All three floors of the Student Center at Worcester State were abuzz with activity – perhaps a result of Ken Warchol’s beekeeping demonstration in the Lancer Lounge, but also due to the abundance of lectures, activities, food, and teach-ins that took place during WSU’s Eighth Annual Sustainability and Food Fair [1].
The two-day event, organized by the Sustainability Office [2], the Earth, Environment, and Physics Department [3], the Intergenerational Urban Institute [4], and Chartwells [5], encourages students and the campus community to learn about the effects of climate change and to promote a healthier and more energy-efficient lifestyle.
In addition to the academic lectures, students could also ride a smoothie bike, where one could pedal to blend their own custom-made smoothies, decorate their own reusable water bottles, and watch demonstrations about rain barrel water collection, beekeeping, and composting.
A diverse group of faculty members from different departments offered lectures and presentations on a variety of topics, including “Change and Health,” “Green Management Strategies for Business,” “Climate Change 101,” and “What Fish Can I Eat?”
“We’re going to make changes based on what you learn here,” said Associate Professor of Earth, Environment, and Physics Alison Dunn as she addressed students on the importance of the event. “You are dependent on a functioning planet.”