THE GREEN FAIR:
Staff Council’s Community Forum on a Cleaner, Greener Smith
On April 13 2007, Staff Council decided to focus on environmental issues and turned its usual community forum into more of an interactive, presentational “fair.” It was a great success, with many people turning up midday at the Campus Center to browse a wide variety of display tables. Presenters included:
Art Usher, Linda LaFlam, and Leigh Buckhout
At the Building Services table, they presented the numerous steps their department has taken to go green, e.g. switching to new “green” chemicals (which are more user-friendly and have less of an impact on the environment) and new energy-efficient lighting; purchasing energy-efficient and ergonomic equipment; and taking major steps in recycling efforts. They also presented informational sheets on steps and products that are environmentally- and user-friendly, and can be used at home.
Jane Jones ’09 & Jonah Mossberg ’07
Jane Jones and Jonah Mossberg were at the fair, encouraging people to consider riding bikes as an alternative to driving their cars. The Bike Kitchen is a student-run organization that teaches bike maintenance, rents bikes, promotes ideas to make Smith more bike-friendly, and holds community-building events. They regularly hold workshops on bike maintenance at the Boat House. http://sophia.smith.edu/bikekitchen/body.html
Elisabeth Pixley-Fink ’08 & Iemanja Brown ’08
Smith's Agriculture Action Committee was promoting just, sustainable and accessible community food systems in the Pioneer Valley, as well as the United States and the world. As members of the worldwide food movement, they demand the human right of all people to access healthy, affordable food; recognize the potential of agriculture to heal the natural environment; support struggles for farmworker justice; and encourage farming as a dignified, viable profession worldwide. They strive for a positive role for Smith College in the Valley's food system through partnership with Dining Services, community organizations, and local growers. They also engage in education and advocacy on campus and in the community around local and national issues, including agriculture/food policy.
Ann Finley & Brad Morse
Dining Services showed how they work with Brad Morse, the owner/operator of Outlook Farm in Westhampton, MA, to purchase as much locally-grown produce as is available. In fact, Brad's family has been supplying Smith College with local apples since the 1940s. Brad, who has helped with this endeavor since he was 5 years old, now supplies Dining Services with his own apples and produce (when in season and available). He also serves as a broker for other local farmers in the Valley with items such as corn and potatoes, which his farm does not grow. Dining Services also purchases its milk from Highlawn Dairy, located in Lee, MA, which has all Jersey cows. Jerseys produce milk containing 20% more calcium, 17% more protein, and no artificial rBST hormones. Both Brad from Outlook Farm and Highlawn Dairy deliver twice a week. Dining Services has 13 delivery locations, including house kitchens, the Campus Center Café, and the Smith College Club.
Julie Goshe ’07
Julie highlighted a work-study program promoting recycling. The program trains Earth Reps in each Smith house and has contests to see which house can recycle the most. They provide education and awareness
Indigo Coffee of Northampton
Gary Hartwell & Todd Holland
Gary Hartwell and Todd Holland gave out new energy-efficient lightbulbs in exchange for returning older incandescent ones.
SOME THINGS SMITH STAFF MEMBERS ARE DOING TO BE GREEN
© 2008 Smith College Staff Council | Northampton, MA 01063
Questions? send us email | Last updated January 20, 2011