On April 9, the Office of Sustainability hosted the 11th annual Champions of Change Campus Sustainability Awards. Each year at this awards ceremony, students, faculty, and staff who have gone above and beyond in their contributions to campus sustainability are honored across 5 categories: […]
Quin Wolters (’23) returned to her alma mater this fall as Harvest Table Culinary Group’s inaugural Sustainability Coordinator By: Jimena Elmufdi (’24) for the Old Gold & Black After graduating from Wake Forest last May, Quin Wolters, a former mathematical economics major and environmental studies […]
By Lauren Berryman (’21), Content Development Assistant A staggering one in seven North Carolinians faces hunger, according to Feeding America. If you zoom in closer, you’ll find that 49.7% of Black residents in Winston-Salem have low or no access to healthy food. Not only that […]
Over 70 students, faculty and staff gathered on Monday, April 1 to celebrate the start of Earth Week 2019 and recognize those who have gone above and beyond in their efforts to impact campus sustainability. Wake Forest University Provost Rogan Kersh and Executive Vice President […]
Strategic changes to food and beverage purchasing at Wake Forest have made eating on campus better for consumers and the environment. By Kellie Shanaghan Wake Forest University recently earned a STARS gold rating for the first time, reflecting achievements in sustainability from the Association for […]
Wake Forest recently received its first STARS Gold Rating for sustainability achievements from the Association for the Advancement of Sustainability in Higher Education (AASHE). This rating reflects important strides across the campus in areas from energy consumption to curriculum, campus dining and more. Check […]
by Nathan Peifer, M.Div. ’13Campus Garden Manager, Campus as a Lab Pilot Manager The first time I tried to grow a garden, I learned a fundamental lesson: food is a gift from the Earth. Land, water, and air, those things we call the “environment,” are […]
by Office of Sustainability Staff Writer Suzy Mullins (’18) Over the past few weeks, we have examined how Wake Forest is working to adopt, demonstrate, or research 25 of the 80 solutions from Drawdown, “the most comprehensive plan ever proposed to reduce global warming.” […]
by Julia Sawchak While student’s taste buds are happy about upgrades to the Campus Grounds menu, its stomachs aren’t the only ones benefiting from these menu additions. Campus Grounds initiative to include more local products heavily reduces their carbon footprint and boosts the Winston-Salem economy. […]
Diners at the Fresh Food Company were treated to a taste of the local community on Tuesday, October 25, as Wake Forest Dining celebrated local farmers and suppliers. Representatives from Henderson’s Best (Hendersonville, NC / apples and more), MicroGreen King (Boonville, NC / microgreens), and […]
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 […]
“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 […]
“Rejuvenating the earth should be the outcome of the food system.” Vandana Shiva made this call for awareness and action last week during her visit to Wake Forest University. On Tuesday, Nov. 4, Shiva lectured as a part of the “Make Every Bite Count” speaker […]
“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 […]
Contributed by Elizabeth Barron WFU ’93, Lecturer in French In the interest of sounding a little less unbearably flippant, I did change the official title of this February 2014 WFU conference to “Viticulture and the Environment,” but […]
