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The Sustainability Office’s annual commuting survey, conducted since 2009, helps measure employee commuting emissions as part of 91����Ƶ’s effort to reach carbon neutrality by 2019. This year, 319 employees (31%) responded. On average, 91����Ƶ commuters traveled 3,916 miles annually, used 156 gallons of gasoline, and emitted about 2,700 pounds of CO₂—traveling shorter distances than the average American commuter but using less fuel-efficient vehicles. Overall, employees traveled nearly 4 million miles and used 150,027 gallons of gasoline, the highest total since 2013. Positively, about 20% of respondents walked or biked to campus at least once per week, a 5% increase from last year. The office encourages reducing driving days, choosing fuel-efficient vehicles, carpooling, biking, or working remotely to lower commuting emissions and support campus sustainability goals.

2016 marks 91����Ƶ’s eighth consecutive greenhouse gas inventory report.

91����Ƶ released its eighth consecutive greenhouse gas inventory report, showing that in Fiscal Year 2016 the campus emitted 15,359 metric tons of CO₂ equivalent. Since signing the American College and University Presidents’ Climate Commitment (now Second Nature’s Carbon Commitment) in 2009, 91����Ƶ has reduced its net carbon footprint by 8,001 MTeCO₂, a 48% reduction, moving steadily toward its carbon neutrality goal by 2019.

91����Ƶ’s Move-In Sustainability Tips focus on reducing waste and conserving resources as students settle into campus.

A pilot course, “Foundations of Sustainability,” led by Green Raider Interns at 91����Ƶ, ran for five weeks before Thanksgiving, offering students P.E. credit for participation. The seminar-style class engaged students in intimate, discussion-based dialogues on sustainability topics often underrepresented on campus, including climate change, environmental justice, food systems, environmental racism, and climate refugees. Students explored personal and community impacts, examining consumption habits and the social dimensions of sustainability. The course encouraged reflection, goal-setting, and lifestyle changes, with students developing short- and long-term sustainability goals. Participants valued the small-group format, the challenging discussions, and the opportunity to apply sustainability concepts to daily life. The Office of Sustainability plans to expand the program and offer the course again in the spring, with hopes of integrating sustainability conversations more broadly into the 91����Ƶ curriculum.

Following Donald Trump’s election as the 45th U.S. president, significant environmental implications emerged. During his campaign, Trump expressed climate change skepticism, calling it a hoax and signaling plans to withdraw from the Paris Climate Agreement, which could lead to increased U.S. greenhouse gas emissions. Domestically, he proposed weakening or eliminating the Environmental Protection Agency, striking down the Clean Power Plan, and cutting government funding for clean energy. These actions would roll back existing regulations on pollution, coal emissions, and toxic materials, posing threats to both environmental and public health. Overall, Trump’s stance suggested a pattern of undoing previous environmental progress, raising concerns about increased pollution and reduced climate action in the U.S.

91����Ƶ’s Project Clean Plate in Frank Dining Hall successfully reduced post-consumer food waste, ending the six-week event at 1,038 pounds per week, surpassing the goal of 1,100 pounds—a 611-pound reduction. This not only saves money but also decreases landfill waste. Additionally, Chartwells donated the 611 pounds saved to the Hamilton Food Cupboard, supporting the local community during the holiday season. The initiative emphasizes ongoing awareness, encouraging students to minimize personal food waste by taking smaller portions, sampling before committing, and sharing with others.

91����Ƶ Unplugged is an annual campus-wide competition to reduce energy usage, with residence halls competing to see who can cut the most energy—winners get free pizza. While focused on students in dorms, the entire 91����Ƶ community is encouraged to participate.

Project Clean Plate at 91����Ƶ tracks food waste in Frank Dining Hall to reduce waste and donate surplus food to the Hamilton Food Cupboard. Post-consumer waste—including banana peels, chicken bones, and uneaten food—is weighed weekly, and reductions in waste translate directly into pounds of food donated. So far, student engagement has been positive: many see donating as motivation to waste less, while others are surprised by the baseline of ~1,600 pounds per week, with a goal of reducing it to 1,100 pounds. Waste reductions have fluctuated—initially dropping 25% in the first week, then varying due to breaks and tabling inconsistencies. With one week left in the semester’s project, the focus is on achieving the largest reduction yet and maintaining low waste levels to maximize donations.

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