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Fall 2020

Though we may all not be physically together on campus this fall quarter, you can still stay connected to the sustainability community at SCU! Find a selection of our programs transformed to online formats, as well as  additional resources to help you continue personal sustainability practices. Please continue to check this page for updates on our programming this quarter!


Ongoing Opportunities

  1. Earn virtual Sustainability Badges! Check out the Sustainability Playbook that's most appropriate for you. Do some badge-earning actions, let us know about them, and voila!
  2. Play the Weekly Photo Challenge. Share your sustainability throwbacks or snap a photo that matches the week's theme. Tag and mention (or DM) #/@ sustainablescu on Instagram to get featured!
  3. Sign up as a (virtual) Sustainability Liaison. Learn more about the program.
  4. Become a Sustainability Guide! Upcoming trainings: Part of tUrn Week. 10/14, 9:00-10:00am (PT) & coming soon in November/December: Conduct a virtual training for yourself, friends, or a class!

Week 4 (tUrn Week)

Attend tUrn Week headliner events and participate in activities! Here are some the Center for Sustainability is offering:

  • Monday 10/12
    • Celebrate SCU's Arbor Day - Tree Tracking From Home
      Participants are encouraged to walk around their neighborhood (or use Google street view or look out their windows) for 15-20 minutes while making observations about the trees around them. This collective virtual event is SCU's 2020 Arbor Day celebration. This activity aims to increase awareness about the importance of the trees around us.
    • Cooking Challenge - Local 
      Often, our food travels hundreds of miles to reach us, which means that significant transportation emissions and food waste from spoilage are created in the process. Eating local helps to reduce transportation emissions and food waste, improve the freshness of food consumed, and support our local businesses and economies. The goal of this challenge is to use as many local ingredients as possible. This involves using ingredients that are in-season for your location and are produced and sold by local farmers. We encourage you to shop at a local farmers market if possible; you can use this website to look for one near you. Bonus points if you can name the farms where your food was grown!
  • Tuesday 10/13
    • Cooking Challenge - Plant-Based
      Did you know that livestock production contributes more to greenhouse gas emissions than all global transportation? (Scientific American) Following a plant-based diet has numerous benefits for your health and for the environment. We challenge you to create a meal using no animal products! It is perfectly acceptable to use meat substitutes, such as vegan sausage or veggie burgers, but we encourage you to try to create a meal from scratch - i.e. using fresh fruits, vegetables, legumes, etc.
  • Wednesday 10/14
    • Cooking Challenge - Zero-Waste
      An estimated 30-40% of food produced in the United States is wasted each year (USDA). Additionally, containers and packaging make up about 23% of landfill input (EPA). Much of this waste comes from our food suppliers, such as grocery stores and restaurants, but it is still important to take actions to reduce our personal waste. For today’s challenge, the goal is to reduce as much waste as possible in the preparation of your meal. This could mean purchasing ingredients that are not packaged in plastic (while still being mindful of COVID-19 safety measures), using produce from a home garden, or attempting to use the entire fruit or vegetable in the meal.
    • Energy Insights
      Participants will do a quick energy audit of their homes (identifying how many electronic devices are plugged in), research the source and fuel mix of their household’s energy, and advocate for more renewable energy in their communities.
    • HEADLINER - "Take Action: Using SCU's Sustainability Playbooks"
      In this workshop, participants will learn about SCU's actions to solve the climate crisis through operations, academics, and mobilizing engagement, as well as be trained as a Sustainability Guide to foster peer action within their social and professional networks. Current Sustainability Guides and Sustainability Liaisons will lead a discussion about being a change agent regardless of your role.
  • Thursday 10/15
    • Cooking Challenge - Cultural Celebration
      For the final challenge, we encourage you to prepare a meal that is significant to your family, your community, or your culture. Traditional cooking is an important component of our identity and traditions, and we want to celebrate the many unique identities that make up our larger Santa Clara community. Traditional cooking is impactful for maintaining proper nutrition and supporting overall well-being, as well as connecting generations. Some of us are currently unable to practice culturally-relevant cooking traditions, perhaps due to migration, costs, or availability. As you prepare this meal, we encourage reflection on issues of food accessibility, food justice, and continuity of intergenerational traditions.
  • Friday 10/16
    • HEADLINER - "Cook for the Planet"
      It is estimated that agriculture generates 24% of greenhouse gas emissions worldwide. Project Drawdown suggests that by shifting diets and addressing food waste, the global demand for food can significantly drop. Join Katharine Rondthaler, Forge Garden Manger, and the Forge student team to learn how to cook and eat sustainably. In this workshop, we will share tips for sourcing seasonal, local produce on a college student budget, discuss labeling and ideas for reducing our waste in the kitchen. Students from The Forge Garden will conduct a live cooking demo. Additionally, we will announce the winners of the week-long Cooking Challenge!

Week 7 

Forge Garden: Worm Composting Workshop

Week 10

Forge Garden: Garden Gifts for the Holidays

Sustainability Events