The logo for Columbia's 2030 sustainability plan.


Columbia's sustainability plan, Plan 2030, commits to align with New York City’s goal of sending zero waste to landfill by 2030. Through continual waste diversion efforts, seeking strategic procurement partnerships, and the facilitation of sustainable events, Faculty House is helping Columbia get there.

Helping Create a Greener Today & Tomorrow

Below are just some of the initiatives, projects and improvements we have undertaken at Faculty House:

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Water Conservation

Integrated energy-efficient and water-conserving utilities, appliances, fixtures and insulation.

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Going Virtual

Our dedicated Audio-Visual team has been trained in multiple web-based meeting applications allowing for hybrid/virtual live stream solutions eliminating the need for in-person attendance and the associated travel.

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Air Quality

Installed a new energy-efficient HVAC system, ensuring pure, high-quality air within our event spaces.

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Menu Engineering

Our menus are designed and regularly updated with a focus on prioritizing local and seasonal produce to reduce food miles, selecting MSC certified seafood and prohibiting use of endangered seafood species, and ensuring meat and poultry products adhere to ethical treatment guidelines from farm to butchery to final delivery.

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Reuse, Not Refuse

Restored original details, repurposed old materials, donated used equipment and recycled construction waste.

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Going Paperless

We are reducing paper consumption by introducing digital signage, eliminating dated materials, posting menus online and providing digital surveys

Learn more about Columbia Event Management's efforts to support sustainability and a greener future.


A LEED Gold Certified Facility

Faculty House has been renovated to standards set by the U.S. Green Building Council’s LEED (Leadership in Energy and Environmental Design) program.  LEED promotes a whole-building approach to sustainability by recognizing performance in five key areas of human and environmental health: sustainable site development, water savings, energy efficiency, materials selection and indoor environmental quality. Faculty House was awarded LEED Gold certification in April 2010.

Our team continues to pursue green initiatives to protect our environment and to support the University's sustainability plan. Visit Sustainable Columbia to learn more.

Grilled Peaches and Arugula Salad with Blackberries Crumbled Goat Cheese and Balsamic Vinegar Dressing


Inspired by work with the Earth Institute, Faculty House offers the Blue Menu offering a sustainable menu curated to feature local ingredients with a focus on vegan and vegetarian options. Menu selections are updated frequently to reflect fresh and seasonal options. Learn more about the menu.



Members of the Faculty House team participate in Columbia's Sustainable Events working group, which was originally formed to create content for Plan 2030. The group conducted a survey of event planners on campus to establish a baseline of existing event sustainability practices and identify areas for improvement. From this came the Sustainable Event Guidelines: a checklist of best practices event planners across the University can use to host greener events.

An infographic showing people farming with a teacher in the background instructing them.
Cover of student report on sustainability at Faculty House.



In Fall of 2019 the School of Professional Studies’ Master of Science in Sustainability Management Program tasked a capstone group with evaluating and advancing sustainability at Faculty House. Read the full report here.