Institute News

RIT's Golisano Institute for Sustainability co-hosted an innovative, half-day workshop with the REMADE Institute and Empire State Development.

The New York Times talks to Nabil Nasr, associate provost and founding director of the Golisano Institute for Sustainability, and Michael Thurston, research faculty in the Golisano Institute for Sustainability, about remanufacturing and privacy concerns.

Dr. Nabil Nasr, associate provost at the Rochester Institute of Technology and director of the Golisano Institute for Sustainability, shares what he knows about remanufacturing.

In a recent column for the Rochester Business Journal, Dr. Nabil Nasr, associate provost and director of the Golisano Institute for Sustainability, reminds us that sustainability is about more than switching to clean energy—it means addressing our planet's limited store of resources by rethinking manufacturing from the ground up.

Tourism has surged in Croatia in recent years, bringing with it direct economic benefits but also challenging the preservation of the natural systems that make the Adriatic Coast region so attractive to visitors. Callie Babbitt, an associate professor in RIT’s Golisano Institute for Sustainability, is using a Fulbright U.S. Scholar Program award to study sustainable solutions addressing the growing challenge of food waste management along Croatia’s Adriatic Coast.

Waste Dive talks to Nabil Nasr, associate provost, founding director of the Golisano Institute for Sustainability and CEO of the Reducing EMbodied-Energy And Decreasing Emissions (REMADE) Institute, about REMADE's efforts to reduce energy usage and carbon emissions in manufacturing.

Dr. Callie Babbitt, an associate professor in the Rochester Institute of Technology’s Department of Sustainability and the Golisano Institute for Sustainability, joined MarketScale’s Daniel Litwin for a conversation regarding both Babbitt’s CES 2020 panel and wider themes in the world of sustainability.

Essay by Clyde Hull, professor of management, and Eric Williams, professor of sustainability, published by The Conversation.

Sustainability programs and measures in food and beverage manufacturing are often implemented because it’s what customers want or the business’s leadership is committed to utilizing sustainable practices. In today’s business climate however, sustainable measures aren’t something a business can expect to receive government tax incentives for implementing despite their high cost. 

The Albany Times Union reports on a study by the New York State Pollution Prevention Institute on expanding New York's bottle bill to include wine and liquor bottles.

A new book by Nabil Nasr, associate provost and director of RIT’s Golisano Institute for Sustainability (GIS), brings together many of the world’s thought leaders on the fundamentals of remanufacturing and its vital link to resource efficiency and the circular economy—including two additional authors from RIT.

For the ninth consecutive year, RIT has been named one of the greenest universities by The Princeton Review—achieving a “Green Rating” score of 97 out of a possible 99—the university’s highest rating ever.