Many universities are trying to bring sustainability to campus through measures such as serving organic food in dining halls, using carbon-neutral power sources and constructing buildings that qualify for LEED (Leadership in Energy and Environmental Design) certification developed by the U.S. Green Building Council. Yet some institutions have expressed concern that some of these efforts do little to reduce environmental impact. Chemist David Oxtoby, president of Pomona College in Claremont, Calif., recently sat down with Science News writer Rachel Ehrenberg to discuss walking the green line. ... (p. 32)