With a 3D model created using aerial images from an unmanned aircraft, Wake Forest researchers have received widespread national media attention by providing a new look at the extent of coal ash contaminants recently leaked into a North Carolina river.
For coffee, lunch, dinner or a late-night study session, North Dining Hall is the newest gathering place on campus. The two-story, 21,000 square-foot dining facility opened this week.
A new masters program created by Wake Forest’s Center for Energy, the Environment & Sustainability (CEES) will give students and early career professionals the diverse skillset they need to carve out a place in the burgeoning global sustainable business market.
Sophomore Yinger ‘Eagle’ Jin has come up with a way to turn waves in the Reynolds gym pool into electricity. The mathematical formulas he developed could one day be used to help calculate the amount of electricity that could be produced through wave energy off the North Carolina coast.
Wake Forest researchers recently developed a sugar-based compound that makes it cheaper and easier to turn low-quality fats and oils into affordable biodiesel.
Rather than putting a Band-Aid on a wound, Wake Forest students, faculty and staff continue to take a proactive approach in preventing and eradicating hunger and bringing about systemic change.
The Hybrid Sterling Energy Generator (HySterE) panel is one of the world’s first combined photovoltaic and thermal collection generators. Developed by researchers at Wake Forest, it could transform how we use the sun’s energy.
Senior Brian Shoemaker is helping a national team of scientists answer a million-dollar question: Could a substance that resembles baby powder curb global carbon emissions?
Math professor Sarah Mason teaches sustainability by the numbers. In her first-year seminar — “Counting on Sustainable Energy: Does it Add Up?” — students gain a greater understanding of alternative energy and learn how to critically evaluate claims about the environmental impact of fuel sources. Read more about Mason and how she combines her love of math with her passion for sustainability.
The School of Divinity’s innovative Food, Faith and Religious Leadership Initiative will prepare religious leaders to guide congregations and religious communities in addressing food issues such as hunger, obesity and food justice.