Our Purpose

The purpose of the Campus Sustainability Committee is to further campus wide sustainability efforts by involving representatives from units and constituencies across the campus. It is the charge of the committee to identify a set of best practices that can be adapted to and implemented by the campus.

Parallel to the IUB Campus Sustainability Task Force, the Committee will examine best practices in seven key areas:

Education, Outreach, and Student Engagement:

To build an integrated program of undegraduate and graduate education, academic research and creative activity, co-curricular and service-learning opportunities, and civic engagement that will maintain IU South Bend as a regional leader in sustainability studies.


To raise awareness of energy use among faculty, staff, administrators and students and implement strategies to maximize the efficiency of on-campus energy use and distribution systems, as well as reduce energy consumption and greenhouse gas emissions.

Environmental Quality and Land Use

To improve environmental quality and use land responsibly to protect the health of citizens on campus and in the Michiana region.

Resource Use/Recycling

To raise awareness of resource use and continue to improve recycling on campus among faculty, administrators, staff, and students, and promote responsible resource use through green purchasing, conservation, and smart technology.


To promote a sustainable transportation system for faculty, administrators, staff, students, and visitors, and to ensure that individuals have a broad range of safe and convenient transportation options to walk, bicycle, carpool, or ride public transit to and around campus.

Built Environment

To promote campus sustainability through innovative and integrated building and engineering principles that promote functionality, safety, and energy efficiency while respecting campus culture and heritage.


To promote quality dining options for facutly, administrators, staff and students that support sustainable agricultural and food distribution practices while minimizing energy use and waste generation.