Learning Resources

Abstract: October is Campus Sustainability month! At SCUP, we recognize that climate crisis, social justice, and sustainability are some of the biggest challenges facing higher education. And we believe that the practice of integrated planning will assist campuses develop the strong partnerships required to create durable solutions. A few key questions to consider:

• What are the top sustainability trends that my campus and higher education should be addressing?
• What is the role of integrated planning in developing innovative solutions to critical sustainability issues?
• In considering sustainability focused partnerships, where is the best place to start? Is it within the campus, or with outside partners?
• What are ideas that attendees can move forward on their campus starting today?

Join us as we dive into these topics during an engaging conversation with Meghan Fay Zahniser, executive director of the Association for the Advancement of Sustainability in Higher Education. Hosted by Mike Moss, president of SCUP, we will spend time discussing sustainability trends across higher education as well addressing questions from attendees.

Abstract: “In 2013 TRU established ‘increasing sustainability’ as one of its five strategic priorities for 2014-2019. This Strategic Sustainability Plan (SSP) is aligned with the university’s strategic plan, and provides a focus for TRU’s efforts toward sustainability over the same period. The SSP is comprehensive in nature, and includes more than 130 recommended strategies across four key focus areas: Operations & Planning, Advocacy & Engagement, Learning, and Administration. The SSP is intended to provide a framework for each TRU department and operational unit to incorporate sustainability initiatives into their own planning processes (the structure of the plan is illustrated on the opposing page). . . . Unlike some strategic documents, the plan takes a comprehensive approach of documenting strategies over the next 5 years. These strategies are not all the responsibility of one department or office, but rather are shared among many. This comprehensive approach will allow each office or department to see where and how it can play a role in TRU’s sustainability journey.”

Abstract: We live at a time when increasing numbers of Americans consume food prepared away from home. This trend, along with poor dietary choices and lack of access to healthy, sustainably sourced food, contributes to a reduced quality of life and the onset of preventable disease.
The Culinary Arts and Sustainable Food Systems curriculum recently approved by the Kalamazoo Valley Community College trustees reflects the college’s belief that best practices in urban agriculture, the latest developments in culinary and food production research and technology, and the transformative power of education will improve the health and well-being of our citizens and help sustain our communities. The college believes that culinary and food professionals can serve as positive change agents in society.