Dart Container at 1505 E. Main St., Urbana, accepts expanded polystyrene (EPS), more commonly known by its brand name Styrofoam, for recycling. Departments are encouraged to take EPS there to recycle this bulky material. By doing so, we can reduce the volume of waste sent from campus to landfills and avoid the harmful environmental impacts of that practice. There is no charge to drop off EPS at Dart for recycling.

There is currently no central funding source to pay for transportation of EPS to Dart, so departments need to arrange transport independently.

The drop-off location is in a fenced-in area of the Dart parking lot and may be accessed 24 hours a day. Dart accepts foam packaging (except for packaging peanuts), foam cups, foam egg cartons, foam meat trays, foam ice chests, and other foam products that fall within these guidelines:

• Make sure foam has the #6 chasing arrows symbol on it.
• Deposit foam in a clear or translucent bag (large bags are provided at the drop-off site).
• Rinse or wipe foodservice containers free from food.
• Remove straws, lids, tape or any other non-foam material.
• Do not include foam-packaging peanuts.

From fall 2015 until summer 2017, the University of Illinois at Urbana-Champaign (UIUC) ran the Styrecycle program in partnership with Community Resource Inc. (CRI). Ownership of CRI changed in July 2017, and the new owner was not able to continue the program.

University Dining purchased 10,000 reusable containers for use this upcoming fall!

On July 15, 2021, Lisa Merrifield, Meredith Moore, Morgan White, and Avery Maloto met to discuss the Urban Biodiversity Master Plan.

See the attached files to read the meeting notes!

Wounded Veterans in Higher Education: LEED Gold

The Red Oak Rain Garden is a public rain garden that soaks up rainwater, enhances the campus and community aesthetic and educational experience, and promotes well-being for everyone who visits.

As the first rain garden on campus, this garden is beautiful and smart. It addresses flooding in an innovative way – by planting an attractive landscape feature that captures and filters stormwater.

Located between Allen Hall and McKinley Health Center, RORG provides flood protection, improves water quality, and serves as a model for ecologically healthy landscapes. Prior to the garden, rainstorms limited sidewalk use and impaired the red oak. The updated design enhances the garden’s ability to absorb rainwater in a beautiful, educational way. The garden plants, which are native to Illinois, have extensive root systems that are excellent at soaking up water and improving its quality. 

From: Vandenbergh, Lydia Bodman <lbv10@psu.edu>
Sent: Wednesday, July 14, 2021 9:16 AM
To: Vandenbergh, Lydia Bodman
Cc: Wendy Olmstead
Subject: July 21st AASHE Webinar on Green Office Programs

Upcoming Webinar:

Webinar: Creating or Improving Green Office and Lab Certification Programs: Best Practices

July 21 @ 3:00 pm - 4:00 pm EDT

Free

If your institution is considering creating a Green Office Certification Program (GOCP) or improving an existing one, you have company. In 2019, several universities and colleges were in the same situation, and created a focus group to explore best practices, under the auspices of the Big Ten and Friends Sustainability Network. The group’s size blossomed over the following year to representing about twenty-five institutions, offering a breadth of experience to tap.

The group found that program models vary by assessment process; staffing; metrics; alignment with the global Sustainable Development Goals; adaptability for remote workers; target audience; recognition approach; and participation incentives. After an initial benchmarking process, they honed in on four programmatical areas to explore improvements: metrics; addressing social actions; alignment with professional development goals; and remote work adaptability. In this AASHE session, participants will learn about various program models and the best practices from three leaders involved in the analysis effort: Lydia Vandenbergh from Penn State University; Tony Gillund of Ohio State University; and Wendy Olmstead from California State University, Stanislaus.

This presentation will provide valuable tips and models to consider for those looking to launch or evolve their own programs that make sustainability the norm in work and lab spaces. Although this session is focused on examples from the higher ed community, the information could be applied to non-profits and other organizations.

Register here.

Lydia Vandenbergh
Associate Director of Employee Engagement and Education
Sustainability Institute

Penn State University
814-863-4893 (o)
814-880-3058 (c)

"When historians pick up their pens to write the story of the 21st century, let them say that it was your generation who laid down the heavy burdens of hate at last and that peace finally triumphed over violence, aggression and war. So I say to you, walk with the wind, brothers and sisters, and let the spirit of peace and the power of everlasting love be your guide." John Lewis, July 2020

Check out our programs:
sustainability.psu.edu/greenteams
sustainability.psu.edu/greenpaws

In connection with the Resilient Landscape Strategy and the Illinois Climate Action Plan, this project is aimed at enhancing one of the few water features on campus—the Dorner Drive Retention Pond.  This rainwater collection site is also a destination for several students who like to picnic on the side of the pond, and it is immediately adjacent to the Red Oak Rain Garden (RORG). This project is to renew the Dorner Drive pond and incorporate native plants throughout the surrounding area, to enhance the sustainability and usability of the site. 

This is a Student Sustainability Committee supported project.

The goal of the Sustainable Agricultural Food System is to further collaboration between the production activities of the Sustainable Student Farm; the teaching, research, and outreach activities at the Department of Food Science and Human Nutrition (FSHN); and Dining Services' goal of increasing procurement of locally grown foods. The specific action the project would take in order to support this goal would be purchasing tomato processing equipment.

By weight, tomatoes are the farm's main crop. The Student Sustainable Farm sells most of its tomatoes to Dining Services raw, where they are either used fresh or processed and made into sauce. There are several issues with this system, however. Firstly, the Dining Services prefers to buy ready-to-eat sauces, as opposed to having to make the sauces in-house. Furthermore, only 60 to 70 percent of the possible tomato crop is harvested due to the seasonality of locally grown tomatoes not coinciding with the needs of Dining Services.

Tomato processing could allow FSHN students to process tomatoes from the Student Sustainable Farm and produce shelf-stable products to be used by Dining Services. This would alleviate both of the current issues with the process, along with incorporating FSHN students into the sustainable agricultural efforts of the University. FSHN students and faculty would be able to use the equipment to research sustainable processing practices and establish processing protocols for small-scale production lines that could support local farmers.

Student involvement would be a significant part of this project. The Student Sustainable Farm already introduces 200-300 student volunteers to sustainable agriculture each year. The project would add to this number by incorporating FSHN students, who would be involved as part of their coursework at the University.