Sustainability Speaker in Residence
Dr. Katharine Wilkinson is Senior Writer at Project Drawdown, where she has focused on bringing to life the New York Times best-seller Drawdown: The Most Comprehensive Plan Ever Proposed to Reverse Global Warming. Katharine’s interdisciplinary background cuts across research, strategy, and thought leadership, with a focus on exploring, amplifying, and invigorating action to address climate change. Previously, she was Director of Strategy at the purpose consultancy BrightHouse and worked for the Boston Consulting Group and the Natural Resources Defense Council. Based on her doctoral research at the University of Oxford, Katharine published Between God & Green: How Evangelicals Are Cultivating a Middle Ground on Climate Change, called “a vitally important, even subversive, story” by The Boston Globe. She holds a D.Phil. (Ph.D.) in Geography & Environment from Oxford, where she was a Rhodes Scholar, and a B.A. in Religion from Sewanee: The University of the South.
|2016-17||Galen Fulford, Executive Director of BioMatrix Water|
|2015-16||Stephanie Stuckey Benfield, Director of Sustainability for the City of Atlanta|
|2014-15||Garth Johnson, Artist/Curator|
|2013-14||Peter Byck, Director/Producer of Carbon Nation|
|2012-13||Ocean Foundation: Dr. David Guggenheim, Frances Kinney, Sam Lardner|
|2011-12||Sam Stier, Director of Education for the Biomimicry Institute|
|2010-11||Ray Anderson, CEO of Interface|
Energy Star dishwashing equipment is used to minimize water usage and energy efficient deep fryers are also used for food preparation. All pre-consumer waste produced by the Dining Hall is composted and cooking oil goes toward Lovett’s biodiesel program. Lovett donates any edible foods to Atlanta Table to feed the homeless.
In addition, bulk dispensers for condiments, juice, milk, and some foods are used to reduce waste.
Lovett started a composting program in the Dining Hall and Cafe in the spring of 2013. Most items that have been previously thrown in the trash are now able to be placed in the composting bins located in the Dining Hall and the Cafe. Approximately 90% of all Dining Hall waste is diverted out of landfills.
The Upper School and the Middle School have a student-run Green Team that promotes sustainability through activities, initiatives, and outreach within their division.
The Green Team's most well-known activity is the annual E-Waste Drive. Families bring old electronic gadgets onto campus to be taken to a disposal or recycling site. E-waste composes some of the most toxic items that go into landfills, so the Green Team is trying to give members of the community a place to take these items so they can be properly and safely disposed.
The array allows us to access data in real time so our community can see how much energy is being produced and how much CO2 is being offset.
To see the live feed, click here.
As part of Earth Week 2016, additional solar arrays were installed along the Lower School Arcade and at the Physical Plant.
The Physical Plant's array includes 200 solar panels. Every clean, renewable electron that is created will be used to power the Physical Plant. It is estimated that annual production will be about 76,800 kWh which means that Lovett will be reducing CO2 emissions by 46.8 metric tons every year for the next twenty to twenty five years. That is the equivalent of planting over 38 acres of trees every year, or taking ten cars off the road and burning 5,264 fewer gallons of gasoline every year for the next quarter century.
To see the live feed, click here.
In Fall 2015, five organic chickens joined the Lower School community. The chickens live across the path from the Lower School garden in a chicken coup, fondly named by the students, “The Chick Inn”. Lower School science teacher Sarah Spiers uses the chickens to teach students about the lifecycles and stewardship to the Earth. In addition to providing more hands-on learning, the chickens also teach students about a self-sustaining business model. The Chicken Club (a group of students who are most interested in taking care of the animals) sell the chickens’ eggs to the rest of the Lovett community. The money that they make is used for purchasing food for the chickens. With five chickens, the students have approximately 1,625 eggs per year to sell.
Guided and self-guided tours highlighting the school's sustainable features are available. Please contact the Middle School front desk at (404) 262-3032, ext. 1222, to make arrangements.