Welcome back to campus Blue Jays! We hope you had a great summer with plenty of time to unplug, recharge, and enjoy the outdoors. Here at the Office of Sustainability, we have been busy organizing new community compost programs, expanding our faculty research directory, and most excitingly: preparing for the draft release of our new university-wide Climate Action and Sustainability Plan— keep an eye out for more on that soon! Read on to start your semester in-the-know on sustainable dining, climate-conscious city planning, student-run podcasts, and the latest local happenings.
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| Drop Off Your Food Scraps — Homewood and East Baltimore, Starting September 12th and 14th |
In partnership with the Baltimore City Department of Public Works, food scrap collection will be starting September 12th at Homewood and Sept 14th in East Baltimore. Compost collection is open to all JHU affiliates and local community members—the goal being to expand access to composting and keep food out of the waste stream. Check out our Instagram post below for more on what to include in your container, tips to reduce odor, and more.
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Hopkins Food Pantry Expanding to Peabody and East Baltimore |
The Hopkins food pantry is a free resource for JHU affiliates facing food insecurity, and will be coming to the East Baltimore and Peabody campuses this fall. For J-card access during shopping hours, register online—your anonymity will be respected.
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| Work With Hopkins Hydroponics Non-Profit: Seedling |
Seedling, Inc. is a student-run non-profit dedicated to combatting food insecurity in Baltimore, teaching students ages 5-16 about sustainable and healthy habits. They also design and sell hydroponics units to give families an opportunity to grow fresh food in their own homes. Seedling is seeking business talent, marketing talent, and committed volunteers to teach at community programs and help design the curriculum. Please email Amy Liu (aliu71@jhu.edu) with any questions.
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Free Food is Just a Text Away! |
The Free Food Alert is back and better than ever! Originally developed in 2017 by three Hopkins students, the program is now available on the Homewood, Peabody, and East Baltimore campuses. Sign up to receive alerts any time there is food leftover from a university event and enjoy a good meal while helping minimize food waste on campus. Or, if you’re planning any get-togethers, sign up to post and notify the community when your event has extras. Download on Google Play and the App Store.
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Public Transit Subsidy for employees begins Sept. 1 |
| Johns Hopkins economist Jonas Nahm joins White House Council of Economic Advisers |
| Gearing up for Grad School: Chun-Chiao Yang biked over 4,000 miles from San Francisco to Baltimore |
| Rebooting Our Warming Cities: How climate modeling can help Baltimore weather a hotter, stormier future |
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Hiking Trip
With Outdoor Pursuits (JHOC)
SEPT 9 | 9:00 AM
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Farm Field Days
With Farm Alliance of Baltimore
SEPT 10 | 3:00 PM | Junipers Garden Farm
SEPT 13 | 6:00 PM | Filbert Street Garden
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With recent episodes on climate policy and building electrification, the Hopkins Green Tea — a student-created podcast from the MA Sustainable Energy Program at SAIS — explores and explains sustainable energy topics in a more digestible way.
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| Cell Cultured Chicken | WYPR
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JHU’s own Emily Yao, co-president of the Alternative Protein Project, hops on WYPR radio to discuss the future of cell-cultured meats with Upside Foods, a company selling humane lab-grown chicken.
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I really value making sustainable choices in my dining, but am new to the Hopkins community and don't know where to start. Seeking guidance! |
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Whether you are shopping for groceries or stopping in at a dining hall, eating sustainably is a conscious practice of considering the life cycle of a product before it hits your plate: how far did it travel? Was it produced in water- and land-intensive ways? In addition to animal treatment, does its production harm communities and laborers?
Luckily, the Hopkins Dining team is asking these same questions and working to increase sourcing of local, ethical ingredients for the Homewood and Peabody dining programs. Here are a few tips and campus highlights to enrich your experience:
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4 Steps: Dining Hall Sustainability |
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Reduce your environmental footprint by going plant-based even once or twice a week. In fact— Meatless Mondays was started right here at JHU!
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| Most d-hall waste is from to-go boxes. Think—can you be more sustainable and eat in? Reusable dishes are washed in energy- and water-efficient machines.
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Check in—how hungry are you? The best way to eliminate waste is to not create it in the first place. Going in for seconds once you're ready for more is always the way to go.
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| Know—once you take your plate to a dish station, all of the waste will be composted at a local facility.
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Stay in-the-Know: Labels and More |
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Identifies items that do not contain meat, but may have eggs, dairy, or honey
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Identifies items that do not contain animal-products of any kind
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| To learn more about Hopkins Dining's commitment to sustainable sourcing and menu development, visit Hopkins Dining:
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To plan a sustainable meal that fits your dietary needs, view the daily menus:
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Get Involved: Groups Focused on Food System Sustainability |
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