Sustainability at Cornell

Our mission...

The Cornell College Sustainability Task Force is the primary campus-wide advisory group focused on the most efficient and effective steps that Cornell can take to develop a more sustainable campus, advising Cornell in the assessment and prioritization of potential initiatives. The Committee will help imagine and implement steps to advance sustainability at Cornell, and will review related proposals, including aspects such as their feasibility, cost, and effectiveness, within the context of Cornell's current practices and the programs of other institutions.

Facilities

Cornell's Office of Facility Services works to preserve and reuse campus resources by:

  • Using high efficiency heating - Cornell has installed natural gas boilers in all buildings on campus, which reduces the use of the inefficient steam plant. In 2019 the college added 20 more boilers, so no more steam plant.

  • The majority of washing machines are high efficiency washers.

  • Using energy efficient LED motion sensor lighting in residence hall common areas. Almost all lightling on campus is LED lighting.

  • Installing energy efficient windows to reduce temperature fluctuations and reduce energy bills. In 2019 we installed new windows in Old Sem and College Hall. West Science has all new windows, and most residence halls have energy efficient windows.

Food

Cornell's dining services are provided by Bon Appétit, a company which strives to provide fresh, nutritious ingredients, while supporting sustainable farming practices by:

  • Introducing washable to-go containers - The Sustainability Task Force is piloting a two-stage program to introduce washable contains for carryout dining in place of cardboard. A total of 265 students have participated so far. 

  • Reducing carbon emissions - Bon Appétit's policy is to emphasize plant-based options, skew the menu mix away from beef (a major source of the strong greenhouse gas, methane) and source the beef we do buy from North American farms and ranches.

  • Prioritizing plant-based proteins (using organic when possible to reduce the petrocarbon based fertilizers) - Each month Bon Appétit strives to reduce cheese purchases, which reduces one commonly utilized source of animal protein.

  • Supporting the Real Food Challenge - The RFC was implemented by students to prevent and reduce food waste, with the goal of promoting just and sustainable food by "shifting university food budgets away from industrial farms and junk food and towards local and community-based, fair, ecologically sound and humane food sources." All chefs and managers employed by Bon Appétit must follow our sustainability purchasing policies and our Food Standards.

  • Decreasing deforestation - Bon Appétit's Low Carbon Diet program, which emphasizes plant-based proteins, makes landfills our last resort, avoids airfreighted foods, and avoids purchasing items that contribute to deforestation. Paper products are those certified by the Forest Stewardship Council.

  • Implementing Farm to Fork 101 - Bon Appétit purchases at least 25% of ingredients from sources within a 150 mile radius, including vegetables and fruits from three farms right here in Mount Vernon. Apples and potatoes are sourced from Central City, broccoli from Lisbon, and pork, beef, and chicken from Donnellson.

Recycling and waste reduction

Cornell is committed to reducing waste throughout campus by focusing on more efficient, economical practices, such as:

  • "Need a Coat?" via Ebersole Health and Wellbeing Center, providing free coats to students (located on the second floor of Thomas Commons.)

  • Flea Market on the Orange Carpet: student organizations buy, sell, trade and accept donations in order to divert waste from landfills, build commuity by meeting needs with otherwise unwanted items, and give students the oppotunity to fundraise for their organizations.

  • Reducing the number of printed copies by shifting to more online (PDF) papers.

  • Working in conjunction with Information Technology and a student group to recycle three tons of e-waste.

  • Using soy-based ink, which is more effective in recycling toner cartridges.

  • Supporting an end-of-year donation of clothes and furniture to local organizations such as Shelter House.

  • Placing recycling containers in residence halls with signs in accordance with the Solid Waste Agency.

  • Recycling non-traditionally recyclable items.

Alternative transportation

Do you need help getting around? Do you want to reduce your carbon footprint?

Our Purple Bike program helps students, faculty, and staff maintain and fix their bikes for free at our Purple Bike Shop (minus the costs associated with the parts) and provides a place for students to store their bikes over the winter. Check out bikes from the information desk in Thomas Commons. For more information about the purple bike program, contact Campus Safety.

Have ideas for alternative transportation on campus? Let the Sustainability Taskforce know.

Teaching and research

Cornell has designed a variety of ongoing and future projects to not only aid in student teaching and research, but also to maintain and improve the community on and around campus. This includes:

  • Interacting with a local orchard.

  • Installed bat boxes, funded by student senate, on some campus buildings. Completing concurrent research on local campus bat population.

  • Visiting and researching prairie plots, which contain intentional native plant areas.

  • Reworked the signage and nature of campus recycling bins.

Future projects

  • Re-opening the college's greenhouse to professors and students.

  • Opening a free food shelf for studentson campus.

Sustainability task force

 

Members


  • Nicole Casal - Assistant Director of Residence Life and Coordinator of Living & Learning Communities

  • Rhawn Denniston - Chair, Director of the Environmental Studies Program

  • Kelly Flege - Vice President, Chief Operating and Chief Financial Officer, and Treasurer

  • Niloofar Kamran - Associate Professor of Engineering
  • Scott Ladwig - Construction Projects Manager

  • David Smigo - General Manager of Bon Appétit Dining Services

  • Jeff Meeker - Director of Athletics and Head Volleyball Coach

  • Cari Morgan - Facilities Services Manager

  • Kate Kauper - Associate Vice President for Student Life, Dean of Students, and Professor of Education
  • 6 current student members (Fall 2024)
    • Kya Farag '25 - Ecology Major, Spanish Minor
    • Josie Seibel '25 - Studio Art Major, Environmental Science Minor
    • Sam Bigalke '27 - Biology Major (emphasis on botany)
    • Peyton Bainbridge '25 - Psychology: Behavioral Neuroscience Major
    • Raissa Jacobs '25 - Ecology and Evolutionary Biology Major, German Major
    • Emmet Kalish '26 - Biochemistry and Molecular Biology Major
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