Red = Green - Living & Learning
Living & Learning is the precursor to Work-Life Balance. It's all about a holistic lifestyle, and understanding that the whole of You (body, mind, and spirit) is at attention both inside and outside the classroom, as it will be inside and outside work.
At Fairfield, the integration of living and learning is founded in 5 residential colleges, including the Environment Life Residential College. These living spaces designed for sophomore students involve a fun and engaging community who together explore meaning-of-life questions and make connections between classroom learning and student living. Residential colleges address the question of vocation, create meaningful experiences, provide intentional opportunities for reflection, and encourage action that serves others in need.
At the Environment Life Residential College, the questions that will be asked of you are:
- Who am I in relation to the Earth, the world's people, and other living things?
- What is my environmental impact and responsibility?
- How can I live a sustainable life?
Join others interested in deepening their understanding of sustainability and building personal living habits that are eco-friendly - keeping your carbon footprint at a minimum. After your sophomore year, juniors and seniors can participate in a Build-A-House Community Program focused on green initiatives.
LEAF - A Student Club
Leaders for Environmental Action at Fairfield (LEAF) is a student club welcoming all those who want to learn, do, and be more for the environment. LEAF seeks to promote awareness of local, national, and global environmental issues through education, programming, and activism. Its goal is to have a positive influence on the University community through engaging the student body and enacting lasting changes to make Fairfield's campus more sustainable.
Recently, LEAF worked with faculty ad administrators to construct and plant the organic vegetable garden on campus.
The campus garden, located by the Dolan School of Business, exemplifies living and learning outside the classroom. Initiated by Dana August '11, Co-director of Projects for LEAF, the garden acts as an outdoor classroom for biology and enviornmental studies students. Growing organic food for the University's dining hall creates hands-on experiences with food production and the local food economy. As well, this outdoor lab serves as an outreach program, as a portion of its harvest has been dedicated to Harvest Now, a hunger relief program that supplies area food pantries.
In season, the dining hall at the Barone Campus Center features dishes made from the garden's harvest on its menus. In September 2010, Fairfield University took part in the First Annual Farm-to-Chef Harvest Celebration Week, a Connecticut Department of Agriculture program aimed at celebrating the harvest of fruits, vegetables, and herbs harvested by farms throughout the state. The Farm-to-Chef celebration was highlighted by
a luncheon open to the campus community and the public, featuring vegetables harvested at Fairfield for the event.
Faculty, students, staff, and alumni worked together to plant, weed, water, and then harvest. In its first season, the garden included 18 raised beds of carrots, peppers, squash, tomatoes, and herbs, among other fresh vegetables. A variety of University constituents continue to tend the garden, including residents of the Environment Life Residential College.