Tag Sustainability
Old-school cool: A look back on Earth Day
Wondering what Earth Day looked like for UW in 1970? Here are some old-school cool photos that flashback to the historic event.
UW–Madison signs Second Nature Resilience Commitment
The Resilience Commitment will not only help UW–Madison address current and ongoing effects of climate change on campus, it will also amplify the benefits of collaboration and partnership with local, state and global communities.
UW–Madison merits silver rating in first sustainability assessment
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.
Bio-based chemicals could help reduce fossil fuel use
Petrochemicals, the oil- and gas-derived compounds that serve as the molecular backbones for much of modern commerce, commanded a $539.3 billion market value in 2018.
Scientists angle for more attention to fishing for fun
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.
UW–Madison engineering students design sustainable system for rural school
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.
Study calls for curbing congestion by building fewer roads
By funding public transportation, limiting parking and preserving the walkability of neighborhoods, a UW-based think tank argues, cities and states can reduce congestion generated by new development better than if they only plan for cars.
Researchers find value in unusual type of plant material
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.
Eating crickets can be good for your gut, according to new clinical trial
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.
Nergard appointed 1st full-time director of sustainability
The new position reflects a renewed emphasis on sustainability and resource stewardship as well as an increased focus on sustainable operations in the university’s environmental stewardship efforts.
In a warming world, could air conditioning make things worse?
A team of UW–Madison researchers forecasts as many as a thousand additional deaths annually in the Eastern United States alone due to elevated levels of air pollution driven by the increased use of fossil fuels to cool the buildings where humans live and work.
Heavier rains and manure mean more algae blooms
A recent UW–Madison study shows that the increased frequency of high-intensity rain events is worsening phosphorus runoff from manure-covered agricultural fields more than scientists expected. A new effort aims to address this problem in Dane County.
Through ‘radical’ project, students are turning unwanted jewelry into pieces to be cherished anew
“Radical Jewelry Makeover: Wisconsin" draws attention to talented student designers while raising awareness about ethical metal sourcing.
GreenHouse program coordinator blends sustainability, student life
The learning community, one of 10 organized by University Housing, lets students explore sustainability and agricultural systems through seminars and hands-on experiences that are integrated with residential life.
Healthy competition makes habit of sustainability
A new analysis shows lasting reductions in electricity use among hundreds of players of the Cool Choices game, which uses friendly competition to get energy-saving habits to sink in.
Farm to Flavor dinner showcases vegetables bred for flavor
Only deep, earthy beets, rich sweet corn and bright kale were fit for the Farm to Flavor dinner, a showcase for vegetables bred specifically for intense flavor by the UW–Madison plant breeding network the Seed to Kitchen Collaborative.
Green Fund supports energy-generating checkout, greenhouse cooling
Two projects are the first to be supported by a new UW–Madison Green Fund administered by the Office of Sustainability.
Donation and recycling encouraged during August moving days
Many renters decide not to move unwanted furniture, clothing and other items to their new homes, instead just abandoning them on the curb. This year, there’s a better option.
UW professor helps promote sustainability throughout the state
Tom Eggert and his colleagues at UW–Madison are helping businesses showcase their sustainable practices through the Wisconsin Sustainable Business Council.
Spring comes sooner to urban heat islands, with potential consequences for wildlife
It may be music to gardeners’ ears, but that tune could be alarming to some native and migratory birds and bugs.