Campus Initiatives

A number of offices and groups at Lewis & Clark address sustainability through on-campus initiatives. In addition, a number of events bring experts from around the world to our campus to discuss issues of ecology, economy, and equity. For the latest information about on-campus sustainability initiatives, visit our news page

Institutional Directive

The mission, core themes and Strategic Plan support the teaching and practice of sustainability on and off campus.

Energy & Buildings
  • Bon Appétit Management Company’s definition of sustainability: “A sustainable future for food service means flavorful food that’s healthy and economically viable for all, produced through practices that respect farmers, workers, and animals; nourish the community; and replenish our shared natural resources for future generations”

  • Farm to Fork Initiative: mandates that we “source at least 20 percent of their ingredients from small, owner-operated farms, ranches, and artisan producers within 150 miles of their kitchens.”
  • Low-Carbon Diet Program: policy addressing the relationship between food production, distribution, waste and climate change. 
  • Serving rBGH-free milk, cage free eggs, seafood certified by Seafood Watch® sustainability guidelines for commercial buyers
  • Dedicated to farmworker’s rights 
Recycling & Waste Reduction
  • Recycling: plastic, paper, metal, and glass recycling bins are placed throughout campus to promote the practice. Battery and old cell phone bins are also placed throughout campus.
  • e-Waste is handled through the Information Technology Service Desk
  • Composting: containers are available, upon request, for collecting food waste in residential hall or departmental kitchens. Please email Amy Dvorak, if you are interested.
  • Plastics: plastic bottles beverages, straws, bags and utensils are banned on campus. Exceptions are made in very limited circumstances related to health, ability, or disaster response.

We are committed to promoting alternative transportation, as we believe it “serves to significantly reduce traffic and parking congestion, to improve air quality, and to contribute to a healthy community environment.”

  • Alternative transportation includes:
  • a free shuttle bus to downtown Portland, a discounted TriMet bus passes by 75%, facilitation of carpool matching, a discounted carpool parking pass, a student-run bike co-operative helping to repair students’ bikes for free, and secure bike racks throughout campus.
  • Business Office: Includes audited financial statements and information on Lewis & Clark college investments.
  • Office of Leadership and Service: Serving students, staff and faculty in a wide variety of opportunities by connecting them to various local and global partnerships that strengthen communities and develop leaders.
  • Students Engaged in Eco-Defense (SEED)Club: A student club that brings green, sustainable practices to Lewis & Clark College, conducts outreach to the larger community, and runs the Bee Garden on South Campus (fully maintained by students).