Environmental Science and Sustainability

The following students and faculty in the Environmental Science and Biology departments presented research talks at the 12^th annual Regional Science Consortium Research Symposium, Nov. 2-6, at the Tom Ridge Environmental Center at Presque Isle State Park in Erie.

• Erica Moretti and Beth Choate – Wild bee assemblages along a land-use gradient
• Paige Hickman and Beth Choate – Investigating the effect of floral diversity on native bees in Meadville, PA
• Zachary Gribik and Kristen Webb – Developing an eDNA system to detect and monitor the spread of the invasive round goby in the waterways of Northwestern Pennsylvania
• Hannah Eiseman, Allyson Wood, Casey Brashaw-Wilson, Determining presence and effects of round gobies in the French Creek Watershed on native benthic fishes.
• Liana Leja and Scott Wissinger – Separate vs. combined effects of snails, tadpoles, and caddisflies on detritus decomposition in montane kettle ponds.
• Liana Leja was awarded the best student talk at the symposium from among students from Mercyhurst, Gannon, Penn State Behrend, Penn State Main campus, SUNY Fredonia, Slippery Rock, and Grove City.

Source: Academics, Publications & Research

Senior environmental science major Hannah Eisemann and sophomore Allyson Wood presented their summer research conducted with Visiting Assistant Professor of Environmental Science Casey Bradshaw-Wilson at the Regional Science Consortium’s Annual Research Symposium on Nov. 3. Their presentation was titled “Determining the Presence and Effects of Round Gobies (Neogobius melanostomus) in the French Creek Watershed on Native Benthic Fishes”

Source: Academics, Publications & Research

Senior environmental science major Hannah Eisemann and sophomore Allyson Wood presented their summer research conducted with Visiting Assistant Professor of Environmental Science Casey Bradshaw-Wilson at the Regional Science Consortium’s Annual Research Symposium on Nov. 3. Their presentation was titled “Determining the Presence and Effects of Round Gobies (Neogobius melanostomus) in the French Creek Watershed on Native Benthic Fishes”

Source: Academics, Publications & Research

Allegheny College Sustainability Coordinator Kelly Boulton and junior David Shipe recently were named Campus Sustainability Champions of 2016 by the Pennsylvania Environmental Resource Consortium (PERC).

PERC honors select students, administrators, staff and faculty members as Campus Sustainability Champions for their exemplary work toward environmental sustainability efforts within their campuses or greater communities.

With Boulton’s guidance, Allegheny has made significant strides toward its goal of reaching climate neutrality by 2020. The colleges is now 75 percent of the way to achieving that goal.

Boulton has established a green purchasing agreement to ensure that the college buys products (such as paper and cleaning supplies) that meet green standards exclusively. As a result, the college has  completely transitioned to using recycled paper.

Boulton is also chief organizer of the annual October Energy Challenge in which the campus strives to reduce energy consumption. The money saved from the challenge is reinvested in solar panels, filtered water refill stations and other sustainability facilities to help  propel the campus toward  climate neutrality. Boulton’s efforts on campus also include the annual Trashion show, in which students design and showcase fashion statements made of recycled waste, and the bike share program to promote  access to sustainable transportation for students.

Boulton’s larger community efforts include organizing the annual DeHart Local Foods Dinner by reaching out to local farmers, businesses, the campus dining service, and student volunteers and inviting them to participate . She also has a part in managing the college’s forested land.

“I’m honored to be recognized as a PERC Campus Sustainability Champion this year,” Boulton said, “but even more honored to be a daily part of Allegheny’s deliberate, creative and dedicated efforts to consistently improve our institutional sustainability and be part of a resilient community.”

Shipe, of Freeport, Pa., is an ambassador of the sustainable food production effort on campus and in the greater Meadville community. As a student, he’s learned about food production by taking classes such as “Soil to Plate” and attending the Pennsylvania Association for Sustainable Agriculture’s annual Farming for the Future conference.

Last summer, Shipe dedicated his break to leading agricultural projects in the college’s on-campus garden. These projects included harvesting and processing grains.  He has also brought new life to the campus aquaponics system to grow lettuce and house Tilapia fish that are later sold to the on-campus dining service. Beyond those projects, Shipe also helps lead the student-run organization Edible Allegheny Campus, educating and motivating other students who have an interest in food production.

“I’m honored to have been recognized from among such a rich community of sustainability activism here at Allegheny,” Shipe said.

Scott Wissinger, professor of biology and environmental science, praised both the honorees.

“Kelly has been such an integral part of Allegheny’s work towards sustainability that often includes collaborative work with students like Dave,” Wissinger said. “His many contributions exemplify the many ways in which many environmental science students apply their academic, classroom knowledge to on- and off-campus initiatives that make a real difference in minimizing our footprint on the environment.”

Source: Academics, Publications & Research

Allegheny College Sustainability Coordinator Kelly Boulton and junior David Shipe recently were named Campus Sustainability Champions of 2016 by the Pennsylvania Environmental Resource Consortium (PERC).

PERC honors select students, administrators, staff and faculty members as Campus Sustainability Champions for their exemplary work toward environmental sustainability efforts within their campuses or greater communities.

With Boulton’s guidance, Allegheny has made significant strides toward its goal of reaching climate neutrality by 2020. The colleges is now 75 percent of the way to achieving that goal.

Boulton has established a green purchasing agreement to ensure that the college buys products (such as paper and cleaning supplies) that meet green standards exclusively. As a result, the college has  completely transitioned to using recycled paper.

Boulton is also chief organizer of the annual October Energy Challenge in which the campus strives to reduce energy consumption. The money saved from the challenge is reinvested in solar panels, filtered water refill stations and other sustainability facilities to help  propel the campus toward  climate neutrality. Boulton’s efforts on campus also include the annual Trashion show, in which students design and showcase fashion statements made of recycled waste, and the bike share program to promote  access to sustainable transportation for students.

Boulton’s larger community efforts include organizing the annual DeHart Local Foods Dinner by reaching out to local farmers, businesses, the campus dining service, and student volunteers and inviting them to participate . She also has a part in managing the college’s forested land.

“I’m honored to be recognized as a PERC Campus Sustainability Champion this year,” Boulton said, “but even more honored to be a daily part of Allegheny’s deliberate, creative and dedicated efforts to consistently improve our institutional sustainability and be part of a resilient community.”

Shipe, of Freeport, Pa., is an ambassador of the sustainable food production effort on campus and in the greater Meadville community. As a student, he’s learned about food production by taking classes such as “Soil to Plate” and attending the Pennsylvania Association for Sustainable Agriculture’s annual Farming for the Future conference.

Last summer, Shipe dedicated his break to leading agricultural projects in the college’s on-campus garden. These projects included harvesting and processing grains.  He has also brought new life to the campus aquaponics system to grow lettuce and house Tilapia fish that are later sold to the on-campus dining service. Beyond those projects, Shipe also helps lead the student-run organization Edible Allegheny Campus, educating and motivating other students who have an interest in food production.

“I’m honored to have been recognized from among such a rich community of sustainability activism here at Allegheny,” Shipe said.

Scott Wissinger, professor of biology and environmental science, praised both the honorees.

“Kelly has been such an integral part of Allegheny’s work towards sustainability that often includes collaborative work with students like Dave,” Wissinger said. “His many contributions exemplify the many ways in which many environmental science students apply their academic, classroom knowledge to on- and off-campus initiatives that make a real difference in minimizing our footprint on the environment.”

Source: Academics, Publications & Research

Lamb stew.

Roasted root vegetables.

Apple crisp made from locally grown apples, topped with fresh maple ice cream.

This might just be the tastiest event on the Allegheny College campus.

The DeHart Local Foods Dinner will be held at 6:30 p.m. on Wednesday, Sept. 21, in Schultz Banquet Hall, featuring a full menu of vegetables, proteins, dairy, honey, fruit and other products from local farms, as well as produce grown in Allegheny’s Carr Hall garden, the Carrden.

The annual event, now in its 14th year, always sells out, said Kelly Boulton, Allegheny’s sustainability coordinator.

“It’s the best meal you’ll eat on campus all year,” Boulton said. “For the cost of a meal swipe, (students, faculty, staff and community members) can come and have a dinner made of all local foods.”

Tickets go on sale Monday, Sept. 19, and will be sold from 11 a.m. to 1 p.m. each day through Wednesday in both the Henderson Campus Center and in Brooks Hall. The cost of each ticket is $15 cash, one Allegheny dining plan meal swipe or $9 Munch/Gator Cash.

The DeHart Farmers Market, featuring local food vendors, flowers, handmade products and baked goods, will precede the dinner, starting at 4 p.m. on Brooks Walk.

The dinner is a chance for students, faculty, staff and community members to try some new, unique foods, to get a better understanding of where those foods come from, and to build and foster relationships with each other and with the broader community, said Assistant Professor of Environmental Science Beth Choate.

“It does a really good job of making students aware of all the farms we have right here,” said Choate, who is organizing the event with Boulton and Kerstin Martin, director of the Carrden and the Community Wellness Initiative. “It’s a good way to bridge the college-community gap. Sitting down to a meal is a great way to get to know someone.”

The dinner also lets students see, smell and taste what they’re learning about in the classroom.

“We teach about local food theory and sustainable agriculture theory,” Boulton said. “This is an event that helps students put the theory in context and helps them really understand it. This is what local foods look like.”

The dinner is named in honor of the late Jennifer DeHart, who taught in Allegheny’s environmental science program and was integral in the revival of Meadville’s local foods movement and the reinvigoration of the weekly downtown farmers markets at the Market House. She introduced the first local foods dinners on campus to annually showcase what she called “the bounty of Crawford County.” DeHart died in 2010 after a five-year battle with cancer.

Source: Academics, Publications & Research

Lamb stew.

Roasted root vegetables.

Apple crisp made from locally grown apples, topped with fresh maple ice cream.

This might just be the tastiest event on the Allegheny College campus.

The DeHart Local Foods Dinner will be held at 6:30 p.m. on Wednesday, Sept. 21, in Schultz Banquet Hall, featuring a full menu of vegetables, proteins, dairy, honey, fruit and other products from local farms, as well as produce grown in Allegheny’s Carr Hall garden, the Carrden.

The annual event, now in its 14th year, always sells out, said Kelly Boulton, Allegheny’s sustainability coordinator.

“It’s the best meal you’ll eat on campus all year,” Boulton said. “For the cost of a meal swipe, (students, faculty, staff and community members) can come and have a dinner made of all local foods.”

Tickets go on sale Monday, Sept. 19, and will be sold from 11 a.m. to 1 p.m. each day through Wednesday in both the Henderson Campus Center and in Brooks Hall. The cost of each ticket is $15 cash, one Allegheny dining plan meal swipe or $9 Munch/Gator Cash.

The DeHart Farmers Market, featuring local food vendors, flowers, handmade products and baked goods, will precede the dinner, starting at 4 p.m. on Brooks Walk.

The dinner is a chance for students, faculty, staff and community members to try some new, unique foods, to get a better understanding of where those foods come from, and to build and foster relationships with each other and with the broader community, said Assistant Professor of Environmental Science Beth Choate.

“It does a really good job of making students aware of all the farms we have right here,” said Choate, who is organizing the event with Boulton and Kerstin Martin, director of the Carrden and the Community Wellness Initiative. “It’s a good way to bridge the college-community gap. Sitting down to a meal is a great way to get to know someone.”

The dinner also lets students see, smell and taste what they’re learning about in the classroom.

“We teach about local food theory and sustainable agriculture theory,” Boulton said. “This is an event that helps students put the theory in context and helps them really understand it. This is what local foods look like.”

The dinner is named in honor of the late Jennifer DeHart, who taught in Allegheny’s environmental science program and was integral in the revival of Meadville’s local foods movement and the reinvigoration of the weekly downtown farmers markets at the Market House. She introduced the first local foods dinners on campus to annually showcase what she called “the bounty of Crawford County.” DeHart died in 2010 after a five-year battle with cancer.

Source: Academics, Publications & Research

Professor of Environmental Science Eric Pallant has been invited to present his lecture on “6000 Years of Bread” at Gresham College, London, in 2017.

Source: Academics, Publications & Research

Professor of Environmental Science Eric Pallant has been invited to present his lecture on “6000 Years of Bread” at Gresham College, London, in 2017.

Source: Academics, Publications & Research

In April, Lindsey Kelley’s ’15 comp, “Corporate Social Responsibility in Supply Chains: Factors for Consideration in Developing Adaptation Strategies for Ugandan Vanilla Farmers Affected By Drought,” was distributed to development specialists in Africa. Her research was also being shared with the corporate leadership team at Ben and Jerry’s. Her research looked at how Ugandan farmers that want to supply vanilla to Ben and Jerry’s could best adapt their practices to accommodate incipient climate change

Source: Academics, Publications & Research