Energy and Sustainability

Tuesday, Jan 15, 2019
by John Sullivan, Office of Engineering Communications
Sewage treatment — an unglamorous backbone of urban living — could offer a cost-effective way to combat climate change by flushing greenhouse gases from the atmosphere.
Tuesday, Jan 15, 2019
by Kevin McElwee for the Office of the Dean for Research
When it comes to green living, nobody does it better than plants. When plants convert light into fuel through photosynthesis, not a single particle of light is wasted. If we could unlock plants’ secrets, we might be able to perfect the design of light harvesting in solar cells. Gregory Scholes, Princeton’s William S. Tod Professor of Chemistry,...
Wednesday, Jan 9, 2019
by Emily Aronson, Office of Communications
Princeton University’s latest sustainable innovation can be found along the edge of campus just behind FitzRandolph Observatory. There, under a white tent, hums a new biodigester that turns food waste into nutrient-rich compost. Since operations began in fall 2018, more than 16 tons of food scraps have been converted into compost.
Wednesday, Nov 14, 2018
by Jamie Saxon, Office of Communications
John McPhee, a Ferris Professor of Journalism in Residence at Princeton, was awarded the 2018 Audubon New York Award for Environmental Writing. Created in 2015, the award recognizes writers who use the power of the pen to influence positive change in the world of environmental conservation in support of Audubon’s mission.
Wednesday, Nov 7, 2018
by Emily Aronson, Office of Communications
Touring the Cogeneration Plant that powers University buildings. Eating plant-based burgers made by Campus Dining. Sampling herbs from the Vertical Farming Project. Walking in the rain to observe how campus gardens help filter runoff. Students in the class “Investigating an Ethos of Sustainability at Princeton” use the University as their model...
Wednesday, Nov 7, 2018
by Chris Lentz, Campus Dining
Each choice we make today about the food we produce and consume can significantly affect the future of the human race. From climate change to poverty and hunger to economics, food is a constant in multiple fields of research. At Princeton, this research is being applied to campus food programs in an effort to identify solutions for some of the...
Tuesday, Sep 25, 2018
by Morgan Kelly, Princeton Environmental Institute
With the right public infrastructure investment, the United States could as much as double the amount of carbon dioxide emissions currently captured and stored worldwide within the next six years, according to an analysis by Princeton University researchers.
Thursday, Sep 20, 2018
by Albert Jiang, The Daily Princetonian
Campus Dining has implemented a series of changes in campus cafés and the Food Gallery of Frist Campus Center involving menu changes and an effort to promote plastic alternatives. All plastic water bottles, bags, and utensils have been eliminated. Paper bags, as well as plastic and paper straws, are available only upon request.
Tuesday, Sep 18, 2018
by Emily Aronson, Office of Communications
When a University department no longer needs furniture, electronics or other large office supplies, they turn it over to Resource Recovery so the items can be redistributed to other departments, sold, donated or recycled. The items are sold to the public at a deep discount, and are available to nonprofits for free. The program is an example of the...
Thursday, Aug 30, 2018
by Office of Sustainability
For the first time, Princeton University has received a “Gold” rating for sustainability from the Association for the Advancement of Sustainability in Higher Education (AASHE). The rating is based on campus-wide sustainability progress in areas that include academics, engagement, operations, planning, administration, innovation and leadership.

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