On Friday, Sept. 19, the Campus Kitchen at Wake Forest University will hold a grand opening for its new home in the heart of campus. Officially opening its doors in 2006, the Campus Kitchen at Wake Forest has continued to grow every year since.
A solution to reverse Amazon rainforest deforestation is being explored by Wake Forest researchers by creating a new and more effective version of biochar made from native bamboos. Biochar is a kind of fertilizer made by smoldering agricultural plant waste in a specially designed, zero-oxygen kiln.
From lectures to team building to serving in the community, 51 students from 15 states get a taste of college life at LENS@Wake Forest, a three-week pre-college sustainability program.
From improving the lives of people suffering from debilitating diseases to turning waves in the Reynolds gym pool into electricity, Wake Forest researchers raised the bar of scientific excellence yet again during the 2013-2014 academic year.
The key to developing drought-resistant tomatoes may be hidden in the genes of their ancestors. Rising junior Kathleen DiNapoli is on a hunt to find it.
Meet 14 graduates inspired by their experiences at Wake Forest to lead lives that matter.
This past week, more than 100 Wake Forest students spent their spring break hard at work in the spirit of Pro Humanitate in cities across the country. In the past five years, Wake Alternative Break (WAB) has doubled the number of service trips it offers.
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.