On August 12, leaders from the Wisconsin Departments of Administration (DOA), Financial Institutions (DFI), and Safety & Professional Services (DSPS) toured several campus facilities to learn more about the ways UW strives to create solutions that address some of today’s biggest sustainability challenges.
The federal education department cited the university’s “deep legacy of environmental stewardship” and said it remains “a leader in environment- and sustainability-related research, education, and operations.”
The heating and cooling plant improvements stem from an upgraded cleaning system for heat exchangers covering over 50,000 tons of the campus’s central plant chillers.
The university will purchase half of the energy produced by a 20-megawatt solar array that Madison Gas and Electric plans to build south of Madison.
The new system will include an array of 66 photovoltaic modules that are projected to produce 32,300 kilowatt-hours in the first year of operation.
The student organization's goal is to connect students with the land they live on and the food they eat, including combating food insecurity and fighting against social injustice in the food system.
Wondering what Earth Day looked like for UW in 1970? Here are some old-school cool photos that flashback to the historic event.
Actions included a University Housing initiative that in one year eliminated the need for more than 386,000 disposable food containers, and the diversion of more than 450 tons of organic waste from landfills to composting and an energy-producing anaerobic digester.
New research brings attention to the need to better manage recreational fisheries to protect the health of inland and near-shore fish populations and to preserve the recreational fishing experience.
As part of UW–Madison’s UniverCity Year partnership with Green County, engineering students are proposing a renewable energy system to help offset Juda School’s energy expenses by 25 percent.
UW-Madison scientists have shown that a recently-discovered variety of lignin, catechyl lignin (C-lignin), has attributes that could make it well-suited as the starting point for a range of bioproducts.
The study shows consuming crickets can help support the growth of beneficial gut bacteria, and that eating crickets is not only safe in large amounts but may also reduce inflammation in the body.