Sustainable-CMC Green Team Reports
Keep up with what’s happening at your location.
Aspen Campus Update
- Lizbeth Jacobs-Admin Tech.
- Kelly King-Bejarano-Admin Tech.
- Adam Olson-Facilities Manager
1-2hr morning meetings will be held on campus 4x yearly= Jan/May/Aug/Nov
Our meetings cover things such as:
- Ideas for semester projects (holidays & semester long)
- Areas of improvement (good, bad, and greenish)
- Campus and community involvement (getting people to do what we want)
- Conversations about campus and college-wide practices (changes coming- up)
What did we do last year?
- Our campus held a Marble Jar guessing contest.
- Continued to promote our Binder Swap
- Continued E-waste Recycling effort
- Hosted a Farm to Fork Fair in the summer.
- Adam attended the City of Aspen’s Bike to Work day event and represented CMC.
- As always our campus submits for a grant through TOP (Transportation Options Program) with the City of Aspen, to encourage alternate means of transportation. To lessen traffic in-and-out of Aspen, the grants are in the form of monthly prize drawings; moreover they provide funding for activities which contribute and bring awareness to this continuing problem.
- This year we decided to provide reflective tape to anyone on campus to increase safety and visibility while biking/walking/or riding the bus after sun- down.
Plans for this year
We will be discussing our plans for 2016 during our upcoming Nov campus meeting.
Help you need: ideas from other campuses, etc
We are always inspired by other campuses- so the more fresh ideas the better. Perhaps a group project?
CMC SUMMIT GREEN TEAM REPORT
Summit Green Team includes Faculty, Staff and Students.
Meetings are held once a month on a Monday at the Breckenridge campus.
SUS 391 is a sustainability course taught by Kristin Barrett that is based on field experience. This course incepted Spring 2015 and the class is involved with the Green Team. The class has been offered each semester since then. It has run two out of the three semesters. When the class runs, the students who are enrolled in the course join the faculty and staff who are consistently on the campus green team from semester to semester. These faculty and staff provide continuity for the team along including Robin Hoffmann, Green Team Coordinator, who has held this work study position since Spring 2015. Robin completed the first offering of SUS-391 and proves to be an effective liaison between the SUS-391 course and the green team.
KEY EFFORTS LAST YEAR:
Water bottle refill stations installed at BK and DL
Green team initiated a campus green team strategic plan
Silver LEED standards at BK campus
Front offices now use recycled content paper
All natural hand soaps at BK and DL
BK kitchen staff using only green cleaning products
Refillable dry erase markers used at BK and DL
CLEER Energy Navigators utilized by Facilities and Students for tracking and identifying spikes
All BK kitchen equipment maintenance and preventive maintenance completed.
Facilities attended energy audit with CLEER:
- Reduced start and run amps by 20% on boiler
- LED parking lot lights
- Heat tape on drains changed to manual operation for cost efficiency
- All gas cooking equipment, hot water heaters and vending machines turned off during holiday breaks
- Gas fireplace in BK lobby repaired and maintained for heat efficiency
- Installed insulation and main building roof with high performance roof materials at DL
Sustainability internships offered to students by Community leaders
SUS 391 course, in conjunction with the campus green team, planned and held 1st Annual Sustainability Conference on campus
Created Green Team Sustainability information boards at BK and DL
Signage hung to advise all of recycling containers versus waste containers
Glass recycling at BK and DL
Composting of 90% food waste at BK and DL
Sustainability Snippet included in monthly Stall Street Journals
Green Team updates provided at monthly staff meetings
Bike Path Cleanup dates for Staff and Student involvement of Breckenridge
Electric car charging station in place at BK
KEY EFFORTS THIS YEAR
- More student involvement in Green Team efforts/projects
- Continued Bike Path Cleanup Days
- Biophylic Design Concepts
- Various plants have been purchased or donated at BK and DL and have been placed in classrooms and lobbies
- Proposal for purchase of information boards for classrooms/lobbies to include photos, inspirational quotes and student interaction being developed
- SUS 391 class creating proposals for permanent recycling/waste containers
- Request from Green Team member for additional sustainability information and updates so they can be added to Summit CMC Facebook page
- Request from Green Team member for additional sustainability information and updates so they can be added to Summit CMC Stall Street Journals monthly
- Discussing plans to create a CMC Make A Difference Day
- Student Projects being developed to further involve students in the process
The current Green Team and SUS 391
Community Partners offer scholarships and internships to students
Four internship courses are offered every semester (Internships started as Service Learning Courses at the Summit campus).
Several Faculty members incorporate Service Learning projects into their course curriculum, ie. SUS 321.
CMC Summit Student Clubs include:
- Ultimate Frisbee
- Run Club
- Disc Golf
- Ski Club
Green Team Coordinator work-study position created Spring 2015 to plan, coordinate and scribe GT meetings
Tracking report created for Green Team initiatives and shared with full team and SUS 391
Central Service Green Team
Projects Completed and In Process
October 29, 2015
Our Mission: To inspire Colorado Mountain College Central Services community members to commit to actions that collectively will reduce the environmental footprint of Central Services.
Projects Focused on/Completed in 2014/15
- Sustaininability Mini-Conference on Earth Day: Great!
- Partnered with Roaring Fork Campus
- Had approximately 10 Cap Stone Projects presented
- Aspen Institute Presentation
- Electronic Signatures: Biz Office, HR, Distance Learning, other
- Facilities Stuff
- Destratification fan on the front area
- Lighting Upgrades: LED in common areas, occupancy sensors
- Atrium ventilation between the 2 buildings – in front of Marketing
- Using dishes and silverware vs plastic ware
Projects for 2015/16
- Focus on Transportation: New Bridge being built over Colorado River: now thru 2017
- Partner with local businesses to share ideas (bus, remote, different start times, etc)
- CMC communication focal across the Roaring Fork Valley and beyond
- Project Continuation
- Use of dishes and silverware
- Facilities Stuff
- Lighting upgrades
- Window replacement begins
- Discussed the leadership structure.
- Leadership support team which meets monthly with focus on program support and budget: Linda English, Brad Tyndall, Rachel Prokrandt, Pete Waller
- The college-wide Green Team is the working group to provide direction on the campuses.
- Conference Planning Committee to drive the annual conference. Mercedes committed to pull together the working group. The Leadership support group will get venue and financing in place. Funding, location and most importantly conference leadership need to be finalized in November to pull off the conference in April.
- Reviewed the Draft Sustainability Master Plan. It was approved with a few tweaks. See attached.
- Green Team Round Table: Awesome work going on around the college! We hope to get the campus efforts loaded onto the CMC web page before the next meeting. Below are the reports submitted by each campus.
Leadville Campus Green Initiatives
- A Electric Vehicle (EV) charging station has been installed and currently is in operation at the Crown Point Building.
- LED lights have been installed in campus parking lots, the library, and gym.
- LED lights have also been installed in the Coronado Café, and facilities has shut off 1/3 of the lights in the dining area. The windows have been replaced in the Coronado Café to facilitate better sustainable measures.
- A three bin receptacle has been bought for the cafeteria, the bin has areas for recycling, waste, and compost. The compost at this time is being given to a pig farm to fatten up a pig that CMC Leadville will receive in the spring for the annual pig roast.
- Leadville Green Day was scheduled and conducted on the 29th of September, one Green Day has been scheduled and conducted each semester to do sustainable activities around the campus. Getting the students involved is a need at the Leadville Campus; with Green Day the students have the opportunity to assist with green initiatives.
- Plans are underway for Timberlines own mini sustainability conference. This year’s theme is environmental and social justice. We have begun the process of getting presenters from Build a Generation, Cloud City Conservation, Live Well Leadville. Last year’s conference had great support from community members and students interested in achieving a more sustainable and functional community and campus.
- We facilitated an e-waste cleanup for the Leadville campus, pickup was in April 2015. There was a truck load of e-waste that got recycled, the students helped with this greatly.
- The Leadville campus has weekly Green Team meetings which are conducted during the lunch hour in the Coronado Café for students, staff, and faculty who wish to participate. The lunch is provided by the Green Team for the students who attend.
- The Green Team has started selling/giving coffee and breakfast treats in the student union to help fund needed projects.
- Fill stations have been and are being installed at all water fountains on campus. With the help of facilities, the student government, and campus leadership the fill stations have been a huge benefit for sustainability at the Leadville campus.
- The Green Team will be working with physical plant staff to utilize the campus camera system to identify littering, especially in the residence hall area. Physical plant staff spend a disproportionate amount of time cleaning up in this area, far more than the rest of the campus. We will work with the residence hall director to begin an education campaign for the residence hall.
- The high school state mountain bike championships and the high school track meet did a much better job in segregating recyclables and avoiding littering on the campus grounds. This was a big problem last year and it was made clear that campus events are zero waste.
- Commencement and the reception afterward were zero waste. Compliance was much better than this past year.
Rifle CMC Facilities sustainable actions/products/practices/proposals
Recycling, Waste Reduction, Energy actions:
- Rifle facilities currently recycles paper, soft cardboard, corrugated cardboard, aluminum, steel, glass, plastic, alkaline batteries, waste oil, fluorescent and high output light bulbs.
- IT recycles all electronic/computer waste.
- Our 101 Kw solar farm generates up to 1/3 of the power required to run the Campus (grid tie feeds power back to provider to offset our usage).
- All restroom will be equipped with Auto-flush water saving flush controllers (in process, 75%).
- Timed adjustable flow on H & C restroom faucets with low flow aerators on all faucets.
- Auto light timers in 95 % of facility spaces.
- Parking lot and Building Security lights are controlled by our BAS (Building Automation System). The lights cycle off @ 11:30pm M-F and remain off on weekends unless there is a special event. The center row, plus building security lights are on dusk to dawn for security. The system also features daylight sensors to compensate for time loss/gain.
- Computer based monitoring of energy allows facilities to monitor gas and electric usage “real time.”
- Use of BAS allows scheduling of all rooms campus wide and provides measure of control for energy consumption.
- Building lighting is 277 volt – compact fluorescent cans, T-8 and T-5 energy efficient fluorescent bulbs.
Vampire Power Hunt: 09/28/2014
- Our non-I.T. Load is 18kW / 21.6 amps. We are looking @ vending misers to minimize power to vending machines during no occupancy.
- Install timers on equipment to turn off during un-occupied times.
- Install point-of-use power strips on all office computers; once computer is shut down turn off the power strip to shut down all other devices (printers, cell chargers, accessories) that are plugged into that strip.
- Server and data rooms; load is 14 kW/16.8a—we are back up for the entire college, servers must run so this likely a load we must bear the weight of/ are there options? Cloud Storage? Set room temps to maximize energy savings, yet still protect equipment (check manufacture specifications).
- The switch gear for the solar array was not on a UPS back up, so when building power goes down we lose that data. IT installed a rack mount UPS for that switch so it stays on with battery back-up and data continues to transmit.
- Work with Mike and the CLEER Energy Team to continually monitor and improve our overall energy consumption/savings.
Rifle Sustainable products:
- High Capacity “coreless” toilet paper, made from recycled fibers (30% post-consumer and 100% total recovered material), Meets EPA & CGP requirements.
- High Capacity “core” roll towels, made from recycled fibers (40% post-consumer and 70% total recovered material), Meets EPA & CGP requirements.
- Auto-Chemical mixing unit to reduce wasting and excess use of cleaning chemicals.
- “Green” Citrus based toilet bowl and restroom cleaner, glass cleaner and carpet cleaner.
- “Green” floor finish building wide.
- “Green” peroxide based multi-purpose cleaner.
- “Green” neutral disinfectant.
- Auto-scrub floor machine saves labor and cleaning chemicals.
Rifle Sustainable practices:
- Use of our own flatware and dishes for most catering needs producing less waste. In instances when that wasn’t reasonable (graduation) we used compostable silverware and cloth table cloths (instead of plastic). We also eliminated all balloons, used decorations found in nature, or potted plants (no cut flowers), used plantable seed cards for graduation.
- Participate in the Rifle and New Castle Farmers’ Markets, supporting sustainable agriculture and community outreach.
- Established a lending library to promote literacy, reading for fun, and fewer books in landfills.
- Partner with CLEER, Garfield Clean Energy, and other external energy partners.
- Partner with Growing Food Forward to initiate an organic Seed Exchange.
- Annual BLM clean-up, spring and fall
- Xeriscaping of all landscape
- Eliminated the “New Student Folders” with printed information, and went to key chains with a small card that directs new student to our new student home page where all information can be found.
- Registration via Student Planner eliminates paper registration forms.
- Moving toward using compostable pens.
- Using and selling cloth shopping bags made at GarCo Sewing Works.
- Contracting with local business, The Whole Works, to provide organic T-shirts and other CMC products.
- Support teachers who choose to use e-texts, or no text at all.
- Integrated energy truck is a bi-fuel vehicle, using both natural gas and gasoline.
Rifle Facilities Upcoming Projects:
- Continue to replace emergency lighting w/LED retrofits as funds become available. Currently @ 7% completed. Budget dollars for 2016-17 to complete.
- Building is 8 years old; as lighting ballasts fail replace units with LED retrofits.
- Examine the feasibility of “permanent” floor finishes to reduce T & M involved in hard floor maintenance.
Rifle Facilities Completed projects:
- 05/24/14; 33) parking lot lights changed to LED——————— $11,000
- 06/04/14; 13) Sidewalk Pole lights changed to LED——————–$4107
Rebate from Xcel Energy-to be put into security light LED upgrade $3596
- Estimated Annual energy savings——-$1372
- Estimated R.O.I. —————————9.7 yrs. *
*Doesn’t include $ for maintenance and replacement had we stayed with conventional HID and magnetic ballasts.
View/Download RFC Green Team Report (pdf)
CMC Steamboat Springs Green Team Report, Nov 2015
Green Team efforts are achieved on the Steamboat campus by a collaboration of student clubs and Sustainability program efforts and are led by dedicated student leaders, faculty, and staff.
Key Efforts from the 2014-2015 Academic Year
Real Food Challenge
Sustainability students (spearheaded by student Alex Orton) secured campus Vice-President Peter Perhac’s signature on the Real Food Campus Commitment at the campus Sustainability Conference in April 2013. Since that time, Faculty member Rebecca Potter has advised students working on the RFC goal of shifting 20% of campus food-purchasing dollars away from industrial farms and junk food and towards local/community-based, fair, ecologically sound and humane food sources—what we call “real food”—by 2020. Two Sustainability Studies program work-study students, Olivia Goldsworthy and Megan Walker, began a baseline study of the purchasing patterns of Sodexo dining hall services at our campus using a rigorous data evaluation tool called the Real Food Calculator to determine the percentage of dollars devoted to real food using national standards in the four categories listed above.
As part of efforts to implement the Real Food Challenge, student Megan Walker led the effort to convene a Food Systems Working Group comprised of a variety of community and campus stakeholders including faculty, administration, students, dining hall management and staff, and community members including a representative of the Community Agriculture Alliance, a local organization that leads the local food movement in Routt County by supporting and representing the area’s local food producers. The group convened for the first time in spring 2015 to identify areas where sourcing of food items can be transitioned to real food sources. This group is also responsible for guiding the development of a campus-wide food policy and multi-year implementation plan, meant to institutionalize sustainable food policies and values representative of the needs of the community it serves and chart a long-term path for achieving those goals.
As a result of these efforts, food from several local Yampa Valley producers was served at the spring Sustainability Mini-Conference.
Food Recovery Network – As a Senior Capstone research project, Sustainability Studies May 2015 graduate Cameron Poole, who also serves as Administrative Assistant and Financial Services for Sodexo dining services CMC-wide, started a Food Recovery Network chapter on campus. This network takes prepared food that would otherwise be thrown away and packages and freezes it for later delivery to two community organizations who share it with community members in need: Lift-Up, Routt County’s local food bank, and Skate Church, a local organization for youth. The food is processed by dining staff and donations are weighed and delivered by FRN student volunteers twice a week. The project is a wonderful partnership between dining services, students, faculty, staff and our local community. So far over 1350 pounds of food has been donated to the community since the program’s inception in March 2015.
Weigh the Waste – Cameron also organized an event called “weigh the waste” where student volunteers from the Students for Sustainability Club (S4S) and Food Club gathered hardly touched food being thrown away at lunch and Sodexo General Manager Bill Watkins used that food to create a banquet-style display highlighting how much good food is being wasted. Students created poster displays presenting food waste statistics from the event and information on the impact of food waste. The event was very positively received, and Weigh the Waste is now being done once each term.
Mini Sustainability Conference
A mini conference was held in April 2015 and featured a prominent speaker (Randall Amster, Peace Studies, Georgetown University, and author of the book Peace Ecology). Randall spoke in the evening on peace ecology and gave a luncheon workshop on the commons in which students, faculty, and staff participated. Prior to his evening speaking event, the Sustainability Capstone students held their annual poster session highlighting their independent research work. During this poster session, S4S provided an educational table and display focusing on Sustainability-related efforts and accomplishments from the year. The dining hall also collaborated with Real Food Challenge students and the Community Agriculture Alliance to serve a dinner featuring local Yampa Valley food producers during the conference.
Community Partnerships Advisory Committee for Sustainability Studies
This committee convened at the Steamboat campus for the first time in spring 2015. The group is in the initial stages of identifying key partnerships for internships and activities that can become a consistent platform for partnership development. As a result of her participation in this meeting, Sallie Holmes, President of the Students for Sustainability club, took on a summer internship aimed at providing an informational platform to begin partnership development with the goal of developing a set of information on local volunteering and internship opportunities that will facilitate students’ ability to identify and seek out hands-on sustainability experience. She worked closely with Sara Jones, Executive Director of the Yampa Valley Sustainability Council, to design and administer an effective survey instrument, and she is currently compiling data received for use by CMC students and faculty.
College-Wide Sustainability Program Review
Although not a “green team” activity, Tina Evans and Mercedes Quesade-Embid, both Associate Professors of Sustainability Studies (Evans at the Steamboat campus and Quesada-Embid at the Edwards campus), completed an in-depth review of the Sustainability Studies program for accreditation review by the Higher Learning Commission. The review highlighted all of the excellent Sustaianbility Studies program development that has taken place so far at CMC. Evans and Quesada-Embid continue to collaborate on important program development efforts identified through the review process.
An Electric Vehicle charging station was installed at our campus
Junk Mail Reduction Program
A program was implemented in the mailroom to track and unsubscribe from unwanted mail in order to reduce the volume of mail received and thus the unnecessary consumption of resources. Roughly 200 subscriptions have been removed since January 2015.
Freshman Sustainability Learning Community
Two faculty members who teach in the Sustainability Studies program, Leslie Gumbrecht and Cynthia Zyzda, launched a freshman learning community in Fall 2015 that is focused on sustainability, with special focus on connection to place. They successfully taught two blended courses, English Composition I and Drawing I to about a dozen freshmen as part of this LC, and student participants also took a special, sustainability-focused section of AAA 101, “College 101: The Student Experience”, taught by Biology faculty Becky Edmiston. The LC included an outdoor trip to Echo Park in Dinosaur National Monument. The LC was continued for spring 2015 with Freshman Comp II and Drawing II as the blended courses. It continues to be offered, and SUS 175 (soon to be SUS 101), Introduction to Sustainability, has been added to the existing courses required to form a larger cluster of course offerings. The LC will be offered again in fall 2016.
Greenhouse Plans and Permaculture Design
Plans are in hand and standing by for a future greenhouse and gardens site at the Steamboat campus that will articulate well with the Permaculture Design Certificate of Completion developed by Sustainability Studies faculty Dr. Tina Evans. This program has been approved and is ready to serve as a platform for permaculture education at CMC beginning in summer 2016. Many people, including students, faculty, staff, and around 40-50 community members, participated in the design process for the greenhouse project.
Key Efforts from/Plans for the 2015-2016 Academic Year
Sustainability Work study students – Two Sustainability Studies work-study students, Jessie Scherzer and Olin Klovdahl, are currently researching alternatives for waste prevention during move out day from the residence hall. A pilot project to collect nonperishable food in the residence hall will take place at the end of the fall 2015 term. Likely, a more extensive program will be initiated April 2016.
Natural Capitalism Solutions Internships – Two Sustainability Studies Senior students, Olivia Goldsworthy and Sallie Holmes, are completing internships working with NCS on food and grounds related data gathering and policy recommendations. This work will contributed to the foundations for a college-wide sustainability plan.
Sustainability Conference – The Steamboat Springs campus will host the college wide sustainability conference on April 21-22, 2016. Hunter Lovins will be the keynote speaker. The event will include many breakout sessions where CMC students, faculty, and staff will present on their sustainability work, teaching, and learning. The event will include significant emphasis on creative expression as a vehicle for sustainability. Students from the Sustainability Capstone (SUS 489) courses offered at several CMC sites will also present their culminating research work in a festive poster session where they will talk with attendees about their work.
Real Food Challenge
RFC efforts are being led this year by Sustainability Studies student Olivia Goldsworthy. Olivia, along with several new students from Bob Gumbrecht’s Leadership course, are continuing research on food purchases with the Real Food Calculator to gauge how much progress has been made towards the 20% real food goal. Students hosted a Food Justice Workshop featuring RFC national staff to discuss the impacts of the industrial food system on social justice, the economy, and public and environmental health. Sustainability Studies 2015 graduate Megan Walker, who is also a current employee of CMC, who worked heavily on this initiative, was also selected from a national pool to receive the Real Food Fellowship. She attended a national training and leader’s gathering in July 2015 and is currently serving in a year-long internship with RFC as a regional organizer.
Food Recovery Network
Sophomore student Mackenzie Dormer has assumed leadership of the campus’s FRN chapter and organizes student volunteers and food recoveries. As of November 2015, the Steamboat FRN chapter became Food Recovery Certified, becoming the third college campus to do so in the state of Colorado. The Food Recovery Certification is the first and only food recovery certification program of its kind.
Composting – As of August 2015, the Steamboat campus has restarted composting, and two Sustainability Studies work-study students, Jessie Scherzer and Olin Klovdahl, are working on a composting education project to help students learn about the implications of food waste and help them to be stronger participants in dining hall waste composting. They have hosted education events aimed at getting dining hall users to put their compostable waste into the correct bin. They are also researching improved signage and containers to facilitate this process.
Food Waste Hierarchy
Sustainability work-study student Jessie Scherzer worked with Cameron Poole in dining services to form a partnership with Steamboat’s Yampa Valley Farms where back-of-house food waste from kitchen prep is sent to feed the farm’s pigs. This partnership is part of an effort modeled after the EPA’s Food Recovery Hierarchy, with the goal of reducing food waste by utilizing it as efficiently as possible.
Service Learning on Campus: Student Clubs and Community Outreach
SUS 321, Leadership, Ethics, and Social Responsibility – this course is led by faculty member Bob Gumbrecht, who has students participate in a community project where students identify community needs and partner with a local organization to work on these issues, while connecting the experience to the larger theme of sustainable communities.
SUS 331, Cultural and Place-Based Equity – this course is led by Sustainability faculty Dr. Tina Evans. Students from this course, along with students from the Restaurant and Culinary Management program led by faculty member Jess Guarnero, participate in preparing for a garden-to-table fundraising dinner for Yampatika, a local nonprofit environmental education organization. Students harvested vegetables from Yampatika’s “People’s Gardens”, planned and cooked the entire meal, prepared the site for the event, served the dinner, and assisted with clean-up. This collaborative event has occurred fall 2013-2015. About 50 community members attended these events at Legacy Ranch, a city-owned property stewarded by Yampatika and located on the outskirts of Steamboat Springs.
SUS 322 Foodshed Sustainability – In spring 2015, students in this course, led by faculty member Patrick Staib, collaborated with LiveWell grant recipients at the Steamboat Springs Middle School, including the Yampa Valley Sustainability Council sponsored Middle School Green Team to design and build a site for edible landscaping at the Middle School. Students in this course undertook a substantial amount of planning and gained experience working within a modest budget and organizing volunteers. They spent 4 weeks on site where they broke ground, gathered the necessary resources, amended soil, constructed 4 raised garden beds, and planted 12 raspberry plants. The site was completely prepped so that Middle School students could paint and plant the beds.
SUS 421 Fostering Sustainable Behavior – Students in Patrick Staib’s fall 2015 course spent a service learning workday with local food producer Innovative Agriculture, a small aquaponics greenhouse, to learn about sustainable food production methods.
Association for the Advancement of Sustainability in Higher Education – In fall 2014, four students from the Students for Sustainability Club and two faculty members attended AASHE’s annual conference, and in fall 2015, four faculty members and two students attended, along with Kathy-Kiser Miller, Campus VP and Interim Vice President for Academic Affairs for the CMC system.
Students for Sustainability
Students in the S4S club met weekly throughout the year and in fall 2014, held “Food Week” events including an educational table in the dining hall featuring one of the different “Real Food” topics each day, (local, organic, fair-trade, and humane). Club members also screened a documentary in the residence hall and attended the AASHE conference each year. In spring 2015, students participated in the Weigh the Waste Event, attended a zero-waste training, hosted an educational table during the campus’s mini-sustainability conference, held potluck dinners, and four students attended Western State Colorado University’s Farm to Table conference. Club members also organized a Yampa River clean-up event in partnership with Friends of the Yampa, a local nonprofit organization.
The student Beekeeping club installed and maintains the campus’s three beehives. The club has held a variety of campus activities including beeswax candle making and beehive building. The club held all-day beekeeping workshops in April 2014 and April 2015 that was open to community members. A very knowledgeable bee educator, Greg McMahon, “The Bee Guru”, was the featured leader of the event. A documentary screening and panel discussion of four local beekeepers was also hosted by the club. The hives produced a good amount of honey this year which was successfully used as a club fundraiser. The club plans to install a fourth hive in spring 2016 and to have an all-day beekeeping workshop again in April 2016. They also plan to do many of the other things done last year (candle making, lip balm making, hive building).
Students started the Food Club in January 2015 as a way to coordinate the many food system-related efforts happening on campus. This club encompasses the efforts of both the Real Food Challenge and Food Recovery Network groups, among other food-related efforts, including working to implement raised vegetable garden beds at the Rout County Department of Human Services. This project was a vision of the Director of the DHS to be used as part of programs reaching out to disadvantaged community members. Food Club helped bring this collaboration to fruition over the spring and summer by starting, raising, and planting seedlings for the gardens. The club also assisted in planning the project and facilitation of the donations of garden materials. In Fall 2015, students have hosted a Food Justice Workshop with the RFC as well as a Community Dinner, where students invited community partner organizations to thank them for their efforts and created displays to both demonstrate current efforts and invite further community connections.
Vail Valley at Edwards
Reported by Jeremiah Johnson
Awesome stuff that is happening around the campus. What a great opportunity to share and collaborate. I am including the Edwards initiatives below along with a few links that will highlight our community relationships:
- Actively Green 2015-We are participating in this certification sponsored by the “Sustainable Travel International.” We are 2/3 away from our bronze level cert. which means we have entered in all required data (i.e. electric usage, water usage, costs, chemicals used in the building, community outreach etc.). Once entered we are held accountable to update every year and create action plans for each criteria to display improvement, whether that be reducing energy consumption or starting a recycling hub. This strategy will enable the Edwards campus to make strong data driven decisions where our outcomes will last and can be measured.
- Colorado Garden Association Grant-We have applied for a grant of $15,000 for our greenhouse with hopes of starting a micro-greens project that will include hydroponics system. We have partnered with local restaurants to buy our trays of micro greens at $45 a tray with a 14 day maturation rate from germination. We will have our SUS students and Business students drive this effort. We will also use this technology to grow food in the winter in hopes of feeding our students out of our café.
- Refining Partnership with “sowing Seeds”-Sandy Story is now working for CMC as our garden manager, she founded the Sowing Seeds program and has been a huge community outreach advocate. I will attach a link so you can read all about the wonderful farm to table projects Sandy stared in the elementary schools in our valley.
- Conversion to LED lights-Aaron Childers (Green Team Member, Facilities, SUS student) has been working diligently on converting all lights to LED. So far, we are cued up to change our parking lot lights and our administrative offices have already been switched.
- Cleaning Chemicals-Aaron Childers has committed to ordering eco-friendly cleaning supplies and has tested many that work and some that do not. We are almost at 100% eco-friendly cleaning supplies.
- Art Show-Edwards recently made a commitment to showcase student artists to hang on our walls, starting with a student art show in September. This created wonderful visibility of community culture!
- Plants in Room-Mercedes is working on a project to obtain donated plants to put into our rooms to enhance the learning environment and to clean the air!
- Eco Build Grant-Mercedes is working on a grant to allow Edwards to buy a visual piece to showcase our sustainable values. Possible investments are a table with solar cells for students to study outside and keep their laptops charged etc…