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It is very exciting for me to work on a campus so dedicated to sustainability and where Dining Services is not only a collaborator in these endeavors, but a leader. My students volunteer every year on the Terp Farm, where they gain an increased appreciation for and awareness of the work and care that goes into growing the food they eat. That we are able to "close the loop," serving the food on campus and returning compost to the farm is a powerful statement and learning opportunity. We are increasing our collaboration this year as we focus more on the sustainability of food in our spring colloquium course. Allison and the Dining Services staff is always available to collaborate. This is a wonderful way to move student learning outside of the classroom and give students real buy-in.