A big Thank You to everyone who came down to the Garden to say hello and take home some organic produce! It was lovely to chat with y’all and enjoy the sun and butterflies.
On June 21st a group of persons interested in sustainability at Westmont gathered together to discuss steps towards a wider discussion/implementation of these topics on campus. This meeting, which was called by the VP of Administration and Planning Chris Call, was attended by representatives from all areas of campus: faculty – Paul Willis, Wayne Iba, Campus Planning – Randy Jones, Physical Plant – Tom Beveridge, John Housh, Auxiliary Services – Bill Groeneveld, Library – Robin Lang, Dining Services – Anthony Waldrop, Provost – Mark Sargent, Student Life – Stu Cleek, and a student representative by e-mail – Shea Werner.
The meeting discussed some of the little things on campus that could be done to increase sustainability, what sustainability could be defined as, and and what next steps are to be taken. The consensus was that an inter-departmental task force with a direct communication line to the E-team, would be the best method for setting a framework, measuring progress, and focusing on both large and small things that Westmont as an institution can do to further sustainability.
We at dining services are excited to see the fruits of this meeting!
An article from the Huffington Post describing the health benefits of pumpkins. What a super food!
Thank you to all of the volunteers who came out as well as the assistance of the Santa Barbara City College Intro to Horticulture Class.
Also, thanks to our sponsors: WCSA, Sodexo, Westmont Physical Plant, All Around Irrigation, SB County Waste Management, and Beard Tropics.
10 Kiwi, 16 Guava, 8 Pomegranate, 4 Apple, 4 Satsuma Mandarin, and 2 Avocado
Some of the produce will go into the Westmont Dining Commons and some will be donated to the Westmont meal-sharing program, ‘Bread of Life’.