U-M Solar Car Team wins American Solar Challenge
After a series of setbacks including a motor problem that sidelined their vehicle in the first 10 minutes of an eight-day race, the U-M’s national champion Solar Car Team has won the American Solar Challenge. This is the team’s fifth consecutive first place win, and eighth time winning the 1,700-mile contest. Michigan raced against 22 other teams of college students that had built their own solar-powered electric vehicles. The race happens every other year on a different course.
100+ students from schools and colleges across U-M contribute to the solar car team
greenhouse gas inventory
Students at the School of Natural Resources and Environment in collaboration with the Center for Sustainable Systems and the nonprofit group Detroiters Working for Environmental Justice produced the first comprehensive inventory of greenhouse gas emissions in Detroit.
The report took more than a year to complete and involved interactions with more than 50 organizations. Two U-M faculty members, former SNRE Dean Rosina Bierbaum and Greg Keoleian, also advised the students.
U-M student growing seafood in vacant Detroit house
Graduate student Elizabeth “Lizzie” Grobbel is using a vacant house in Detroit to cultivate approximately 400 shrimp from larvae, distribute the mature shrimp within the city, and demonstrate aquaculture as a viable way to address the scarcity of locally grown seafood, while simultaneously finding productive uses for vacant property in the city.
Local food, Ann Arbor and the Washtenaw Food Hub
U-M Dow Sustainability Fellow at the Erb Institute for Global Sustainable Enterprise and School of Natural Resources and Environment, Ethan Schoolman, discusses his research on the impact of local food and the possible options and barriers to scaling it up in order to meet the needs of under-served populations.
Students with the U-M Permaculture Design Team have prepared an area of land on North Campus that will be the future home of a “food forest,” available to the campus community as a place of learning, relaxing and harvesting. A “food forest” is a space that uses permaculture principles to replicate natural woodlands while utilizing beneficial relationships between plants to create and support sustainable landscapes that grow food.