Educating Ourselves for Sustainability:
Learning to Thrive as Part of a Regenerative Ecosystem
Our perspective on the world and one another is shaped by an outdated educational system which was designed for the 20th-century industrial economy. By re-educating ourselves for sustainability, we can shift towards an “ecological” mindset that restores our relationship with one another and with the natural world.
Join EcoVillage resident and founder of New Roots Charter School, Tina Nilsen-Hodges, to learn how education for sustainability addresses the root causes of social injustice and ecological destruction by shifting our perspective to one of recognizing ourselves as part of a regenerative ecosystem.
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Tina Nilsen-Hodges
Tina Nilsen-Hodges moved to the Ithaca EcoVillage in 2002 seeking a community interested in developing an innovative new model of education for sustainability that inspires young people as solutionaries, innovators and social entrepreneurs that reimagine and restore our social and natural systems. She led the founding team of New Roots Charter School and has served as school leader since its inception in 2009.
Tina has been a teacher and curriculum developer for New York State schools and for innovative educational programs for democracy, social justice and sustainability education since 1989. Awarded the Couper Fellowship for Excellence in Education by Binghamton University, she holds certification to teach prekindergarten through 12th grade and as a school building and district leader. Serving as a community and educational leader at EcoVillage at Ithaca (EVI), she was part of the planning committee for the Center for Sustainability Education and Groundswell Institute for Food and Farming, and taught courses in sustainability education at Ithaca College.
A passionate advocate for organic agriculture and local food systems, Tina and her husband Jim, a Montessori teacher, live in EcoVillage’s first neighborhood, FRoG. Her sons, ages 23 and 26, are pursuing their passion for outdoor adventure leadership and farm-to-table culinary arts.