Articles

ZC Intern Update #2: Heat Wave

This article is about the College’s energy usage data. If you’re interested in the way Williams works to be more efficient and sustainable, you can play with the College’s Projected Emissions Reduction with the Williams Wedge web app. Check it out! Summer is off to a sizzling start. Last week, the East Coast was getting through a blistering heat wave,

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ZC Intern Update #1: Weekly Sustainable Lunch

Natalie and Daniel introducing the meal they’ve created. Beets are a recurring favorite Every Thursday, the Zilkha Center interns gather together in the Environmental Center’s kitchen to share a lunch. The interns rotate cooking duties, and every meal is crafted with sustainable ingredients sourced from our community garden and the College’s CSA (Community Supported Agriculture)

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Welcoming Caroline, our new Sustainability Coordinator!

Please help us welcome the Zilkha Center’s new Sustainability Coordinator Caroline Bruno! Caroline coordinates and manages much of the ZC’s student-facing work including the Eco-Advisors, Academic Year Interns, Summer Interns, and the ZC side of the ZC-DC Root collaboration. Caroline, an alum of the class of 2015, is excited to return to Williams to connect

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Give It Up! – End of Year Donation Program

Give It Up! pods are all around campus! Donate your things as you move off campus to benefit: ABC Clothing Sale First Congregational Church of Williamstown Williamstown Food Pantry Konyango Community-Based Organization (in Kenya) Click here to learn more about these organizations “Give It Up!” is an end-of-year initiative coordinated by CLiA that enables students to donate unwanted

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Help Get Dishes Back to the Dining Halls

Dining Services is conducting an end-of-semester call for dishes that haven’t yet made it back to the dining halls. There are 47 dish return bins located around campus. Please put any dishes that you find stashed away in a common room corner in these bins/boxes – regardless of how encrusted in food they are. Help

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Forward Food Experience – May 3rd in Whitman’s

After learning about their free plant-based culinary training, Eco-Advisor Astrid DuBois ’20 reached out to the Humane Society to see if they might be able to offer the training for Dining Services.  Director Bob Volpi and Executive Chef Mark Thompson were on board and the planning commenced. Wednesday May 2nd will be the training day

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High Efficiency Vehicle Stickers & Parking Spaces

To qualify for a Williams high-efficiency vehicle (HEV) sticker, a car must be on the LEED Low Emitting and Fuel Efficient Vehicles list.  There is a wide range of fuel efficient, low-emitting cars on the list – more than 4300 qualifying cars from model years 1998-2018. As can be seen on the campus map, HEV

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Williamstown’s Table-to-Farm Composting Initiative

‘Table to Farm’ adds twist to farm-to-table movement BY BRAD JOHNSON “Farm to table” has become a familiar phrase in the Berkshire lexicon as more and more area restaurants emphasize the procurement and use of local produce and food products in the meals served to customers. A Williamstown organization is rolling out a new program

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Report on College Building

Do you have questions about how the college thinks about building? Like: How does it decide if and when to build?  What makes one building project happen before another? And how does the college pay for it all? If so, please read the Report on Building, now available on the Provost’s website.  

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WEC Relaunches Compostable Cup Program

With spring semester now in full swing, students have busier schedules and thus, grab more cups of coffee on-the-go. Because compostable cups are not always properly composted outside of the dining halls, the Williams Environmental Council (WEC) reinitiated the compostable cup program in Sawyer and Schow libraries. The project was originally started by the Ghana Think

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Sustainable Move-In Checklist

Move-in Day is just around the corner: First-years will arrive on August 28th, and upperclassmen can arrive as early as August 30th. You may have seen our End of Semester To-Do list, and wished you had a similar guide for the beginning of the year. Whether you’re gearing up for first days or moving in

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Sustainable Dorm Tips for This School Year

Live Sustainably! Follow these simple tips to reduce consumption and energy use from the comfort of your dorm room. Developing sustainable living habits now will benefit you and the planet for years to come. Things to Buy: Stop Vampire electricity: Lots of devices and appliances, such as monitors and charging cords, use energy even when

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Root Leadership Team Prepares to Welcome Class of 2021

With August right around the corner, student-leaders and staff are working hard to polish the final details for Root – a first year EphVenture program that explores identity, social justice and sustainability. Through activities on and off campus, Root participants learn more about the role of identity in the culture and history of Williams, as

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The Story Behind Wild Oats’ New Grocery Delivery Service

  For Williams students on a reduced meal plan, one of the hardest things about buying groceries is getting to the store. Landon Marchant ‘20 this as saw an opportunity to fight food insecurity on campus during their spring semester internship with the Zilkha Center for Environmental Initiatives. One of the results of their efforts

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Art at the Envi Center: wooden planets Now on Display

When you proceed down the outdoor steps of the Class of ’66 Environmental Center, four driftwood-and-glass sculptures come into view. These pieces are part of wooden planets, Eva Henderson ’19’s first installation as the Zilkha Center’s Artist-in-Residence. On Friday, fellow Zilkha Center interns and friends gathered at the Envi Center’s patio to celebrate the opening of the

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Interview with Elayne Elliott, Sustainability Coordinator

Meet Elayne Elliott, the Zilkha Center’s brand new Sustainability Coordinator! A graduate of Emory University, Elayne joined the Zilkha Center following experiences with the National Wildlife Federation (Atlanta), Sierra Club (Detroit), the City of Atlanta Mayor’s Office of Sustainability and Emory’s Office of Sustainability Initiatives. I caught up with Elayne to chat with her about

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Take and Eat Brings Meals to Williamstown Elderly

Since September of 2015, Take and Eat has been an effort from the Williams College Chaplain’s Office and Williams College InterFaith with one simple goal: to provide meals to those in need. Take and Eat, Inc. is a faith-based nonprofit in North Adams, MA dedicated to providing meals for the elderly on weekends and three-day

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Sammi Stone ’17 Explains Give it Up!

I interviewed Sammi Stone ’17, a Give it Up! student employee. She answered my questions about why you should donate to Give it Up!    How would you describe Give it Up! to someone who’s never heard of it before? Give it Up! is a program run by the Center for Learning in Action (CLiA)

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Williamstown Farmers Market – Opens May 20th

This upcoming Saturday is Opening Day for the Williamstown Farmers Market. This year, the market is expanding its produce and prepared food offerings with four new vendors for a total of 29 regular vendors. For a complete vendor listing visit http://www.williamstownfarmersmarket.org/ Among the new vendors, certified organic Mighty Food Farm will start the season with lettuces

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Local, Sustainable Seafood: An Independent Study by Erica Chang ‘18

Erica Chang ‘18 had always been interested in the ocean, but studying away at Williams-Mystic in spring 2016 gave her a real taste for it. When she traveled to the Pacific northwest with the program, she discovered an interest in salmon, fisheries, and our country’s relationship with seafood. It’s ironic, she said: as a vegetarian, she

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Meaningful Mystic Report by Jessica Munoz ’19

Over spring break, eight students and OSL’s Assistant Director for Student Organizations and Involvement Benjamin Lamb went on the Meaningful Mystic Spring Break Out Trip. The students engaged in meaningful work that revolved around environmental sustainability and climate change through a historical lens in Mystic, Connecticut. During late night conversations, they reflected on the issues at hand and deepened their

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Turkey Vulture Hazing at Dodd Raises Questions About Wildlife Management and Land Use

For the past seven years, Assistant Director for Custodial Services and Special Functions Dan Levering told me, turkey vultures have taken up residence on and around Dodd House. Though the vultures first roosted in the trees around the dorm, they’ve grown especially fond of the building’s roof in recent years. Passersby might think the birds

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Learning to Love Local (and Sustainable): Reconsidering Where Our Seafood Comes From

Erica Chang ’18 Originally published in The Williams Record   We have a terrestrial bias at the College. Yes, we live in Williamstown, about 150 miles from the Atlantic, but we are inherently linked to the health and fate of the oceans. The oceans are one of the main climate regulators and its organisms contribute

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Students Take on Renewable Energy Projects

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“Dining Tackles Food Insecurity with Meal Plan Changes” – The Record

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