With the enormous portion sizes at today’s restaurants, there’s a good chance you’ll have leftovers at the end of the meal. The best thing to do is to take them home to microwave...

In Tandon School of Engineering’s gymnasium, no table was spared from the barrage of half-finished energy drinks and snacks strewn among computers. Small teams collaborated at...

Though the price of fast fashion is appealing to many consumers, the industry faces irreversible consequences with regard to the global economy and climate patterns. Online clothing...

Every year at the Tisch School of the Arts, students and professors make more than 5,000 films. In the process, they discard food waste, single-use plastics, water bottles, expendables...

On one of the first cold Tuesdays of the year, the Muslim Student Association’s mentorship event had a low turnout, but even with only 30 of the 100 or so members present, you...

Many assume that going green also involves spending a lot of money, but this doesn’t have to be the case. Instead of throwing away old glass jars that used to hold salsa, save...

When Wayne Carino enters the NYU Office of Sustainability, he barely says a word to anyone before sitting down to work. Within minutes of coming into the office, he immediately...

NYU’s Chief Sustainability Officer Cecil Scheib recently outlined the reality of achieving sustainability goals at NYU: in order for them to be accepted, they must be good for...

Besides letters of support, NYU’s Student Government Assembly did not pass — or even present — a single resolution this semester. Instead, it has focused efforts on enacting...