The Platt Islands turf removal project, Scripps’ latest water conservation initiative, removed 17,000 square feet of turf on Scripps Campus. Previously, the turf required over a million gallons of water per year. The new landscape will use 66% less water.
From the annual olive harvest to weekly compost delivery to San Antonio High School, sustainability at Scripps is distinguished by a commitment to community. Approximately 15,000 pounds of pre-consumer scraps are collected each year from the dining hall for composting on campus grounds. Students can pick fruit from 22 varieties of edible plants on campus, including oranges, figs, and pomegranates.
With California facing one of the most severe droughts in recent history, Scripps is taking measures to conserve water. In October 2014, The Platt Islands turf removal project removed over 15,000 square feet of turf on campus, saving nearly 700,000 gallons of water per year.
In addition, The Alumnae Athletic Field is our first ‘green roof’ as it serves as the roof for our parking garage where vehicles are kept cool during the hot months of the year. The lawn is never over-seeded in order to save water and material costs throughout the year. By allowing the field to go dormant in the winter months, Scripps saves nearly 10,000 gallons of water per month that the field is dormant.
Scripps College Olive Oil
Long renowned for its stunning landscape, Scripps College is entering a new era where the campus is not only beautiful, but bountiful, and more sustainable than ever. The Olive Oil is the culmination of faculty, student, and staff efforts to turn Scripps’ edible landscape into a virtual classroom for hands-on learning and embrace an ethic of sustainability. This project would not have been possible without the support of Lola Trafecanty and her staff in the Grounds Department.
The Celebration and Dedication of NEW Hall
NEW Hall Featured At Greenbuild Conference
Scripps’ NEW Hall was selected for inclusion in the world’s largest conference and expo dedicated to green building, Greenbuild, in the Educational Tours Program. The 2016 expo takes place in October in downtown Los Angeles from October 5–7.
Spotlight on Alumnae: Sita Kuratomi Bhaumik ’02, Her Art Practice Is Food for Thought
As a chef, artist, and activist involved in food justice, Sita Kuratomi Bhaumik ’02 has a lot on her plate. Her recent work includes several projects with the People’s Kitchen Collective (PKC), bringing together people of diverse backgrounds to think about food as a tool to counter systems of oppression.
Pandwe Gibson ’04, Founder, CEO, and Executive Director of Green Start-up, is Featured in Miami Herald
Pandwe Gibson ’04, founder, CEO, and executive director of EcoTech Visions, an incubator for green manufacturing businesses, shares progress of her vision that became a reality in interview with the Miami Herald.