Connecticut College is a leader in sustainability among campuses nationwide.
As a residential, liberal arts college, Connecticut College has developed a system of collaboration among students, faculty and staff to create a sustainable atmosphere on campus and within the New London community.
At Connecticut College, sustainability is a framework by which long-lasting solutions to local and global challenges are developed through understanding the connections among social equity, environmental stewardship, and economic well-being and including all three within all decision-making and strategic planning processes.
Campus sustainability efforts are rooted in the educational mission of the College. Efforts include integrating sustainability across the curriculum, educating the campus community, modeling sustainable practices and providing real-life learning opportunities for students.
Students play a huge part in developing and achieving sustainability goals, and an even bigger part in planning and implementing programs on campus.
To learn more about the College's sustainability goals, check out our Sustainability Plan.
October 9, 2014
While the summer air made its way through Connecticut, carrots, onions, snow peas, and kale peeked through the dirt. Armed with a handy dandy post hammer, a four-foot ladder, and measuring tape, Emily and I successfully built a stable trellis system to support the growing snow peas in just two days! The addition of a tiller, new ventilation system for the hoop house and an irrigation system made the planting, weeding, and seeding processes efficient and enjoyable, even on hot and humid days.
Thanks to a kind donation from Jim Luce, Supervisor of Grounds at Connecticut College, of about seven different pepper plants, we yielded a spicy crop last summer. The types of peppers ranged from Habanero to Jamaican Hot Chocolate to Devil’s Tongue. Jim also donated eight zucchini squashes, which successfully filled a whole bed. We eliminated the raised beds at the entrance of the garden, making room for about 47 and a half beds full of popcorn corn, tomatoes, summer squash, carrots, snow peas, and kale. We also planted marigolds including African Tururu, African Special and Mexican Aztec Marigolds and three different types of sunflowers: Mammoth Sunflower, Sunshine Sunflower and Velvet Queen Sunflower.
Strategically aligned onions grew beside those beautiful sunflowers, which reached a foot prior to their harvest. Basil, meaning “king” in Greek, filled several beds. With a 184 plants, Basil certainly ruled the garden and produced delicious pesto. We look forward to another great summer season next year. In the meantime, taste the fruits of our fall labor in Harris and get involved harvesting this fall!