Sustainability @ Duke
WelcomeDuke University seeks to attain and maintain a place of leadership in all that we do. This includes leadership in environmental stewardship and sustainability on campus, in our medical institutions, and in the larger community of which we are a part.
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Take the Green Devil Challenge - February 03, 2010
In an effort to encourage students, faculty and staff to take specific actions to help reduce their greenhouse gas emissions on campus, Duke has introduced the Green Devil Challenge. Each month, a new challenge will be issued to encourage individuals to make small changes in their daily lives that will help reduce emissions at Duke. The first challenge, issued by an email from Bill Chameides, asks people to begin by making a commitment by signing the Sustainable Duke Pledge or asking a friend or colleague to do so.
EVENT: Anna Lappe: Cheeseburgers, Cheetos, and the Climate - February 02, 2010
As we grapple with global warming, we face increasing controversies over which industries are most responsible for emissions and which policies will most help us mitigate the crisis. In these heated debates, the food industry has so far managed to stay out of the climate-change hot seat. Anna explains the connection between the food on our plate and global warming and how communities around the world are working together to bring to life a sustainable food system that is healthier for people and the planet.
Grassroots Green: Reducing Our Emissions From the Ground Up - February 01, 2010
In announcing Duke’s plan to become climate neutral by 2024, President Richard Brodhead called on Duke community members. The university produces about 300,000 metric tons of carbon emissions annually. While significant reductions will be achieved through institutional changes like converting from coal to natural gas, a large percentage will fall to the decisions and behaviors of people who work, study and live at Duke.
EVENT: The Story Behind the Food - February 01, 2010
On February 9 at Duke University, East Coast Bon Appétit Fellow Carolina Fojo will host “The Story Behind the Food,” a presentation about some of the most pressing food issues that affect both Bon Appétit as a food service company and us as consumers. The conversation will center around tough social, humane, and environmental issues within the food industry. FREE Sustainable hors d’oeuvres will be served.
Green Video Competition - January 27, 2010
If you could make the environment better, what would you do? Can you show us in three words? That’s the challenge posed by a new, nationwide video contest, “Green in 3,” sponsored by Duke’s Nicholas School of the Environment that starts today. The 15 best videos will each be awarded a $500 prize.
In an effort to encourage students, faculty and staff to take specific actions to help reduce their greenhouse gas emissions on campus, Duke has introduced the Green Devil Challenge. Each month, a new challenge will be issued to encourage individuals to make small changes in their daily lives that will help reduce emissions at Duke. The first challenge, issued by an email from Bill Chameides, asks people to begin by making a commitment by signing the Sustainable Duke Pledge or asking a friend or colleague to do so.
EVENT: Anna Lappe: Cheeseburgers, Cheetos, and the Climate - February 02, 2010
As we grapple with global warming, we face increasing controversies over which industries are most responsible for emissions and which policies will most help us mitigate the crisis. In these heated debates, the food industry has so far managed to stay out of the climate-change hot seat. Anna explains the connection between the food on our plate and global warming and how communities around the world are working together to bring to life a sustainable food system that is healthier for people and the planet.
Grassroots Green: Reducing Our Emissions From the Ground Up - February 01, 2010
In announcing Duke’s plan to become climate neutral by 2024, President Richard Brodhead called on Duke community members. The university produces about 300,000 metric tons of carbon emissions annually. While significant reductions will be achieved through institutional changes like converting from coal to natural gas, a large percentage will fall to the decisions and behaviors of people who work, study and live at Duke.
EVENT: The Story Behind the Food - February 01, 2010
On February 9 at Duke University, East Coast Bon Appétit Fellow Carolina Fojo will host “The Story Behind the Food,” a presentation about some of the most pressing food issues that affect both Bon Appétit as a food service company and us as consumers. The conversation will center around tough social, humane, and environmental issues within the food industry. FREE Sustainable hors d’oeuvres will be served.
Green Video Competition - January 27, 2010
If you could make the environment better, what would you do? Can you show us in three words? That’s the challenge posed by a new, nationwide video contest, “Green in 3,” sponsored by Duke’s Nicholas School of the Environment that starts today. The 15 best videos will each be awarded a $500 prize.