Greener plates: How campus dining is serving up sustainability
With each meal served, each scrap reused and every box recycled, Dining Services is proving that sustainability can become part of the daily routine.
Read MoreWith each meal served, each scrap reused and every box recycled, Dining Services is proving that sustainability can become part of the daily routine.
Read More“Sustainability work has become more difficult, but students bring life to that work.”
Read MoreU atmospheric scientists highlight the impact of a drier climate on Utah’s airsheds at College of Law’s 30th annual Stegner Symposium.
Read MoreJust hop on and enjoy fare-free travel as long as you are a student, staff or faculty member.
Read MoreThe Get Seeded program is designed to help startups grow their business ideas.
Read MoreU.S. EPA air quality monitors are disproportionally located in predominately white neighborhoods, leaving marginalized communities at risk of pollution exposure.
Read MoreU’s Board of Trustees approved the Campus Physical Development Framework for planning a campus of the future.
Read MoreNow it is easier than ever to park on the outskirts of campus and take a ride to where you need to be with Spin scooters.
Read MoreFrom fresh produce to experiential learning, the Edible Campus Gardens had a thriving year in 2024.
Read MoreThe new public-private partnership (P3) will continue President Taylor Randall’s efforts to transition the U from a “commuter school” to a more traditional residential college campus.
Read MoreWhat Goes Around Comes Around, also known by its lovably clunky acronym WGACA, pronounced “wuh-gah-kah,” is a free, on-campus, pop-up thrift shop.
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