A service trip inspired Kirsten Walsh ’17 to study international environmental issues. A year later, she was running an ultra-marathon to help raise funds for clean-water programs in Ethiopia.
Students and faculty bring together business, arts and sustainable agriculture to launch new pop-up restaurant.
Farm Frolics feature locally sourced food, lawn games, group activities and musical performances.
Superpower: Bagpipes (and science). Passion: Sustainability. Future: Green chemistry and microbial engineering. Meet Andrew McGowan '16.
Students study sustainability in China through an artistic lens.
EPA grant helps ALLARM’s network monitor the waters running into the Chesapeake Bay.
'Money' magazine ranks Carlisle, Pa., in its top five places for walking and biking.
LOCALTUNITY builds community and sustainability with food.
Edible landscapes are pretty much everywhere on campus, so a salad is just a snip away.
Dickinson is one of the Top 20 'Coolest Schools' in the nation according to Sierra magazine.
Dickinson is one of only 24 colleges to be named to The Princeton Review's Green Honor Roll.
An immersive internship has Caroline Kanaskie ’17 in the lake and the lab utilizing her classroom and ALLARM experiences.
Dickinson earns an AASHE Gold 2.0 rating for holistic sustainability approach.
Student-faculty research produces Web portal on urbanatural interrelationships.
Dickinson has received more than $75,000 in rebates for its energy-saving improvements.
P.O. Box 1773, Carlisle, PA 17013 | (800) 644-1773