UCLA H&HS Sustainability Report - 2/23/2010

UCLA Housing & Hospitality Services

Sustainability Project Summaries 2009/10 February 2010

“Team Green” Ambassador Program

N THE HILL

Team Green is a “green” ambassador program for UCLA’s on-campus housing. One representative from each residence hall (the Team Green Coordinator) attends bi-weekly co-curricular instruction sessions that cover sustainability topics. The coordinators gather teams of interested students within their buildings and sponsor building programs related to sustainability.

C ORDINATOR

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Energy Competition: “Do It In The Dark”

UCLA Housing & Hospitality Services and the Office of Residential Life present...

DO

IT

IN THE

DARK

2ND ANNUAL ALL-HILL ENERGY COMPETITION

“DO IT IN THE DARK” FEBRUARY 1ST TO MARCH 1ST, 2O1O

Pledge to reduce your residence hall’s energy consumption by 1O% and win great prizes!

HERE’S HOW IT WORKS: PLEDGE

REDUCE

Fill out the pledge online at: www.orl.ucla.edu/green



Limit your energy consumption and be eco-conscious!

WIN!



Prizes will be given to the hall that saves the most energy and has the most participants!

ENERGY-SAVING TIPS:

TURN OFF LIGHTS

USE A FAN, NOT A/C

TURN OFF POWER STRIPS

TAKE SHORTER SHOWERS

WASH WITH COLD WATER

FIND OUT MORE & PLEDGE TODAY! VISIT WWW.ORL.UCLA.EDU/GREEN

In order to raise awareness about energy conservation and reduce electrical consumption by residents, Housing & Hospitality Services and the Office of Residential Life host an annual “Save Energy” Competition.

There are two components to the competition: (1) Students are encouraged to fill out an on-line pledge to reduce resource consumption and (2) the percent reduction in energy consumption per building is determined by comparing it to the prior month. Prizes are awarded to students and buildings based on pledges and energy reduction. To help promote the competition, Team Green hosts compact fluorescent light (CFL) exchanges and other events to promote the program.

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“Beef-less Thursdays” Program 



BEEF-LESS THURSDAYS

BEEF-LESS THURSDAYS





WHAT’S OUR BEEF W

WHAT’S OUR BEEF WITH BEEF?





  

  

 

 

  

  

  

  





DINING

GREEN

DINING

GREEN

Dining Services 

In order to raise awareness about the environmental impact of conventional beef farming, beef is not served in the residential restaurants on Thursdays. As part of the program, UCLA Dining Services has reduced the number of beef dishes in the menu cycle by approximately 25%.

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Dinin

“Trayless Dining” Program

Hedrick Dining is Going Trayless

[ ]

Helping the world one tray [less] at a time.

Starting Winter Quarter 2009, UCLA Dining Services will pilot a new sustainability program. Dining trays will be removed* at the Hedrick Residential Restaurant in an attempt to:

[

]

[reduce waste] • [reduce energy use] • [reduce water use]

Why go trayless?

[ ]

Starting Winter Quarter 2009, UCLA Dining Services piloted a new sustainability program. Dining trays were removed*at the Hedrick Residential Restaurant in an attempt to:

[reduce waste] • [reduce water use] [reduce energy use]

Conserves energy & water that would be used for washing – it takes 1/3 to 1/2 gallons of heated water to wash every tray Reduces detergent & drying agents that end up in the water stream Reduces food waste Reduces landfill waste

Itʼs an environmental & economic win-win situation!

LTS: U S E 9R ved

a 0 Y 20 f Water S R A JANU allons o nth!

0G

6,30

Over 50 colleges & universities have successfully gone trayless!

[]

Waste and energy audits will be conducted to determine if this pilot program is effective. Results will be shared with our dining guests and our campus community.

E Mo

in ON

GOING TRAYLESS...

Conserves energy & water that would be used for washing Reduces detergent & drying agents that end up in the water stream Reduces food waste Reduce landfill waste

*Trays will always be available for individuals with a disability or other physical/medical challenges.

Dining Services

Hedrick Dining Trayless Update

[

Itʼs an environmental & economic win-win situation!

Now it’s YOUR turn to help the world one tray [less] at a time.

Try going trayless in other UCLA residential restaurants, too!

]

*Trays will always be available for individuals with a disability or other physical/medical challenges.

Dining Services

In order to reduce food waste and water, trays have been removed from Hedrick and Rieber Hall residential restaurants.

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Composting Program: Rendezvous Restaurant

New!

COMPOSTING BINS TOSS EVERYTHING (INCLUDING FOOD) IN THESE BINS − EXCEPT:

PLEASE STOP! SEPARATE AND TOSS...

PAPER CUPS in the COMPOSTING BIN

STRAWS & LIDS in the RECYCLING BIN

• NO PLASTIC • NO GLASS • NO METAL Please place these non-compostable items in the adjacent blue recycling bin

THANK YOU!

COMPOSTING NO PLASTIC • NO GLASS • NO METAL

RECYCLING ONLY PLASTIC • GLASS • METAL Please place all other items in the adjacent composting bins

UCLA Housing & Hospitality Services participates in the City of LA’s Foodwaste Recycling Program. As part of the program, we compost over 55 tons of foodwaste every month from our residential restaurants. We have expanded this program into our quick-service restaurants, starting with Rendezvous. Students are asked to separate recyclable and compostable materials into the appropriate bins. All post-consumer materials served at Rendezvous are compostable or recyclable.

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Composting Program: CafĂŠ 1919

COMPOST

RECYCLE

TRASH

At CafĂŠ 1919, our newly remodeled quick-service restaurant, special care was given to minimize packaging that is neither recyclable nor compostable. Only one item, the chips bag, is considered trash. As part of the program, we introduced a three-bin system (as shown above) in the Sunset Village residential housing area.

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“Dining Green” Awareness Campaign

UCLA Dining Services is Going Green.

Introducing our new Composting Program.

We are currently piloting a composting program to recycle post-consumer food waste material from select UCLA Dining residential restaurants.

We purchase Organically-grown Items.

Some of our items are organically-grown and pesticide free.

We cook with Transfat-free Oils.

Many of our products, including our delicious baked goods, are made with transfat-free oils.

9/08

w

ct

Y

Every year, more than 19 billion plastic bags are used by people in California.

That means each person uses about 552 bags each year! Help lower these numbers by bringing your own reusable bags to the grocery store and by reusing any plastic bags you may already have.

n Fa

We make an effort to buy Californiagrown produce. This supports the local economy and reduces energy use and pollution resulting from the transportation of goods.

d K no

A Gree

We purchase Local Items.

S ou

l hou

(Source: Californians Against Waste)

Signage to promote awareness about the various “dining green” efforts is displayed throughout the dining facilities.

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Fair Trade Coffee: Café 1919 Restaurant

All CAfé 1919 CoffEE & EsprEsso Drinks ArE fAir TrADE!*

*Except Decaf

All regular coffee and espresso drinks at Café 1919 are Fair Trade.

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LEED Certification: Renovation Projects

The University of California (UC) is committed to certifying all new buildings or major renovations to the USGBC’s LEED Silver level or better.

As a result, over the next several years, UCLA Housing & Hospitality Services will be certifying at least seven different projects. Our first project, the Rieber Hall renovation, is targeted to reach a UC-equivalent LEED Gold level.

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Organic Herb Garden

featuring

Organic Herbs grown here at

(UCLA Herb Garden is located behind Delta Terrace)

www.housing.ucla.edu/sustainability

In order to help raise awareness about local and organic foods, UCLA Housing & Hospitality Services is piloting an organic herb garden. Mint, oregano, sage, thyme, and rosemary are grown in this garden. These herbs are featured in various dishes, such as mint-fried rice and pork with sage stuffing, served throughout our dining facilities.

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Organic Salad Bar:

Hedrick Hall Residential Restaurant

Organic Salad Bar For Your Health and the Environment!

Try the Hedrick Organic Salad Bar! Why Eat Organic?

For Everyone’s Health… l

U.S.D.A. Certified Organic foods are grown without artificial pesticides or artificial fertilizers.

l

Some studies link pesticides to illnesses in agricultural workers.

l

Consuming even small amounts of pesticides could pose health risks.

For the Environment… l

l

Pesticides can spread beyond agricultural fields, causing harm to surrounding wildlife and polluting our drinking water.

Artificial fertilizers can wash off agricultural fields, creating harmful algae growth in streams, lakes, and oceans.

To Support UC’s New Policy on Sustainable Food… l

The University of California has set the following goal: By 2020, 20% of all food purchased by UC campuses will be sustainable.

l

Sustainable food includes organic and locally grown products, grass-fed beef, fair trade coffee, Marine Stewardship Council seafood, and more.

The Hedrick Salad Bar features items that are U.S.D.A. Certified Organic.

Eat Organic and Do Something Good for Yourself and the Environment!

Learn more at www.housing.ucla.edu/green.

Dining Services

For the last two years, Hedrick Hall residential restaurant has served an entirely organic salad bar. All produce served at the salad bar is certified USDA organic.

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TGIF Grant: Kill A Watt

TM

Partnering with the School of Engineering and the Institute of the Environment, Housing & Hospitality Services was awarded a $42,000 grant from The Green Initiative Fund (TGIF) to implement an energy-metering project. In Spring 2010, ninety student rooms will be equipped with technology developed by the UCLA School of Engineering to provide residents with real-time displays of the energy consumption used in their individual rooms, including HVAC and overhead lighting.

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“In-Office� Recycling Program

In order to promote proper recycling by UCLA Housing & Hospitality Services staff members, a Post-It Note reminder program was implemented in the fall of 2009. Post-Its are left for staff members who are not recycling properly.

TM

TM

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Recycling Program: Univeristy Apartments

University Apartments

BeveRage COntaineR

Recycling Program About the

PROgRaM

UCLA University Village, with support from the State of California Department of Conservation, Division of Recycling, has implemented a Beverage Container Recycling Program. Bins are designated for all recyclable plastic, glass, and metal beverage containers.

Watch for recycling progress updates in the University Village monthly newsletters!

Other Recyclables?

Place all non-beverage container recyclables in the recycling bins located near the trash enclosures.

Join Your UCLA Community...

Recycle for a Better tomorrow! www.sustain.ucla.edu

UCLA’s University Apartments was awarded a $38,000 grant by the California Department of Conservation to implement a Beverage Container Recycling program. Currently, the program recycles approximately 1,000 pounds of beverage containers per month.

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Recycling Program: Hitch Residential Suites

Waste Management 101 - What Goes Where...

RECYCLE

Glass Bottles & Jars (contents removed) Paper & Cardboard Products (unsoiled) Plastic Products (#1-9) Styrofoam Products Metal Products Wood Products

COMPOST

All Food (including bones and shells) Food-Soiled Paper & Cardboard Products Plant Materials & Corn-Based Eating Utensils Do NOT Compost... l Plastics including Containers, Chip Bags, Straws, Cup Lids l Glass - Use Blue Bin l Metal - Use Blue Bin l Styrofoam - Use Blue Bin

TRASH

Landfill Waste (True Trash) Plastic Wrap Candy Wrappers l Chip and Other Snack Bags (foil+plastic combo materials) l Cosmetics l Feminine Hygiene Products l l

Do NOT Trash...

Batteries Electronics l Hazardous Waste l l

In order to expand our zero-waste efforts, a composting program was implemented in Hitch Residential Suites. Three bins have been placed in each student room for trash, recyclables, and compostables. This is a pilot program with the goal of expanding composting to all areas of our housing facilities, based on its success.

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“H2O-To-Go� Program:

Water Filling Stations & Bottles

As a joint sustainability and construction mitigation effort, every incoming student living in our residence halls was given a reusable stainless steel water bottle. In addition, water bottle filling spouts were added to existing water fountains through the residence halls.

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“What Is Recyclable?� Campaign

Recycling signage was placed on each residential floor in trash rooms to help students recycle properly.

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LIVING

Division-Wide GREEN “Green”

Branding

Housing & Hospitality Services

New H&HS “Green” Logos July 2008

LIVING

GREEN

Housing & Hospitality Services

H&HS Individual Unit Logos

MEETING

GREEN MEETING

GREEN DINING

GREEN

Conferences & Catering

Lake Arrowhead Conference Center

Dining Services

STAY

GRE

LODGING

GREEN LIVING

GREEN LIVING

GREEN

Guest House

Rooms Division

University Apartments

A series of green-themed logos was developed to identify sustainability-related programming througout the Housing & Hospitality Services organization.

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Housing & Hospitality Services

This report is published by UCLA Housing & Hospitality Services under the direction of Assistant Vice Chancellor Peter Angelis. For questions regarding information presented in this report, contact Robert Gilbert, Sustainability Coordinator, UCLA Housing & Hospitality Services at rgilbert@ha.ucla.edu.

Printed on 100% Recycled Paper

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