Stay Glassy looks to target glass bottles, an abundant and unused resource in the Champaign-Urbana community, to create a product that will benefit the community. By working with underserved members of our community to create a viable marketplace product, Stay Glassy achieves two goals: reduce glass waste and create meaningful employment in Champaign-Urbana. This semester, the project is changing scope from educating the community through "at home'' glass up-cycling workshops to focusing on a glass repurposing business. Project associates should expect to work on aspects of business development and product innovation.

The Student Sustainability Committee funded project supplies and workspace.

The Student Sustainability Committee funded Local Grains and Locally Processed Foods for Dining Services in October 2017.

This project aims at developing methods that promote locally processed grains for U of I students. This project connects to the Vegetable Crop Farm, FSHN Pilot Plant, and Sustainable Student Farm, offering the final puzzle piece required to offer campus grown grains to UIUC community members. This project will purchase reusable containers to transport grains, and other campus products, between campus farms and campus processing facilities. Moreover, project leaders will analyze both taste and nutrients for Vegetable Crop Farm product.

The SSC funding will go directly towards:

1. Reusable storage containers
2. Analysis equipment

On November 7, 2017, the Student Sustainability Committee held a full committee meeting. SSC discussed subcommittee operations, a shift in the executive board, a scope change from Space Systems, and takeaways from different conferences. This is the last full committee of the Fall 2017 semester.

On September 26, 2017, the Student Sustainability Committee held a full committee meeting. During this meeting, members discussed working group progress, a potential SSC conference, Slack (a communication app), and the Illini Bike Share project.

The Student Sustainability Committee convened on August 30th for its Fall 2017. The new executive board and working group chairs were elected and two scope changes were made.

Cathy Liebowitz, the SSC Coordinator, and Morgan Johnston, the F&S sustainability liaison met today to discuss the Student Sustainability Committee.  Cathy will get access to the iCAP Portal, to be able to provide key updates about the SSC.

Root to Roof is a program established to educate students about the sustainability and availability of urban wood for the design and fabrication of furniture, outdoor installations, homes and buildings. It does this through harvesting waste timber from campus and the City of Urbana and milling it to become usable lumber. Milling material locally produces hundreds of pounds of CO2 annually compared to tens of thousands to buy the same material from all over the USA. This also allows the Root to Roof program to utilize otherwise useful material for beneficial projects instead of that very same material being shredded into mulch. This creates a net gain of carbon sequestration locally. As this program expands it will be setting progressive goals for sustainability and urban wood utilization through selling wood back to the F&S Mill and Carpentry shops for use campus wide and using this material to fabricate indoor and outdoor items for campus use. This proposal directly funds: 1) Milling Equipment 2) Facility Upgrades to Accommodate New Equipment 3) Student Labor for Fabrication Coordination and Training.

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.