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The revitalization of the former Lincoln Supply warehouse in Syracuse’s Near Westside neighborhood to create apartments and offices has earned a platinum rating in a new version of the LEED® system developed by the U.S. Green Building Council (USGBC). The…

SU NEWS AND EVENTS COVERAGE A Kalamazoo Gazette preview of the upcoming TEDxKalamazoo event in October notes William Ward, professor of practice in the S.I. Newhouse School of Public Communications, will make a presentation there. Statistics from Syracuse University’s Transactional…

A children’s book by staff members at Syracuse University’s Early Education and Child Care Center (EECCC) is already charming young readers in Central New York.

Ocean rower, adventurer and environmental campaigner Roz Savage has been added to the schedule of distinguished guests who will share their diverse global experiences and perspectives with the Syracuse University and Central New York communities as part of the 2012-13…

The Central New York Humanities Corridor, supported by an award from the Andrew W. Mellon Foundation, will present the annual Digital Witness Symposium on Thursday, Oct. 4, at 7 p.m. in the Joyce Hergenhan Auditorium in Newhouse 3.

Attention Faculty and Staff,

SU NEWS AND EVENTS COVERAGE A Korea Times opinion piece on pop culture and Korea’s social media footprint cites analysis of a viral video phenomenon by Ines Mergel, assistant professor of public administration and international affairs at the Maxwell School….

It’s common to walk down the grocery aisle and see shoppers reading nutrition labels on everyday items. For many, these little labels can cause enormous headaches because they are often confusing and hard to understand. But they don’t have to…

Here’s your chance to engage others in the campus community about regional and global problems—and enjoy dinner and a movie!

The Department of Public Health, Food Studies and Nutrition in Syracuse University’s Falk College wants to help SU and
SUNY College of Environmental Science and Forestry students, faculty and staff, and members of the community at large, improve eating habits and promote general well-being by making healthy food choices.