Holy Cross Named to Princeton Review’s Guide to Green Colleges of 2016

The Princeton Review



The College of the Holy Cross was recently named to The Princeton Review’s “Guide to 361 Green Colleges” as one of the most environmentally responsible colleges in the U.S. and Canada in 2016. The schools chosen for inclusion in the guide demonstrate “a strong commitment to sustainability in their academic offerings, campus infrastructure, activities and career preparation.”

Holy Cross received a “Green Rating” score of 86 out of 99. According to The Princeton Review, “Green Rating” scores (from 60 to 99) address concerns such as whether students have a campus quality of life that is both healthy and sustainable; the preparation for employment in the clean-energy economy as well as awareness of environmental concerns and opportunities; and environmental responsibility of policies.

The Princeton Review highlights the College for its efforts to become carbon neutral by the year 2040. The institution has reduced its carbon footprint by 41 percent through growing fruit and vegetables in community gardens or “slow food” dinners in Kimball Dining Hall. The Integrated Science Complex and Figge Hall have achieved LEED Gold certification. The College intends to have all new construction comply with strict green building policies with the hope of LEED Silver on all major renovations and construction.

The College’s faculty, staff and students’ green involvement is through groups like the Presidential Task Force on the Environment and internships in the community. According to the guide, the College’s initiatives in “internships and projects working with environmental organizations and nonprofit groups throughout the Worcester area,” as well as “environmental studies program, and student-run environmental groups like Eco-Action” promote sustainability on campus.

Learn more about the College's sustainability efforts.

Related coverage:

Telegram & Gazette, Nov. 13: Area schools among the best

This “Holy Cross in the News” item by Kelsey Littlefield ’17.