About
Sustainability
-
Dan Lichtenberg ’99: Investing in a Cleaner, More Sustainable, and Healthier Future
As founder and Chief Executive Officer of Keiki Capital, Dan Lichtenberg ’99 marries his technical and financial expertise with his passion for developing creative solutions to global problems—global warming and climate change, food and water insecurity, income and wealth inequality—and transforming data into actionable intelligence.Read More -
What Are New Plant-based Options in the Dining Hall?
In this October 2021 article from The Beacon student newspaper, Asher Leavy explores recent updates and challenges faced by Shipley's dining services in keeping up with sustainability efforts, including expanded vegan and vegetarian offerings.Read More -
Erica Burman ’05: Putting a Passion for Social Justice into Action
Since graduating from Shipley, Erica Burman '05 has worked in event production, fundraising, healthcare, and most recently as Marketing Manager for the Delaware County Historical Society. Through her work at the Historical Society, Erica has become an activist in the environmental justice movement. Learn more about her work with CRCQL to eliminate the trash incinerator in Chester, PA.Read More -
From Seed to Plant: Lessons in Sustainability Start in Shipley’s Pre-K
The Pre-Kindergarten’s “From Seed to Plant” interdisciplinary spring project centered around the questions, “How Do We Take Care of Nature?” and “How Does Nature Take Care of Us?” Ecology lessons in the classroom were complemented with hands-on learning and gardening experiences in the Lower School’s courtyard and newly-installed vegetable beds.Read More -
Sowing Seeds of Excellence: Shipley's Horticulture Program
Horticulture programming at Shipley is growing, with deep roots in the School’s history and aspirations that move us closer to fulfilling Vision 20/26, Shipley’s Strategic Plan. Read to learn more about why and how Shipley is expanding horticulture education beyond the Upper School Sprouts Horticulture Club to students at every grade level.Read More -
Where Does Your Lunch Waste Go?
Waste sorting benefits the environment and saves money. Taking a few extra minutes at lunch to decide whether something goes in the compost, trash, or recycling bin can significantly reduce the amount of waste Shipley produces. By properly sorting waste, we can meet our sustainability goals both as a country and a school. Here at Shipley, you can easily do your part to help reach a clean, green future.Read More -
Making an Impact through Film: Elise Dadourian ’16 Educates on Sustainability
Eighth grade science teacher Caroline Feldman ’05 lit up when she heard that her former student, Elise Dadourian ’16, had made a documentary film about food waste for her senior year thesis at Brown. Dadourian’s film was the perfect addition to Feldman’s unit on Food & Sustainability. The alumna was able to share her passion for the environment and film-making with students in a virtual visit.Read More -
Ian Dombroski ’09: Protecting the Environment for Future Generations
Read MoreAn in-class screening of An Inconvenient Truth during his junior year turned Ian Dombroski ’09’s early fascination with the natural world into a lifelong passion for sustainability and environmental protection. In his senior year, his Senior Service Project work with an environmental organization further cemented Ian’s dedication to protecting our environment. Now, as a Life Scientist with the United States Environmental Protection Agency, Ian is working to clean up the nation’s waterways. Learn more about Shipley Changemaker Ian Dombroski ’09. -
Mary Ann Boyer ’80 and Anne Rouse Sudduth ’89: Sowing Seeds of Sustainability
Read MoreShipley alumnae and Changemakers Mary Ann Boyer ’80 and Anne Rouse Sudduth ’89 are co-founders and principals of Boyer Sudduth Environmental Consultants. Since 2015, they have assisted a wide range of private, parochial, and public schools throughout Pennsylvania, Delaware, and Massachusetts in defining and achieving their sustainability goals—including Shipley, whose Avery Silverman Dining Room was recognized as a 3-star Certified Green Restaurant® by the Green Restaurant Association earlier this year. Learn more about how Mary Ann and Anne are imagining and implementing a more sustainable future in this Shipley Changemakers profile. -
How to Stay Sustainable While at Home
With the new shift to Shipley’s online learning, our daily lives are drastically changing and we are spending lots of time at home. With Earth Day around the corner, it is important to think about ways we can incorporate sustainability into our home lives. Here are a few ways we can celebrate Earth Day at home!Read More -
Watt Renewable Energy Is All About
Read MoreWhere does your electricity come from?
You’re probably unsure, because although electricity is a large contributor to climate change, it’s rarely talked about. The media chooses to focus on other aspects of global warming such as wildfires and icebergs melting. Although all of these problems are extremely important, a large factor of climate change, which is electricity, is ignored by news outlets and completely unknown by many. -
Bio-Ethics Course Explores Environmental Issues
With so many elective offerings in the Upper School course catalogue, many students have difficulty choosing which courses to build into their schedule. However, a very popular elective this year is the Environmental Science and Bioethics course taught by Ms. Jessie Willing.Read More -
Middle School Sustainability
Read MoreOver the past few years, Shipley has taken many steps to become more sustainable. The steps taken have made a big difference throughout the different divisions and departments at school.In Upper School, there have been many discussions about waste and what is proper to throw away to landfills and what can be composted or recycled instead. In addition, SAGE Dining at Shipley was made a “3 Star Certified Green Restaurant” for its sustainable efforts. -
From the Beacon: Little Changes and Big Minds: Sustainability Efforts Prevail
Over the past few years, the Upper School, Middle School and Lower School have all been recently making strides towards becoming a more sustainable campus.Read More
From the new composting systems in the Upper School Commons, to the recycled shoe drive held at super Saturday in September, it is hard not to notice the new changes taking place on campus. -
First Graders Make a Difference with Waste-Free Lunches
To support Shipley's ongoing sustainability initiatives, Brooke Donovan's first-grade class committed to bringing in waste-free lunches. Their efforts sparked the entire Lower School to try "Waste-Free Wednesdays."Read More -
Shipley Receives Certified Green Restaurant® Recognition
Shipley is proud to announce the 3 Star Certified Green Restaurant® recognition of its Avery Silverman Dining Room by the Green Restaurant Association (GRA), a national nonprofit organization helping restaurants to become more environmentally sustainable.Read More
1/16
Sustainability in Facilities
At Shipley, we see energy conservation, wastewater management, and efficient temperature control as our responsibility within our community and in the wider world.
Our green facilities include:
- The Shipley Commons, home to our Green Restaurant certified cafeteria, is itself a LEED Silver certified building, featuring recycled and locally sourced building materials, radiant floor heating, windows that reflect and retain heat, and durable materials that keep waste out of landfills.
- The Commons also features a solar array that offsets campus energy costs.
- As of spring 2018, 100% of Shipley’s electricity comes from renewable sources.
- Green roofs on Learning and Resource Center and the Squash Courts regulate indoor temperature to save energy usage; capture and utilize rainwater; and encourage biodiversity.
- The turf fields are designed to collect rainwater and percolate it into the ground, preventing flooding on the field and nearby areas.
- Energy-efficient lighting. As of spring 2019, 75% of lighting in the Upper School and 50% in the Middle School are LED lighting.
- Heating and Cooling include staged systems and smart thermostats to conserve energy.
Sustainability in Our Community
At Shipley, every member of the community is invited to share in our commitment to the environment. During the 2018-2019 school year, major events included:
- Waste Watcher Initiative, which engaged students in all three divisions as waste sorting coaches.
- Environmental games and information resources
- Low-waste and plant-based menu offerings
- Shipley’s own “Bag Monster,” who shows us just how many plastic bags we use in a year.
- Drives for books, used markers, paper, clothing, and sports equipment, which diverted significant waste from landfills to recycling and reuse for the wider good.
Sustainability in Student Life
Shipley students have the opportunity to learn about and take action in caring for the environment. Student opportunities include:
- Environmental clubs in our Upper School and Middle School
- Low-waste snack and lunch and on-site composting in our Lower School
- Courses on Environmental Science and Sustainability in the 21st Century in our Upper School
- Sustainability-oriented units in major courses throughout the school
The Shipley School is a private, coeducational day school for pre-kindergarten through 12th grade students, located in Bryn Mawr, PA. Through our commitment to educational excellence, we develop within each student a love of learning and a desire for compassionate participation in the world.
