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Visiting our campus is one of the best ways to get a feel for Goshen — from classes and dorms to the dining hall menu — and decide if it’s a good fit for you. We are a friendly community where people are happy to answer your questions and show you around.
Christy Miller Hesed '07 most recently directed a research project that engaged rural churches and government agencies to promote coastal resilience to climate change on the Chesapeake Bay.
From food council research to on-the-ground food asset mapping, Goshen College students are teaming up with ECFC to promote healthier, sustainable food for everyone in the community.
Luke Gascho, former director of Merry Lea Environmental Learning Center of Goshen College, is the recipient of the 2019 Howard Michaud Award from the Environmental Education Association of Indiana.
Luke Vance, a junior sustainability studies major from Boise, Idaho, provides reflections on the eight-day, hundred-plus mile canoe experience with Goshen College's Sustainability Leadership Semester.
Espri '01 and Darren '02 Bender-Beauregard built a straw-bale house 10 years ago, and they’ve built a life centered around homesteading and sustainable living with their daughters.
José is a senior pursuing a degree in Sustainability Studies. He's also a Dreamer with a passion for sustainability, justice, and peace.
Students spent 10 weeks of the summer immersed in the lush green foliage and wild prairies at Merry Lea Environmental Learning Center as a part of the Goshen College Agroecology Summer Intensive (ASI).
Although the ethics around eating meat can be polarized, experiencing how our food comes to us—and the processes and relationships around it—can help us understand our places, others and ourselves.
You can find AJ Delgadillo selling the soil from his composting business at the Goshen Farmers Market.
AJ. Delgadillo '17 began worm composting and found it to be such a rewarding process that he’s taken it on as a means to help others maintain sustainable disposal of their own household food waste.