In 1886, Florence Merriam Bailey, a student concerned about the plight of birds, started the Smith College Audubon Society and began weaving the fabric of sustainability at Smith that can now be found across all aspects of the college—in academics, operations, research and student life. Smith prepares women through active learning and societal engagement to foster and lead sustainable, just communities and to make significant and lasting contributions to address the critical issues of the times. Like Florence, students are frequently at the heart of sustainability issues on campus. You’ll find their stories throughout these pages.
The center for the environemnt houses the Office of Campus Sustainability, faculty from the geosciences and landscape studies departments, staff knowledgeable about the environmental science and policy program and our environmental monitoring initiatives.
What Makes Sustainability at Smith Special?
Study What You Love Smith’s open curriculum allows students to personalize their education. More than half of academic departments offer courses in sustainability, including anthropology, economics, engineering, environmental science and policy, geosciences and landscape studies. In addition, students from any major can add a concentration in climate change or sustainable food.
Get an International Perspective. The college is committed to creating global citizens who participate in the communities in which they live and steward the resources that sustain them. Through coursework, internships, research or a semester abroad, students learn how other countries and organizations are addressing sustainability issues and often return to apply those ideas on campus.
Use The Campus as a Classroom. Campus as Classroom provides students with opportunities to take concepts they’ve learned in class, apply them to projects on campus and see firsthand their direct impact on the Smith community. Recent projects have included research to move sediment out of Paradise Pond and the implementation of a program to save energy in science labs.
Eat Delicious and Nutritious Food Local foods and sustainability efforts are a priority for Smith College dining. Staff serve products from local farms whenever possible in all 15 campus dining halls. All dining halls compost pre- and post-consumer food waste and many campus events are Zero Waste. Students recently led efforts for Smith to join the Real Food Challenge, a national sustainable food initiative.
Live Sustainably in Your House Eco-Reps—student sustainability leaders—help educate their housemates about sustainable living in all 35 of Smith’s residential houses and complexes. Students have initiated a number of programs, including in-house composting and an inter-house competition focused on water conservation.
Explore MacLeish Field Station The 260-acre Ada and Archibald MacLeish Field Station is home to the Bechtel Environmental Classroom, the world’s fifth certified Living Building. The Living Building Challenge uses a stringent set of design and construction standards for environmentally-friendly buildings. Students, faculty and staff conduct research and hold events, such as dance performances and art exhibits, at the liberal arts station.
Prospects for a Greener Smith: An Interview with Smith's New Campus Energy Manager
Students Test New Plan for Moving Sediment Out of Paradise Pond
The sluicing method promises to be less disturbing to the river ecosystem by allowing sediment to continue downstream instead of being disposed of on land.
Hello Hydrogen Fuel Cells, Goodbye Batteries
Producing and then disposing of lithium-ion batteries for decades and eventually centuries into the future is not sustainable, says engineering professor Denise McKahn. She is currently conducting research in her Smith lab to create hydrogen fuel cells that can be used as alternative energy and are safer for the environment.
Smith Joins National College-Based Real Food Challenge
Smith has signed onto the Real Food Challenge, making the college the 41st in the country—and the second women's college—to join the national sustainable food initiative.
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