CLU celebrated Earth Week in April to encourage everyone to adopt a green, sustainable lifestyle. Founded on campus in 1970 by Dave Randle ’71, Earth Day quickly grew to become a weeklong celebration. This year’s Earth Week, directed by Sustainability Team Coordinator Kayla Kilpatrick, a senior majoring in geology, was followed by Yam Yad on April 30, and the University’s green efforts didn’t stop there. Vegetables from the CLU Garden were ready to be harvested the following week.
Samples of the first vegetable harvest from the CLU Garden are displayed by geology professor Linda Ritterbush, center, and students, from left, senior Bradley Minnich, freshman Marilyn Arceo, senior Jenna Tovar, senior Jennifer Arceo, freshman Michael Hooten, junior Steven Shirk, senior Brittany Rahm, junior Peter Gonia and junior Matthew Eaton. Edible pod peas, beets, onions, lettuce, radishes, turnips and bok choy were picked by the students and delivered to the Manna Food Bank in early May. According to Ritterbush, one of the creators of the CLU Garden, vegetables are being donated to Manna every few weeks. The summer crop includes tomatoes, beans and squash.
Water bottles strung between flagpoles serve as a reminder to refill bottles from the new sustainable water fountains installed on campus. The fountains have automatic dispensers for filling bottles and each has a ticker to count how many water bottles were saved from going into a landfill. The fountains were purchased through the ASCLUG Senate Go Green Committee.
Crown Disposal donated $20,000 in cash and supplies for the CLU Garden, which is part of a nationwide movement encouraging people to eat local products. CLU students juniors Steven Shirk (left) and Matthew Eaton and senior Brittany Rahm harvest edible pod peas from the garden, which is planted and cared for by students and faculty. Rahm, who graduated in May, is volunteering on an organic farm in France this summer.
A local farmer’s market set up a produce stand during Earth Week where students and staff could purchase fresh vegetables.
Students add new plants to the landscaping near Samuelson Chapel. This was just one of several beautification projects taking place around campus during Yam Yad.