Regional

A pink oyster mushroom grown by University of Michigan students.
Mar 11, 2024
Mushrooms are a healthy food source that leaves a small carbon footprint when grown and harvested, which makes them one of the most sustainably grown protein-rich food options on the planet. As the director of the Sustainable Living Experience at U-M, sustainability and, in particular, projects that promote sustainability, are at the top of Joe Trumpey’s mind. So when he got interested in mushrooms and their many benefits, he had an idea: What if he and his students grew mushrooms?

Global

Master's project focuses on closing knowledge gaps in water resource management, climate adaptation efforts
Mar 14, 2024
SEAS students Maxwell Tanner (MS’24), Alifaire Noreen (MS’24), Lis Huang (MS’24), and Daniel Patmon (MS’24), along with their advisor, SEAS Lecturer Avik Basu, are collaborating with UNFCCC’s LAKI on a capstone project that aims to close priority knowledge gaps in the optimization of water resource management and climate change adaptation in water-scare nations.

National

ClimateCAP MBA Summit organizers give the opening remarks.
Mar 8, 2024
The ClimateCAP MBA Summit, a conference that aims to prepare future business leaders on how to understand and respond to the climate crisis, was hosted at U-M this year. The summit, which changes locations yearly, was organized by Ross School of Business students, including those in the Erb Institute, a partnership between Michigan Ross and SEAS.

SEAS Perspectives

Chemical recycling: A ‘circular’ plastics solution or a ploy to keep us addicted to single-use plastics?
Feb 29, 2024
In 2022, the state legislature in Lansing passed a series of waste-related tie-barred house bills, which were updates to Part 115. Part 115 of the Natural Resources and Environmental Protection Act focuses on solid waste management. SEAS master's student Katelyn Heflin looked into those updates and the broader trend of the growth of a controversial technology called “chemical recycling.”