Environmental Stewardship & Sustainability
In addition to crafting inspiring language, we also made some very concrete progress this year. The CulinArt staff has gone full-speed into a food waste composting program, diverting all food scraps in the kitchen from the landfill to compost. Mark Croxford and I took a group of Middle and Upper School students to D.C. to lobby Congress on behalf of the environment. Shiela Ruen and I thoroughly enjoyed taking students on weekly hikes to explore the ecology and geology of the Wissahickon in a new elective. With the completion of our Facilities Energy Audit last summer, Bill Quinn continued to improve campus efficiency whenever possible: motion-sensor lights in most classes, new efficient lighting in all gyms, further reductions in our use of the steam boilers, the list goes on and on. He’s modest about it, but Bill has long been a true champion for energy, water and waste efficiency on campus. We also planted two garden beds with native plants in front of the Kurtz Center; in turn, the native plants will provide food and habitat for native insects and birds on campus.
When you come back to campus next fall, keep an eye out for the new trash and recycle bins. They’re connected (to each other), consistent and clear to help us with our waste diversion. And get in the habit of using your reusable water bottles this summer, because hopefully you’ll see a drastic reduction in the amount of bottled water available on campus next year. Start keeping track of the leftovers on your plate, because hopefully the composting program will move from the kitchen to the cafeteria next year. As with any change in school, there will be an adjustment period, but remember that the adults in the community set the tone and model the behavior, so scrape those plates with a smile!
It has been an honor, pleasure and education to work with you all the last 10 years. Much love.