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.

Krannert Center has identified several projects to tackle with the ECIP award funding: 

• Recycling Bins and Bags - $5,000 (make in-house recycling efforts more efficient and accessible)
• TCP Switch for Playhouse - $6,000 (electrical safety issue)
• Imop -  $5,000 (water conservation)
• Food Services Dishwashers - $9,750 (energy efficiency, water conservation, chemical usage reduction)
• Energy efficient washer and dryers (2 each) for Festival Green Room -  $2,250 (energy efficiency, water conservation)
• Ipad mini’s & Ipad & Secure Mounts for Attendant Access to Calendar and Event Sheets - $2,500  (reduce printed paper)
• Reconfigure Stairs to Playhouse Pit  - $3,500 (safety issue correction)

The dollar amounts listed are approximations.  Any additional funds not used for these items would be allocated to expanding the stock of replacement LED bulbs.

The 2016 ECIP award winners were announced last Wednesday, and they will be given plaques at the annual Campus Sustainability Celebration this week, 10/16 from 4-6 at the Alice Campbell Alumni Center.  Here is the letter.

Congratulations!

We would like to recognize your unit as a 2016 Energy Conservation Incentive Program (ECIP) award winner during the Campus Sustainability Celebration on Wednesday, October 26 from 4-6 p.m. at the Alice Campbell Alumni Center. For planning purposes, please let us know who will be accepting the award(s) on behalf of your unit by Friday, October 21.

Sustainability initiatives are at the core of Illinois’ commitment to its land-grant university mission. The Climate Leadership Commitment pledges the Urbana campus to be carbon neutral by 2050, which requires all students, staff, and employees working together to implement a dynamic, multi-disciplinary approach to campus sustainability.

The ECIP awards began in 2013 as a way to recognize outstanding individual and team efforts that move us closer to reaching our Illinois Climate Action Plan (iCAP) goals. The ECIP honors occupants of campus buildings that have reduced energy at the greatest level from one year to the next. This year more than $177,000 for improvement projects in winning facilities will be provided through the program.

Everyone researching, learning, and working in these nine buildings is an ECIP winner, and we encourage as many participants to join the celebration as possible.  Hosted by Facilities & Services and the Institute for Sustainability, Energy, and Environment, the Campus Sustainability Celebration will cover the iCAP objectives, celebrate the diverse sustainability community, and recognize 2016 winners. 

We look forward to you and your employees joining us to celebrate the ECIP winners and their contributions toward campus energy conservation.

Helen J. Coleman, LEED AP
Interim Executive Director

University of Illinois Urbana-Champaign
Facilities & Services
1501 South Oak St.
Champaign, IL 61820
Phone: (217) 265-8477
E-mail: hjcolema@illinois.edu

This project allows campus to process wheat and oats grown on several of the UIUC campus farms into a finished flour product that will be utilized in the UIUC Campus Dining Halls. There are currently ~20 acres of ground planted in wheat/oats on the Urbana campus as part of large breeding program, and many more acres available off of the direct Urbana campus. Additionally, the University has significant acreage on campus that could be converted to grain production if needed.

Each acre of wheat produces 40-80 bushels of grain (2400-4800 lbs) depending on variety, producing up to ~4000 typical loaves of bread. The varieties of flour can be used to produce a number of products (bread, pastries, cakes, pasta, biscuits, etc.). One of the more exciting possibilities is making pizza dough to combine with the pizza sauce project already running, bringing campus dining very near an entirely locally produced pizza product.

The ECBS Objective 4 Subcommittee held its first meeting on Tuesday, February 9.  Discussion revolved around the issue of tying all existing campus engagement programs (e.g., ECIP, Certified Green Office Program, revolving loan fund, etc.) together into one campus-wide brand.