Bridging Operations and Academics at Princeton AASHE Fall Conference October 11, 2011

Moderator: Shana S. Weber, Office of Sustainability Panelists: Kathy Hackett, Princeton Environmental Institute Tom Nyquist, Facilities Engineering Leila Shahbender, Office of Information Technology Stu Orefice, Dining Services

Interdisciplinary Course of Study, complements disciplinary major Certificate Program, Tracked Majors Integrated Course of Study - Coursework - Internships - Independent Work Experiential, “Real World Model” Training a generation of leaders Sustainability Education at Princeton

Campus/Community as Lab Global sustainability themes studied at the local level in campus venues - Water quality (Carnegie Lake) - Storm water mitigation (Washington Rd.) - Energy consumption (Green Roofs) - Air quality (Dillon pool) Continuous monitoring/measurement Relevant and actionable feedback

Emerging Campus Sustainability Themes – Course/Program Titles Towards an Ethical CO 2 Emissions Trajectory for Princeton – responsible campus energy consumption Environmental Challenges and Sustainable Solutions – tracking the Campus Plan Communicating Sustainability What’s on our Plate? – sustainable dining

Internships and Independent Research Project Titles How Low is Your Flow? A Delicious Revolution: The Greening Princeton Farmer’s Market Manual À La Carbon: Sustainable Dining at Princeton University Mercury Cycling in Carnegie Lake Renewable Energy at Princeton Pull the Plug: The Influence of Social Norms and Prospect Theory on Energy Conservation in Dormitories Green Arch: Designs for a Green Roof on the School of Architecture Building

Academic – Operations Collaborations Determining a (responsible) course of action - How much energy do we consume? What are the responsible options? - What should we eat? Who should we buy it from? Adoption/Demonstration of sustainable solutions - Operations professionals as guest lecturers, panel presentations - Co-gen plant as demonstration site Installation of monitoring systems Making observations using performance metrics Publishing reports, drawing conclusions, and moving forward

Bridging Operations and Academics at Princeton Working Group Initiatives and Collaborations - Facilities Engineering Viewpoint - AASHE Fall Conference October 11, 2011

Faculty Review of Facilities Energy Related Projects -15 MW Cogeneration Plant MW Solar PV Project Faculty - Facilities Collaboration

Use of Campus as a Laboratory - Stream restoration - Storm water nitrification study - Green roof study - Ground source heat pump well field capacity study

Faculty - Facilities Collaboration Greenhouse Gas Emissions Reduction Plan - Campus Goals

Faculty - Facilities Collaboration Greenhouse Gas Emissions Reduction Plan - Strategies Wedge reduction concept

Student – Facilities Collaboration Eco Reps Internships and Fellowships Student Research Student Environmental Groups – SURGE Senior Thesis Topics Staff Lectures Plant Tours

Collaborations Across Operational and Academic Departments – Resource Conservation on Campus

Collaborations Across Operational and Academic Departments – Resource Conservation on Campus Campus Paper Usage Reduction Initiatives Standardizing on 100% pcw paper Print-less campaign ( Admissions paperless initiative Grassroots “Please consider the environment before printing”

Collaborations Across Operational and Academic Departments – Resource Conservation on Campus Other Sustainable Initiatives from the Office of Information Technology Server Virtualization Desktop Power Management

Collaborations Across Operational and Academic Departments – Resource Conservation on Campus Research Project Ideas: Where do the sustainable scales tip  electronic v paper? What are the most sustainable options  tree-less paper manufactured abroad v traditional US-made paper? Is there any difference in comprehension and retention between reading something on paper or something electronic? Does size count?

What is on our 100% Recycled Compostable Plate?

Student Internships Sustainable Dining Projects:  Food Metric  Carbon Footprint  Vendor Visits  Web work  Reports

Student Internships Sustainable Dining Projects:  Food Metric  Carbon Footprint  Vendor Visits  Web work  Reports

Food Metrics Overview Compilation of food purchases in past fiscal year (May 31, 2010 to June 1, 2011) using FoodPro database Spreadsheet created to categorize purchases and expenditures Sustainability Categories: local, organic, socially just, humane, fair trade, sustainable seafood, conventional Information in Metric detailed in 2011 Dining Sustainability Report along with other sustainability initiatives

Real Food Challenge

Communicating Via the Web Carbon Footprint Emissions Coding

Sustainable Seafood

Thank you

Real Food Challenge FY 10-11