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Sustainability and environmental impact

At Camp Santa Ursula we are aware that the future of the world depends on the care of the environment to be introduced to a sense of rightness in today’s youth.

As summer camp we offer a great opportunity for experiential learning, which takes place at the camp every day to instill in each child the importance of ecology and respect for nature.

At Camp Santa Ursula we are working on an auto-sustainable project without sacrificing security neither the modernization of our facilities to make the least possible impact to our environment.

Actions that we have done in the Framework of the Project:

• Planting and care of over 3,000 trees of different species such as ash, walnut, Pirul, Chinese pirul, ficus, eucalyptus, cottonwood (poplar), mesquite, huizache. Thanks to this we are proud to say that we have created a "lung" for the city and simultaneously we have created an ecosystem in which different species of birds and other animals have been introduced, such as peacocks, horses, sheep, goats, dogs, cats, rabbits, squirrels, geese, swans, ducks, woodpeckers, nymphs, pheasants, parrots, roosters, chickens, malagon, lovebirds, raccoons, pigeons, brahmas, cows, donkeys , hawks, and amphybian species like frogs and turtles and some aquatic like bass, carp and mojarra.

• Conservation and enhancement of the flora of our state through the creation of spaces specially dedicated to cactuses.

• Implementation of a very effective cycle of water well - pool - river - irrigation.

• Installation of solar heaters in different parts of the camp to take advantage of solar energy and reduce the use of conventional energies.

• Caring for a wide variety of farm animals that eat our own crops and produce eggs, milk and meat, which children learn how to use and in the case of milk they transform it into cheese.

• Creation of a garden that includes fruit trees varied species like apple, peach, tangerine, orange, grape, blackberry, plum, avocado and nut. Vegetables planted include artichokes, cauliflower, chile, corn, radish, lettuce , beets, cucumber, carrots, tomatoes, celery which we use to prepare the daily meals for our staff and visitors.

Proactive work with the environmental training of children, youth and adults through our programs and facilities.