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Student Projects

ENVST Students  

Earth Tones Journal

earth tones journal

 A literary journal devoted to the human experience within Utah's diverse landscapes and environments.  ENVST 5559 - Shaela Adams, Aubrilyn Guevara, Hannah Nelson, Madison Skinner

Citizen Lobbying

A community engaged learning project done with HEAL Utah by Matt Woodman, Alex Veilleux, Connor Estes, Nick Litizzette, Alyssa Jains, and Ian McMillan.

Community Engaged Learning

A video highlighting Alex Veilleux's and Quinn Graves' community engaged learning projects for Adrienne Cachelin's Environmental Justice course.

 Centennial Valley Capstone Project

Student capstone work hilighting a wildlife tracking project in Centennial Valley.

Climate Change Video


Sierra Govett, ENVST student created this project for one of her University of Utah classes. It focuses on Climate Change in the world today.
Choreographed by Sierra Govett and filmed by Raquell Lyman.
Sierra is currently completing an internship this summer in Boulder, Colorado at NOAA.


Create a Vision

Jonathan ParkJonathan Park, ENVST student interning with the Daily Utah Chronicle, develops and promotes Environmental Issues. To see his work click here: dailyutahchronicle 



Living Wall

The Living Wall

The Living Wall grew out of the Fall 2014 Environmental and Sustainability Studies Capstone Course at the University of Utah. A group of students sharing the common interest of green infrastructure and air quality improvement got together to build a vertical garden on campus. After receiving a grant through the Sustainable Campus Initiative Fund, they were able to make it happen. The Living Wall will serve as a symbol of sustainability for years to come, and we hope this project will inspire students to continue making progress toward a more sustainable future.

Click here to see a time-lapse video of the planting.

Real Food Challenge

Real Food Challenge studentsLast February, University of Utah President David Pershing signed the Real Food Campus Commitment - a national challenge that commits the U to changing its food purchasing to include 20 percent "real food" by the year 2020. "Real Food" is classified as local, fair, humane, and/or ecologically sound. It was students, working with the U's Sustainability Office, who drove this commitment to healthier food and food systems. Check out the Salt Lake Magazine article on it here by Sarah Lappe. 

Last Updated: 7/1/19