Five professors from different disciplines will teach the course that will cover a wide array of green topics. Buying local, for instance eggs from Monongalia County, some hot sauce from Fairmont and soap from Salem.

That's just one example of the things Alan Collins, a professor at WVU's Davis College of Agriculture will teach future generations.

"We're going to help students figure out how to make better choices in what they do in their everyday lives and where they live and what they consume," says Collins.

Cheryl Brown will also be one of the five professors participating in the teaching experiment.

Her focus will be consumer choices, such as food and recycling.

"In the United States we use more resources than individuals in countries around the world. A lot of that is because our economic system is so based on consumption. We use a lot of resources to create products and then we have a lot of waste to deal with." says Brown.

The course will teach student something as simple as taking a reusable bag to the grocery store instead of plastic ones because plastic bags take about 1,000 years to degrade and even when they do break down they contaminate the food web.

Instructors say students will learn about those kinds of real world issues with hands on instruction.

"What I would want to get out of it is the little things you're taught as a kid, if they're true, turning the water off when you're brushing your teeth," says WVU student Carol Phillips.

"Those types of things, do they really help? And maybe what are some other things I can do to improve the way I live," says Phillips.

The course is being targeted to freshman and sophomore students.

The class is modeled from a sustainable living course offered at the University of Massachusetts.