海角视频

海角视频 celebrated its annual Green Week, focusing on sustainable living in all aspects of life through a full week of programming, April 15-20. This is the fifth year of the event鈥攁 partnership between the PUC Green Club and the office of student services.

The week features events designed to help the campus community shift to more sustainable practices. The week was scheduled to lead up to worldwide celebrations of Earth Day 2012 on April 22.

鈥淓arth Day is an international event to promote safeguarding the environment,鈥� explains Darlene Teddy, president of the PUC Green Club and a junior environmental studies student. 鈥淕reen Week is PUC鈥檚 way of being involved; we use the week to educate students about being green and to be aware of the environment. It's all about education and awareness.鈥�

Themes were planned for each day promoting sustainability. On Monday, hundreds of students across campus wore green to celebrate the kickoff of Green Week.

The next day, students were encouraged to unplug unused chargers and turnoff light switches for "Turn-off Tuesday." The club also used silk-screen printing to create free reusable tote bags imprinted with 鈥淕oing Green鈥敽＝鞘悠�,鈥� as an effort to reduce plastic waste.

Green Week continued on Wednesday with "Walking Wednesday" as students were encouraged to walk where they would usually drive.

On Thursday, the campus enjoyed an installment of the Colloquy Speaker Series presented by Cheryl Peters, the director and cofounder of the TakeTEN program at St. Helena Hospital. Peters spoke on the power of fresh, plant-based foods for better health and environmental benefits.

The school week ended with "Fresh Food Friday," a collaboration between the Green Club and Bon Appetit, PUC鈥檚 food service provider.

鈥淔or 'Fresh Food Friday,' we actually collaborated [with the Dining Commons] to create all healthy, wholesome, and fresh foods to serve,鈥� said Crystal Lauw, vice president of Green Club and a junior biology major. 鈥淎ll the food was low carbon local food removing emissions from transportation.鈥�

鈥淟ess processed food uses fewer resources,鈥� Teddy commented. 鈥淭here鈥檚 less packaging. There鈥檚 no water used to cook or process it in any way. It鈥檚 going back to nature. The fresher food is, the better it is for you鈥攖he more moisture it has, the more nutrients鈥攖he better it is for the environment as well.鈥�

The club also organized a fair on Thursday with representatives from campus and community organizations providing tools for sustainability, while the PUC Recycle Center created a display of a day鈥檚 waste from the campus outside the Dining Commons.

鈥淚 thought the school鈥檚 focus on the environment during Green Week was great,鈥� remarked freshman Micaela Ballew. 鈥淚t鈥檚 nice to have a week with all these events and presentations that help us live more environmentally friendly lives at school.鈥�