Sustainability

Professors Roger Bales and Martha Conklin arrived in Merced in 2003, the first non-administrative faculty members at UC Merced. They came with a vision: to create a research university that would serve California’s future.

Now, after more than 22 years of building institutions, mentoring and pioneering environmental research, Bales has retired from UC Merced.

UC Merced was recognized again as a national leader in sustainability, earning a perfect Green Rating score and ranking No. 7 in the nation on The Princeton Review’s 2025 list of Top 50 Green Colleges.

The ranking highlights universities that set the standard for environmental stewardship through sustainable operations, curriculum and community engagement. UC Merced’s perfect score underscores its deep commitment to sustainability – from its zero net energy goals to its emphasis on preparing students to lead in a greener global economy.

UC Merced has long been a place where students can thrive.

Now the university has been recognized for its commitment to increase the abundance of native and other pollinators.

The campus has become an affiliate of the Bee Campus USA program, joining other cities and campuses across the country in a united effort to improve their landscapes for pollinators.

When Professor Asmeret Asefaw Berhe arrived at UC Merced in 2009, she and her husband, Professor Teamrat Ghezzehei, were leaving major research institutions to join a brand-new campus in California’s Central Valley. It was a leap of faith — one made easier by the Sierra Nevada Research Institute.

Recognizing food as both sustenance and a cultural experience that can evoke memories, cross boundaries and bring people together, seasoned chef and media personality Ed Porter recently brought his latest short film to UC Merced for an exclusive screening.

“The Food that Fuels” is a documentary that highlights the San Joaquin Valley and its role as a global supplier of fresh produce. It features a section on UC Merced’s Experimental Smart Farm and regional farms participating in Dining Services’ award-winning BIPOC (Black, Indigenous and People of Color) Produce Buying Program.

Student employees in UC Merced’s dining centers got an up-close look at the sustainable techniques at a family almond farm and were challenged to create locally sourced dishes as part of a workshop inspired by an internationally famous chef. The workshop was presented by the Alice Waters Institute for Edible Education in collaboration with UC Merced Executive Chefs Anthony Pangelina and Mitchell Vanagten.

As California lawmakers consider a package of bills aimed at increasing the production of clean energy, a major question arises: How would we store all this new power?

Cattle are a fairly regular sight around the UC Merced campus. They graze along the 6,500-acre Merced Vernal Pools and Grassland Reserve and the 40-acre Experimental Smart Farm, and an annual student-run spring event is even named "Cowtopia."

But cattle, as effective as they are, can't get everywhere to graze, so this summer the campus has received a visit from their smaller, more nimble colleagues: goats.

Hundreds of goats are grazing large swaths of land on the northeast side of the campus.

A tree planting ceremony was held on campus to commemorate Arbor Day 2024. Various campus groups planted and dedicated 14 trees, each type representing a different tenet of the university. Volunteers planted olive trees to symbolize peace and hope, red maple trees to symbolize vibrancy and endurance and oak trees to symbolize strength and resilience.

What does the greater Merced community need to know about climate change? How might the Central Valley play a significant role in discussions and solutions about carbon dioxide removal? What new projects are on the horizon, and can they bring economic and community benefits to the region?