University of Oregon
ER-12: Sustainability Immersive Experience

The UO's Office of Sustainability organizes two summer sustainability-immersive experiences.

The first is H2Oregon, where, in the summer of 2010, UO students became acquainted with the flow of Eugene's drinking water - from the headwaters of the McKenzie River to a poplar plantation watered and fertilized by Eugene's wastewater. Along the way, they learned about watershed ecology, environmental implications of water use and abuse, and how they can keep Eugene's drinking water supplies safe and clean. (http://serve.uoregon.edu/programs/SST/h2oregon)

The second is Project Tomato where, in summer 2010, UO students gained intimate knowledge of the local food system to better understand the importance and challenges of a local and organic diet, and the challenges of implementing that at large institutions, like the UO. Students traveled by bike to three farms, learned from farmers, and camped next to the Willamette River. During these two and a half days, the group joined in the harvest and picked 1,000 pounds of local, organic tomatoes. During the last day and a half of the trip students explored urban agriculture in Eugene and processed the tomatoes they picked into a week's supply of pizza sauce for Carson Dining Hall. (http://serve.uoregon.edu/programs/SST/project_tomato)

Other sustainability immersive experiences take place through UO's Alternative Breaks (http://serve.uoregon.edu/programs/alternative_breaks)