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.
Read the full story from North Carolina State University.
A grassroots composting effort from NC State students and staff is strengthening literal grass roots on the university’s recreation fields at Centennial Campus.
In fall 2014, University Recreation and Grounds Management partnered to study the viability of using compost instead of traditional fertilizer to maintain the health of grass on the university’s recreation fields. With the help of students Morgan Malone and Lindsay Edwards, two recreational fields on Centennial Campus were included in a study that compared the soil health of a field receiving compost versus a field receiving traditional fertilizer.
After students conducted initial soil and compaction tests, the field receiving the compost was aerated and topdressed with a quarter inch of compost, which was blended into the turf with a drag mat. The students later conducted follow up testing to monitor turf and soil health over time.
The Green Chemistry Education Webinar Series highlights relevant topics for chemistry educators and students to incorporate green chemistry into their courses, labs and programs. The webinars are open to the community and are recorded and posted for access following the live webinar.
Selected Green Chemistry Metrics for Educators
Dr. Andy Dicks, Associate Professor, University of Toronto
September 30, 2015 1:00pm – 2:00pm CDT
Abstract: This webinar will begin with a discussion of several mass metrics of importance to green chemistry educators and their students (atom economy, reaction mass efficiency, E factor and process mass intensity (PMI)). Links will be made to the industrial significance of these metrics (especially PMI), and examples of how they are taught in undergraduate laboratory and lecture environments will be given. Lastly, other relevant green metrics related to solvent and reagent usage will be outlined, along with a related classroom activity.
Using Green Chemistry Principles As a Framework to Incorporate Research into the Organic Laboratory Curriculum
Dr. Rich Gurney, Associate Professor, Simmons College
October 20, 2015 2:00pm – 3:00pm EDT
Abstract: Despite the accepted pedagogical value of integrating research into the laboratory curriculum, this approach has not been widely adopted. The activation barrier to this change is high, especially in organic chemistry, where a large number of students are required to take this course, special glassware or setups may be needed, and dangerous chemicals and safety are of special concern. At Simmons College, the organic laboratory curriculum has been revamped by incorporating current faculty research since 2006. The general framework and methods for converting from traditional expository laboratories to research-integrated laboratories by incorporating green chemistry principles in the greening of synthetic reactions will be discussed. Examples of the successful incorporation of three entirely different faculty research projects will be discussed. Research results and assessment of student learning and attitudes will be reported.
The recording of the September 9 webinar: Safer Products for Facilities in Your Community is now available for viewing on PeaksToPrairies.org.
Learn about unsafe product chemicals, the Safer Choice program, and how to choose safer products for yourself and your community.
September 29, 2015, 1:00 pm CDT
Register at http://info.leanpath.com/webinars/092015-putting-food-waste-on-the-scoreboard
You measure your foodservice operation’s health by looking at a range of key metrics: quality, safety, sanitation and profit. But what about food waste? Is that on your daily “scoreboard” as a measure of success? For most, it’s missing.
Ignoring food waste as a component of an operation’s health is dangerous. The reality is, food is money. And every time food gets thrown in the trash, it literally represents money leaking from your bottom line.
This webinar will cover what you need to know about putting food waste on your operational scoreboard, starting with measurement and data. Attendees will learn about the principles of food waste prevention, tools to provide data, and strategies to make food waste a central focus for your operation.
What You Will Learn
- Tools for gathering data and the key performance indicators of food efficiency
- 5 questions to pressure-test whether food waste is currently on your scoreboard
- Tips for staff engagement and consistent focus on food waste in the kitchen
The ACS Green Chemistry blog has three recent posts relating to green chemistry in higher education. Two are case studies and one is a more general post. They are: