The Vermont Cynic

The 108-foot high wind turbine located near Jeffords Hall produces 3,000 to 5,000 kilowatt hours a year, enough to power an energy efficient home for 12 months. From 2007 to 2013, UVM decreased its carbon footprint by 45%, however, ecological groups on campus are weary of this statistic and continue to work to reduce UVM's ecological footprint.

Environmental efforts strive to divest

Emma Pinezich and Lilly Young April 15, 2019

While the University bills itself as an environmentally friendly school, some ecological groups are working to further lower its environmental impact. From 2007 to 2014, UVM decreased its carbon footprint...

Eco-Rep trash tips: compost, recycle, decontaminate

Eco-Rep trash tips: compost, recycle, decontaminate

Makayla Salas March 10, 2019

Let’s talk trash, baby. What goes in it? What should go in it? Not all of us are Rubenstein students, and sometimes it’s easier to just throw things in the landfill. That’s a good place to start:...

Sophomore Margaret Thomson tables outside of Central Campus Dining Hall for Meatless Mondays April 25, 2017. Green Mountain Veggies is starting Meatless Mondays at UVM dining halls on a small scale Nov. 12 and 26 as well as Dec. 3 and 10.

Dining hall takes part in Meatless Monday initiative

Lee Hughes and Rachel Halpern November 26, 2018

Redstone Dining Hall served dinner as usual Nov. 12, but with one significant change: there was no meat. Green Mountain Veggies, a UVM club promoting eco-consciousness, is enacting its vision for Meatless...

Vermont's first bike share launches in Burlington

Vermont’s first bike share launches in Burlington

Joey Waldinger, Assistant News Editor May 2, 2018

For the price of a cup of coffee, UVM students and Burlington residents alike are now able to rent bikes from various points around town and on campus. Greenride Bikeshare, Vermont’s first bike-share...

Eco-Reps promote green UVM

Letter to the Editor March 7, 2017

Dear Editor, The cover article titled "How Green is UVM?” published Feb. 22, has deeply resonated with me. While I agree that 20 percent Real Food is not where we should stop, the transition...

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