Students help bring sustainability to Chicago’s professional sports

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Students in the Environment, Agriculture and Food Working Group collaborate with the Green Restaurant Coalition and the City of Chicago to develop sustainability standards for Chicago sports teams and stadia. In addition to donning team colors, sports stadiums in Chicago will become ‘greened’ as part of the Sustainable Chicago Sports Project, an

Students in the Environment, Agriculture and Food Working Group collaborate with the Green Restaurant Coalition and the City of Chicago to develop sustainability standards for Chicago sports teams and stadia.

In addition to donning team colors, sports stadiums in Chicago will become ‘greened’ as part of the Sustainable Chicago Sports Project, an environmental conservation effort led by the Green Chicago Restaurant Coalition, the city of Chicago and the University of Chicago.

The project aims to identify and implement the best sustainability practices for all teams and stadiums in Chicago’s sports industry—practices such as composting, recycling water, donating food waste and switching stadium lighting to LED lights.

Leading the research branch of the project is Sabina Shaikh, lecturer in the College and director of UChicago’s Environment, Agriculture and Food Working Group.

“We’re on board to provide research on the knowledge and preferences of sports fans, evaluation of sustainability practices within sports and the packaging of information for use in the fan engagement campaign and by the teams themselves,” she said. “The students’ contributions are essential to the overall project, and their level of engagement has been very high.”

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