Erasmus Student Network Twente organised a clothing swap with the UNICEF student team last Wednesday. About 30 enthusiasts attended to swap or donate their used clothes. ‘One new pair of jeans costs 7000 litres of water to make.’
Improving the choice of vegan and vegetarian options in catering, assisting student associations with their sustainability efforts and improving the UT’s waste management. It is but a sample of the plans of the relatively new Green Hub Twente for this year. Coordinator Alex Baker talks about the plans, past efforts and role of the hub, as ‘the central platform for sustainability at the UT’.
The Student Union and Green Hub Twente challenge student houses to become more sustainable, with an ‘Eco Challenge’ that starts on Monday. Though the total amount of prize money is €3000, the organisers say that participating and inspiring matter, not winning.
In the transition to a more sustainable ‘green industry’, replacing chemical solvents by biological ones is a crucial step. UT Separation Technology Professor Boelo Schuur, investigates the application of natural solvents in existing chemical processes.
The new organisation University Rebellion wants the UT to improve its sustainability. This Thursday, their first event will take place at the O&O square. Hugo Hof (23, Applied Mathematics) and Benny Jabold (25, Psychology) explain about their initiative.
Throw your trash in and the bin will do the rest. That is the idea behind Plaex, a smart recycling bin which uses artificial intelligence (AI) to automatically sort waste. ‘We want to be a superpower in circular economy,’ say UT graduates and co-founders of the start-up, Victor Okoro and Tyrell Pantophlet.
Making drinking water out of seawater. That is the main idea behind Briney’s, an initiative started by a group of UT students. They plan to separate salt from seawater, and therefore produce freshwater, by using reverse osmosis. ‘The innovation is not in the technology, but in connecting it to the commercial market. The remaining salt will be sold in developed countries.’
A CO2-neutral and waste-free campus, full CO2 compensation for all business trips and vegetarian work lunches becoming the standard. These plans are part of a new policy for sustainable operational management at the UT, which the Executive Board recently approved.
Een CO2-neutrale en afvalvrije campus, volledige CO2-compensatie voor alle dienstreizen en standaard vegetarische werklunches. Deze plannen zijn een greep uit het nieuwe beleid voor duurzame bedrijfsvoering op de UT, waarmee het college van bestuur onlangs akkoord ging.
Which car fuel has the largest environmental footprint? Is it gasoline, biofuels, solar electricity or hydrogen? The answer might surprise you. In a recent paper, UT researchers Bunyod Holmatov and the late Arjen Hoekstra show the true footprint of using renewable energy for car transport.
Sustainable clothing was the topic of the latest event of the ‘sustainability series’, hosted by DesignLab and the student association Sustain yesterday evening. ‘While you think you buy something sustainable, you’re not actually.’
Many vegetarian and vegan students are unsatisfied with the amount of food options available for them on campus, according to student Leon Borgdorf. That’s why he started a petition to have more vegetarian and vegan food on campus.
Off-grid houses that run on ‘their own’ electricity could be the answer to many of the world’s problems. PhD candidate Diego F. Quintero Pulido has researched how to power such houses through renewable energy. While he is defending his doctoral thesis today, his findings are already being applied in an off-grid project in the Netherlands.
Exactly one month after International Earth Day, the association Sustain hosted a campus clean-up event in collaboration with Krinkels and ESN. Yesterday, members and non-members joined forces next to the UTrack in order to maintain our environment clean and livable.
The Kick-In is putting sustainability high on its agenda. Together with the association Sustain, the committee is making changes to ensure that the introduction period of the UT becomes more ‘environmentally friendly’. This includes focus on waste separation, using local suppliers and offering flexitarian meals.