This text is replaced by the Flash movie.

Current Initiatives

Construction/Buildings

Holy Cross has adopted a green building policy, with the intent of meeting LEED silver certification standards with all new major construction and renovations.
The Integrated Science Complex (consisting of the new Smith Labs and the complete renovation of Haberlin Hall) incorporates high energy efficiency standards in all phases of design of construction, and will seek silver LEED certification. Major elements in the newly constructed building include an energy recovery wheel to capture and reuse heat and humidity from air exhausted from the building. The building will have constant volume low flow hoods utilizing 30 percent less exhaust air than standard hoods. The lighting and controls system are designed based on National Grid Design 2000 Plus program, saving 30 percent of energy used over previous generations of light fixtures.
Campus light fixtures have been replaced with energy efficient lighting and sensors.
Boiler controls in the central heating plant have been upgraded to reduce emissions and burn more efficiently.
Building Services uses only eco-friendly cleaning products. Supplies are ordered in bulk.

Two Zipcars (including a hybrid vehicle) were introduced on campus in September 2007; they are available for student and community use.
Weather permitting, public safety officers operate battery powered cars and bicycles. The athletics department also has three battery powered carts.
Bicycle racks have been installed around campus to encourage student use of bikes.
The President’s Office has convened a transportation committee to study the use of College-owned vehicles and all off-campus transportation needs (for internships, Community-Based Learning courses, academic research, and service programs).

An effective waste diversion program has been in place for 15 years; more than 90 tons of paper, cardboard, bottles and cans are recycled each year.
The College manages an active composting program (using leaves, hedge clippings, etc.) that generates approximately 700 yards of compost for use in the College’s flower/plant beds. Additionally, the College has purchased and employees mulching mowers for the 100+ acres of lawns.

Kimball Main Dining Hall went “trayless” in March 2009. It is expected that 25 to 50 percent less food will be wasted, and up to a half gallon of water will be saved per tray not washed, saving 900 gallons of water a day.
“Slow food” dinners, featuring locally grown and purchased food, are offered throughout the academic year.
Dining Services sponsors a weekly farmer’s market with locally grown produce.
Only locally roasted coffee and hormone/antibiotic-free milk products are used.
Opportunities to purchase locally produced food are actively pursued.
Reusable dishware is used. Students are encouraged to use reusable bags to carry food out of the dining hall.
Discarded fryer oil available to those that wish to use it for bio diesel fuel.

Holy Cross’ Energy Conservation Policy [PDF], revised in early 2009, is designed to improve operating efficiency and reduce the cost of energy consumption.
The College has commissioned a pre-feasibility study for use of wind energy on campus, and is currently applying for a Massachusetts Technology Collaborative Feasibility Study Grant.
The College purchased a long term contract for electrical power from TransCanada, an energy supplier with a substantial amount of power from renewable energy sources.
The College employs lighting motion sensors on campus.

Beginning in the spring of 2009, the College will grow vegetables and fruits in a community garden adjacent to the Hart football practice fields. Faculty, staff, and students are involved in this collaborative project.

Students participate in internships and projects in environmental organizations and not-for-profit groups throughout the Worcester area through the Environmental Studies program.
Eco-Action is Holy Cross' student environmental group. The group focuses on issues from national global warming campaigns, to local land preservation, to more sustainable dining solutions of campus, and any other environmentally-related projects that students wish to pursue. See Eco-Action's current projects on the group's Web Site.