James A.F. Stoner Faculty Chair in Global Sustainability
This Chair position currently supports research, publication, course development, and social action on global sustainability.
Residential Community of Campbell Salice-Conley
Housing 450 residents, Campbell Hall and Salice-Conley Hall are built in recycled slate at the base and gray/metallic-colored brick on the upper levels. When possible, materials were locally sourced. To lower energy consumption, conserve water, and meet other green criteria, the dorms feature efficient mechanical systems, recycled steel, Forest Stewardship Council–certified wood, Energy Star equipment, and reflective white roofs, with underground storage chambers to collect rainwater to release as needed. The project has been certified LEED Gold.
PlaNYC Energy Goals
An energy and greenhouse gas emission study was recently completed as part of New York City Mayor Michael Bloomberg s challenge to institutes of higher education to reduce greenhouse gas emissions 30 percent by the year 2017. Fordham has developed a plan to meet this challenge which includes using cleaner fuels for its boiler plants, constructing energy efficient LEED buildings, retrofitting existing physical plants with energy efficient systems and equipment and installing new technologies, such as solar arrays.
Fuel for the Future
A student designed project to process used fryer oil from campus eateries into bio-diesel fuel to be used in the Ram Van fleet. This project would cut Ram Van costs, reduce the usage of fossil fuels, carbon emissions, and air pollution, all while incorporating the student population into the promotion of a cost-effective, renewable source of fuel energy that can bring the university into new, greener age of sustainability.
Sodexo and Sustainability
Fordham Hospitality Services and Sodexo have taken on a number of initiatives to improve sustainability within their operations and the services provided on campus. These include offering fair trade coffee in the Marketplace, removing trays from the kitchen to reduce water waste, and purchasing food from local growers.