A weeping cherry tree on the island in the middle of parking lot P on the east side of Wait Chapel was removed on January 6. The tree, which was part of the original campus planting plan, split down the trunk, rendering it unsalvageable.
This tree will be replaced with the original varietal Weeping Higan Cherry (Prunus subhirtella ‘Pendula’). A description of this tree states that it “grows 20 to 30 feet tall and spreads 15 to 25 feet in a graceful weeping habit. Leaves stay glossy green throughout the summer and into the fall when they turn a vivid yellow before leaving the tree bare in winter. The drooping bare branches even lend a soothing grace to the landscape in winter. There is nothing quite like the Weeping Higan Cherry in full bloom in the spring. The light pink (almost white), one-inch-diameter flowers cover the branches before the leaves emerge, giving the appearance that fresh snow has fallen on the tree.”
Over the winter break, Facilities and Campus Services began renovation of the courtyards to the east and west sides of the Hearn Plaza entrance to Wait Chapel. Work, which began on December 15, 2014, is scheduled for completion on January 16, 2014.
Overgrown shrubbery, which was causing damage to the building and obscuring the site, has been removed and will be replaced with a more inviting pocket garden design that opens the spaces up to Hearn Plaza. The project will include curved teak benches, brick pavers, blue stone and an entirely new planting scheme.
Forty-five students and guests enjoyed a heritage & heirloom foods dinner hosted by Wake Forest Dining on October 30 as part of the series of themed Thursday evening dinners in the Magnolia Room. The dinner was the brainchild of the sustainability team at Wake Forest in an effort to expose our campus community to heirloom and heritage foods native to and available in and around the North Carolina region. The evening’s menu featured the following local fare: pawpaws, sweet potatoes, apple butter, Joyce Farms poultry – chicken breasts, chicken sausage and chicken wings, persimmons, butternut squash ravioli, pink eyed peas, figs, and lima beans.
Joyce Farms donated the poultry served as part of an ongoing effort to bring awareness of their farm’s local quality products. The butternut squash ravioli, pink eyed peas, lima beans, sweet potatoes, and apple butter were all procured from farms and vendors from whom Wake Forest University regularly purchases local items. Procurement of both the pawpaws and persimmons was the trickiest task in rounding out the menu as pawpaw season tends to fall in late summer and both fruits are grown locally in limited quantities. Fortunately, several farmers in North Carolina have taken a particular interest in the pawpaw and have begun establishing orchards that grow up to 30 varieties of the fruit, and Wake Forest Dining was able to procure a large enough supply of whole frozen pawpaws, persimmons and figs from one of these farmers (Parker’s Pawpaw Patch) to include in a variety of menu items. Serving a meal such as our Heritage Dinner, which is done on a significantly smaller scale than meals typically served in our dining halls, allows for flexibility and creativity in expanding our menus to incorporate a wider variety of local foods.
Local sourcing is one element of Wake Forest Dining’s responsible purchasing program. It supports local farmers and economies, benefits the environment by reducing the amount of transportation fuel and emissions required to deliver foods, and in the case of seafood, supports the health of local fisheries.
Every day, we look for ways to incorporate responsibly purchased items into the mix of menu offerings, and by using environmentally friendly items in our operations. We have also established a variety of unique partnerships, so that we can offer clients and customers fresh, safe, whole foods that are raised, grown, harvested, and produced locally and in a sustainable manner whenever possible.
Contributed by Kate Ruley, Nutrition Director at Wake Forest Dining
“Ugly” is not the first word that comes to mind when considering which apple to eat. It does, however, describe the appearance of many heirloom apple varieties that have been lost since the standardization of the modern food system. The wild or “ugly” apple is known to have originated in Kazakhstan, and was brought to North America soon after the English settled in 1607. As cider became popular in the United States, apple seeds and grafted seedlings were planted throughout the country. This brought great biodiversity to the South with as many as 1,800 different heirloom varieties. Only 500 of those varieties, however, are still known to be in existence. This decline led Creighton Lee Calhoun, Jr. to serve as one of the foremost leaders in apple conservation in North America. He has dedicated his life to researching, growing and celebrating this ancient fruit, and has published his work in Old Southern Apples. Today, many of these old southern heirloom varieties are at risk of disappearing forever.
Inspired by Lee Calhoun’s love for apples, Salem Neff is working with her mother, Margaret Norfleet Neff, to continue the tradition of planting and growing out old southern heirloom apples. They are initiating the Southern Heirloom Apple Tree Project to revive cultural heritage and regional biodiversity. As a part of this project, the southern heirloom apple varieties, Sparger (origins in Mount Airy, NC) and Dula’s Beauty (origins in Caldwell County, NC) were planted in the historic Reynolda Gardens earlier this month. This mother-daughter team would like to encourage universities, organizations, and members of the community also to plant and grow heirloom apple trees of their own to protect and celebrate geographic heritage, agricultural biodiversity, and to promote good stewardship of the land.
The Southern heirloom apple project and initial planting coincided with Wake Forest’s fall speaker series, Make Every Bite Count. During the kick-off panel event, orchardist Eliza Greenman challenged the audience to eat ugly apples in order to preserve our bio-cultural heritage and to diversify our regional food economy. The final series’ keynote speaker, Dr. Vandana Shiva, supported the call and challenged us further to consider the connections between our conceptions of beauty and standardization. Shiva, whose non-profit Navdanya includes a 50-acre working farm, joined the apple planting ceremony, skillfully transferring the trees and soil into their new homes. The apple trees complement Pawpaw and American Persimmon trees on the main campus.
Lee Calhoun reminds us to encourage our elders to pass down their stories of growing, cooking, eating and drinking the juice of these fruits. By identifying, nurturing, and choosing to eat these heirloom varieties, you can help preserve a heritage that once defined the region. For those interested in being part of the Southern Heirloom Apple Tree Project, please contact Salem and Margaret at .
Wake Forest University also invites other colleges and universities to join us in celebrating agricultural biodiversity by propagating, cooking, studying, and celebrating foods with regional biocultural significance. Click here for more information.
Contributed by Jennifer Miller (’14), Special Campaign Coordinator
Strike up a conversation with John Shenette, Associate Vice President for Facilities and Campus Services, and along with that genuine smile and deep Bostonian accent you will find a wealth of knowledge and passion about the role of facilities in higher education. Shenette joined Wake Forest University in March and has been a prominent figure on campus ever since. Facilities and Campus Services plays an important role in our effort to transform the campus, bringing strategic sustainability goals to fruition and providing metrics for continuous improvement.
What attracted you to Wake Forest?
I toured the university in 1997 and was struck by the uniqueness of the campus. However, the more research I did, the more I learned about the quality of education Wake provides and the presence Wake Forest has in the US and internationally. It was also evident to me that at Wake I would have the opportunity to engage with faculty and staff and continue to grow and learn in the profession, both of which were important to me.
Why are you interested in sustainability?
Sustainability in its definition is integral to facilitates. When you’re in facilities, it’s all about being a good steward. If you’re replacing equipment and buildings, everything hinges on the right materials. Awareness and adaptability is important. Technology changes and student lifestyles change and we must embrace that changing mindset. Facilities is no longer viewed as just a “physical plant,” it is now much more broad and engaging. It’s important for facilities to be a financial steward and support the mission and vision of the institution, which includes staying modern and incorporating sustainability.
What are you most looking forward to?
I look forward to embracing the Wake Forest culture and bringing Facilities and Campus Services from the background to the forefront so we’re seen as part of the fabric of the university. We can and should use our physical structures and lands as living, learning laboratories.
Faces of Sustainability is a regular feature on our website. You can read about past Faces of Sustainabilityhere.
“Did you know, only food and paper go in the North Dining Hall dish return? All wrappers, lids, and caps must be thrown away.” Thanks to a robust outreach campaign and a great story in the Old Gold & Black, Deacons are making history with the first post-consumer composting program on campus. During the span of the nine-day campaign, 3,600 pounds of food and paper waste was collected by Gallins Family Farm and transported to their offsite facility for composting.
Although this diversion is something to celebrate, we can never take our eye off the ball. Turning the same 9-day campaign, 900 pounds of food waste was turned away and sent to the landfill due to contamination. One milk carton, or a couple of plastic wrappers, can render a whole container of food waste unusable.
As a campus community, we have the opportunity to turn North Dining Hall (NDH) into a near zero-waste facility. Aside from making sure you follow the collection rules, tell a friend about composting at NDH and remind them, “when in doubt, throw it out.” Also check out this compost bulletin board kit and post it around your residence hall or in your departmental lounge.
Still confused about what to compost or why it matters? Reference the compost FAQs below and email with any further questions.
North Dining Hall Compost FAQs
What happens if something other than food and paper go in the dish return?
All of the food and paper must be thrown away. If anything that can’t break down naturally in a three month time period enters the dish return, all of the waste in that batch is landfilled.
What should I do if I’m not sure whether something can be composted?
When in doubt, throw it out. It’s better to throw something small away than to ruin a whole batch of compostable waste.
What is compost?
Compost is organic waste which, over time, breaks down to become nutrient-rich soil.
Where do the food scraps and paper go?
Gallins Family Farm picks up food and paper waste collection bins from campus. They turn the organic waste into rich compost called Carolina Dynamite that nearby farms, gardeners, and landscapers purchase. Some of it comes back to our own campus garden on Polo Road.
Why does Wake Forest compost?
Composting helps reduce the amount of waste Wake Forest sends to the landfill. Not only does aerobic composting reduce the amount of methane that enters the atmosphere; it also reduces the cost of the waste we pay to be landfilled.
“Pro Humanitiate” is in action on the sustainability front at Wake Forest through a partnership with UpcycleLife. The Charlotte-based, not-for-profit produces one-of-a-kind bags and accessories by upcycling things like billboards or banners. It isn’t just that UpcycleLife is keeping vinyl out of our landfills, it’s the way they do it. The mission is to help protect the environment, and at the same time transform lives by creating jobs for individuals in under-served communities.
The environmental problem is that vinyl billboard and banner material takes hundreds of years to break down in landfills. UpcycleLife diverts this material from the landfill by giving it a new use, and at the same time teaching folks in impoverished communities valuable job skills such as sewing, shipping, and receiving. UpcycleLife feels they have developed a method to impact a waste stream and create a steady employment model. Ideally, the model could be scaled in such a way that UpcycleLife could make a huge impact on the waste stream in the broader US.
The results of the partnership with Wake Forest so far are 3 banners from the university being upcycled for the cause. By recycling these 3 banners UpcycleLife was able to employ 4 individuals from the local community for a total of 32 hours of paid work. On the flip-side, the upcycled products tell a unique story and provide users with a little piece of Wake Forest history.
According to Emma Kate Hosey, with the Charlotte-based organization: “UpcycleLife creates jobs for disadvantaged citizens by creating a product that reduces our impact on the environment. Our products are one-of-a-kind, hand-made, and made of reclaimed vinyl. We love taking a dirty banner and making it into a piece of art.”
Key Statistics about UpcycleLife:
Employed, trained and graduated over 12 refugee men and women in the Charlotte NC area in 3 years
Upcycled over 40,000 different products
Rescued over 10,000 lbs of vinyl from entering landfills
Provided free weekly English training and financial advising
Demon Deacons rallied together this May to divert over 22,500 pounds — over 11 tons — of discarded goods from the landfill as part of Deacs Donate, an end-of-year move-out waste reduction campaign. Residence Life and Housing, Facilities and Campus Services, and the Office of Sustainability each played an important role in educating residents about the annual program.
The program, originally designed by the Resident Student Association and Residence Life and Housing, encourages students to deposit housewares, furniture, clothing and canned goods at designated locations during move-out. This year, Wake Forest collected over 17,000 pounds for donation to Goodwill. The non-profit provides actual weights of donations collected, rather than estimates. These more accurate metrics allow staff members to compare collections to the amount of waste landfilled and calculate a diversion rate for the end-of-year move-out period.
Thanks to the Better World Books program, students once again kept this semester’s used textbooks out of the dumpsters. Large cardboard collection boxes were placed near check-out lines in the campus Bookstore so students could donate books that the bookstore was unable to buy back. More than 2000 pounds of books collected at Wake Forest will be sold online, with a portion of the sales donated to our local literacy partner, the Augustine Project. Their Literate Girls program is a unique tutoring program that supports low-income girls with learning differences in Winston-Salem/Forsyth County.
Nearly 1600 pounds of paper was collected for recycling between May 2, when the first students moved out of residence halls, and May 9. This is an increase from 1100 during last year’s move-out recycling. Residents are provided individual paper recycling bags, designed and distributed by Residence Life and Housing, to easily separate the paper recyclables and keep the waste stream cleaner.
Also at move-out, first-year students were given the option of returning the green personal recycling totes that they received on move-in day. Nearly 800 bins were collected for cleaning and will be redistributed to returning students next year. This effort alone kept 1500 pounds of plastic out of the landfill.
The total amount of waste diverted during the move-out period increased 7 to 12 percent, a significant reduction in the amount of waste entering the landfill. In solid tons, we kept the equivalent of several African elephants out of the landfill. As the largest of all land mammals, that’s a significant reduction in the amount of waste entering the landfill.
Q: Some members of our department are attending a meeting off campus. We think others from Wake Forest might also be attending, but we’re not sure how to connect with them. Is there a way to do that online?
A: Absolutely. Whether you are driving to a meeting, a regional conference, or just an office lunch, you can always offer/seek a ride through Zimride. If you are attending a regional conference and have colleagues from the area attending, you can post a ride that is open to our members in trusted partner network: University of Virginia, Appalachian State University, University of Richmond, UNC Chapel Hill, and NC State University.