Programs and Initiatives

Unique Opportunities

May Sustainability Shorts Film Festival

Students from Sustainability will host their first annual film festival on May 1, 2015, featuring films from around the globe that relate to the sustainability theme. 

Bike Loan Program

Sustainability LLC students are able to borrow one of five bikes purchased by the community. This program has been very active, to date, with all five bikes being frequently in use. We also utilized Sustainability funds to purchase a bike maintenance stand for LAR, which is located near the north bike rack and available for all bike riders.

Food Fridays Program

Food Fridays is a new mini-field-trip program where we take students from the Sustainability LLC to various locations on or near campus that are doing work or projects related to food and sustainability. So far, we have gone to the Student Sustainable Farm, the University Apple Orchard, and Prairie Fruits Farm. Check out the guest blog post that Sustainability LLC student Matthew Niewiara wrote about these trips at

Sustainability Chopped

One of our most vibrant programs so far this semester was our Sustainability Chopped vegetarian cooking competition, which took place during the Leafy! dining hours. This collaboration between Sustainability, LAR library, and LAR/Allen Dining had four teams from Sustainability competing in a three-round elimination competition to make the best vegetarian dishes, including required and provided pantry ingredients. Our winners, Irene Andsager and Anjali Kavthekar, will have one of their dishes adapted and shared with the dining halls!

Trash to Treasure

Our Trash to Treasure program introduces students to creative ways to reduce, reuse, and recycle by making new items out of discarded materials. So far, students have created dreamcatchers, tie-dye, paper beads, and flower pots utilizing reused materials.

Dixon Springs Trip

Sustainability students who registered for our special section of the Dixon Springs Trip (ESE 497) got to travel to Dixon Springs in Southern Illinois in October. They had the opportunity to learn about and explore some of the beautiful landscapes in this part of the state. In addition, they got to visit a diversified farm where they saw at least four different types of agricultural crops and three different types of livestock (including fresh water shrimp!) being farmed on the same property, utilizing innovative and sustainable practices. The weather and landscape was beautiful! S’mores were eaten around a campfire. 

Past Programs Have Also Included:

  • A camping retreat in Turkey Run State Park, Indiana, helping park rangers to restore part of a wildlife exhibit. 
  • A visit to the local wastewater treatment plant.
  • A trip to Baraboo, WI, where students visited the Aldo Leopold Center, hiked in the Dells, and learned more about sustainable agricultural and land management practices.