Sustainability

Co-curricular Activities

Sustainability Committee

A Committee of students, staff and faculty that promotes campus sustainability initiatives, and develops PLU campus philosophy.

Office of Sustainability

-  2 full time staff members
- 20  student employees who are paid not only to meet certain tasks related to environmental services and recycling, but also think critically around sustainability-related issues on campus
- class participation by students and faculty
         *examples include the Business School's Sustainable Marketing Class, SOAC's Public Relations Class and Advertising Class, Environmental Studies' Conserving Natural Resources, and the Religion Department's Christian Ecological Ethics.

Sustainability Fellowships - Students have an opportunity to research (and at times implement) a sustainability topic of their choosing.  The Sustainability Office, a faculty adviser and a staff adviser act as resources to them.

Examples of Co-Curricular Programs

Fred L. Tobiason Outdoor Learning Center - A student-led project that is restoring 3 acres on campus to native habitat area, and will educate students and community members about environmental stewardship.


Bike Co-Op - a student led, bike cooperative with 8 open hours and regular maintenance and safety classes. 


RHC Sustainability Directors - Student leader position designed to raise awareness of sustainability issues in each hall.


unPLUg - Campus program designed to help students understand their energy usage and encourage them to reduce their use of electricity in the halls

RecycleMania - A national program that PLU competes in to reduce waste and improve recycling rates

GREAN (Grass Roots Environmental Action Now) - A student club that addresses local and global environmental issues

Organic Community Garden - Student, Faculty, and Community run garden that donates all food to Trinity Lutheran Food Pantry

Meat Free Mondays - A faculty, staff, and student group that designed Meat Free Mondays program that encourages people to think about what they eat and the real costs of our food.