scientifically.

Blood-sampling studies led by comparative medicine professor and chair Jeff Wyatt are showing promising signs for the fish, for the once-troubled embayment of the lower Genesee -- and, potentially, for the local economy.

Arbor Day Foundation has named Rochester a "Tree Campus USA," is a national designation created in 2008 to honor colleges and universities that have a commitment to effective urban forest management.

The New Media Fermentation Workshop, a collaboration between University professors Leila Nadir (sustainability) and Cary Peppermint (art and art history) meets in Burton Hall. The workshop consist of students making their own personal vegetable ferments, such as kimchi, and new media art students who will be documenting and remixing the experience. The workshops are part of EcoArtTech's new work-in-progress, Edible Ecologies, which involves collaborating with local communities to resuscitate historic food practices and foodways.

Diana Lacona (right) buys potatoes from Erik Fellenz of the Fellenz Family Farm at the grand opening of the University Farmers Market in the Flaum Atrium of the Medical Center.

Now in its eighth year, Local Foods Week spreads awareness of Rochester's initiatives to support local produce and provide sustainable food options.