Res Life Goes Green
Tue., Nov 13
The Department of Housing and Residence Life Sustainability Committee is excited to announce the first annual Fall Sustainability Programming Series. Residence Life is committed to working in collaboration with departments across the university to engage students in making healthy and environmentally-conscious decisions in all aspects of campus life.
The Sustainability Series kicks off on Tuesday, November 13 at 8:00 p.m. with a presentation in Wilkinson Hall on Sustainable Living at SCSU, given by Residence Hall Director Meg Hoffecker and graduate student employee Jim Hoffecker. The informative presentation will lay the groundwork for sustainable initiatives on campus by covering the environmental impact of petroleum and natural gas extraction, the process of climate change, and the effects of industrial agriculture. There will be an in-depth discussion of current Sustainable Southern initiatives, including the Plant It Forward Project, the Sustainability Living Learning Community on campus, and environmentally-sensitive transportation options available to students on campus. The presentation will also cover individual and community possibilities as students work towards a more sustainable future. The evening program will also include an interactive tour of community spaces in the residence halls with tips for sustainable living and fun recycled and environmentally-sensitive giveaways.
On Wednesday, November 14 at 8:00 p.m., the Sustainability Series offers a program in Hickerson Hall entitled "What's Cookin? Food, Inc." This educational evening will be keynoted by Danny Dawkins, resident district manager of Chartwells. Students will learn about Dining Services initiatives that are "earth, body, and community friendly." The discussion will lead into the screening of the 2008 American documentary Food, Inc. This film examines what we eat as a nation, how it's produced, who we have become as a nation, and where we go from here.
On Thursday, November 15th at 7:00 p.m., the Sustainability Series will recognize America Recycles Day in Farnham Hall. The evening of festivities will include signing of the America Recycles Pledge, activities from the popular social media site Pinterest, a demonstration of sustainable lighting options, tips for sustainable living on campus, the "Bet the Bottle Cap" game, and more. This event will generate awareness and excitement for the upcoming January 2013 Recyclemania competition. Fun recycled and environmentally-sensitive giveaways will be offered to students who attend.
On Monday, November 26 at 9:30 p.m., chef Bun Lai of Miya's Sushi in New Haven will give a presentation in Hickerson Hall Main Lobby on Sustainable Sushi, along with a tasting. The event is sponsored by the Department of Housing and Residence Life. Miya's Sushi is a sustainable sushi restaurant in the Chapel West neighborhood of downtown New Haven. Miya's provides alternatives to environmentally destructive fish such as regionally-grown Atlantic Char. Connecticut seafood such as clams, oysters, tilapia and trout are also on the menu. When possible, Miya's serves locally harvested produce from Connecticut farms, including Sugar Maple Farm, Boulder Knoll Farm, and the Yale Sustainable Food Project.
Miya's owner, Bun Lai fishes and forges a selection of items on the 28-page menu himself. He avoids popular sushi ingredients tuna and shrimp due to overharvesting, high mercury content and the bycatch common to their harvesting. Miya's has an invasive species menu featuring dishes made of foraged ingredients that are threatening to the region's indigenous species. The restaurant serves a number of unusual beverage infusions that feature ingredients such as hand-picked pine cones, wild sumac, dandelion blooms and chili peppers.
Bun Lai is recipient of numerous awards for his work with sustainable sushi, including Huffington Post's Greatest Person of the Day 2011, the Monterey Bay Aquarium Sustainable Seafood Award 2011, and Fish2Fork's 2012 Top Three Most Sustainable Restaurant in the U.S.
