By: Alyssa Foster Co-Editor-in-Chief The IU South Bend Sustainability Club will be holding their first meeting on Wednesday, Oct. 13. The meeting will be held at 4pm, though a location has not yet been determined. All students are able and encouraged to attend the meeting. Those in attendance will enjoy food and conversation with other
By: Kate Luce Co-Editor-in-Chief kmluce@iu.edu IU South Bend became the first regional IU campus to receive a Sustainability Tracking, Assessment and Rating System designation (STARS). The STARS designation is achieved through reports given to the Association for the Advancement of Sustainability in Higher Education. The award provides schools with a way to gain recognition for
By: Eva Monhaut Staff-Writer & Columnist emonhaut@iu.edu For the past few years, I have been writing for The Preface, studying to obtain my English BA with a double minor in French and Sustainability Studies and a concentration in Creative Writing, and becoming involved as much as possible in all aspects of campus life. Now, I
By: KYLIE CAMPBELL Staff Writer kycampbe@iu.edu At IU South Bend, there are several opportunities to publish work in a scholarly journal, anthology, or magazine. The newest student led anthology, Michiana Sustainability Themed Anthology, is accepting various mediums of sustainability related work, including poetry, short stories, graphic narratives, photography, paintings, and sketches. The deadline for submissions
By: ASHLEY COX Staff Writer The IU South Bend campus is aiming to do its part to help save the planet with a “No Waste Food Drive.” While conventional food drives collect canned and dry goods, this drive collects something different. The drive aims at “Eliminating waste on campus and using food scraps in our
Correction In our Jan. 23 issue, we said that the Center for a Sustainable Future “has been conducting research to assist farmers in creating new and efficient ways to farm.” In fact, this research should have been attributed to Purdue University as well as the Environmental Resilience Institute at IU Bloomington. The Center continues to
By: KATELYN FIRESTEIN Staff Writer karfires@iu.edu Sustainability club secretary and Sodexo employee Cassidy Parks started a petition to remove all Styrofoam from campus. Most Styrofoam is used in food services, so the petition calls for Sodexo, the dining services at IU South Bend, to make changes. “The bad thing about Styrofoam is that it is
By: ANTHONY AYALA Staff Writer @bman4ever92 While many view the growing adoption of sustainability efforts by major corporations as a positive thing, Mark Mechtenberg believes that it has become a negative. At a recent talk at IUSB, Mechtenberg pointed to three areas where sustainability has failed. The first failure Mechtenberg focused on is communication and
