The target dates listed in the original application have become irrelevant as two years have passed since the application date. However, this year the team built a new carbon fiber chassis and body for the first time in multiple years which was one of the major goals listed in the original application. The car was named EV-1. Because many of the project leads graduated, the team went through drastic leadership changes and lost most of its knowledge about carbon fiber work. Tremendous efforts were made by the remaining members, which ultimately led to our team relearning how to work with carbon fiber. This allowed us to create our first new and completely customized carbon fiber chassis. This year’s chassis design allowed for a decrease in weight and higher structural strength compared to prior designs. The team also switched fuel categories to keep up with the growing focus on battery powered vehicles. Doing so entailed manufacturing a battery powerful enough to power the concept car as well as designing a safe battery management system. The battery successfully passed the official Shell Eco-Marathon safety inspection. Switching to the battery electric fuel category reduced the overall weight of the vehicle as there is no longer a bulky hydrogen fuel cell and hydrogen cylinder in the car. The team participated in the Shell Eco-Marathon 2018 competition on the Sonoma Raceway. EV-1 passed the technical and safety inspections which are a set of rigorous tests performed to ensure the safety of the driver and other participants. Many teams do not make it past these inspections. While last minute technical difficulties disabled the team from qualifying to compete, EV-1 was featured in the front row of Shell’s family portrait.

This file contains the minutes from the meeting of the Transportation SWATeam on 11 December 2018.

Most of the incandescent lamps in the General Assignment classrooms have been replaced with LED lamps at this point.  Several classrooms have also had new dimmers installed to properly control the lights.  Four more buildings have been started and need to be completed.

All work is complete, except installation of new signage in these rooms.

Hello Pete and Shawn—

Zero waste activity this past week consisted of

• Receiving information from the BER students that they had gathered for the glove recycling program. Even though labs will not be participating going forward, they finished up with identifying teaching contacts for us, so I thanked them for our work and have filed their spreadsheet in case we can use it in the future.
• Meghna Vijayan has been our contact with BER. Her term as president of the group has come to an end, and she provided contact information for their new president, Katie Goebel.
• I emailed Morgan to confirm whether to revise the glove recycling information on the iCAP portal page to reflect the fact that labs are no longer participating.
• I followed up with Urbana Purchasing for Kimberly-Clark pricing information requested from sustainability staff at Arizona State University, where they are revamping their glove recycling program. I suspect the information may be confidential, but I wanted to follow up with as much as we’re at liberty to share.
• Best regards,

Marya Ryan

The Bevier Café is a learning laboratory where FSHN students to get hands on experience running a food service establishment.  This project will reduce the carbon footprint of the Bevier Cafe by installing a new, energy efficient, ventless dishwashing machine. The café will showcase the improvements to students and the general public. Students will get experience planning and purchasing equipment that matches the university’s sustainability efforts. Additionally, students will be exposed to the process and improvements through facility lectures and educational tours.

The Sustainable Student Farm (SSF) was started in 2009 with a grant from the SSC.  The goal of the SSF is to provide fresh, locally grown food to University Housing to reduce the carbon foot print of food service at the U of I, and to show students the health benefits, quality, and superior taste and flavor of locally grown food. This SSC grant supports the Department of Crop Sciences as they plan to move the SSF from its current location at the Fruit Research Farm to the Landscape Horticulture Research Center (LHRC), adjacent to the arboretum. This new location is closer to the campus core, so students can better access SSF. Additionally, this new site is larger, allowing SSF to increase production output. To maximize this move’s efficiency and sustainability, SSF will hire an external firm to complete a feasibility study that identifies the most economical and space-efficient approach to construct the wash/pack/storage facility and space for equipment storage.

The Registered Student Organization, Illini Eco Concept, will design and build a battery powered concept car to participate in the annual Shell Eco-marathon. In doing so, the team hopes to promote the use of sustainable energy in the automotive field and educate UIUC students about the technology behind electric vehicles. The automotive industry is predicted to greatly decrease its carbon footprint if society shift towards the use of electric vehicles over internal combustion engine vehicles. However, there is often backlash against the use of electric vehicles due to misconceptions about their abilities. This student team will educate its members to design and manufacture an energy efficient electric vehicle and the ecological advantages it can offer.

The Gable Home was designed and built by students to compete in the 2009 US Dept. of Energy's Solar Decathlon Competition. Following the competition, the house returned to campus and was located at the I Hotel until Spring 2017 at which point it had to be moved due to the expansion of the research park. Since then a team of students and faculty have been working on finding a new permanent location for the Gable Home. A suitable location was found at the Energy Farm on Race St. in Urbana. The house is a valuable educational tool for students from many units on campus to visit and experience occupying a space that is powered solely by the sun and uses passive and active systems to create desirable thermal comfort throughout the year. This SSC grant provides support for the installation costs to make Gable Home a permanent fixture at the Energy Farm, so it meets building codes.

The Media Commons at the University of Illinois Undergraduate Library offers all U of I students, faculty and staff access to our Video Production Studio, and other Media Commons Studios. The studio is primarily utilized by students of all majors and interests for the purpose of capturing high quality video footage, using professional studio equipment (cameras, lights, etc.)  This project replaces the current outdated, high energy consumption fluorescent lighting sources with a far more energy-efficient, low heat producing, and longer-lasting LED lighting system. LED lights also eliminate the need to replace bulbs, especially fluorescent bulbs which are constructed of hazardous materials.  

This graduate student-led team will augment management of food waste produced through the dining halls on UIUC campus, via hydrothermal liquefaction (HTL) for biofuel production. This is an expansion of Dr. Yuanhui Zhang’s Environment-Enhancing Energy (E2E) research program focusing on Waste-to-Energy. During the Fall 2017 preliminary study, the student team proved that mixed and individual food waste can effectively convert into biocrude oil with different oil yields under different operating conditions. This SSC grant supports the team’s efforts to pilot the process on a larger scale, converting up to one ton of food waste to biocrude oil per day. For outreach, the team will offer tours, display a mobile demonstration, publish their results on campus media, and engage undergraduate students in the research process.   

This project provides an energy consumption reduction solution for The English Building. The team will install occupancy sensing light control modules that can automatically shut off a room's lights when not in use. 11 rooms (classrooms and restrooms) have been selected for the improvements.

We have begun data collection to compare baseline energy consumption to energy consumption after installation of the pilot project - energy efficient HVAC control retrofit. Sensors needed were determined and installed. Data collection has begun with 4 weeks of data so far. Initial review of the data has identified several challenges with the HVAC already including heating valves that are leaking by providing heat where not required, which explains why the Air Handler is getting rid of heat even in the winter. The variable air volume system is also not varying as it should. This is demonstrating some pitfalls of pneumatically controlled HVAC systems.

Hundreds of students have been participating in the event to date, resulting in over 100 tons of CO2 emissions being averted and over 120 megawatt hours of electricity being saved.

The project began in the start of spring 2018 semester and had four phases, each phase consisting of 2 months approximately. The first phase consisted of analyzing the feedstock sources from the dining hall for their energy content at laboratory scale in batch reactions and potential economical returns. In doing so, our team determined which food category had the greatest conceivable benefit to campus, based on quantifying the available waste and value recovery using HTL. The second phase of this project will consist of converting the oil phase of the laboratory HTL process into a refined product for the sustainability project. During this phase, the biooil was modified via chemical treatment to refine the petroleum alternative into a usable product that can substitute a campus cost. This portion of the work was essential to validating food waste HTL processing, as our projects can specifically improve UIUC sustainability. The following weeks focused on preparing a larger scale assessment for expanding the HTL scope of feedstocks for further energy recovery using waste at larger scale, as well as determining the potential impacts on campus with sizable amounts of food waste.