Monday October 20, 2014

Celebrating Sustainability

Students will celebrate a banner year in sustainability at the University — as a leader in fossil fuels divestment in higher education and launching a new center focused on sustainability education — during Sustainability Week Oct. 20-25.

Free public events include:

  • Keynote speaker Joel Salatin — 7:30 p.m. Wednesday, Oct. 22, Sears Recital Hall: Salatin, a farmer and writer, will discuss include creating farms to pass to future generations, making a white collar salary in the country, small farms, local food systems and the conventional food model. The New York Times best-seller The Omnivore’s Dilemma, Smithsonian magazine, National Geographic and the award-winning documentary Food Inc. have featured Salatin or his work.
  • Working Toward a Greener Ohio: Forum on the Responsible Usage and Generation of Energy — 7:30 p.m. Thursday, Oct. 23, Kennedy Union ballroom: Former Ohio governor and current University of Dayton Distinguished Research Associate Bob Taft and Dan Misleh, Catholic Climate Covenant director, will join University of Dayton students, faculty and staff plus local sustainability advocates to discus Ohio's energy policy and the future of energy in Ohio.
  • University of Dayton Sustainability Summit10 a.m. to 5 p.m. Saturday, Oct. 25, 1700 South Patterson Building: Local businesses and organizations will discuss how they've reduced their impact on the environment and offer workshops on environmental practices, sustainable food systems, energy usage and more.

"We hope these public events provide the University and greater Dayton community with the tools to overcome social, economic and environmental challenges in order to achieve a more sustainable society, along with tips to reduce energy usage and create sustainable food systems," said Sustainability Week Chair Ryan Schuessler, a senior mechanical engineering student.

Students also will hold a cooking contest using solar cookers during the Sustainability Week Festival from 2 to 7 p.m. Friday, Oct. 24, at ArtStreet. The contest begins at 3 p.m. It's theme will be based on the Food Network show Chopped where contestants compete using mystery ingredients.

There has been an emphasis on sustainability at the University this year. In June, the University announced it will begin divesting coal and fossil fuels from its $670 million investment pool. It is believed to be the first Catholic university in the nation to take this step. Last month, the University received the largest single gift in school history, $12.5 million from the George and Amanda Hanley Foundation to establish the University of Dayton as a national leader for innovation in sustainability education and creating the Hanley Sustainability Institute.

These initiatives are part of an overall University strategy to move toward a greener campus and become a leader in sustainability education (see related link).

The University of Dayton is a member of the American College and University Presidents' Climate Commitment, committing the University to being carbon neutral by 2050, and listed in The Princeton Review's Guide to 322 Green Colleges. The University also has earned a STARS silver rating in the Association for the Advancement of Sustainability in Higher Education Sustainability Tracking, Assessment & Rating System for its sustainability achievements.

For more information on the University of Dayton's Sustainability Week, visit the related link.

For more information, contact Shawn Robinson, associate director of news and communications, at 937-229-3391 or srobinson@udayton.edu.

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