Impact

This document highlights all of the details that went into creating the first greenhouse. This greenhouse would serve students and faculty in the biology department for years.

This article gives an inside look at the first greenhouse, showcasing its usefulness in providing specimens and space for students to take classes or obtain jobs.

Although the first greenhouse was torn down, the greenhouse atop Exploratory Hall continues the mission of providing laboratory spaces for students who need it. Beyond student use, this greenhouse reportedly collaborates with the Smithsonian Institute's National Museum of Natural History and other organizations, which is a huge step above the prestige of Mason's original greenhouse.

This article describes a recognition that Mason received for its hard work in becoming a sustainable campus. This ranking by the Princeton Review is the result of decades of work put in by dedicated staff and students who believe in building a better earth.

During Earth Week 2009, the Office of Sustainability hosted workshops to teach students to grow their own food and DIY new things from old materials. These workshops impacted individual students and the Mason community at large because they brought more awareness to issues and solutions surrounding the protection of our earth.

This article describes Patriot Packout, which is an initiative designed to reduce waste at Mason. Since it was founded, it has become a regular occurrence each year at Mason and has saved so many good items from ending up in a landfill.

This article gives a description of some events during Earth Week 2009. One thing that it mentions is that Earth Week is so impactful on campus that it drew in two well-known political figures in Virginia to Mason's campus.

One successful sustainability event on campus was the "Weigh the Waste" event in Southside that had the school papers buzzing for weeks. As a result of this event, the university dining services made significant modifications to its dining halls, including making portions smaller and taking requests to modify food. All of this has made each campus dining hall more sustainable for its students and has reduced costs.