By Grace Lidinsky-Smith Sustainability Intern Green, healthy (or healthy-looking) foods are having a moment right now. As I strolled down the aisles of Meijer today, I saw a package of Veggie Straws. It was decorated with an illustration of lush vegetables and claimed to be “all natural.” There was even a tomato dotting the “i”… Read more »
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An organic triple threat & the fruit of loving labor
By Amanda Buchholz Sustainability Studies Intern I am absolutely loving my internship! I did have a minor mishap. After all of the mulching Wes and I did last week, I ended up injuring my lower back/sciatic nerves. Somehow I injured both nerves and could barely walk at all Thursday night into Friday morning. After rest and movement I… Read more »
maintain – teach – sustain
By Greg Kowalski Sustainability Studies Inter, Rum Village Nature Nature Center I believe that my internship at Rum Village Park is contributing to sustainability in a small way. I think that by helping to maintain the three miles of hiking trails that are used by the public, as well as for educational purposes, it keeps them in… Read more »
the natural beauty of future generations
By Greg Kowalski Sustainability Studies intern This summer I will be doing my internship with Garry Harrington at Rum Village park on the city’s south side. I am hoping that together we can both figure out how to meet the current needs of the park without compromising its ability to meet its future needs so… Read more »
The Transition to Sustainability
Bryan Good Sustainability Studies student My journey down the path of sustainability is a sandwich with a book by Joel Salatin called “Folks, this ain’t normal” as the meat-filled center. In the introduction, Joel reflects on how life in America used to be. He speaks of how and why a teenage boy working on a… Read more »
Growing social connections
By Jonathon Smith Sustainability Intern, IUSB Unity Garden The food grown in the community gardens are harvested for local organizations and food pantries which in turn create local social connections.
Making Things to Break?
Planned Obsolescence
Reuse to Grow!
According to The Natural Step system condition two is described as the ability to “Reduce and eliminate our contribution to the systematic accumulation of substances produced by society”. This means to fulfill this system condition we need to reduce the amount of substances used that are not recyclable, reusable or biodegradable. At Green Bridge Growers we… Read more »
Greg S. Kowalski Sustainability Studies student While on my ten day study abroad trip in Costa Rica I was able to visit three distinct forests, several cities, and even a beach. My trip was coordinated by the Office of International Studies at IUSB. What I observed was nothing short of amazing and the people I… Read more »
Sustainable Table
By Michaela Kapala Sustainability Studies Honor Student The average distance that eight random food items traveled to my refrigerator was 733.5 miles. The closest item was a half pint of heavy whipping crème from a Horizon dairy farm in Fowler, Michigan, approximately 160 miles from the Whole Foods in Mishawaka. Considering that these items most… Read more »