Student Volunteer Efforts Acknowledge World Sustainability and World Food Days

St. John’s University’s commitment to sustainability, eco-friendliness, and food security was brought to light in a series of October events held on and off the Queens, NY, campus.

Beginning with the United Nations-sponsored World Food Day on October 16 and continuing with World Sustainability Day on October 30, the University community, including members of the Campus Sustainability Council, engaged in volunteer events, conservation campaigns, recycling projects, and food waste recovery that reflected St. John’s Vincentian heritage.

Efforts included student volunteer work for World Food Day at the St. John’s Bread & Life food pantry in Brooklyn, NY, and the Kissena Synergy community service group, South Jamaica Infinity Garden, and Homes for the Homeless living shelters across Queens. Reflecting the motto “Conserve to Serve,” University community members later marked World Sustainability Day with clothing drives, tours of the student-managed Organic Garden, recycling efforts, and more.

Students were eager to participate, which did not surprise April M. Merenda ’75SVC, ’13MPS, Assistant Professor/Industry Professional, Department of Administration and Economics, The Lesley H. and William L. Collins College of Professional Studies. Professor Merenda teaches a course in sustainability and ecotourism within the International Hospitality Management master’s degree program.   

“At St. John’s, we incorporate sustainability into our classroom and on campus,” Professor Merenda said. “Our students receive an in-depth understanding of the United Nations’ Sustainable Development Goals, which carry an urgent call for action by all. What better way to learn together what can be done to promote sustainability?” 

World Sustainability Day is recognized on the final Wednesday of October each year. Its origins  go back to 1970, when the National Environmental Policy Act was introduced in the United States. Its goal is to raise awareness of environmental issues and to serve as a reminder that small, individual efforts can contribute to a greener, more sustainable planet. 

In that spirit, this semester students added a “Cup Conscious” initiative across campus to encourage St. John’s community members to use plastic, reusable coffee mugs instead of single-use paper cups.

“Sustainability is important because it can bring awareness on campus to climate issues and social justice issues that people might not see in their day-to-day lives,” said McKenzie Crissman ’24C, who is pursuing a master’s degree in Environmental Sustainability and Decision Making at St. John’s College of Liberal Arts and Sciences. “Climate change, for example, has been shown to impact minority communities disproportionately.”

“We want to educate people on ways that sustainability can be an effective social justice initiative,” McKenzie added.

Peter Barker ’13C, Associate Director of Environmental and Energy Conservation, said the University’s regular sustainability efforts include a commitment to composting, energy management, and recycling. The University also recently completed a multimillion-dollar green-energy initiative that included improved pipe insulation, boiler upgrades, classroom redesigns, and more that will save 300,000 kilowatt-hours of energy annually. Likewise, on the western end of the campus, the 65 trees of the arboretum reduce the amount of carbon released into the atmosphere. For these efforts and more, The Princeton Review has named St. John’s one of the nation’s most environmentally responsible colleges.    

The St. Vincent Health Sciences Center, which opened in September, is the first building on campus to operate entirely on renewable energy.

“It is great for the University,” Mr. Barker said. “It’s a crown jewel for the campus.”    

St. John’s students’ commitment to sustainability is not new. In May, students cleaning out their residence hall rooms collected more than 2.5 metric tons of food, clothing, and household goods that were distributed to representatives of the Dax Program to support students facing housing insecurity; St. John’s Bread & Life food pantry in Brooklyn, NY; and the Society of St. Vincent de Paul Long Island.  

The Organic Garden, adjacent to the softball field in the southwest corner of the campus, produces organically grown vegetables for members of the St. John’s community. Whatever is not consumed is shipped to St. John’s Bread & Life for distribution to food-insecure families in New York City. St. John’s donated more than 300 pounds of produce to Bread & Life in 2023.

Students said sustainability and food security are year-round priorities that fit ideally into the University’s mission. World Sustainability Day and World Food Day only amplified the need for such awareness.

“St. John’s Bread and Life supports the vision of St. Vincent de Paul,” said Lillian Broedel, a senior studying Global Development and Sustainability at St. John’s College and an Ozanam Scholar. “It reminds us that we should always be aware of the less fortunate. That includes those impacted by climate change, which has been shown to have a direct relationship with human health.”