Sustainable Universities

James Mastaler: More recently, STEP has decided to look at our food systems, so our students are like, “well, what can we do to get more sustainable, organic or local food on Loyola’s campus? Megan Lipps: This is our rooftop garden. It was started by our Solutions to Environmental Problems class in the fall of last year. This is what we’ve done in the last year, we’re growing food and its pretty exciting. Adam Schubel: This course actually started as a vision amongst some of the students and faculty here at Loyola. They submitted a grant proposal to the EPA for a class that would bring together faculty and students from multiple departments to focus on environmental problems. And to work, to do some hands-on applied work towards addressing those problems. Nancy Tuchman: Students have developed several organic gardens that we’re growing now on our rooftops. And we have a few that are on the grounds of campus as well. Megan Lipps: In the Spring we decided to start making a plan for the garden. We have swiss chard and onion, peppers, we’ve planted cucumbers and peas. We have a lot of tomatoes growing. Adam Schubel: Generally, the food that is grown on campus by students is donated to a program called Food Not Bombs. Alicia Walter: We would love to see our production rate get higher and then to see it served in our dining halls. That’s local, that’s as local as it gets. Nancy Tuchman: Again, we go back to that idea of decreasing the amount of supplies we have to bring on to campus, producing our own supplies and having lower waste. Megan Lipps: There are very few situations in which you get this much control over a project and to develop your skills in organizing, leadership and problem solving like you do in STEP. Alicia Walter: If you like that tight knit feeling of unconventional learning, it is great, its for everyone like that. Megan Lipps: I went home last night and made chili with peppers that I got from my own rooftop garden. It’s impossible to have a bad day after a start like that.