1. The UC Project Management Institute is a Registered Provider with The American Institute of Architects Continuing Education Systems. Credit earned on completion of this program will be reported to CES Records for AIA members. Certificates of Completion for non-AIA members are available upon request (emily.montan@ucop.edu). This program is registered with the AIA-CES for continuing professional education. As such, it does not include content that may be deemed or construed to be an approval or endorsement by the AIA of any material of construction or any method or manner of handling, using, distributing, or dealing in any material or product. Questions related to specific materials, methods and services will be addressed at the conclusion of this presentation.emily.montan@ucop.edu

2. Greening Your Dining Facility UC/CSU/CCC Sustainability Conference 2008 Bonnie Crouse Assistant Director Residential Dining Services University of California, Santa Barbara

3. UCSB – Who We Are Located on California’s central coast 20,000 Student population Housing & Residential Services $68 million operating budget 5 Departments: Apartment & Community Living Business & Financial Planning Residential Dining Services Residential Life Residential Operations 8 Residence Halls 6200 student residents 22,000 Summer Conferees 5 apartment complexes 65 for sale homes 150 acres of property 400 career and 800 student employees

4. Residential Dining Services Self Operated $14.5 million operating budget $4.3 million raw food budget 4700 student residents 4 Dining Commons – All you care to eat (19, 14, 10 board meal plan options) 1500 off campus meal plans (19,14, 10, 5 meal plan options) Special Events Catering Concessions for Event Center and Athletics 178 career employees 500 student employees 2.1 million meals served annually

5. Housing & Residential Services Environmental Successes > 10 to 20 years Energy and Environmental Manager on staff Electric and natural gas vehicles Recycling Composting pre consumer vegetable prep waste Purchasing in bulk packaging Energy saving equipment and solar power Leftover policy – quarterly donations Waste Awareness focus Recipes from scratch – focus on nutritious real foods without preservatives Fresh produce and salad bars central to menu – vegetarian and vegan options

6. 1. Organic and Locally Grown Food – Increase purchase of ‘verified’ sustainably grown meat, poultry, fish and dairy by 10%. Increase purchase of organic and local produce by 25%. 2. Biodegradable disposable dishware – Compost all disposables Take out, Concessions & Catering 3. Green Chemicals – increase kitchen cleaning chemicals to 80% green 4. Purchasing – All purchase orders contain sustainability criteria 5. Recycling & Composting – Increase recycling to include all grease for biodiesel and Compost all pre and post consumer waste 6. Networking – Share with others UCSB’s framework for a sustainable food system Residential Dining Goals 2007 – 2011 (1-5 years)

7. 7. Campus Outreach – Partner with other departments at UCSB to reach goals 8. Education and Marketing – Educate and outreach through workshops, signage, classes, brochures and other media 9. Food Manufacturers & Distributors – Influence manufacturers and distributors to provide organic products in bulk recyclable packaging 10. Equipment – Purchase all Energy Star equipment 11. Community Food Working Group – Establish team of dining staff, campus staff, students, faculty and community members for ongoing discussion and partnering on projects on sustainability in the Santa Barbara County Residential Dining Goals 2007 – 2011 (1-5 years)

8. 1. Organic and Locally Grown Food – Increase ‘verified’ sustainably grown meat, poultry, fish and dairy by 25%. Increase organic and local produce to 50% with viable local farmer distribution system in place. 2. Certified Green Dining Commons – All dining renovations LEED and/or certified green 3. Waste Management – all food waste is composted and used on campus 4. Campus Gardens – organic gardens grow produce used in campus dining Residential Dining Goals 2012 + – Long Term

9. UCSB Campus – Focus on Sustainability Campus Sustainability Plan adopted winter 2008 – Associate VC hired to focus on sustainability UCSB “Change Agent Co-Chairs” Committee reconvened with 10 Areas of Focus: Energy, Academics & Research, Built Environment, Water, Transportation, Communications, Landscape, Procurement, Waste and FOOD Campus Recycling Project launched spring 2008 Campus Composting Project – partner with Waste Management company on composting campus waste - dining commons’ pilot project summer 2008 Academic Senate – formation of Chancellor’s Advisory Sustainability Committee Fall 2008 Faculty and Student Involvement – Environmental Studies classes and Environmental Awareness Board – student projects

10. Organic Local Produce Raw Produce – Sustainability Project Conventional RFP– Identify growers and regions and increase certified organic products Sustainable Agreements - Increase organic, and pesticide free products from local farmers (currently 12% dollar volume)

11. Green Cleaning Chemicals Pilot program to implement and test products at 1 Dining Commons 3 Green Seal Cleaning Chemicals replace 7 products Glass and surface cleaner, washroom cleaner and all purpose cleaner (hydrogen peroxide based sanitizer)

12. Recycling Cardboard Commingled: aluminum, plastic, glass, paper, tin 800 Gallons/month Grease for BioDiesel Furniture/Equipment Donations Scrap Metal Batteries Concrete, metal, wood, furniture, carpet and appliances during renovations Computers and electronic waste

13. Composting 4 Dining Commons = 30,000 pounds/month vegetable waste 1 Dining Commons pilot program – 2008 = include Post Consumer/kitchen waste

14. Compost Pilot Project Compactor Waste = 39% food waste that can be composted (includes post consumer, biodegradable disposables and other kitchen prep waste) Other waste = –Pre consumer veggie waste –Cardboard –Commingled recycled materials

15. Compost Pilot Program

16. Dining Developing “Green” Projects  Energy and Buildings  Lighting and Solar projects  Demand Ventilation Control – Dining commons retrofit after Platform design resulted in savings of over 50  Renovation and equipment replacement –Energy Star and Green certification  Alternative Transportation vehicles  Green Chemical Implementation  Water Conservation  Pulper/trough recirculation –reduced water use by 2/3  Waste accumulators replace disposals – savings up to 50%  Organics and Local Food  Local Farmer’s Market Distributor  Grower’s Collaborative(CAFF)  UCSB Sedgwick Reserve – leased by local farmer

17. Dining Developing “Green” Projects  Community Personal Connections – quarterly meetings – County, City, School District (Orfaela Funding), Ag groups, local Farmers, Slow Foods, CAFF, Fairview Farms, SB Farmers’ Market, SBCC, Westmont, IV Coop, Environmental Defense Counsel, Faculty, staff and students  Waste Management –partners with Marborg and Campus  Campus composting pilot project – 1 Dining commons  Recycling - Cardboard, commingled and grease waste  Student Involvement and Staff Education  Waste Initiative – focus on reduction in food waste  Student interns - Environmental Studies classes and projects focus on food systems and processes  Staff workshop & tours  Signage and brochures

18. UCSB Sustainability Resources and Contacts Bonnie Crouse, H&RS Assistant Director Dining bcrouse@housing.ucsb.edu Mark Rousseau, H&RS Environmental & Energy Manager mrousseau@housing.ucsb.edu Ron Cortez, Associate Vice Chancellor, Administrative Services Katie Maynard, Sustainability Coordinator 2008 UC/CSU/CCC Sustainability Conference Chair kmaynard@geog.ucsb.edu UCSB Sustainability website www.sustainability.ucsb.eduwww.sustainability.ucsb.edu Energy Efficient Technology for UC and CSU Campuses Demand Ventilation Control Case Study UCSB Public Interest Energy Research (PIER Program) www.energy.ca.gov/pier

19. QUESTIONS? This concludes the American Institute of Architects Continuing Education Systems Program. UCSB Residential Dining Services