We are a BEE Campus USA! SOU completed the program requirements in 2019 and has retained its status. Thank you to students, the Bee, Bird and Tree Committee members, and to SOU’s Landscape Department.
The Spring Sustainability Newsletter is here! Check it out for campus updates on sustainability and how the campus is staying connected on sustainability issues.
Becs Walker, SOU’s Sustainability and Recycling manager shares her views on the links between COVID-19, Sustainability and SOU.
The Winter Sustainability Newsletter is here! Check it out for campus updates on sustainability, recent awards and what interns and professors are doing to bring sustainability into their classes.
Staff from across campus are saying goodbye to their trash cans* – and we’ve already gotten rid of ours at Facilities, Management and Planning! SOU has a centralized trash and recycling system.
The Fall Sustainability Newsletter is here! Find out about the newly named Student Sustainability Center, SOU’s new Sustainability and Recycling Manager, an approach to reduce food waste and much more.
The Electric Vehicle (EV) market continues to grow, with more makes and models available now than ever before. However, sometimes the breadth of options can be challenging to navigate. Join Sustainability at SOU and Forth Mobility for the EV 101 Workshop open to all SOU faculty and staff.
SOU’s Earth Week 2019 (April 15-20th) is an entire week dedicated to bringing awareness to the important issues facing the planet. It’s also a time for celebration! Student groups from all across campus have come together to host some pretty spectacular events. Check them out here.
Zero Waste Week is coming to SOU January 28th – February 2nd. It is a week full of fun events that promote waste habit awareness and education on how to reduce the waste that we produce. Read on for the full line up of events, including a film screening, zero waste meals, and the zero waste challenge!
SOU became the first Oregon university to join the “Real Food Challenge” by pledging to support ecologically sustainable, humane and socially equitable food systems. The university agreed that at least 20 percent of its food budget by 2023 will be spent on “real food” rather than unhealthy products or those produced by industrial farms.