Sustainability at Culver

Conserve – Reduce – Educate

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Green Week is Coming!

Green Week, Culver’s annual celebration of sustainability and the environment, begins this Friday, April 20th and continues through the following Friday, April 27th.  We’ll have daily activities, including hosting Culver’s Alumni Sustainability Advisory Council this weekend.   Here’s a summary of the week’s events.  Stay tuned for more!!

Green Week 2018


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CGA Leads the Way on Sustainability!

Once again, the young women of Culver Girls Academy are leading the way for our school and beyond!  Today marks the first meeting of CGA’s Sustainability Committee.  These trailblazing Sustainability Prefects (minus two excused absences) are pictured below along with advisers Ms. Nelson and Ms. Pinatell .CGA Prefects

The Sustainability Committee Chair and Prefect is the brain child of senior Helen Johnston ’18.  A few weeks ago, Helen proposed the idea to the CGA Council who unanimously endorsed it.  Here is a picture of Helen presenting the idea to the CGA Council.

helen and cga council 2

The Prefects left today’s meeting with the following list of “to dos” and goals.


For the dorm meeting today:

 – If you don’t shut off the lights when you leave the room, that is a room failure

– Recycling will start to become part of KLL

– Age of Consequences (film on sustainability) will be shown this Friday at 6:45 in Roberts!! There will be free pizza and dessert, plus the director will Skype in!!

 For the future/ Meeting notes

 Green Week is coming up, come to Green Life (first Tuesday of every month!) if you can. 

Camille will be seeing if we can get a dining hall representative to the meeting to change the styrofoam cups, so wait for that e-mail for more information. 

Heating has not been effective and should be fixable

Green Week- 13 gallon a day challenge- emphasize what that looks like, could you do it? (Educational/ Dorm challenge)


 Ximena: Remind everyone about turning off lights/ trash cans, higher recycling rates. Better cleaning so people do not get sick.

 Elizabeth: More effective recycling within the dorm

 Ava: Making people more water conscious, fostering a stronger bond between KLL and Sustainability. 


People clean very ineffectively, make people responsible for each set, get reusable sets for accountability. 

 Camille: (E-mailing Carol Buchannen) KLL is the big focus, getting consistent checking, hold people accountable. 

 Leanne:  Get people to stop leaving the showers on, more water conscious when cleaning the dishes. 

 Chase: Education about sustainability and what you can and cannot recycle. Create an environment where girls in the dorm can learn more sustainable habits.  

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Age of Consequences — Dinner & Movie

Please join Culver’s Global Studies Institute and the Green Life Club for an evening of conversation, film and food.

On Friday, March 16th, at 6:45 pm in the Crisp Visual Literacy Room (2nd floor of Crisp building), we will be hosting a screening of the documentary “Age of Consequences” which explores the connections between climate change and national security.

We will begin the evening with a skype conversation with Jennifer Lee, Executive Director of the American Conservation Film Festival.   “Age of Consequences” was screened at last year’s festival.  Ms. Lee will encourage our students to consider submitting short films for inclusion in ACFE’s Next Gen contest.

Following the screening, Capt. Mike Neller will share his insight on this issue based on his years of service in the Navy, as well as his private sector experience.

Pizza, drinks and desserts will be provided.

age of consequences


Food Recovery Project @ Culver

Did you ever wonder what happens to Culver’s food waste?  There are two main sources of food waste from our Dining Hall.  The first source is the scraps from individual plates as well as from the food preparation process; the second source is prepared food that is never eaten.  While the Dining staff make every effort to reduce our food waste, some is inevitable when we serve nearly 3,000 meals a day.  Over the past 3 years, we have made a valiant effort to compost food waste from the Dining Hall.  Due to a number of technical reasons, our compost program just hasn’t worked very well.  Before Fall Break, we decided to try a different tack.  We now send our food scraps (nearly 1,000 pounds/week) to a nearby dairy farm that operates a methane digester. The methane digester uses organic matter (our food scraps and animal waste) to create methane fuel used to power an electricity generator.  Culver’s food scraps now become “green” power!

The second major source of food waste is food that is prepared but never served, think the extra tray of baked ziti.   Up until now if extra food isn’t consumed, it has been thrown into the trash.  As part of Charles Mahoney’s (CMA ‘18) Service Leadership Project, the Dining Hall team, the Faculty Sustainability Committee and several Culver community members have been working on a better solution for this food.  We have acquired a machine that packages food into individual portion containers.


Culver will be using this machine that heat seals individual portioned meals in a recyclable container.

These containers will be labeled and frozen.  Once or twice a week, we will deliver the frozen containers to the Culver Food Pantry, the Meals on Wheels program and other organizations in our local community who provide food to people in need.  We estimate we will provide up to 40 meals per day once our service is up and running.  This “food recovery” program begins this week!

Between these two programs, we are significantly reducing the amount of food waste we send to the landfill while also providing useful community services.