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In Progress

Toted

Toted aims to combat textile and plastic waste by collecting fabric scraps and plastic bags from the Champaign-Urbana community. Our team will then create tote bags using the fabric scraps, and line the inside of these bags with plastic, making the tote bag waterproof. Toted intends to use the plastic bags collected by iCAP to create the waterproof lining for our products.

C-PACE: Commercial Property Assessed Clean Energy in Champaign County

In 2021, Champaign County joined several counties in Illinois taking advantage of Commercial Property Assessed Clean Energy (C-PACE).  The program administrator for Champaign County’s program is the non for profit Illinois Energy Conservation Authority, NFP (IECA). C-PACE is a program that provides financing to private building owners for energy efficiency, renewable energy, water conservation, electric vehicle charging and resiliency projects (“PACE Projects”) in commercial buildings.

Preventing window-strike bird fatalities with energy efficient window decals

According to a recent study published in Science this past year, nearly one quarter of North America’s total migratory bird population has been lost since 1970 (doi: 10.1126/science.aaw1313). Window strikes are the second leading cause of death of migratory birds, accounting for about 500-900 million deaths each year. Champaign-Urbana, IL is situated along the Mississippi Flyway, a major migratory route, making it a crucial highly trafficked waypoint for migrating birds.

Tomato Processing and Packaging

The goal of the Illinois Sustainable Food Project (ISFP) is to further collaboration between the production activities of the Sustainable Student Farm (SSF); the teaching, research, and outreach activities at the Department of Food Science and Human Nutrition Pilot Processing Plant (FSHN-PPP); and University Housing Dining Services' goal of increasing procurement of locally grown foods. This project supported the procurement of key equipment necessary for processing tomatoes and other produce into purees and sauces at large scale for use in commercial food applications. 

Provide incentives for sustainability education

Several opportunities have been identified to integrate sustainability into the University’s educational mission, including a preliminary set of learning outcomes requiring each graduating student to obtain a core competency on sustainability. These competencies, such as knowledge of how food, water, energy, and material goods affect human societies and ecosystems, are designed to prepare students for leadership roles as society prepares for the climate challenge.

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