University of Wisconsin–Madison
Have you ever had questions like “Does plastic cutlery go in the recycling?” or “Are greasy pizza boxes recyclable?” So have we. That’s why we created the Zero Waste Compass — a tool to help you find the right way to dispose of common items on campus. Recycling can be confusing; the Zero Waste Compass …
In our “Where Are They Now?” series, current student interns interview former students about their experience at the Office of Sustainability (OS), particularly how that experience has helped them since graduation. In the following entry, Tia Gaffney relates her conversation with Rachel Schumacher, a student who was involved in the Zero Waste Team within the …
As the environmental costs of synthetic nitrogen fertilizer grows, Dr. Jean-Michel Ané’s research group is developing sustainable alternatives by engineering partnerships between crops and nitrogen-fixing microbes that colonize the roots. While early efforts focused on modifying bacteria to release more nitrogen, the team found a breakthrough in maize from Southern Mexico that naturally fosters microbial nitrogen fixation through a root secreted mucilage. By exploring these interactions from both the microbial and plant side, the lab hopes to develop methods to enhance this partnership and introduce it to other cropping systems.
Chris Kucharik’s lab investigates the dynamic interactions between climate change and land management through fieldwork and ecosystem modeling, focusing on ecosystem services like crop production, water quantity and quality, nutrient cycling, carbon sequestration, and climate regulation. His research highlights the anticipated stress on agricultural systems due to climate change, which reduces crop yields and harms both farmers and consumers. Dr. Kucharik aims to inform policymakers and develop regulations to support farmers in mitigating climate impacts on their own and surrounding land.
Brad Bolling works to increase access to healthy, nutrient-dense foods to minimize costly chronic diseases. He uses a holistic approach, participating in the entire life cycle of his research; he measures the nutrients and bioactive compounds in foods, assesses their nutritional content and health impacts, then collaborates with food producers and consumers to grow support for foods that will be sustainable sources of nutrition for Wisconsin. His work promotes practices that reduce waste, support biodiversity, and prevent diet-related diseases to address systemic inefficiencies in food production and healthcare.
In a world in which college students are always on the lookout for a good (and free) meal, Free Food Alert has become the ultimate campus hack. Imagine you’re walking across campus, trying to decide what to eat for lunch, when suddenly your phone buzzes with an alert: Free pizza at the student center! Discover …
In February 2024, Chancellor Jennifer L. Mnookin announced a university-wide environmental sustainability initiative centered around five goals: launching the Sustainability Research Hub to accelerate interdisciplinary research and external collaboration; attaining STARS Gold as a framework to drive cross-campus involvement; creating widely accessible sustainability educational experiences for all interested students; becoming a zero waste campus through improved systems, engagement, and materials management; and …
Make your move in more sustainable with these tips! Whether you are living in one of our on-campus residence halls or off-campus, these tips will help you reduce waste and move in sustainably. 1. Plan ahead Plan ahead to avoid bringing extra or unnecessary items! Coordinate with your roommates to see if they’re already bringing …
Over the last three years, 21 labs on the UW–Madison campus have committed to becoming more sustainable by limiting waste, reducing energy consumption, and using greener chemicals. Through the Office of Sustainability (OS), these labs have completed the My Green Lab Certification Program to reduce their environmental impact and become early adopters of a system …