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  • The university recently announced meeting the Real Food Challenge goal by purchasing 20.3 percent of its food from local, organic, fair trade and humane sources in the 2019-2020 academic year. Lehigh’s Office of Sustainability, Dining Services and Purchasing Services, and Sodexo have collaborated on the challenge for the past seven years.
  • The U.S. Green Building Council (USGBC) recently announced the university as a 2020 Leadership Award recipient in the outstanding companies, organizations and projects category. The university was among 10 companies, projects and individuals across the nation to earn an award. The annual awards recognize leadership in green building and commitment to advancing healthy, sustainable buildings and communities.
  • A group of specialists at the university recently began studying how best to use heating, ventilation and air conditioning systems to limit the spread of COVID-19 virus. They are focused on three areas: HVAC enhancements, such as the use of filters and increased ventilation; mitigating airborne transmission based on new research and technologies; and serving as a resource to the campus community about airborne transmission and HVAC mitigation.

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