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GREENING JMU STUDY ABROAD PROGRAMS
Going green is a convenient way of talking about practicing an ethic of environmental stewardship. Going green provides limitless educational opportunities for our students and ourselves, and it can also be healthy for our budgets.
In general:
Planning your program:
Pre-departure Orientation:
- Educate students about their social and ecological responsibilities as travelers by reviewing together the following website: http://www.ethicaltraveler.org/guidelines.php
- Introduce students to key environmental issues in your study abroad destinations
- Introduce key topics during orientation
- Note the ways in which students will learn more once in-country
- Discuss students’ impacts on their host families with regard to sustainability issues and consider ways to reduce and offset those impacts (e.g., water, energy, transport in excess of normal family routines, etc.)
- Students should review and be encouraged to participate in the Green Passport Program: http://www.abroadview.org/green/passport.htm
While Studying Abroad:
- Reduce consumption of bottled water
- Promote reusable bags – be sure each student has a lightweight, reusable shopping bag
- Promote same energy and water reduction practices suggested for JMU offices
- Eat local and minimally packaged foods as much as possible
- In general, consume less and buy local, as much as possible
- visit and support eco-friendly sites and stores
- Encourage students to produce (digitally) essays/articles, photographs, videos, podcasts, etc., that relate to the environmental projects in which they are involved
Back at JMU:
- Digitally showcase students’ work (essays/articles, photographs, videos, podcasts, etc.) that relate to the environmental projects in which they are involved
- Encourage students to integrate their abroad experiences into independent studies, honors theses, other coursework.
- Encourage “Green Passport” holders returning from abroad to help educate future study abroad students about the benefits of studying abroad “green”
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