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THELOQUITUR.COM
VOL. LVI, ISSUE 18
THURSDAY, FEB. 19, 2015
Founder’s Day raises awareness on climate change BY JILL NAWOYSKI Asst. News Editor
surface temperature of the sea is rising. 90 percent of warming is going into the oceans. “When you think of climate 13 of the hottest 15 years on record have all occurred since change, think of your body… the year 2000 and the odds of this think of how it is when you have happening without global warm- a fever,” Miller said. What are the forecasted iming are not very good, this year’s pacts of climate change on our Founder’s Day speaker said. Founder’s Day is a day that present path? How will this imhonors the birthday of Cabrini’s pact the youth of America? By the time college students founder, Sister Ursula Infante, have children that are in their MSC. “She was known to possess an 40’s, the coral reefs will be deomnipresence,” Sr. Arlene Prim- stroyed. By 2050, the global water crius, MSC, said. Each year, the college chooses sis will connect to the global food a theme that exemplifies the om- crisis, making it harder to pronipresence and visionary lead- duce crops and food that humans ership of Sister Ursula and the need to survive. “Safety is really going to be a devoted service of the Missionconcern for ary Sisters generations of the Sato come. cred Heart Animals are of Jesus. going to go This year’s extinct and speaker, incertain foods vited by Dr. like rice will John Burke, be unavailwas Dr. able,” sophoRichard W. more attendMiller. ee, Emma M i l l e r, Shields, said. associate “Humans in professor general are of systemJILL NAWOYSKI / ASST. NEWS EDITOR selfish and ic theology do not take and direc- Dr. Richard Miller of Creighton Uniinto considtor of the versity spoke about climate change eration what master’s in during Founder’s Day Feb. 16. will be affecttheology ed and for program at Creighton University in Omaha, how long.” 50 to 70 percent of California’s Nebraska, has been published in the Heythrop Journal, New forests will go up in flames, and Blackfriars, and the Journal for the height of the sea will increase Peace & Justice Studies. He has by about a foot. “What I’m doing here is not contributed and edited seven books, including “God, Creation, just to scare the hell out of you, it and Climate Change: A Catholic might, but we need to realize that Response to the Environmental we have a responsibility to be in Crisis,” winner of the 2011 Cath- touch with reality,” Miller said. Junior Jasmine Rivera felt that olic Press Association of the U.S. and Canada book award in the Miller’s words opened her eyes to the issue of climate change. faith and science category. “I had no idea how much of Miller’s keynote presentation, “The Unfolding Climate Change an issue this could be until now,” Tragedy and the Mission of Cath- Rivera said. “I think it’s important olic Universities,” focused on the that we do something about this history of climate change, as well now, because of how much of an as what the future holds if it con- issue this can be over time. tinues on its current path. Glaciers are melting, snow @JNAWOYSKI cover is declining, temperatures over land are on the rise, and the CONTINUE READING ONLINE
PHOTOS SUBMITTED BY CATHY YUNGMANN AND AMBER MARSHALL
Founder’s Day looks at food preservation with Drexel students BY DOMINIQUE DINARDO AND ABBIE KEEFE Asst. Lifestyles Editor and Asst. News Editor Food waste is the third largest greenhouse gas emission. Dr. Cathy Yungmann as well as Dr. Tom O’Donnell advised and guided students through interviews with services in Philadelphia and Chester working to eliminate this. Senior students Greg Smith, Lauren Hight, Nick Cipollone and Amber Marshall presented on the issue. These four students spent the past months diving into the issues to create media for a documentary. The importance of this presentation is to get audiences to understand that just because food is not perfect does not mean that it does not contain nutritional value. Preserving food is important and can help a lot of people. For example, if an apple is bruised it should not be thrown away. It can be used for something such as apple sauce or jam instead. Tom O’Donnell set up many contacts for this project. O’Donnell’s anticipates getting this study exposed nationally. “Our hope is to take this content they are putting together and try to develop a
new methodology teaching people about this very important issue,” O’Donnell said. Greg Smith presented a segment clip of Brown Shop Right manager Tim Nolf. Brown Shop Right operates a little differently than most grocery stores. They try to only order what they need and separate the foods into categories for sale or donation based on the quality of the produce. In an average month they can donate in produce alone over 6,000 pounds. Nolf has been in the grocery business for 24 years and has seen the amount of food wasted. “It really stops and makes you think, what a shame,” Nolf said. “All this food that is thrown away can’t be processed to people who are hungry, homeless or can’t be given to people who may need help with their groceries,” he added. Lauren Hight discussed the second process of Brown Shop Right. “All the products that Brown Shop Right chooses not to keep goes to Drexel University’s culinary program,” Hight said. CONTINUE READING ON PAGE 5