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The New York State Pollution Prevention Institute is collaborating with Syracuse University’s Center for Sustainable Community Solutions on a grant award from the U.S. Department of Agriculture to assist communities and stakeholders in New York state with reducing the amount of edible food that goes to waste.  

The New York State Pollution Prevention Institute (NYSP2I) is accepting applications for the organization’s 2022-2023 Community Grants Program. Founded in 2008, the program is part of the NYSP2I’s ongoing efforts to continue improving the health and environmental quality of New York state.

The New York State Pollution Prevention Institute has announced selections for its 2021-2022 Community Grants Program as part of the organization’s ongoing efforts to continue improving the health and environmental quality of New York state.

For the 11th consecutive year, RIT has been named one of the greenest universities by The Princeton Review.

A $15 million grant from the National Science Foundation will be used to establish the first national academic research network on wasted food in the United States. Under the grant, researchers from American University will lead 13 other institutions, including RIT, in a five-year project.

WXXI talks to Ava Labuzetta, an environmental engineer with the New York State Pollution Prevention Institute, about what happens when food waste is put into landfills.

Ambika Walker has joined the New York State Pollution Prevention Institute (NYSP2I) as a program manager of outreach and education.

A two-day event focused on the challenges of reducing waste and energy use in brewer operations.

Move over, Silicon Valley. Rochester, N.Y., can be the next great American technology hub.

WXXI talks to Charles Ruffing, director, New York State Pollution Prevention Institute, about a new program to help municipalities throughout the state reduce food waste.

The New York State Pollution Prevention Institute (NYSP2I)—led by RIT’s Golisano Institute for Sustainability—has developed a free, interactive toolkit that municipalities can use to design, implement, and manage food waste programs at the local level.

Students on co-op are picking up more than occupational and professional skills. As the pandemic unfolded last spring and summer, they saw firsthand how companies manage even in the midst of a crisis.