How is the E-Proctor Program Shaping Sustainability at Loomis?

Morgan Touhy ’27 

Tonnam Jongcharoensiri ’28

The Loomis Chaffee E-Proctor program aims to promote sustainability and eco-friendly practices among the LC community. These initiatives involve harvesting honey and maple syrup, running the hydroponics, hosting Earth Month events, and maintaining the school’s greenhouse. “We’ve made some adjustments to the way that our group functions and when it meets in an ongoing effort to streamline our work together to be meaningful for the group and greater school community,” said Ms. Griggs, Associate Director of the Alvord Center and the co-advisor of the E-Proctors. 

To improve the execution of their projects, the E-Proctors have implemented a work job system that splits students into specialized task groups that focus on different initiatives, in particular, food waste mitigation, hydroponics cultivation, greenhouse maintenance, and recycling. Recently, the recycling task group has placed bins around campus following the increase in Connecticut’s bottle deposit and is trying to use the ten-cent bottle return to raise funds for a currently undecided environmental organization. 

“One goal we have this year is to make our E-Proctor program have more of a presence on campus. We are hoping to hold more school-wide events that promote our school's sustainability,” said Grace Rodner ’25, a Head E-Proctor. Sometimes the instrumental work completed by the E-Proctors goes unrecognized by the school body due to lack of awareness. By improving communication and hosting school events, students will hopefully begin to recognize the impact the E-Proctors make on the Island and join the group to promote sustainability across campus. Grace and Ms. Griggs both shared that community members can be volunteer E-Proctors who can assist with initiatives when needed. Grace stated, “You certainly do not have to be an E-Proctor to help our school’s sustainability.” Students can take small actions such as reducing food waste, incorporating more plant-based meals into their diet, and recycling whenever possible. “We love all the hands we can get!” emphasized Grace.