ThinkGreenLiveClean.com, an environmental news website run by student writers from around the country, is sponsoring the contest in an effort to showcase the most creative and innovative green ideas emerging from college campuses. Think you've got what it takes? Enter here!
The Vermont Legislature's Study Group on Biomass Energy Development toured the College's biomass gasification facility and willow test site before their July meeting.
Check out this interview with Andrew Gardner, Middlebury's head cross-country ski coach and athletic sustainability coordinator!
Middlebury Magazine delves into the intricate process of creating and using about 1,500 cubic yards of compost every year.
Way to Go! is a competition that encourages commuters to use alternatives to driving alone. In both 2009 and 2010, Middlebury employees biked, walked, bussed, and carpooled their way to an honorable mention!
Middlebury Magazine's Regan Eberhart goes behind the scenes to see how the recycling center handles their busiest time of year.
Join alumni, parents, and friends at Bread Loaf this August for Alumni College XXXV. One class being offered is Sustainability at Middlebury College, and Beyond, taught by Jack Byrne and Stephen Trombulak.
This year all three sections of the senior seminar (ENVS 401) studied different aspects of renewable energy as it relates to Middlebury College and the state of Vermont. Students in the fall and winter focused on aspects of biomass gasification and its merits for carbon neutrality, while students in the spring term looked at options for solar power at Middlebury College and at the county and statewide level.
A group of Middlebury students became the first team from a small liberal arts college ever selected to participate in the Solar Decathlon competition sponsored by the Department of Energy. The students will be one of 20 teams to construct a solar-powered house of their own design for entry in the 2011 competition in Washington, D.C.
Students living in the campus environmental house served only locally produced food at their dinners this past year. Working during the summer, they preserved enough food to last them through the winter, supplemented by other local products, including flour and milk.