Sustainability News

WROC-TV talks to Kalathur Santhanam, professor in the School of Chemistry and Materials Science, and Reeba Thomas, a materials science graduate student, about a device that measures greenhouse gases in real time.

Patricia Wright, a world-renowned conservationist, will give a talk, “Building Forests and Saving Lemurs with Technology in Madagascar,” on Feb. 27 at RIT. Wright has long been a pioneer in using new technologies to solve conservation problems, and partnerships with RIT, the Seneca Park Zoo Society and others will advance these efforts further.

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.

WXXI’s “Connections” program features Harshita Sood, assistant director of campus sustainability.

Plastic bags, straws and stirrers will be a thing of the past beginning Friday at RIT, as the university begins its “Ditch the Disposables” campaign to decrease plastic waste. The initiative comes with student support, and in advance of a state ban on plastic bags that begins March 1.

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

Professors Clyde Hull and Eric Williams measure plastic waste in Trinidad and Tobago in an attempt to manage the problem of plastic pollution. 

By researching sustainable systems today, RIT student Ibrahim Cisse hopes to make an impact in the world tomorrow.

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. 

A program called “momentum” designed for students at RIT to develop their leadership skills while actively working to address community challenges has gained momentum, in part, due to a $250,000 donation to expand the program next semester.

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.