Biodiversity and Art

Students explore and record the variety of species living near campus.

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Climate Change Garden

SU installs a unique arboretum for studying the impacts of climate change.

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Studying storm water

A white piezometer measures water flow in the Waverly Rain Garden

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Focusing on Onondaga Lake

Faculty tour the Onondaga Lake watershed to develop place-based educational materials.

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Creative Climate

The Creative Climate Workshop produced strong messages about climate change

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Plastic Impact

The critical problem of plastic pollution in the oceans was the topic…

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New One-Credit Workshops Announced for Fall

New One-Credit Workshops Announced for Fall

climatopiatitle5aSOL 300 CLIMATOPIA
Meets Friday afternoons in September. Creative writing, design, and zine-making for climate solutions.

whatsonplateTITLE3aSOL 300 WHAT’S ON YOUR PLATE?
Meets Saturdays, Sept. 27 and Oct. 11. Learn about local food systems and design posters for campus diners.

Open to all undergraduates. Register now on MySlice. More information.

CAMPUS AS A LABORATORY

CAMPUS AS A LABORATORY

The Syracuse Center of Excellence Creates Labs for Sustainability

CoEbldgThere is a rich resource for sustainability research just a few minutes from the main SU campus along the Connective Corridor bus route. The iconic Syracuse Center of Excellence (SyracuseCoE) building houses lab spaces for experimentation on energy efficiency, indoor air quality, and air and water flow dynamics. Three new labs are under construction for the study of thermal systems, combustion dynamics, and biofuels.

Just about every aspect of the SyracuseCoE building lends itself to study, research and experimentation. A green roof offers opportunities to measure the efficacy of vegetative cover for water capture and temperature regulation; office space is designed for controlling various aspects of the indoor environment for daylight, temperature, and air quality; a south facing wall in the lab wing has a test panel that is available for pilot projects about solar energy collection.

flowvisualizationThe Flow Visualization Lab occupies one portion of the lab wing. Melissa Green, Assistant Professor of Aerospace and Mechanical Engineering in the L.C. Smith College of Engineering,  uses the facility for her Green Fluid Dynamics Lab, which studies “biologically-inspired fluid problems, such as fish propelling themselves through water or the pulsed pumping of blood flow.”

The SyracuseCoE invites students, faculty, and staff to tour the facility and link its resources to classroom teaching and campus learning.

SPOTLIGHT

SPOTLIGHT

Ernie Davis, Graham Dining Center eliminate trays

By Michael Passalacqua

In an effort to save water, soap, money and cut down on food waste, Ernie Davis Hall and Graham Dining Hall have eliminated trays from their dining centers.

“Students have encouraged us to become more sustainable, and when we renovate a dining center, we are setting it up to become a trayless dining center,” said Syracuse University food services director, Dave George, in an email.

In the future, George said renovations to Brockway and Shaw dining centers will lead to the campus dropping trays all together.

Melissa Cadwell, marketing manager for the Department of Sustainability, said dining centers that don’t offer trays typically see a 15 percent decrease in food waste. Also, if a student takes fewer dishes, less energy is used to run and heat the dishwashers and sinks.

But the sustainability of not using dining trays stretches further than the kitchen.

If a student takes less food because of the trayless initiative, Cadwell said dining centers would need to produce less food. She said that it could also affect the amount of food that needs to be delivered to the dining centers, decreasing the trucks and tractor-trailers that would deliver the food to the university. This could lead to a decrease across the whole food system, Cadwell added. Read more…

What is a Tray Waste Audit?  http://youtu.be/hFgenOWf044