The Center for Human and Environmental Sustainability supports and collaborates with others on campus to help Sweet Briar students, faculty, staff, and other community members live “a greener pink and green.”
The Sustainability Club is a student organization that seeks to facilitate vivacious discussion around Sweet Briar campus sustainability, to contribute to bettering the surrounding environment, and to foster genuine interest and initiative in enjoying and protecting natural resources and agricultural developments. The club facilitates opportunities for volunteering within the community, participating in discourse around environmental policy, and informing the campus of sustainability news and developments.
- President: Annika Kuleba ‘22
- Vice President: Pauli Born ‘22
- Secretary: Lilly DeMeritt ’24
- Treasurer: Shay Young-Mitchell ‘22
- Advisor: Prof. Lisa Powell
In Fall 2020, the Sustainability Club is selling reusable bamboo utensil sets for $8. They are perfect for using alongside the dining hall’s eco-containers. Please contact an officer for information on purchasing.
On 27 September 2020, the Sustainability Club hosted a Community Garden Work Day as part of Sweet Briar’s Philanthropy Week. Photos from that event are below.
Sweet Briar’s community garden is situated on a beautiful hilltop among the College’s historic dairy barns. Since its formation, the garden has been the home for plots tended by individuals and groups of campus community members, including students, faculty, staff, retirees, and their families. In addition to gardening for food and flower production, the garden serves as a field study site for course activities and research. If you are interested in a plot at the community garden, please email email@example.com.
Here are photos from the 27 September Community Garden Work Day.
Abby Cahill ’21 had tomato and kale plots in the community garden as part of her Honors Summer Research Project.
On 13 November, at the Bum Bazaar, students in the Sustainability Club and Agricultural Operations course set up a market table, selling produce that students had raised in the greenhouse, along with herb plants and reusable utensil sets.