Faculty in the Architecture and Horticulture departments joined forces to inform their students about sustainability and to involve them in The Sustainable Sites Initiative (SITES), a program aimed at creating sustainable landscapes in any surrounding. 

When we buy ‘locally grown,’ the food doesn’t have to travel 1,500 miles from the farm to your fork – which is the average distance an American bite travels these days. In a world threatened, as ours is, by climate change, the amount of carbon emissions we save by eating local food is very important.