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Sustainability Update

A monthly update from the Center for Sustainability for the Santa Clara University community.

The following postings have been filtered by tag Food. clear filter
  •  Did You Know?

    Wednesday, Jul. 1, 2015
    Hosting an event using Mission Catering by Bon Appetit allows you to plan a sustainable & delicious on-campus event!
    Mission Catering by Bon Appetit, sample food table
  •  Fresh from the Forge: Recipes

    Wednesday, Jul. 1, 2015
    Check out some recipes and tips from our very own Sustainability Liaison Network & interns!
    Veggie Baskets
  •  Fresh from the Forge: The Truth about Dirt

    Friday, May. 1, 2015
    There's more to the widely-known fact that being outside is good for you; the secrets lie in the dirt! Forge for happiness in your own backyard or at a local garden!
  •  Students redistribute food wealth in the Tenderloin

    Friday, Apr. 3, 2015
    Student-run SCCAP program, Project Open Hand, gives students the opportunity to use their Fridays to make meals with love for residents of the Tenderloin in San Francisco.
  •  Erika French-Arnold: Fostering Global Good through Food Education

    Friday, Apr. 3, 2015
    As Assistant Director of SCU’s Food and Agribusiness Institute, Erika French-Arnold is creating opportunities for students as well as promoting food justice education on a larger scale.
    Erika French-Arnold, Profile.
  •  News and Events

    Friday, Apr. 3, 2015
    SCU Waste Week | Food Security: Recovering Food | Educating for Sustainability Webinar | Container Gardening Workshops | City of Santa Clara Arbor/Earth Day Celebration | Our City Forest Nursery Earth Appreciation Day Celebration
  •  Did You Know?

    Friday, Apr. 3, 2015
    Did you know that SCU has a variety of ways that students and employees can become involved with Dining Services on campus? Check out these groups and share your innovative ideas today!
    Adobe Lodge Board
  •  Take Action: Food Routines

    Friday, Apr. 3, 2015
    Take action in regards to your food routine: REDUCE processed foods | REUSE leftovers | RECYCLE food scraps | RESPECT production practices
    Residents with Compost Pails
  •  Fresh from the Forge: A Living Lab

    Friday, Apr. 3, 2015
    When a teacher feels the need to expose students to new environments to enhance learning, the Forge Garden is often the first place they may look. One example is Biology 21, Intro to Physiology, an entry level class that dives into the relationship between anatomy and biological function.
    Forge Academics, studying plants
  •  Campus Heritage

    Friday, Apr. 3, 2015
    Every month, the Cultural Resources Management program will share their archaeological findings, connecting us with the natural and cultural history of Mission Santa Clara. Understanding the campus before it became the University we know today will serve educational and research purposes, as well as showcase the University's values in sustainable stewardship and community identity through a sense of place.
    Cattle Bones, Cultural Resources
  •  Did You Know?

    Thursday, Mar. 5, 2015
    Save water (and water-dwellers) with a sustainable diet, provided by SCU Dining Services by Bon Appetit.
    Shrimp Cocktail - Seafood.
  •  Fresh from the Forge Garden: Food Waste Remedy

    Monday, Jan. 5, 2015
    Sketched Fruit from How-To: Worm Composting
    Reduce your kitchen waste in 5 steps! Here is a how-to guide to worm composting!
  •  A BUG's Life: Social Justice in San Jose Communities

    Monday, Dec. 1, 2014
    Bronco Urban Gardens (BUG) and the Thriving Neighbors Initiative empower communities and promote environmental justice and education among at-risk youth.
    BUG classroom, reading
  •  Fresh from the Forge Garden: SCU Connects Local Farmers with Our Community

    Monday, Dec. 1, 2014
    CSA Vegetable Pile
    SCU connects a local farm with our community, promoting a mutually beneficial service of creating a livelihood for people and providing food.
  •  Bronco Trends: Reusables on the Rise

    Monday, Nov. 3, 2014
    Responsible consumerism is more than being conscious about what we buy--it's about deciding if we need to buy new things in the first place. SCU is taking the lead in utilizing reusable products and reducing single-use items.
  •  Makena & Paloma: SCU's Food Shared, Not Wasted

    Monday, Nov. 3, 2014
    Makena Wong and Paloma Sisneros-Lobato were inspired to establish the Food Recovery Network at SCU after researching the organization for a project for their upper-division SLURP class.
  •  Fresh from the Forge Garden

    Monday, Nov. 3, 2014
    Fresh produce from Catalan Farms.
    Shopping for fresh food multiple times a week allows for all food to be eaten and enjoyed. Become a responsible food consumer: buy only what you need and share when you have too much.
  •  Fresh from the Forge Garden

    Friday, Oct. 3, 2014
    Ever stop to wonder how far your food had to travel to get to your plate? Your individual food choices can have a far-reaching impact.
    Farm Stand produce bounty
  •  Fresh from the Forge Garden

    Friday, Sep. 12, 2014
    No need to travel too far to explore something new or exciting! Walk to one or all of our Fall Quarter Workshops at the Forge Garden. New this quarter: mid-week workshops! All events are free, open to the public, and family friendly.
  •  San Francisco to Yosemite: Walking Across California

    Thursday, Aug. 7, 2014
    Walk Across California, Mt. Diablo Descent. Photo by Analisa Fuentes
    David Popalisky’s visionary class takes its second trek from San Francisco to Yosemite National Park, covering over 225 miles on foot.
 

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