University approves 10 Green Fund projects
Last week, Penn approved the funding of 10 Green Fund projects, including the creation of an urban garden on the University’s campus.
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Last week, Penn approved the funding of 10 Green Fund projects, including the creation of an urban garden on the University’s campus.
Many colleges around the country have begun incorporating energy efficient and environmentally friendly building designs. But often these buildings do not perform as sustainably as planned, according to a recent article in The Chronicle of Higher Education.
You may think your room is dirty, but is it messy enough to be the named the filthiest room in the nation?
When students buy ice cream from the Uncommon Market under 1920 Commons Dining Hall, the cow that produced the milk for that ice cream is not far away. The School of Veterinary Medicine houses roughly 180 Holstein cows that are milked twice a day at the New Bolton Center. The Marshak Dairy, named after former Penn Vet Dean Robert Marshak, is used for teaching and research purposes, explained Marshak Dairy Coordinator Darren Remsburg. It introduces vet students to the dairy-production process. And of course, it is used to make ice cream. Ice cream production begins with the collection of the cows’ milk, according to Remsburg. The milk is then transported to the Kilby Cream farm, which has the milk-processing equipment necessary to produce ice cream. At this beginning stage in the process, the milk is pasteurized and tested for antibiotics, said Remsberg. “The process is relatively simple after the milk is produced, and it provides something local and attractive to customers,” said Lisa Kilby, the president of Kilby Cream. The milk is mixed with cream and sugar before being heated to 151 degrees for 30 minutes and held overnight, according to Kilby. The next day, seasonal flavors are added to the mixture. The mixture produces three gallons of ice cream every minute. “The Kilby farm is local — they pick up, store, produce and freeze the milk for us and deliver it back to Bon Appetit,” said Remsburg. “It’s great that we have the ability to … provide students with a locally produced product.” Around 500 pounds of ice cream are produced by the Kilby farm and delivered back to Penn at a time, said Kilby. The ice cream has been featured at Bon Appetit’s Eat Local Challenge, which focused on seasonal foods produced within 150 miles of campus. “Students have responded in a positive way to the ice cream, especially the vanilla apple toffee flavor featured during the Eat Local Challenge,” said Bon Appetit Executive Chef Joel Blice. “Some of them are surprised that one of our own schools has produced this treat.” The ice cream is currently available for sale at the Uncommon Market under 1920 Commons Dining Hall. The market is selling pumpkin and molasses ginger snap-flavored pints. The ice cream will also be available in the dining halls at the end of the semester dinner on Dec. 10. Bon Appetit plans to feature the ice cream in dining halls daily beginning next semester.
The unique design of the new Annenberg Public Policy Center was the focus of a ribbon-cutting ceremony yesterday, which marked the building’s official opening. The project, which was funded by the Annenberg Foundation, was completed in August.
When November arrives, farmers’ markets may lie fallow, but fresh produce is not entirely lost.
It’s time to go wild with salmon, according to Penn Dining.
Penn Dining has jazzed up the experience of eating at 1920 Commons.
A student on the run might not have the patience to wait for water to filter before filling a reusable bottle, but two recent alumni have designed a solution.
In an effort to include more students, faculty and staff in the University’s efforts to achieve carbon neutrality, Facilities and Real Estate Services and the Green Campus Partnership created the Green Fund last week.
Although the Undergraduate Assembly is making efforts to bring students late-night dining options, Penn Dining officials say the initiative’s success will depend entirely on students.
Last Saturday, the rooftop garden on Claire M. Fagin Hall was dedicated to the alumni of the Hospital of the University of Pennsylvania’s now-defunct Nursing Diploma Program.
For over 50 years, the entrance to the School of Social Policy and Practice was hidden to the larger community, facing north into an obscure quadrangle.
Though the food served at Penn's dining halls is often produced up to 1,800 miles away from campus, yesterday Dining Services served 100-percent locally produced food.
While college houses encourage residents to get involved in environmentally friendly practices, the University is looking to expand its environmental efforts to include off-campus residents.
Now 1920 Commons is not only serving up the lettuce — it is growing it, too.
Although by some counts Penn’s sustainability initiatives are far from perfect, a number of experts agree that the Climate Action Plan, launched last week, is a step in the right direction.
In the past — through avenues like deans’ advisory boards in different schools — students have been given opportunities to voice concerns about academics. Now College students can do the same with environmental concerns.
On Tuesday, the University fulfilled its pledge to the environment - as the Climate Action Plan was unveiled.
In designing recent building projects, one of the University's goals has been to construct more environmentally sustainable buildings. Often this entails meeting the U.S. Green Building Council's Leadership in Energy and Environmental Design, or LEED, Green Building standard.