The iCAP 2020 objective 2.3.1 is to "Use at least 140,000 MWh/year of clean power by FY25." This objective is about clean power, which is different from clean thermal energy. The responsible campus unit for championing this objective is F&S.
As of 2020, there are three types of clean power options being pursued or used on campus.
The iCAP 2020 objective 3.5 is to "Reduce net air travel emissions from FY14 baseline: 50% by FY24 and 100% by FY30." The responsible campus unit for championing this objective is iSEE.
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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.
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.
What better way to prepare for a career in the renewable energy industry than by taking on the role of a solar developer to design and model optimized distributed energy systems for a real-world campus or urban district?
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.
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.
