Daily Archives: October 23, 2013
Watch the video at Environmental Leader.
Keynote speech by Dr John Ehrenfeld at the Annual Conference for the EPSRC Centre for Innovative Manufacturing in Industrial Sustainability on September 10-11, 2013 at Magdalene College, Cambridge – Conference theme “Integrating Industrial Sustainability.”
The Sustainability Tracking, Assessment & Rating System™ (STARS) is a transparent, self-reporting framework for colleges and universities to measure their sustainability performance.
With the launch of STARS 2.0, AASHE is excited to announce different levels of access that will dramatically improve the ease of campus sustainability reporting worldwide. These levels of access are based on participant feedback, and will allow institutions to report and share their campus sustainability data.
Read the full story from the Cary Institute of Ecosystem Studies.
Triclosan – a synthetic antibacterial widely used in personal care products – is fueling the development of resistant bacteria in streams and rivers. So reports a new paper in the journal Environmental Science and Technology, which is the first to document triclosan resistance in a natural environment.
Read the full story in Environmental Leader.
Tesco says 68 percent of its bagged salad ends up in the trash along with 40 percent of apples and almost half of bakery items. These foods make up a piece of the 28,500 metric tons of food waste the UK grocer generated in stores and distribution centers in the first six months of the year.
In publishing its own total food waste figures today, Tesco becomes the first major UK retailer to do so. The supermarket chain tracked 25 of its bestselling grocery products from farm to fork to better understand where food waste occurs as part of its commitment to reduce waste and work with suppliers and customers to address this.
Loyola University Chicago Increases Composting Across Chicagoland
Loyola University Chicago is taking action to address food waste by reaching beyond the classroom and into the local community. Through a $90,000 grant funded by the Searle Funds at The Chicago Community Trust, Loyola has launched the Compost Collection Network, a new program that assists local businesses and institutions in setting up an efficient food scrap collection process.
Moraine Valley takes steps to tackle climate change
Moraine Valley Community College President Dr. Sylvia Jenkins joined a growing list of university, college and community college presidents across the country who have signed a commitment to eliminate net greenhouse gas emissions from their campus operations before 2050. She signed the American Colleges and Universities Presidents’ Climate Commitment on Sept. 30.
Western to host first Sustainability Day
On Wednesday Oct. 23, the University Sustainability Committee and Facilities Management will host Western Illinois University’s first Campus Sustainability Day from 10 a.m. to 1:30 p.m. at the Multicultural Center. The event is free and open to the public.
U. Michigan 1st Sustainability Survey: Room for Improvement
The first-year results of a University of Michigan sustainability awareness and behaviors evaluation released today shows that while students, faculty and staff care about sustainability on campus, there is much room for improvement. The program is tracking the “sustainability culture” on the university’s Ann Arbor campus over a six-year period, with particular focus on four campus sustainability goal areas: climate action, waste prevention, healthy environments and community awareness.
From tar to thyme: Green roof sprouting on Ohio State’s ag campus
Ohio State University’s first publicly accessible green roof is open to visitors at Howlett Hall on the campus of the College of Food, Agricultural, and Environmental Sciences.
Penn State students help rebuild stormwater systems in Philadelphia
About 40 Penn State students, staff and community volunteers participated in the Water Blues, Green Solutions Stormwater Management Project on Saturday, Oct. 5 in Philadelphia.
High-energy leftovers: Scraps find a taker at neighbor campus (University of Wisconsin-Green Bay)
Behind the scenes at the University Union’s kitchen operated by A’viands Food and Services Management, there’s a lot of fancy knife work going on. Cutting, chopping, slicing, dicing, and paring is a part of the everyday work that helps feed several thousand people daily at various UW-Green Bay dining venues. But where do the parts that get cut, chopped or sliced off in preparing your food end up?
A little rivalry goes a long way when it comes to reducing building energy use through behavior change. Join Better Buildings Challenge partner City of El Paso and Better Buildings Better Plants partner Legrand as they share their experiences leveraging friendly competitions to drive building energy efficiency within their organizations. The session will also include an overview of the U.S. EPA’s Energy Efficiency Competition Guide.
- Title: Intra-organization Energy Efficiency Competitions
- Date: November 5, 2013
- Time: 3:00-4:00 PM (EST)
- Registration: https://www4.gotomeeting.com/register/378128055
Presenters: Eloisa Portillo-Morales (City of El Paso), Susan Rochford & Paul Cannata (Legrand), and Mike Zatz (U.S. EPA)
Read the full story in the Daily Illini.
Construction of the University’s solar farm has been postponed, causing setbacks in the Illinois Climate Action Plan’s goals.
The solar farm is a major component of the plan, which was approved by the Board of Trustees in November 2012 and set for construction this fall. It was originally supposed to contribute 2 percent of University energy by 2015. Morgan Johnston, sustainability coordinator for Facilities and Services, said that goal would no longer be met.The delay began when State Purchasing Officer Steve Rotello raised questions about the financial standing of Phoenix Solar, the contractor the University picked to build the farm.
Read the full story in The Guardian.
Asks Erik Assadourian: Why aren’t more companies suing competitors to make the market more sustainable?