Dining pursues sustainability through power savings, composting, recycling. Its efforts cut costs, reduce waste, keep food fresh and feed the hungry.
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College of Architecture students tackle the challenge of creating a shelter that’s portable, easy to assemble and can keep people safe in extreme environments.
Cardinal Kitchen, which has helped more than 350 students during 1,000-plus visits since opening in January 2015, aims to expand awareness and its space.
Saturday’s weekly bash at the Student Center continues to build on a 15-year mission of alcohol-free fun with an always-changing array of activities, movies and crafts.
Ball State undergrads spent more than a year recruiting volunteers, raising money and finding children to attend the university’s chapter of Camp Kesem.
More than 3,800 incoming freshmen from Indiana and across the U.S. attended two-day sessions this summer, making the event one of Ball State’s biggest ever.