Dining
Listen: Stay green over the holidays
Dec. 21, 2011—by Ann Marie Deer Owens Many folks look forward to holiday traditions like decorating, shopping and entertaining this time of year. The Sustainability and Environmental Management Office (SEMO) has put together a list of 15 actions that can tweak your traditions to make them a little greener. Listen to an interview with SEMO staff to...
Nov. 16 Green Bag Luncheon to focus on celebrating the holidays sustainably
Nov. 2, 2011—The Sustainability and Environmental Management Office (SEMO) and the American Studies Sustainability Project will sponsor the third installment of the Green Bag Luncheon Series on Wednesday, November 16 from noon to 1 pm in Sarratt 189. Join SEMO staff for a presentation and discussion on unique and creative ways you can reduce the environmental impact...
A sustainable Vanderbilt
Sep. 5, 2011—by Lucas Loffredo [Article originally featured on InsideVandy] Sustainability is, as defined by Vanderbilt University’s Sustainability and Environmental Management Office (SEMO), “the development of a process or management system that helps to create a vibrant campus economy and high quality of life while respecting the need to sustain natural resources and protect the environment.” Opinions...
Year-long Green Bag luncheon series to address current sustainability topics
Sep. 1, 2011—Starting in September, the Sustainability and Environmental Management Office (SEMO) and the American Studies Sustainability Project are sponsoring a Green Bag luncheon series that focuses on the environment and sustainability, both at work and at home. This educational series features informal lunchtime discussions and workshops – from sustainable food and dining choices to backyard composting...
Take advantage of fresh foods from local farmers this growing season
May. 20, 2011—by Kendra Abkowitz, Sustainability and Environmental Management Office Tennessee’s summer growing season brings ample opportunities to enjoy fresh, locally and sustainably grown and produced vegetables, fruits, meats, flowers, herbs, cheeses, bread and much more! The best opportunities for finding these food items are conveniently available in the Middle Tennessee area: farmers’ markets community-supported agriculture (CSA)...
Idea for community garden grows into reality
Apr. 22, 2011—[Originally published by Vanderbilt News Service in MyVU] Last year, the Vanderbilt Initiative for Vegetarian Awareness (VIVA) had the idea to create a Vanderbilt Community Garden to grow crops for Vanderbilt students in organic and sustainable ways. This month, the garden became a reality with the first planting. “VIVA created the garden, along with generous...
Go green this St. Patrick’s Day with sustainable foods
Mar. 12, 2010—[Originally published by Vanderbilt News Service in MyVU] The Sustainability and Environmental Management Office (SEMO) and Vanderbilt Dining will host a sustainable foods display in honor of St. Patrick’s Day on Wednesday, March 17. Stop by the Wall outside of Rand Hall from 11 a.m.-1 p.m. to learn about environmentally and socially-responsible food production, to...
Black + Gold = Green
Apr. 1, 2008—[Originally published by Vanderbilt News Service in The Vanderbilt View] When it comes to sustainability, Vanderbilt is rewriting the equation. By David Green Photography by Steve Green and John Russell When Andrea George took the helm of the newly created Sustainability and Environmental Management Office, she had no idea she’d spend so much time talking...
Natural foods store on campus garners recognition
Apr. 30, 2007—[Originally published in The Vanderbilt Register] Nectar, a natural foods store located in Barnard Hall, recently won several industry awards for its unique approach to providing students with natural, organic and gourmet food options. The store earned the 2007 Society of Environmental Graphic Design’s A Lot with a Little Award, the National Association of College...