Articles: Tags: Sustainability

Allegheny Professor Receives Grant to Help With Sustainable Community-Based Forestry Project in Africa

Dr. Nicole Gross-Camp, a visiting assistant professor of environmental science and sustainability at Allegheny College, has received a grant from the United Kingdom’s Darwin Initiative in conjunction with the Royal Botanic Garden Edinburgh in Scotland to make forest management sustainable in Tanzania. The $469,000 grant will support the project participants over the course of three

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Profitability is the Key to Sustainability, Scholar Says

The key to future abundant renewable energy is finding a way to generate and distribute that energy in a profitable and sustainable way, scholar and author Jeffrey Ball told an audience at Allegheny College on Tuesday night. Ball, a former newspaper reporter, said his experience reporting on and researching renewable energy policy has shown him

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Robert Glennon

National Expert on Water-Use Policy to Speak at Allegheny

Robert Glennon, one of the nation’s foremost scholars on water policy and law, will deliver a free public address titled “Our Thirst for Energy in a Warming, Water-Stressed World” at 7:30 p.m. Tuesday, Oct. 16, in Allegheny College’s Ford Chapel. During his visit, Glennon also will receive the inaugural Ewalt Environmental Prize from the college

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Allegheny to Host Public Lecture Series on Energy and Society

Allegheny College will host a series of three public lectures this fall focused on U.S. energy from a variety of perspectives, including energy policy, the relationship between freshwater and energy resources, and environmental injustices associated with energy production and distribution. The first lecture, scheduled for 7 p.m. on Tuesday, Sept. 25, at the Tippie Alumni

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DeHart Market and Dinner Features Nature’s Bounty

More than 250 diners who were lucky enough to get tickets to the 15th Annual DeHart Dinner and Market at Allegheny College on Wednesday, October 4, feasted on dishes like sweet potato and carrot puree, kofta with yogurt sauce, and maple ice cream, all grown naturally and healthfully. Tickets for the dinner were sold out

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