This project will support 4-year research project research to improve water quality through the removal of excess nutrients and heavy metals from aquatic effluents with the use of macroalgae harvested from on-campus sources.
The project involves repurposing retired campus light pole banners to create promotional grocery tote bags. The bags can be used for any type of University outreach purposes and promote a culture of bringing your own reusable bag in order to decrease plastic bag consumption.
This project will refurbish and redistribute abandoned bikes on campus to UMD students to foster a culture of donation and to reduce the environmental waste associated with abandoned property. Refurbished bikes would be sold at the Transportation Fair.
Current methods of desalination used in commercial seawater desalination plants are energy intensive and therefore, expensive. Gemstone Team NOSALT is a team of eight undergraduate students researching biological alternatives to traditional desalination in order to decrease energy requirements and thereby reduce cost.
This project will add an outdoor water bottle fill station to the Washington Quad, to provide an easily accessible space for students to refill a water bottle as students come and go from their residence hall, and allow anyone using the Quad area for study, volleyball, grilling, etc. to refill their water bottles.
The Office of Sustainability and Strategic Communications will create a campus sustainability video that will further tell the story of our sustainability successes as a university. The video will highlight efforts in all areas of campus life: education, research, operations, community, and culture.
Hydraze (formerly FlushX) is a sustainability driven social venture that aims to save buildings, universities, and cities millions of gallons of water every year by eliminating unnecessary “phantom flushes” from automatic toilet sensors, thus reducing water waste and improving facility maintenance
This project would purchase an energy-efficient commercial dishwasher for the Maryland Food Collective’s kitchen. The addition of a dishwasher would provide a sustainable alternative to the current hand-washing method used in the kitchen, which uses excessive amounts of water, electricity and labor.
Maryland Sustainability Engineering (MDSE) Local Project Team is proposing to solve two problems at Lewisdale Elementary School in Prince George’s County: (1) address flooding in the Lewisdale facility by implementing a storm-water management device and (2) restore an existing courtyard at Lewisdale into an outdoor classroom space that can be used to educate Lewisdale students about sustainability and environmental science.
This project will produce a student-created educational web series and cooking competition aimed to help UMD students to develop sustainable behaviors and skills to decrease food waste, promote better use of campus resources, and increase food security.