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.

Since 2010, The Bike Project has been collaborating with the University of Illinois to provide an educational space on campus. Bicycle education taught through that space encourages the campus community to ride bicycles for transportation because the bicycles sold and worked on at the Campus Bike Center are reliable and safe. While some people are willing to volunteer to teach advanced level bicycle repair classes at the Bike Center, few are willing to teach very basic entry-level classes addressing such issues as adjusting brakes, lubricating chains, and fixing flat tires. This project funds two semesters of stipend for an instructor to teach classes at the Bike Center covering these topics. Combined class capacity over the two semesters would exceed 200 new cyclists. This proposal directly funds: 1) Two semesters of labor for a beginner-level bicycle class.

All, last week was uneventful—in a good way. People came, worked on their bikes and/or purchased one, and then left. We had 123 visitors. We netted $1,226.60. We sold: 5 bikes for $640; 1 Build-a-Bike for $84; 6 memberships for $180; 16 tires/tubes/wheels for $111.

Last week we had what felt like a surplus of volunteers—and inexperienced ones at that. I think at one point there were 8 people in the shop, all staff/volunteers. I will have to do a better job of creating manageable tasks for unskilled labor.

One longtime member of the Bike Project came by last week to bid farewell, as he got a job in Washington state. He was very thankful for what we do at CBC/TBP and expressed concern over finding a place in Washington as nice and helpful as we are. In parting, he donated some nice studded winter tires since, as he said, it doesn’t snow in the pacific northwest.

This week I will tackle establishing a manageable system for organizing the pile of bikes in the back. I think sorting by “Starting Price” would be useful, since that is always the first question asked. It would speed up the process and save me some of the anxiety of people pawing around in a potentially dangerous pile of bikes. This week, I will also create more zero-bike-knowledge tasks that volunteers can accomplish without me having to explain the esoterica of bike “standards”. And, of course, bikes will be built.

Sincerely,

Jake Benjamin

Campus Bike Center Manage

This week, Ms. Morgan Johnston, Ms. Anna Barnes, and I met with F&S contacts Mr. David Boehm (from building maintenance team), Mr. Robert Halverson (from engineering design team), and Mr. Karl Helmink (from retrocommissioning team). We presented the current template we had for the energy report card and discussed questions regarding energy systems in selected buildings.

After explaining how we constructed the report cards, Mr.Boehm, Mr. Halverson, and Mr. Helmink offered advice on modifications. They noticed some word choices that could result in misinterpretations. The templates were then updated by Ms. Barnes.

Meanwhile, after compiling all the energy usage from 2008 to 2016 for each of the 10 buildings, we developed a list of questions regarding how energy is utilized in each building. Even though Mr.Boehm, Mr. Halverson, and Mr. Helmink were not familiar with every system in all 10 buildings, they directed us to those with the knowledge.

The next step is to communicate with contacts from Mr.Boehm, Mr. Halverson, and Mr. Helmink and get answers for the list of questions we have for each of the 10 buildings.

President Killeen expresses the University’s commitment to sustainability in the attached email.

Last week, I gathered data for energy consumption in Lincoln Hall from the Energy Billing System (EBS). The total consumption was broken into three components -- electricity, chilled water, and steam. Excel spreadsheets and two graphs were created. One shows the annual consumption from 2008 until fiscal year 2016 (FY16) whereas the other shows monthly consumption of FY16.

During the meeting with Ms. Morgan Johnston and Ms. Anna Barnes, we went through the spreadsheets and graphs. Units were modified to be BTU/SF, which is the Energy Use Intensity (EUI). We also discussed that instead of showing the monthly consumption during FY16, that of the most recent fiscal year, FY17, will be used. Data will be available in July. Furthermore, consumption for potable water will also be added in each building’s analysis.

The next step is to develop the spreadsheets and graphs that show the annual consumption from FY08 until FY17 for the rest of the ten buildings. They will have the same unit and format as the files modified for Lincoln Hall.