The sink has been fully installed and is meeting all goals of the project. Water usage from hand washing is down as a direct result of this installation, along with providing awareness of the use of water in a processing facility.
Join iSEE, the Student Sustainability Committee and Facilities & Services for a "plogging" fun run/walk, a tour of Abbott Power Plant, a celebration event with organizations and RSOs that includes the Energy Conservation Incentive Program awards and updates on Illinois Climate Action Plan goals, a socially responsible investing program, and the popular Illini Lights Out energy savings event.
Tony Mancuso . Institute for Sustainability, Energy, and Environment (iSEE)
Spring 2018 semesterly report submitted to the Student Sustainability Committee for the hand sink replacement, tortilla expansion, juicing processing, pumpkin puree, and extrusion expansion projects.
2018 Spring - Illinois Sustainable Food Project – Juice Processing.docx 2018 Spring - Illinois Sustainable Food Project – Pumpkin Puree.docx 2018 Spring - Illinois Sustainable Food Project – Tortilla Expansion.docx Food Processing Plant – Hand Sink Replacement.docx Illinois Sustainable Food Project – Extrusion Expansion.docxThe final report submitted to the Student Sustainability Committee for the Freezer Challenge project. UIUC took first place in the 2018 International Laboratory Freezer Challenge Academic Organization category.
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Hello everyone, The International Freezer Challenge is in full swing thru April 30th. Help the University of Illinois compete while receiving recognition, and a certificate of leadership in Environmental Stewardship.
Registering to participate in the Freezer Challenge is a fun way to stay up-to-date with the latest in sample management, receive recognition for your efforts, and have fun while helping the University of Illinois maintain our world-class standing.
Take 20 sec's Register today!
All lab practices since May 2017 are eligible for points and can be added to your score card.
Benefits Webinars, Best Practices and Resources
Increasing grant eligibility is another benefit according to How going green can raise cash for your lab a Nature International Journal of Science article, this quote shares an interesting perspective; Ramirez-Aguilar argues that implementing energy-efficient and environmentally sustainable lab practices can be a smart way for researchers to make their grants stand out. It might seem a small detail, but having such procedures in place could make all the difference to the success of your application. “If it makes your proposal look better,” she says, “you’re more likely to get funding.”
For more information contact Paul Foote @ gfoote2@illinois.edu F&S Energy Services
At this year's Explore ACES, join the Student Sustainability Committee (SSC) and the Food Science & Human Nutrition (FSHN) Pilot Plant for a special SSC tour of the Pilot Plant facility! The plant gives students an experiential opportunity to test new food processing technologies, examine nutritional breakdowns, and contribute to the local food system. This special SSC tour will explore flour milling, tomato sauce processing, hot sauce processing, and more! You'll even get to taste hot sauce with peppers produced at the Sustainable Student Farm. We look forward to seeing you on March 9th at 9:15am, 11:00am, or 1:30pm. Signup here: https://goo.gl/forms/WAtT3klPwxmp8Eaq1
Fall 2017 Semesterly Report Submitted to the Student Sustainability Committee (SSC)
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Fall 2017 Semesterly Report Submitted to the Student Sustainability Committee (SSC)
Fall 2017 Final Report Submitted to the Student Sustainability Committee (SSC)
The Illinois Sustainable Food Project (ISFP) strives to provide locally-sourced, healthy, and nutritious product for UIUC Dining while providing an educational experience to the student body. SSC grants the Food Science & Human Nutrition Pilot Processing Plant (FSHN-PPP) funding to complete four projects: Extrusion expansion, tortilla expansion, puree expansion, and a hand washing station. These four projects will bring new campus grown and produced foods to dining services while providing students with invaluable learning opportunities.
| Occupant Action Category |
% Improvement |
Incentive Award |
| 1. Foellinger Auditorium | 41.0% | $61,994 |
| 2. Natural Resources Building | 21.0% | $38,543 |
| 3. 1207 W. Oregon | 19.4% | $15,677 |
| 4. Agricultural Engineering Sciences Building |
13.6% | $12,986 |
|
Energy Advancement Category |
% Improvement |
Incentive Award |
| 1. Early Child Development Laboratory |
25.2% | $10,000* |
| 2. Administrative Information Technology Services Building |
24.1% | $10,000* |
| 3. Astronomy Building | 23.4% | $10,000* |
| 4. ACES Library, Information & Alumni Center |
23.2% | $10,000* |
see file
The Division of Intercollegiate Athletics (DIA) is looking to become more involved with the SWATeams and sustainability on campus. ECBS proposed ideas such as decreasing refrigerator usage, making a climate action plan specifically for DIA, and promoting recycling at tailgates. Illini Lights Out had their first event on September 29, and it was a success. 284 light switches were turned off in 13 different buildings. The Green Labs Coordinator position is slowly making progress, but there is a concern with funding. Updates on the ECIP were made, and there is a push being made for mid-year checkpoints in the future. ECBS also discussed if AFMFA projects could be redefined in order to do more maintenance-based projects.
This project is a significant expansion of the current local food partnership existing between the Student Sustainable Farm (SSF), Multifunctional Woody Perennial Polyculture (MWP), FSHN Pilot Processing Plant (PPP), and UIUC Dining. Presently the Sustainable Agriculture Food System grows, processes, and serves on campus a variety of tomato sauces (pizza sauce is served across campus) and hot sauce. Soon, the Sustainable Agriculture Food System will add a whole wheat flour milling line. It have a very successful and growing program to provide quality, sustainable, and local food products and education to the UIUC students. This particular project will focus on the addition of a fresh juice processing line that will be able to handle a wide array of fruits and vegetables, packaged into an array of containers from single serving to bulk. As with the other projects, this partnership has no funding for large capital equipment expenditures, and relies on grants to increase our capacity. Dining Services is a strong partner in our project and has agreed to provide a grant to help with the purchase of items needed to produce fresh juice products including a harvester for fruit from the MWP site. The full proposal requested both juice extraction and juice bottling equipment. This phase of funding only covers the extraction and pasteurization equipment. This proposal directly funds: 1) Juice Extraction Equipment 2) Fruit Storage Containers 3) Pasteurization Equipment.
This project is a significant expansion of the current local food partnership existing between the Student Sustainable Farm (SSF), Multifunctional Woody Perennial Polyculture (MWP), FSHN Pilot Processing Plant (PPP), and UIUC Dining. Presently the Sustainable Agriculture Food System grows, processes, and serves on campus a variety of tomato sauces (pizza sauce is served across campus) and hot sauce. Soon, the Sustainable Agriculture Food System will add a whole wheat flour milling line. It have a very successful and growing program to provide quality, sustainable, and local food products and education to the UIUC students. This particular project will focus on the addition of a fresh juice processing line that will be able to handle a wide array of fruits and vegetables, packaged into an array of containers from single serving to bulk. As with the other projects, this partnership has no funding for large capital equipment expenditures, and relies on grants to increase its capacity. Dining Services is a strong partner in this project and has agreed to provide a grant to help with the purchase of items needed to produce fresh juice products including a harvester for fruit from the MWP site. The full proposal requested both juice extraction and juice bottling equipment. This phase of funding covers remaining bottling equipment costs. All bottles will feature messaging urging students to recycle and spotlighting sustainable goals and outcomes This proposal directly funds: 1) Bottling equipment 2) Some associated supplies.
