The 2019 Sustainability pre-orientation will have three trips. All trips aim to:

• Create an environment where members of the incoming class can get to know each other.
• Introduce students to issues related to sustainability.
• Connect incoming students with upper-division students, W&L staff, and community members who can provide information about the different ways to get involved in sustainability both on campus and in the Rockbridge area community.

On campus trips:

1. Sustainable Food Systems
Investigate the sources of our food, the energy it takes to grow and manufacture food, equitable food access, and questions about health and nutrition. Some highlights of this trip include; touring local and sustainable farms, getting your hands dirty in the W&L Campus Garden, learning new cooking skills, observing the importance of plant diversity during a hike in the George Washington National Forest, and exploring our natural environment through fly-fishing.

2. Sustainable Development
Dive into a daily theme around sustainable development, which may include energy and climate change, water use, people and places, buildings, and environmental policy. Some highlights of this trip include; exploring sustainability through day trips to neighboring locales to learn about downtown revitalization, growth in mixed-use areas, biotechnology, renewable energy companies, and government offices.
*Though the two trips have different focuses, both groups will come together for various activities and shared meals during the week. Both groups will enjoy guest speakers, a tour of campus sustainability initiatives, a combined field trip to a local agricultural operation, and meals straight from the W&L Campus Garden and other locally sourced eateries. At the end of the week, students will discuss their various definitions of and experiences with sustainability.

Off campus trips:

1. Sustainable Food Systems
Participants on this trip will work with the Allegheny Mountain Institute (AMI) on their "mission to cultivate healthy communities through food and education." The first half of the week will focus on AMI programs at Augusta Health hospital in Fishersville, VA discussing the connections between food, nutrition and health. The second half of the week will be spent on AMI's farm in Highland County, VA. To build connections to the other incoming first-years, dinners during the first half of the week will be held with students from the other two on-campus trips.
We look forward to your participation in these ventures! We hope to make your introduction to Washington and Lee a memorable and meaningful experience.

Questions or comments, please contact Kim Hodge at