MIT campus goals in food, water, waste support decarbonization efforts
Series of 2030 quantitative campus impact goals aims to reduce emissions and inform and advance the Institute’s commitment to climate.
Series of 2030 quantitative campus impact goals aims to reduce emissions and inform and advance the Institute’s commitment to climate.
Here’s how three MIT teams orchestrate the launch of a new school year.
Efforts ramp up to include the launch of new partnerships, support for local food industries, and a food-startup incubator in the Stratton Student Center.
First-year students visit nonprofit grocer in Central Square providing low-cost, nutritious food; learn about food resources at MIT.
The MIT Mobile ID offers the same functionality a physical ID card does on campus, via an iOS or Android device.
Transformational projects bring inclusive, welcoming spaces to the MIT campus.
Mechanical engineering student Arnav Patel is on a mission to promote sustainability — from Cambridge to the Himalaya.
Financial aid will remain robust and, after being held flat last year in response to the Covid-19 pandemic, tuition and fees will increase by 3.85 percent.
New Vassar and the Graduate Tower at Site 4 provide additional housing options on campus, with another new residence in planning and improvements to Burton Conner underway.
A new video gives thanks to staff members across MIT for their extraordinary efforts during unprecedented times.
The $250,000 prize is awarded to six teams of college and university dining programs to bring more local food to campus menus.
Co-sponsored by EVP Connect and the Administrative Advisory Council II, the sixth annual poster session brought together colleagues from across MIT.
Now at the Student Center and Building 16, Fresh Fridge by 6am Health offers healthy options for eating on the go.
MIT welcomed the Class of 2023 with an initiative to reduce the impact of water consumption through reusable water bottles and other sustainable habits.
TechMart store for students, now located on the second floor in Rebecca’s Café, was recommended by the Food Insecurity Solutions Working Group.