Sustainability at Princeton, under the direction of Shana Weber, an ecologist, provides a collection of opportunities for Campus as Lab. Here’s the department’s website. Here’s the Campus as Lab site.
Author Archives: Karla Cook
Engaged alums gather food community
Dinner at Eno Terra, after the first Princeton Studies Food conference. A sponsor, Gordon Douglas ’55 MD, at right in photo, along with his wife, Sheila Mahoney, talked with (from left) Lyndon Estes, WWS-STEP associate research scholar; Kristi Wiedemann of Sustainability at Princeton; Anthony Shu, former business manager of Spoon University-Princeton (now at study abroad); and Tim Searchinger, research scholar at WWS-STEP.
Princeton Studies Food conference
Tim Searchinger, research scholar at WWS-STEP, and Amy Lerner, post-doc research fellow, organized the first annual Princeton Studies Conference.
Campus Dining hosts Barton Seaver
Barton Seaver, Director of the Healthy and Sustainable Food Program at the Harvard School of Public Health, visited Campus Dining last fall. Here’s the story on the CD site.
Food waste serious environmental, economic issue
From the NYT story: The food discarded by retailers and consumers in the most developed countries would be more than enough to feed all of the world’s 870 million hungry people, according to the Food and Agriculture Organization of the United Nations….
Food waste is not only a social cost, but it contributes to growing environmental problems like climate change, experts say, with the production of food consuming vast quantities of water, fertilizer and land. The fuel that is burned to process, refrigerate and transport it also adds to the environmental cost.
Most food waste is thrown away in landfills, where it decomposes and emits methane, a potent greenhouse gas. Globally, it creates 3.3 billion metric tons of greenhouse gases annually, about 7 percent of the total emissions, according to the report.
Global Systemic Risk in Agriculture conference
From left, Miguel Centeno, conference co-director and cohost; Tim Searchinger, research scholar of WWS-STEP and founder of Princeton Studies Food; Luc Christiaensen, senior economist of the World Bank; and John Ikerd, emeritus professor of agricultural and applied economics, University of Missouri-Columbia, at the conference dinner made by Campus Dining.
The Global Systemic Risk Research Community, a PIIRS group under the direction of Miguel Centeno and administrated by Thayer Patterson, hosted a two-day conference in Oct. 2014. To see the videos from the conference, click here.
Princeton Studies Food launches!
Stop by Frist 100 on Friday, 4:30-6:30 p.m. to explore Princeton Studies Food, a new hub and community that gathers information related to food, agriculture and supporting systems on campus, among alumni and in the community.
Student groups scheduled to attend include Spoon University-Princeton, Princeton Greening Dining, and the Princeton Garden Project.
At about 5 p.m., Kelly Caylor, Associate Professor of Civil and Environmental Engineering and Director of the ENV program; Gordon Douglas, ’55 MD, an alum; and representatives from the Office of Sustainability and from Campus Dining will briefly discuss the myriad roles of food on campus and how we can use food as a tool for exploration of academics, community, self-reliance and enjoyment.