Fort Lewis College News

News at Fort Lewis College

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Fort Lewis College joins the national campaign for “real food”

Fort Lewis College is only the second college in Colorado to sign the Real Food Challenge (RFC) Commitment. To commemorate this milestone, the College is hosting the Real Food Chow Down on March 18th in the Student Union’s San Juan Dining area. The Chow Down showcases the RFC’s definition of “real” food, which is food that upholds social welfare, environmental sustainability, and physical health.

Making apple ice cream

Every fall, the Fort Lewis College Environmental Center works with local Durangoans to collect and harvest apples in the region. This year, they collaborated with local ice creamery Cream Bean Berry to create apple ice cream!

On-campus garden grows food know-how

There are good things growing on campus. And you can see some of that goodness just north of the Center of Southwest Studies. There, you'll find a quarter-acre garden offering up a widely varied harvest of home-grown organic bounty. There is also a three-season greenhouse, several hoop houses and cold frames, a compost facility, and a 100-tree dwarf apple orchard nearby.

On Lake Powell, learning and helping go hand in hand

What do you get when you put a professor and seven students on a 55-foot houseboat on Utah's Lake Powell to pick up trash for five days? You get good times, great exploring, some personal mentoring, and lots of deeper understanding of topics such as environmental science and cultural resource management. Oh, and cleaner public lands.

FLC campus gets even greener this summer

Going green has been a way of life at Fort Lewis College for a long time -- it's just comes naturally when you live in a place as beautiful and inspiring as southwestern Colorado. And this summer, the FLC campus has gotten even greener, with several energy- and money-saving projects underway.

Fort Lewis College has been actively improving its sustainability since becoming a charter signatory of the American College and University Presidents Climate Commitment, in 2007. Since then, the colleges' Sustainability Action Plan has led to the construction of "green" buildings, introducing local foods into dining facilities, expanding on-campus recycling, prioritizing recycled products in purchasing, upgrading irrigation efficiency, the installation of a new composter for on-campus dining, and more.

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