Showcasing organic produce and biodiesel created at the University of Memphis, students and faculty celebrated Sustainable Technologies Awareness Day on campus Tuesday.
Photo by Mike Brown, eal // Buy this photo
Photo by Mike Brown // Buy this photo
"It is a day devoted to encouraging environmental awareness, inquiry and activities among students, faculty and staff," said David Cox, executive assistant to the president.
U of M President Shirley Raines signed the American College & University Presidents' Climate Commitment in 2007. Cox, who leads the campus Sustainability Committee, said the U of M pledged to reach carbon neutrality by reducing its energy use, recycling and supporting green building.
Since then, the university also has implemented a computer-driven pumping system to heat and cool buildings that will save $475,000 annually, and it has recycled some 176 tons of electronics.
Sixty exhibits from students organizations, academic departments, community groups and companies showcased green products and projects.
On display was produce from The Tiger Initiative for Gardening in Urban Settings -- TIGUrS -- a group that began a 2,000-square-foot community garden in April. TIGUrS used organic techniques and recycled material to grow blue pumpkins, tomatoes, hot peppers, basil, mint and sweet potatoes, said Sheifalika Bhatnagar, a junior studying environmental journalism.
This fall, they've been harvesting produce daily and leaving it in a box for anyone to take for free.
"It's so that students can know where their food comes from and reconnect with the land," Bhatnagar said. "Gardening isn't rocket science."
Graduate student Cole Parrish, 27, combined seeds, compost, clay and water in a motor-run spinning barrel to make marble-sized "seed balls." The balls, with seeds like carrots, lettuce, beans and turnips, are scattered by hand. The form reduces the chance that ants and birds will eat the seeds, and eliminates the use of heavy machinery, Parrish said.
Also on display was a small version of the U of M Biodiesel Production Unit, funded by the Tennessee Department of Environment and Conservation. Justin Robbins, a freshmen studying mechanical engineering, used dining hall cooking oil and alcohol to create biodiesel.
The fuel created on campus is used to power U of M diesel trucks and generators, said mechanical engineering professor John Hochstein, co-director of the Center for Biofuel Energy and Sustainable Technology.
Students, faculty and staff also signed pledges to eat locally grown produce and take shorter showers.
-- Juanita Cousins: 529-2594