STORRS, CT — UConn students took to Fairfield Way and Founders Green on Wednesday, April 16, for the annual Earth Day Spring Fling and Zero-Waste Barbecue, turning the Storrs campus into a hub of sustainability, creativity, and engagement.
With a packed schedule of events, students explored environmentally conscious initiatives through interactive displays, hands-on activities, and locally sourced meals.
A standout event was the Party Peddler Bike Tour, which spotlighted sustainable architecture on campus, including LEED-certified buildings like Herbst Hall.
The tour highlighted lesser-known infrastructure features such as the bioretention basin under Herbst Hall.
Elsewhere, students practiced yoga with goats on Founders Green.
The Spring Valley Student Farm handed out marigolds in recycled newspaper pots, while the Horticulture Club sold plants.
Vendors offered sustainable items like handmade soaps and dog treats. A new tree was planted near Hawley Armory for the class of 2028 as part of the class tree tradition.
The zero-waste barbecue served as the culinary centerpiece. Food waste from the event was cycled through compost machines.
The pilot program has expanded to off-campus apartments, with goals of broader implementation in residence halls.
