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In This Issue
Five Spots Left in NWEI Menu for the Future Course
Due to overwhelming interest, we have decided to offer two sections of the Northwest Earth Institute's Menu for the Future course, which will explore the connection between food and sustainability.
The course provides an enjoyable, supportive setting in which to examine personal values and habits, engage in stimulating conversation, create meaningful community, and consider ways to take action towards creating a more sustainable future.
There are currently five open spots remaining! For more information and to sign up, click here.
Women & Environment Symposium on Thursday, March 29
The Women & Environment Symposium will explore the intersection between women’s issues and environmental concerns, examining topics such as environmental impacts on women’s and children’s health, food and farming practices, eco-business and sustainable living, among several others.
Panels and keynote address are free to the public. The luncheon is $25 and reception is $15, with a discounted price of $35 for both. Both are free to university students. For more information or to register, visit wmeac.org/women.
SEC Dumpster Dive
On Monday, February 20th Grand Valley students dove into two of the main on-campus dumpsters to raise awareness about recycling, composting, and the waste stream. Their verdict: Over 80% of the waste in the dumpsters could have been recycled or composted.
Keep the Pizza Boxes Coming!
In only a few short months, Grand Valley has already collected 3,707 boxes to be sent to composting.
In an effort to get cardboard pizza boxes out of the trash stream, the Eco-Reps are promoting pizza box composting, encouraging students and campus residents to take boxes to one of the on-campus compost collection areas. The boxes will then be broken down into a usable product—some of which is used for the Sustainable Agriculture Project garden.