Alfred's Local Food Movement

Alfred University is launching a new "green" initiative through AVI Fresh, a division of AVI Foodsystems, Inc., which provides campus dining services. Plans are under way to purchase as much produce, meat, eggs, cheese, and milk as possible from local growers, producers, and suppliers. Surveys show that AU students are more interested in environmental issues than their peers at other institutions, according to Kathy Woughter, vice president for Student Affairs, and the new student organization, GreenAlfred, has galvanized students to coordinate their support of environmental causes. Local food press release >>>

Award-winning Engineering Student

Nicholas Dosch, a graduate of Alfred-Almond Central School and son of Dr. Nancy Evangelista and Joseph Dosch, is this year's winner of the John F. McMahon Achievement Award. The award was granted based on Dosch's outstanding performance during a cooperative experience working at ENrG Inc. in Buffalo, NY.

Dosch contributed to new process development, and some of his proposed changes are being implemented by ENrG to improve product quality. "This is exactly the kind of cooperative experience we want our students to have," said Dr. Alastair Cormack, dean of the School of Engineering.

McMahon Award press release >>>
Cooperative experiences at Alfred University >>>

First-ever Downstate Commencement Ceremony

Some 79 graduate candidates received Alfred University degrees in education-counseling and education-literacy during the first-ever commencement ceremony of the University's new downstate program on Saturday, Sept. 20, 2008.

Alfred University offers courses for the downstate program through the Center for Integrated Teacher Education (CITE) in Manhattan. The program is designed specifically for individuals who are seeking graduate classes that are scheduled at times that make them more accessible to busy educational professionals. View Commencement press release >>>

AU Goes Green

Students from Green Alfred, a group of students who promote sustainability, have joined with members of the Student Dining Advisory Board and students from the interdisciplinary Environmental Studies Program to press for the elimination of trays in Alfred University dining halls. John Dietrich, director of dining services, says that simply by not offering trays, food and beverage waste can be reduced by between 30 and 50 percent. "At Alfred University, that equates to approximately 1,000 pounds of solid waste and 112 gallons of liquid waste on a weekly basis," he said. Read more about going 'trayless' at AU >>> .