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Following Donald Trump’s election as the 45th U.S. president, significant environmental implications emerged. During his campaign, Trump expressed climate change skepticism, calling it a hoax and signaling plans to withdraw from the Paris Climate Agreement, which could lead to increased U.S. greenhouse gas emissions. Domestically, he proposed weakening or eliminating the Environmental Protection Agency, striking down the Clean Power Plan, and cutting government funding for clean energy. These actions would roll back existing regulations on pollution, coal emissions, and toxic materials, posing threats to both environmental and public health. Overall, Trump’s stance suggested a pattern of undoing previous environmental progress, raising concerns about increased pollution and reduced climate action in the U.S.

�Ա���Ƶ’s Project Clean Plate in Frank Dining Hall successfully reduced post-consumer food waste, ending the six-week event at 1,038 pounds per week, surpassing the goal of 1,100 pounds—a 611-pound reduction. This not only saves money but also decreases landfill waste. Additionally, Chartwells donated the 611 pounds saved to the Hamilton Food Cupboard, supporting the local community during the holiday season. The initiative emphasizes ongoing awareness, encouraging students to minimize personal food waste by taking smaller portions, sampling before committing, and sharing with others.

�Ա���Ƶ Unplugged is an annual campus-wide competition to reduce energy usage, with residence halls competing to see who can cut the most energy—winners get free pizza. While focused on students in dorms, the entire �Ա���Ƶ community is encouraged to participate.

Project Clean Plate at �Ա���Ƶ tracks food waste in Frank Dining Hall to reduce waste and donate surplus food to the Hamilton Food Cupboard. Post-consumer waste—including banana peels, chicken bones, and uneaten food—is weighed weekly, and reductions in waste translate directly into pounds of food donated. So far, student engagement has been positive: many see donating as motivation to waste less, while others are surprised by the baseline of ~1,600 pounds per week, with a goal of reducing it to 1,100 pounds. Waste reductions have fluctuated—initially dropping 25% in the first week, then varying due to breaks and tabling inconsistencies. With one week left in the semester’s project, the focus is on achieving the largest reduction yet and maintaining low waste levels to maximize donations.

13 Accounts to Follow if You Love Sustainability

Bees are now officially recognized as endangered, with seven Hawaiian species added to the list, giving authorities new tools to protect them. Bee populations have been declining globally since 2006 due to habitat loss, disease, pesticides, and poor nutrition, with the U.S. losing about 40% of honeybee colonies between 2015–2016. Bees are crucial pollinators for ecosystems and agriculture, contributing over $15 billion to U.S. crop production and supporting crops like apples, avocados, cocoa, and tomatoes. To help, people can plant bee-friendly gardens, protect habitats, sponsor hives, support local beekeepers, or start their own hive. At �Ա���Ƶ, Professor Ian Helfant maintains ten hives producing honey, and the Sustainability Office plans to establish a campus apiary this spring to support local agriculture, research, and student involvement. Students interested can contact Isabel Dove to participate in the initiative.

During this weekend’s homecoming tailgates, students wearing Green Raider t-shirts promoted sustainability by encouraging recycling. The shirts were from SustainU, a clothing company focused on environmental, economic, and social sustainability. Clothing production typically has a large environmental impact, including high water usage and carbon emissions. SustainU reduces this footprint by using recycled fabrics—saving 712 gallons of water per shirt and conserving energy through recycled polyester. The company also emphasizes social and economic responsibility by reinvesting in American manufacturing, supporting local jobs, and reducing transportation-related impacts. This initiative highlights how small actions, like wearing sustainable clothing or recycling at events, can collectively create a meaningful positive impact on both the environment and communities.

�Ա���Ƶ highlights the importance of reducing food waste, using the example of the “Ort Report” at a summer camp, where leftover food (orts) is weighed after meals to encourage mindful eating. Younger campers often left pounds of food uneaten, but through education and friendly competition, older students significantly reduced their waste. In the U.S., roughly 40% of food produced is wasted, totaling about 133 billion pounds per year, much of which is avoidable. Individuals can reduce waste by: Taking only what they can eat and starting with small portions. Saving leftovers in reusable containers. Planning meals and prioritizing perishable items. Freezing excess food and using what’s already available before buying more. The key takeaway is that food waste wastes money and resources, and while it’s a collective challenge, everyone can take personal steps to minimize waste and influence others to do the same.

�Ա���Ƶ encourages purchasing paper that is both FSC certified and contains post-consumer recycled content, with brands like Hammermill®, Boise® Aspen™, Staples®, Wausau®, and HP Office™. Higher recycled content is always better for the environment.

�Ա���Ƶ has seen declining recycling rates, hitting a low of 14.45% in 2016 during RecycleMania. Contributing factors included insufficient recycling infrastructure and limited awareness among students, staff, and faculty.