Freshman Peter Nicholas was named the co-winner of the Bedford 2020 Greenlight Award competition, a program that provides students with a framework, support, and incentives to create sustainable initiatives.
Freshman Peter Nicholas competed in the first round of the Bedford 2020 Greenlight Award competition, a program that provides students with a framework, support, and incentives to create sustainable initiatives.
November 15 marked both America Recycles Day, a nationally recognized day dedicated to promoting and celebrating recycling, and the start of the RCDS recycle challenge! The goal of the challenge is to ensure all divisions are recycling properly under the new single stream guidelines.
Rye Country Day School was among a group of recipients of the first-ever Westchester County Eco Awards. The new award recognizes outstanding contributions to the County's local environment and sustainability made by residents, students and schools, municipalities, businesses, and other organizations
As a part of the RCDS Global Studies program, a group of Upper School students recently traveled to Iceland, the land of fire and ice, to experience the surreal landscapes, unique culture, and discover the country's incredible sources of sustainable and renewable energy.
The Environmental Club sponsored a visit from sustainability consultant and Climate Reality Leader, Lew Blaustein, to present a fast-paced and interactive version of the slide show that was at the heart of Al Gore's "An Inconvenient Truth" and "An Inconvenient Sequel" last week.
Rye Country Day School finished first place in the Green Cup Recycle Challenge sponsored by the Green Schools Alliance, a consortium of schools dedicated to sustainability educating and reducing their environmental impact.
At a recent Rye City Council Meeting, Headmaster Scott Nelson, RCDS Director of Sustainability Kerry Linderoth, and the RCDS Parents Association Environmental/Wellness Committee were honored as the recipients of the 2018 Rye Sustainability Leadership Award.
Juniors Warren Kennedy-Nolle and Patricia Bautista, and Director of Sustainability Kerry Linderoth attended the Sustainability Through Student Voices conference, at the Town School in New York City. The conference is designed to empower students, teachers, administrators, and parents to implement systemic changes around the critical issues of sustainability.
Congratulations to juniors Warren Kennedy-Nolle and Jialin Yang on a second-place finish in the Bedford 2020 Greenlight Award Competition. Their project, "Turn Your Key, Be Idle Free" raised awareness among Lower School students and parents to help reduce idling cars on campus by 31 percent.
The dining halls at RCDS are "Zero Waste," meaning nothing that is served during a typical lunch period ends up in a landfill. Everything is either washed and reused, such as plates and utensils, or composted, such as food waste and napkins. Every day in the dining hall, the food waste and trash created (if any) is weighed and recorded on a screen for all to see.
Congratulations to juniors Warren Kennedy-Nolle and Jialin Yang, both members of the US Environmental Club, on being named finalists in Bedford 2020's Greenlight Award Competition. Their proposal, "Turn Your Key, Be Idle Free", focuses on ways to inspire RCDS parents to reduce idling in front of the school through education, a pledge, incentives, and awareness.
RCDS Director of Sustainability Kerry Linderoth presented with Ryan Stackpole '17 and Alonzo Diaz '18 today at the NYSAIS Sustainability through Student Voices Conference at the Town School in NYC. Their workshop was called "Community Engagement Through Sustainable Farming."
Rye City Councilwoman Julie Killian recently announced that Scott Nelson and Rye Country Day have been nominated for a new award established by the Rye Sustainability Council. The purpose of the annual sustainability award is "to recognize significant environmental achievements made by citizens, organizations or the business community."
Students in AP Environmental Science visited Stone Barns Center for Food and Agriculture in Pocantico Hills, NY. This year, they participated in the new Mobile Kitchen Classroom program, which included a farm-to-table cooking component.
Yesterday, head chef Jaime Cordero visited one of the campus gardens to harvest some fresh vegetables and herbs to use in the dining room. His harvest included kale, carrots, chives, mint, lemon balm, sage, and thyme. He plans to include these ingredients in salads and soups. Stay tuned to see what he cooks up!
This summer, ACTION students have been caring for the campus garden at 11 Grandview Avenue. Thanks to a $2,000 grant from the Whole Kids Foundation, faculty were able to put up a new fence, repair some of the garden beds, and purchase a new composter before the students arrived on campus. As part of their ACTION science curriculum, students then planted, weeded, kept nature journals, harvested, and of course, snacked. In addition, the students painted a new sign for the garden. Families visiting on the final day of ACTION were able to take home some of the produce, including kale, herbs, green beans, peppers, and zucchini.
At a recent RCDS-hosted dinner and discussion for the Fairchester Schools Sustainability Alliance, faculty and parents involved in sustainability efforts at other Fairchester schools were impressed by the RCDS cafeteria, including its food sorting systems and composting strategies.
Ruiy Shah '16, Hanna Kopits '17, and Sustainability Committee Co-Chairs and faculty members Kerry Linderoth and Clemmie Everett presented at the NYSAIS Sustainability Through Student Voices conference at Calhoun School.
Rye Country Day has just received re-certification as a 3 Star Certified Green Restaurant. Thank you to FLIK and everyone in the dining hall for providing a healthy, delicious, and sustainable service to our community.
Students in AP Environmental Science visited Stone Barns Center for Food and Agriculture in Pocantico Hills, NY. While at the farm, students were able to participate in a variety of tasks, including herding turkeys, collecting eggs laid by the hens, and harvesting different varieties of kale.