Consistent with D-E’s mission to “meet the challenges of a changing world and make it better,” students and faculty/staff from all three divisions of the School participated earlier this spring in the annual Green Cup Challenge and supported D-E’s garden and greenhouse resources, learning new skills and concepts and helping others in the process.
D-E gardens were bustling both outdoors and indoors. Crossover programs with the Middle School Language Arts Department in particular engaged Latin students in learning about ancient Rome by researching the same plants that grew in Pompeii, and engaged Spanish students in the the creation of traditional, handmade tortillas from corn harvested and processed in the Umpleby Garden. Spanish students also planted and harvested tomatoes in the Lagana Greenhouse. Students in Grade 6 helped kick-off the Center for Food Action’s Spring 2017 garden program, building garden beds and handling the first planting of the season. And those in the D-E In the Garden (D.I.G.) elective visited an active apiary and learned about beehive best practices, harvested and roasted sunchokes as part of their study on soil and sustainability, and collected salad greens and enjoyed a fresh salad on a bench that they themselves made.
During the four weeks of the Green Cup Challenge, the D-E community was encouraged to reduce electricity consumption primarily indoors by turning off lights, opening blinds, and making sure that faucets were turned off. At the end of the challenge, D-E dropped 7.1% usage of electricity as a whole during this period.