Solicitation Opening Date: October 06, 2015
Solicitation Closing Date: December 08, 2015, 11:59:59 pm Eastern Time
Read the full RFA at http://www2.epa.gov/research-grants/13th-annual-p3-awards-national-student-design-competition-sustainability-focusing
The U.S. Environmental Protection Agency (EPA) announces the posting of the Request for Applications, P3-People, Prosperity and the Planet Award Program, with the goal to research, develop and design solutions to real world challenges involving the overall sustainability of human society. This college student design competition highlights the use of scientific principles in creating innovative projects focused on sustainability. The P3 Award program was developed to foster progress toward the three pillars of sustainability by achieving the mutual goals of improved quality of life, economic prosperity and protection of the planet – people, prosperity, and the planet. The EPA offers the P3 competition in order to respond to the technical needs of the world while moving towards the goal of sustainability.
This year’s P3 RFA includes the following research topics:
- Built Environment; and
- Materials and Chemicals.
Supporting the development of sustainable methods is in line with the Sustainable and Healthy Communities (SHC) Research Program. EPA’s SHC Research Program provides useful science and tools for decision makers at all levels to help communities advance sustainability as well as achieve regulatory compliance. SHC is collaborating with partners to conduct research that will result in science-based knowledge to guide decisions that will better sustain a healthy society and environment in America’s communities. The research is intended for decision-makers at the federal, regional, state and community levels.
Read the full post at College Values Online.
The college farm movement has seen steady growth in the last ten years along with the farm to table phenomenon, as our ranking of the Top 30 Sustainable College Run Farms will attest. College farms are no longer just research sites, but have evolved to become centers of student solidarity and community nutrition. To be considered for our top 30 ranking, our initial pool of 100 college farms had to demonstrate sustainability. This sustainability was measured in terms of significant student involvement, environmentally friendly methods, diversity of production, connection with college instruction, and farm sales targeting both the college and surrounding community.
Second Nature’s network of signatory institutions is now named the Climate Leadership Network. Following a strategic planning process with feedback from presidents and implementation staff at signatory institutions, Second Nature has announced three commitments that integrate and rebrand current efforts. The American College and University Presidents’ Climate Commitment (ACUPCC) has been renamed the Carbon Commitment. To advance the mission of the Alliance for Resilient Campuses (ARC), the Resilience Commitment has formed. Together, the concepts of carbon neutrality and the climate resilience constitute the new Climate Commitment.
This new guide highlights how colleges and universities are playing a dynamic role protecting wildlife and restoring habitats in campus green spaces, including on-campus landscapes and natural areas, as well as distant campus-owned lands. It explores how such green places benefit the campus community through hands-on learning, energy and water conservation, and leadership opportunities.
Read the full story from ISEE.
The perfect tomato is one of the joys of summer. It’s perfectly round, with smooth bright red skin, and inside it is juicy and full of robust flavor. The Student Sustainable Farm at the University of Illinois at Urbana-Champaign grows hundreds of these beauties every season.
But the farm also grows thousands more tomatoes that — while still delicious — have imperfections like bug bites, uneven color, odd shape, or scarring. What is the fate of these “ugly” tomatoes? As of summer 2015, they’re being turned into Illinois “house-made” tomato sauce.
A partnership between the farm, the Department of Crop Science, the Department of Food Science and Human Nutrition’s Pilot Plant, Dining Services, and the Student Sustainability Committee (SSC) is making sure that every tomato grown on campus lives up to its potential as the signature taste of summer.