Sustainability News

The Rochester Beacon talks to Nabil Nasr, associate provost and director of Golisano Institute for Sustainability, about the conference.

Marketplace talks to Callie Babbitt, professor in the Department of Sustainability, about how to recycle electronics.

A national institute, led in part by RIT, next month is hosting the 2024 REMADE Circular Economy Technology Summit & Conference in Washington, D.C., highlighting emerging strategies and technologies to accelerate the adoption of a circular economy.

Solitude Farmz, a 125-acre retreat located just outside of Oxford, N.Y., in the southern Finger Lakes, features a number of secluded walking trails that could serve to symbolize the long and winding path taken by Taylor Zimmer ’85 (printing) to become the steward of the bucolic property.

The Guardian speaks to Kimberly Bawden ’90 (industrial engineering), ’96 ME (engineering), ’13 MS (sustainability) about the study.

The program, founded in 2008, is part of the NYSP2I’s ongoing efforts to make the state more sustainable for workers, the public, the environment, and the economy through pollution prevention.

RIT students learn about tapping trees and gathering sap during the class Maple Syrup and our Environment. Instructors hope students connect with nature.

RIT is reimplementing its policy against the use of packaged water, beginning April 1, when university funds may no longer be used to purchase still, unflavored, or packaged water. The policy applies to all single-serve water regardless of container material, size, event type, and method of purchase.

When Ree Dolnick launched Jeca Energy Bars Co. LLC (Jeca) in 2015, she knew she wanted to create an artisanal energy bar that was different from the rest. What she didn’t know was that adding less sugar than what’s found in similar products would mean rethinking her entire manufacturing process—her low-sugar recipes didn’t work on conventional equipment for making bars.

WXXI talks to Daniel Johnson, interim department chair, Department of Packaging and Graphic Media Science, about climate-friendly food sector practices.

A program to tackle food waste by reimbursing community- and business-led projects across New York State exceeded its original goal by more than 400 percent, keeping 125,065 tons of food scraps and edible food out of landfills. Over six years, it provided key capital funding for many businesses, municipalities, and nonprofits as efforts to turn the tide on wasted food that continued to grow in the Empire State.

The Wall Street Journal talks to Andy Buck, professor in the School for American Crafts, about reupholstering old furniture. (This content requires a subscription to view.)