|Courses in Sustainability: ||Yes|
|Sustainability course is: ||Recommended|
|Description: ||Sustainability-minded students at Duke's Fuqua School of Business can choose from an array of MBA concentrations such as the MBA in Energy & Environment, MBA in Energy Finance, and Master of Environmental Management/Master of Business Administration (MEM/MBA) degree, which draw on campus-wide resources and enable students to enhance their MBA skillset by gaining specialized expertise in such areas as corporate sustainability, environmental management, energy science and policy, global energy markets, environmental law, and other topics. The EDGE Seminar on Energy & Environment provides Duke MBAs with a unique opportunity to learn about today's most important energy and environment industry issues directly from senior business executives.
In addition, students can join clubs including the Net Impact Club, Duke MBA Energy Club, and Duke MEM/MBA Club at Fuqua; the Business & Environment Club, Environmental Markets Group, and Energy Club at the Nicholas School of the Environment; and campus-wide organizations like the Duke University Greening Initiative, and also compete with the best and brightest MBAs globally in competitions like the Roos Sustainable Energy Case Competition, Leeds Net Impact Case Competition, and the Sustainable Venture Capital Investment Competition.|
|Research Opportunities in Sustainability: ||Yes|
|Description: ||Students pursuing joint MBA/Master of Environmental Management degrees participate in sustainability research projects, including life cycle energy cost analyses for local businesses and NGOs. Specific projects include developing ways to reduce lighting energy costs at manufacturing facilities; identifying appropriate heating and cooling systems based on environmental impact and purchase and maintenance costs; ascertaining energy efficiency and projected return on investment; and preparing detailed sustainability reports for clients' engineers and facility managers.
Through Fuqua's Client Consulting Practicum, students are able to work on sustainability projects in the United States and internationally. Recent projects have focused on producer take-back in retailing and on low-impact and low-emissions strategies in urban development.|
|School's environmental commitment: || |
|1: ||Center for Environment, Development and the Global Environment (EDGE)|
|2: ||The R. David Thomas Executive Center, Fuqua's executive education center, has a holistic approach to environmental stewardship. Initiatives include donating unused food to local rescue missions; recycling all cooking oils for biodiesel; making biodiesel transportation available for all groups visiting the conference center; using only energy-saving bulbs and compact fluorescent lighting in the facility’s 113 guestrooms; using nontoxic, biodegradable cleaning products; adhering to Monterey Bay Seafood Watch guidelines in providing food services; using a seasonal organic herb garden on-site and making organic options available for lunch and dinner; serving fair-trade, shade-grown coffee; using disposable plates and napkins made of 100% post-consumer product and corn-based plastic cups; and recycling paper, plastic, aluminum, glass, cardboard, printer cartridges, phone directories, name tags, and mixed paper. Our goal is to continue to meet the needs of our guests without compromising the needs of future generations.|
|3: ||Fuqua’s administration is committed to environmental stewardship and sustainability on our campus and supports Duke’s drive to be a truly sustainable institution. Construction of the Breeden Hall addition achieved silver certification from Leadership in Energy and Environmental Design (LEED) for sustainable construction and design, water efficiency, use of recycled building materials, and indoor environmental quality. The school converted to energy-efficient lighting and installed water-saving devices across the Fuqua campus, and implementing a temperature policy saved over 3 million kilowatt hours in FY 2013 versus FY 2009. Administration, students, and our food service provider Bon Appétit have worked together to implement single-stream recycling, pre-consumer composting, and reusable silverware, beer cups, and take-out containers.|