Stories about "Sustainability"
Saturday, November 1, 2008 11:56 am
Run by the Appalachian Mountain Club, Greenleaf is among eight high-mountain huts staffed by about 50 college-age men and women, known as "croo." Last summer, five Batesies were hut croo, a number tied with Middlebury for the most in the huts.
Saturday, November 1, 2008 11:46 am
Shortly after a press release announced Lynne Lewis' scholarly article on dam removal, the Bates environmental economist learned where her academic research really hits home.
Saturday, November 1, 2008 11:39 am
The Bates Contemplates Food initiative is a call for an informed examination of food choices. For many of us, these choices involve what foods to buy. A select few, though — such as the alumni on enumerated below — are choosing what foods to produce for the people who buy. And while every food decision is a life decision, the choices made by people whose livings depend on producing food take place on planes different from the ones we occupy.
Saturday, November 1, 2008 9:24 am
Sylvan Ellefson '09 and his Nordic teammates trust the Bates food chain.
Saturday, November 1, 2008 9:20 am
Food-oriented community projects provide more than physical nourishment.
Saturday, November 1, 2008 8:58 am
Anna Skarstad ’11 wants to be a farmer, but she’s not willing to hoe that row until she understands why.
Tuesday, October 28, 2008 12:00 pm
The annual Otis Lecture at Bates, Pollan's droll, fact-rich talk was titled In Defense of Food: "The Omnivore's Solution."
Tuesday, October 28, 2008 4:00 am
Bates will screen For the Love of Small Scale and Fowl Play, documentaries made by Bates students about Maine food producers.
Monday, October 20, 2008 11:40 am
Historian of science at the University of California, San Diego, Naomi Oreskes gave a lecture on the science of climate change and the notion of scientific consensus. (Total length: 1:16:12)
Sunday, October 5, 2008 12:00 pm
The Boston Globe Sunday Magazine used Bates' sustainability efforts in a story about what has the current generation of college students fired up: "They're all about green, focused on saving energy, serving organic and local food, and reducing carbon emissions."