From the water we drink and the food we eat, to how we use energy, transportation and more, Lawrence is committed to reinforcing a culture of sustainability. Our campus is a learning laboratory where our residential campus, green initiatives and coursework can integrate to champion sustainability at Lawrence and beyond.

Apply to the Student Sustainability Fund

Student Organizations

  • Greenfire
  • Lawrence University Food Recovery Network
  • LU Geological Society
  • Outdoor Recreation Club
  • SLUG
  • Bird and Nature Club

Learn more about the organizations here.


• Solar Panels on Hiett Hall generate 25,000 kilowatt-hours of electricity, saving more than 40,000 pounds of carbon emissions per year.
• A 120 foot, 50 kilowatt wind turbine provides 30% of the energy for the lodge at Lawrence’s northern campus, Björklunden. It eliminates nearly 75 tons of carbon emissions per year and reduces annual electrical costs by more than $8,400.


Each building on campus has its own water meter, which allows for easy usage tracking! Contact the Sustainability Coordinator to set up a water conservation challenge for your building.


• Lawrence participates in a Car Share program through Enterprise that gives students access to a rental vehicle for an hour, a day, overnight, or even on weekends.  
• On the day before classes begin and at the end of winter and spring break, students can get a ride to campus from locations like Chicago, Milwaukee, Minneapolis and Wausau for $20 per person.

Buildings and Grounds

• 305 acres of natural area at Björklunden is secure from future development. In 2016, Lawrence entered into a conservation agreement with the Door County Land Trust. Björklunden is a 441-acre estate on Lake Michigan and extension of Lawrence’s campus.
• A green roof on the Warch Campus Center reduces storm water runoff and serves as a natural cooling mechanism for the building.


• 900 pounds of pre-consumer kitchen waste is diverted to the Sustainable Lawrence University Garden (SLUG) each week.
• Eight hand dryers were installed in the bathrooms of the Warch Campus Center (WCC) to reduce paper towel waste via funds from the LUCC Sustainability Fund. The project will save an estimated $3,766 in paper towel costs each year.
• No plastic water bottles are sold in the WCC.


• Lawrence partners with Bon Appétit Management Company to provide campus dining services. Bon Appétit sources 25% of their ingredients from small, owner-operated farms, ranches and artisan producers within 150 miles of Lawrence.
• The Sustainable Lawrence University Garden (SLUG) is a student run organization that sells local, organic food to Bon Appétit to be served in Andrew Commons.

Sustainability Steering Committee


  • Kelsey McCormick
    Sustainability Coordinator
  • Jeff Clark
    Professor of Geology, Special Assistant to the President
  • Dan Meyer
    Director of Facility Services
  • Erin Dix
    University Archivist and Assistant Professor
  • Greg Griffin
    Director of the Warch Campus Center
  • Trevor O’Brien
    Custodian Services Supervisor
  • Travis Charlow
  • Jack McGee



Every Tuesday from 11 a.m.-12 p.m. when classes are in session.
Visitors are welcome to attend any meeting of this open committee.

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