Guide to Campus Sustainability: Campus Sustainability Month 2023

October is typically known for pumpkins, Halloween, and beautiful fall foliage. But did you know that October is also Campus Sustainability Month? This international celebration of sustainability in higher education has become an increasingly important part of college and university life. The goal is to raise the visibility of campus sustainability efforts and provide a platform for engagement around not just the environmental elements of sustainability, but also the economic and social aspects that make sustainable living a reality.

At Hopkins, student organizations, departments, and the Office of Sustainability have participated in past events like recycling education, mindful nature walks, and upcycled DIY crafts. With sustainability-focused positions opening up across the university, like our Dining Sustainability Manager within Hopkins Dining, the impact of Campus Sustainability Month will also expand to other areas of the institution.

Specific to dining, taking dining in-house rather than contracted by an external company means we have far more control over what ingredients we purchase and how we prepare food. From a sustainability perspective, we can prioritize local, seasonal, and sustainably sourced ingredients, support minority-owned local businesses, and ensure we prepare our food to minimize waste and maximize taste. Our Dining Sustainability Manager Graham Browning says, “We have an opportunity to educate beyond the classroom as a dining service, not just on food, but on aspects related to being a good global citizen, personal health, and preserving the environment for future generations.”

“Sustainable food service – especially in an ever-changing environment like higher education – requires the collaboration of several groups. This is why I’m a part of the Sustainable Leadership Council (SLC), which joins students, faculty, staff, and alumni to further sustainability initiatives across all campuses. Our goals are to develop innovative solutions to existing priorities in the sustainability space, strategize new sustainable practices, and enhance communication and collaboration across all JHU schools and divisions,” says Browning. She encourages any student interested in being a part of this coalition to get involved!

Every year, Campus Sustainability Month takes on a theme. This year’s theme is Wasted Food, This is already one of the most pressing topics for Hopkins Dining, as food impacts several aspects of sustainable food systems. Even though we do compost all scraps and leftover food, both in the kitchens from preparation and in our dining rooms from food left on plates after meals, the best way to reduce waste is to not create it in the first place! That’s where our Weigh Your Waste campaign comes in. Each month, we partner with several service and volunteer groups across campus to weigh students’ plate waste – not to bring any shame to having food left over – but to raise awareness about food waste and responsible consumption. This campaign gathers useful data about the volume of food left on plates after meals, the reasons behind these leftovers, and action points that we can take to reduce food waste. We can always use volunteers, so please keep an eye out for event dates, times, and available positions!

Another way to reduce food waste is through donations. As students leave campus at the end of each semester, Hopkins Dining hosts our Community Meal Program where we use perishable ingredients that would otherwise be composted to create delicious and nutritious meals for those in need. Our local food donation partner Good Harvest picks up these meals and distributes them to local after-school and Head Start programs, shelters, and senior centers. Last semester, we donated 500 meals to food-insecure families over the Memorial Day holiday. We are excited to expand our food donation partnerships to have an even greater impact on reducing food waste and feeding our community.

Since Campus Sustainability Month celebrates efforts across the entire university, we want to showcase all the opportunities to get involved across campus.

• The Office of Sustainability houses academic and research programs centered around sustainability. They have various internship programs, student organizations, and opportunities for community engagement. You can find a full list of ways to get involved here.
• Student organizations, like Blue Jay’s Perch (Homewood’s community garden advised by our Sustainability Manager), are great ways to build sustainability into your college experience! You can find an exhaustive list of environmentally-conscious clubs here.
• HopkinsLocal is Hopkins’ innovative organization that leverages the power of the institution to expand our partnerships with local and minority-owned businesses. They are a great resource when you’re looking to get more involved in the greater Baltimore community!
• The Center for a Livable Future has tons of incredible resources surrounding the Sustainable Development Goals, especially food system resilience and equity.

Remember, sustainability starts with you! If you are interested in being a part of the journey toward a more sustainable dining experience at JHU, please join our Student Advisory Council!