Wednesday, February 13, 2013

March 2013: Innovative Approaches to Sustainability at Other Campuses

Here are a few selections of the innovative approaches to sustainability taking place on other college campuses. Each of these examples was chosen because they represent ideas that UCSC could potentially implement in some form, or in some cases, already has begun to. If you see something here that you want to make a reality at UCSC, contact the Sustainability Office and we will help you direct your ideas toward fruition!

University of Pennsylvania launches Green Labs program 
The Green Labs @ Penn program is designed to reduce the environmental impact of everyday lab operations. The program provides a “how-to” guide that includes an action checklist, a commitment form, tips and resources to help the campus labs operate in a more sustainable fashion. Why it's relevant: Currently, students in the PowerSave Green Campus program at UCSC are working on a green labs program.

Harvard Offers Benefits for Bicyclists
This winter, Harvard piloted the CommuterChoice Program, which offers bicyclists tax-free reimbursements for bike-related expenses, including purchase and repair. The program also provides Emergency Ride Home services to faculty and staff commuters who do not travel by car.

Baylor University to Expand Water Refilling Station Pilot Program
Baylor University in Waco, TX, has announced plans to install more water bottle filling stations across campus following the launch of a successful pilot program last summer. Two water bottle filling stations were installed that have since been used a combined 22,000 times in place of disposable water bottles. Don't forget to bring your own bottle and fill up at the stations on our campus!

Harvard dining focuses on sustainable seafood sourcing
Harvard Dining Services recently launched a sustainable seafood program that works to develop seafood purchasing guidelines to be shared with other institutions. After months of planning, students are now seeing new species such as “swai,” as well as familiar offerings from more sustainable sources, such as Prince Edward Island mussels and shrimp caught in Maine waters. Why it's relevant: Crystal Owings, an intern in the Provost's Sustainability Internship Program here at UCSC, is working on a similar project on sustainable seafood in the dining halls. Read more about her work here.

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