By Maria Archibald, Sustainability Office As the COVID-19 pandemic continues to disproportionately harm people of color and low-income communities, it becomes increasingly clear that disease does, in fact, discriminate. Dr. Daniel Mendoza, a visiting assistant professor in the University of Utah’s Department of City & Metropolitan Planning; research assistant professor in the Department of […]
Read Moreby Amber Aumiller, graduate assistant, Sustainability Office Nearly half of the earth’s usable land is designated for human agriculture which means food consumption significantly impacts our planet. According to a comprehensive study published in Science last year, our current relationship to consuming and producing food is not sustainable for the health of the land, water, […]
Read MoreOrginially posted on @theU on March 8, 2019. By Jess Kemper, sustainable food systems manager, Office of Sustainability Did you know that making good choices about the food we eat not only improves our health, but can support better labor conditions, improve the environment and keep profits in our local economy? Unfortunately, making poor choices […]
Read MoreOriginally posted on @theU on March 8, 2019. By Shawn Wood, communications specialist, University of Utah Communications The University of Utah has adopted guidelines to promote better health on campus through nutrition, physical activity and programming over the next three years through the Healthier Campus Initiative sponsored by the Partnership for a Healthier America. President […]
Read More“Imagining Sustainable Futures: Collaborative ‘Soul’-utions for Earthly Survival.” The Global Change and Sustainability Center (GCSC) seminar series presents a lecture by Giovanna Di Chiro, Lang Professor for Issues of Social Change at Swarthmore College. By Nicholas Apodaca, graduate assistant, Sustainability Office When we talk about sustainability, we might assume that progressive science policy would naturally […]
Read MoreBy Abby Ghent Ah, football. The smell of barbecued foods, the sound of cheering fans, and the excitement of watching your home team playing their hearts out. The only thing missing is a little bit of sustainability thrown in. But you can change that: Join in the 1st Annual Green to Red Tailgate Challenge! At […]
Read MoreOriginally published in Continuum on September 17, 2018. Jessica Kemper, coordinator of the U’s Edible Campus Gardens, shows off produce from this season’s abundant harvest at their garden east of Pioneer Memorial Theatre. Kemper helps organize more than 75 student volunteers, who work shifts year round composting, trellising, weeding, planting, and harvesting at both the […]
Read MoreOriginally posted on @theU on September 17, 2018 By Paul Gabrielsen, science writer, University of Utah Communications University of Utah scientists know how to turn a challenge into an opportunity. Repeatedly, researchers at the U have developed innovative research solutions to some of the Salt Lake Valley’s most serious environmental issues. Light rail trains sample […]
Read MoreOriginally posted on @theU on September 10, 2018 By Brooke Adams, communications specialist, University of Utah Communications The newly opened Gardner Commons building, which replaced Orson Spencer Hall, was designed with sustainability at its core. Here are five of its green features: Looking out towards a carbon-neutral future Gardner Commons is designed to be 100 […]
Read MoreEach Thursday during the first seven weeks of school, the University of Utah Farmers Market transforms Tanner Plaza from a sitting area to a thriving community. For anyone who has walked through the space, it is easy to see why the farmers market is a favorite fall activity for students, staff, faculty, and community members […]
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