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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The Lerner Center Promotes Sustainability Through Health and Well-Being

Sustainability is not just about “green” programs; it requires healthy relationships between the environment, the economy, and human society. Building such relationships is a primary goal of the Lerner Center for Public Health Promotion at SU’s Maxwell School.

MonMileThrough its Healthy Monday campaign, the Lerner Center works to help people draw the connections between daily behaviors, personal health, and the health of the community. Their interventions may be as subtle as delineating a Monday Mile course, which invites walkers to see the landscape as an opportunity for developing fitness, or more elaborate, as with the “Meatless Mondays” program, which offers students in the dining halls attractive, meat-free entrees and encourages them to take meat out of their diet just once a week. The health benefits of such a dietary change are significant, and so are the environmental benefits, since meat production in the U.S. is a major source of greenhouse gases and water pollution. Read more…



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?