- GRADUATE STUDIES
- STUDENT LIFE
Franklin Pierce University has taken actions in the following areas to reduce the University's carbon footprint:
Energy | Environmental Services | Food Services | Land Protection | Printing | Purchasing | Recycling
Visit the American College & University Presidents' Climate Commitment (ACUPCC) Reporting System for our most recent Climate Action Plan, Greenhouse Gas Inventory, and Progress Report.
Download our 2010 Sustainability Report Card .
Replacing fossil fuel boilers with wood pellet boilers for heating campus buildings will save 49,000 gallons of oil and 109,000 gallons of propane per year, and will reduce equivalent CO2 production by 618 metric tons.
Read the Feb. 2009 Manchester Union Leader article for more details about this project.
In addition, we have taken the following actions:
Franklin Pierce is one of only a handful of higher learning institutions to place permanent, legal restrictions on undeveloped land near campus. In 2005, a 46-acre parcel of wetlands and upland forest was protected with a conservation easement held by the Monadnock Conservancy Land Trust, creating a wildlife corridor connecting Pool Pond and Pearly Pond. Franklin Pierce received national recognition for these efforts by the National Wildlife Federation Campus Ecology program.
On the basis of a study by David Graham-Wolf for the Rindge Conservation Commission, a 300-acre parcel of land owned by Franklin Pierce was identified as having high-quality habitat and conservation value, and the Sustainability Council is working to protect additional land.
Sodexo and the Real Food Challenge, a student-led food justice organization, signed a Food Chain Transparency Agreement in 2013. Sodexo has designed innovative kitchen and dining hall management systems to reduce the amount of energy and water used in food storage and preparation, and to minimize waste. In addition to these larger corporate efforts, Sodexo at Franklin Pierce University has taken the following actions to promote sustainability:
Locally sourced foods
Reducing solid waste