Sustainability Day at the University of Arkansas at Little Rock surpassed expectations this year with its numerous activities and vendors for students and faculty to enjoy.

The day kicked off with an electronic waste recycling drive hosted by the Sustainability Committee in parking lot 15 from 8 a.m. to 1 p.m. Members of the community dropped off a number of different items, including televisions, microwaves, batteries, and printers.

“Sustainability Day is basically just one big recycling day for various high schools and colleges,” said Nick Moore, student intern on the Sustainability Committee. “I decided to get involved because you really get to make a difference. It’s because of us that we’re getting more recycling bins in the dorms, so it’s the small things that can make huge impacts.”

From 10 a.m. to 2 p.m., students and faculty indulged in fresh from the skillet meals along the Alumni Plaza from local food trucks including Diane’s Delicious Dogs, Southern Salt Food Company, and Black Hound Bar-B-Q.

Along with the food trucks, students and faculty had the opportunity to purchase a variety of items from local vendors such as fresh fruits and vegetables, precious stones, gluten-free snacks, and natural herbs.

Local vendors who participated include D and D Designs, The Wilson Farm, Mallory’s Range Free Eggs, Sacred Earth Gifts, Heifer International, Little Brick Oven, Pup Eats Dog Treats, Crooked House Herbals, Geri’s Jams and Jellies, A Lively Brew and Sardis Garden.

“I love being a part of this event,” said Darcy Howard, owner of Little Brick Oven. “I enjoy being around all of the students. They have so much energy.”

UALR’s Trojan Food Pantry took part in the event as well, along with the Campus Garden Alliance Club which sold home-grown kale, lettuce, peppers, beets, and greens.

For information on upcoming sustainability events, contact the Sustainability Committee at sustainability@ualr.edu.