Newsroom
Sustainability
In the Media: Lauren Ng Discusses the Future of Sustainability with GreenBiz
“Our generation wants to work for organizations that are aligned with our values, in roles that focus on social and environmental impact,” Ng says.
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In the Media: Kelly Schultz ’24 Co-Authors SF Gate Op-Ed on Goats’ Potential to Curb Wildfires
Schultz posits that goats’ lack of picky eating habits and taste for invasive, wildfire-prone plant species such as black mustard make them ideal allies during wildfire season.
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Spotlight on Seniors: Sylvie Alexander ’22 Finds Success Through Seaweed
“The moment I learned about the possibility of climate mitigation through seaweed cultivation, it was like sparks went off,” Alexander says.
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Tenth Annual Sustainability Fair Celebrates Earth Day
The fair will host a series of activities throughout the day, including a yoga class at noon and a jam-making session with fruits on campus.
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Hayley Pierpont ’22 Earns Recognition for Olive Oil Packaging Design
Hayley Pierpont ’22 received a silver medal in the Packaging Design category of the 2022 LA International Extra Virgin Olive Oil Competition.
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Spotlight on Staff: Lauren Ng, Sustainability Coordinator
Lauren Ng’s penchant for gardening followed her to the lush botany of Scripps as the College’s new sustainability coordinator.
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Spotlight on Alumnae: Rebecca Zabinsky ’09 Works to Create Sustainable Proteins
Rebecca Zabinsky ’09 is a senior scientist at The EVERY Company, an organization whose mission is to create a sustainable, ethical approach to making protein.
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Scripps Student Garden Cultivates Crops and Community
Sophie Perry, an environmental science major, and Sophie Navratil, a media studies major, are co-coordinators of the Scripps Student Garden, a club that cultivates these crops at weekly meetings and hosts events aimed at growing students’ knowledge of sustainable environmental practices on and off campus.
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Olive Harvest’s Return Creates Organic Space for Education, Community, and Sustainability
On November 5, Scripps hosted its traditional Olive Harvest, an event that furthers the College’s sustainability efforts by utilizing the campus’s edible plants as a food source. More than 200 students, faculty, staff, and members of the surrounding Claremont community harvested approximately 700 pounds of olives.
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Sustainable Outdoor Classrooms Balance Safety, In-Person Instruction
By Lauren Mar ’25 Scripps’ nine new outdoor classrooms are a staple of the adjustments that the College has made to align with Los Angeles County’s COVID-19 protocols and ensure the health and safety of the Scripps community. Arranged on Alumnae Field and Jaqua Quad and equipped with monitors, fans, Wi-Fi, floors, and tented ceilings, […]
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