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Envisioning a green space as inviting and social as it would be operative and effective, students Ecaterina Dobrescu and Rebecca Bartlett of the Harvard Graduate School of Design (GSD) set out last semester to transform a concrete patio space at...
Gary Adamkiewicz, senior research scientist at HSPH, discusses the nuances of food miles and their impact on our climate.
How much water is consumed based on what we're eating, drinking, buying, or based on where we live?
In spite of their “greenness”, lawns can be huge burdens on the environment. During summer try watering and mowing your lawn less often. You will conserve water, release fewer greenhouse gases, and save money.
GSD students design self-irrigating public-art installation for Radcliffe Institute.
In this video we explore how staff work every day at Harvard to reduce the environmental footprint of campus operations.
Environmental health scientist and instructor Gary Adamkiewicz tells us what to watch out for in our foods.
The Harvard Faculty Club is well known for its regal décor and sumptuous meals. Step beyond the swinging doors into the kitchen, and you’ll find a staff dedicated to delivering excellence and quality with a high degree of efficiency...
In September 2006, one of Harvard's recycling trucks was converted to run on waste vegetable oil from Annenberg Dining Hall. The project, first proposed by two students, was implemented by Harvard Recycling, HGCI, and the Harvard Transportation...
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