Sustainability at Scripps

Sustainability Timeline

Date Category Description
2016 Construction NEW Hall built to LEED Gold standards
2015 Water conservation Turf Removal and replacement with low water grass, native plants, and usable areas
Water Conservation Replaced 15,000 square feet of turf on the Platt Islands with drought tolerant plant materials.
2013 Waste Management Collected 30,800 pounds of pre-consumer kitchen waste and combined with green waste to create compost in Grounds yard.
2013 Purchasing Increased local, sustainable, and organic purchases by 4-5% for produce, meat, and other commodities
2010   President’s Council Advisory Council on Sustainability, a.k.a Sustainability Committee, was assembled
Policy Adopted the first Sustainability Policy through the Scripps College Strategic Plan