ENVS-3001
Undergrads researching sustainability of the CU campus
Flatirons over the CU-Boulder campus
Greening the campus through service learning
ENVS 3001 - Sustainable Solutions Consulting
Dr. Lisa Barlow, Instructor and projects manager.
Students gain experience in real world problem solving as they work with CU’s professional staff from the Facilities Management, Housing and Dining Services, Environmental Center, and CU Recycling on top priority projects to move CU-Boulder towards greater realization of the University’s goals for sustainability. All projects fill requested needs of operations units at the University. Prereq., any two-semester science sequence. Restricted to junior and senior ENVS majors, or by permission of the Instructor.
Notable Feedback
"The ENVS 3001 classes have allowed students an excellent opportunity to get hands on experience with actual campus operational issues as they help to advance campus sustainability initiatives. Their involvement has been a significant benefit to our efforts."
Ed vonBleichert, Environmental Operations Manager, Facilities Management.
2012 Class
The class produced a detailed document entitled:
Driving Forward: Strategies for Petroleum Reduction in the CU Boulder Campus Fleet
The University of Colorado at Boulder is obligated under state and federal mandates to reduce the consumption of petroleum in its vehicle fleet, specifically by 25% by 2012. This goal will not be met, spurring a more in-depth review of barriers to petroleum reduction and a request for new strategies to meet future goals. The class worked with Bryan Flansburg, Director of Transportation Services, and Kristin Epley, Sustainability Projects Coordinator, Office of the Director of Sustainability, in analyzing the current status of fleet vehicles and alternative fueling options, surveying vehicle drivers, researching best practices from other large public Universities, and developing education and behavioral change strategies for both rental fleet drivers and on-campus staff. After an introduction to pertinent state, federal, and University mandates and goals (Chapter 1), chapters 2-6 present different aspects of the team report. A summary of all recommendations for petroleum reduction and lowered emissions is presented in Chapter 7.
Chapter 1 Introduction.pdf
Chapter 2 University of Colorado's Fleet Vehicle Cast Study.pdf
Chapter 3 Surveying the Fleet.pdf
Chapter 4 Investigating Petroleum Reduction Strategies at Other Universities.pdf
Chapter 5 Alternative Fueling Options for the University of Colorado Fleet.pdf
Chapter 6 Fleet Available for Rental.pdf
Chapter 7 Summary of Recommendations.pdf
Presentation.pdf
2011 Class
Teams in the class produced detailed documents in the following areas:
1. Defining Natural Foods for Dining Services at the University of Colorado at Boulder
CU Dining Services has set goals of 25% of food served to be organic, 25% to be local, and 25% to be “natural” by 2015. These first two goals are much easier to meet than the “natural” goal because there are definitions in place regarding these terms. “Natural” in relation to food has no specific certifications or guidelines that Dining Services can implement, and therefore Dining Services requested assistance from Sustainable Solutions Consulting in researching and establishing guidelines for “natural” foods. The team incorporated natural guidelines developed by Canada, Israel, and the United Kingdom, and in their definition. Going beyond an expanded definition of “natural,” the team developed a three-tier system for Dining Services staff in order to improve the healthiness of all processed or enhanced foods served on campus. This three-tier system is explained in the text, and a spreadsheet with detailed information on 124 common food additives (ingredients), including synthetic or natural origin, use, health risks, health advisories, and research references, is attached. The 124 ingredient reference spreadsheet was created using information from the Center for Science in the Public Interest, The Food and Agriculture Organization of United Nations, and the World Health Organization. For the first time, this food ingredient spreadsheet allows CU Dining Services to expand their “natural” goals to blended foods that have many food additives in them.
2. eco2go! A pilot study of reusable clamshell containers at Dining Service’s Grab-n-Go venues at the University of Colorado at Boulder
Over 730,000 meals a year are served at Dining Services’ Grab-n-Go venues in packaging that, for the most part, ends up in the landfill. The opening of the first bulk service Grab-n-Go on campus, CU on the Run, provides an opportunity to pilot a study of reusable clamshells to replace single-use packaging for entrees. The team worked with Dining Services staff to develop, promote, implement, and monitor the pilot. Results of the pilot, lessons learned, and recommendations for a broader launch of reusable clamshells are presented.
3. Printers, Printing and Print Behavior: Status, Implications and Recommendations for the University of Colorado at Boulder.
CU Boulder is in the process of converting from conventional department copiers to multifunction devices (MFDs), which provide copy, print, scanning, and faxing services. Although there are 700 departmental copiers that will be replaced, there are over 7,000 faculty and staff at the University, an unknown number of whom have desk-side printers. Strategic Contracts Manager Duane Tucker and Director of Campus Sustainability Moe Tabrizi requested that a team from Sustainable Solutions Consulting complement this conversion by researching desk-side devices and their use. This research helps to shed light on barriers and benefits that hinder or help the economic and environmental savings potential of MFDs. The team inventoried printers and researched printer behavior in ten units on campus, ranging in personnel from 6 to 94, including research, academic, and administrative departments. The report includes information on the broader impacts of printing, including paper, toner and ink, energy consumption, and corporate social responsibility; logistical and behavioral factors of desk-side vs. MFD printing; and strategic purchasing recommendations for desk-side and network printers. Due to the volume of research, the report is posted as separate chapters. The master inventory list of all printers in the ten units is also posted as a separate document.
Chapter 1: Statement of Issue and Device Inventory (pdf)
Chapter 2: Potential Savings from Paper Reduction and Recycled Content (pdf)
Chapter 3: Life Cycle Impact of Toner and Ink (pdf)
Chapter 4: Socio-environmental Responsibility of Printer_Manufacturers (pdf)
Chapter 5: Watt Killers, Environmental and Economic Costs of Printing Devices (pdf)
Chapter 6: Paper Ink and Energy, Analysis of Print Behavior (pdf)
Chapter 7: Summary of Recommendations (pdf)
Presentation (pdf)
2010 Class
Teams in the class produced detailed documents in the following areas:
1. Engaging Incoming and Prospective Students: Web-Based Campus Sustainability Outreach at the University of Colorado, Boulder
CU provides many opportunities for students to explore and live a greener lifestyle, especially during the first year. Currently, education about green living at CU does not begin until the student arrives on campus and has already made most of their college purchases. Additionally, the transfer of green living knowledge is hindered by high annual turn-over of on-campus residents. The Department of Housing and Dining, Office of Student Affairs, and CU Communications requested assistance in development of web-based outreach and education materials to promote sustainability and green living to incoming and prospective students. The team researched other University’s website sustainability content and presentation strategies, conducted student and parent surveys on interest level in green living and purchasing suggestions for move-in, researched and developed green tips links for the “To Bring or Not to Bring” Move-In webpage, and assisted in development of student-focused sections of the new higher profile CU Sustainability Website. Survey results and recommendations for web-based outreach are presented.
2. Food for Thought: A Dinner Highlighting Sustainable Dining for 6000 Meal Plan Students
In the past few years, movements toward more sustainable food systems have gained momentum around the United States and on University campuses. People are beginning to understand that our current food system, including where our food comes from, how it has been grown or raised, and its impact on the surrounding environment, is not sustainable into the future. Dining Services at the University of Colorado is currently devising a comprehensive plan on sustainable dining goals. At the request of Dining Services, students of ENVS 3001, Sustainable Solutions Consulting, were tasked with developing methods of outreach and education to students on the campus meal plan. We researched, developed, and collaborated with Dining Services staff in creating a special “Food For Thought” dinner to be served in all dining halls on April 21st, 2010. Educational quick facts and suggestions on table tents and larger signs accompany the meal. The dinner serves as an educational venue not only for students, but also for Dining Services staff.
3. Computers Need Sleep Too: Energy Conservation in ITS Student Computer Labs
The Conceptual Plan for Carbon Neutrality at the University of Colorado at Boulder sets goals for carbon emission reductions through conservation, increased efficiency, and changes to energy sources. One area highlighted by the CU Office of Resource Conservation is the potential energy and greenhouses gas savings from computers. Information Technology Services manages over 1300 computers of 9 different models in 54 student labs on the CU campus, most of which are closed between 5m and 8am. Currently, computers in student labs are left on 24/7 for software updates, energy costs are part of the campus general fund, and there is no mechanism for determining energy use from the labs, individually or collectively. Without energy use data, the cost effectiveness and emissions savings of different energy conservation strategies cannot be assessed. The team worked with ITS staff to develop a baseline of current energy use by computer model and by lab, and then calculated potential cost, energy, and CO2 savings based on different scenarios for energy conservation. Results and recommendations from this study are potentially applicable to many other computer management groups on campus.
Full Report (pdf)
Presentation (pdf)
ITS Student Computer Labs Spreadsheet (pdf)
4. Redefining Sustainable Grab-n-Go Packaging: Recommendations for CU Dining Services
Grab-n-Go packaging continues to be a source of landfill waste from the CU campus. Grab-n-Go packaging options have increased over the past few years to include complete lines of compostable items, as well as a reusable EcoClamshell container. This report presents updated information on Grab-n-Go packaging strategies at other Universities around the United States, as well as an assessment of the compostables and EcoClamshell programs at UMC Food Services on campus. In addition, there are emerging concerns about health hazards from chemicals leaching from plastic packaging into food and beverages. Current knowledge and recommended health guidelines for food and beverage packaging are presented, with specific assessment of existing Grab-n-Go packaging. The combination of these areas of research is used to present short term and long term recommendations for Grab-n-Go packaging at CU.
2009 Class
Teams in the class produced detailed documents in the following areas:
1. Reducing Bottled Water Use in Dining Services at the University of Colorado at Boulder
Consumption of Bottled Water has been growing on campus, as it has around the U.S. The carbon footprint and other environmental impacts of bottled water are not sustainable. Two filtered water stations installed by Dining Services have not changed bottled water behavior. Why are CU students consuming so much bottled water when Boulder is a first user of Rocky Mountain water? What would help students to kick the bottled water habit? These are some of the questions explored in this report.
2. Flipping the Switch: a Study of Lighting and Occupancy in Classrooms at the University of Colorado in Hellems and Education Buildings
Lights are often left on in unoccupied classrooms. Excess lighting in classrooms wastes money, adds unnecessarily to CU’s carbon footprint, and is linked directly to anthropogenically sourced global warming and climate change. Light and occupancy data loggers can help the University prioritize classrooms for installation of light switch motion detectors. Data loggers are used for the first time at CU for this project. Protocol is developed for both data logger use and for strategic classroom prioritization. Behavioral programs for light switch prompts and for use of daylighting can also benefit CU’s lighting strategy.
3. Reusable Mugs for a Greener Campus: Replacing disposable drink containers with reusable mugs at the CU Boulder.
What type of mug best fits the lifestyle of a student living in the Residence Halls at CU Boulder? How do you motivate students to choose to bring their own mug instead of using disposable drink containers? These are the fundamental questions Dining Services asked the Ultimug Team to answer. Through observations, personal experiences, surveying, research and testing, the team developed strategies for Dining Services to move forward in their efforts to make drink consumption more sustainable at CU.
4. Continuing Sustainable Bag Use at CU Boulder
In Spring 2008, the ENVS3001 Reusable Bag team developed the ChicoBag Program at the request of Dining Services. At the start of Fall semester 2008, Dining Services provided each Hall Resident on the University’s meal plan with a ChicoBagTM. This included all 5,800 students of the class of 2012. The program resulted in the elimination of approximately 600,000 plastic bags per year from Dining Services, and the class of 2012 never experienced the option of disposable plastic bags. Observations and conclusions regarding successes and areas for improvement are documented and addressed to improve the ChicoBag Program for the future. Additionally, budget conditions prohibit the free distribution of ChicoBags to all incoming students in the Fall of 2009. Thus, a revised program needed to be developed. Dining Services again turned to the students of ENVS 3001, Spring 2009, for help in the second year of the ChicoBag Program.
5. Energy Efficiency in Boulder's Rental Properties
Full Report (pdf)
Presentation (pdf)
2008 Class
The class produced a detailed document entitled:
Implementing Behavioral Change in Residence Halls at the University of Colorado at Boulder: Energy Conservation and Reusable Bags
Full Report 66 pages (PDF)
Power Point
The sections of the report:
1. The Power to Change: Evaluating energy Usage in Residence Halls at the University of Colorado at Boulder
Students are bringing more electronics with them to the University than in the past. What are they bringing, how many outlets to they need, and how can energy conservation become part of residence hall room behavior. Will smartstrip powerstrips help students to conserve energy. These are some of the questions explored in this report.
Report (PDF)
Presentation (PDF)
2. Sustainable Bags for a Sustainable Tomorrow: A pilot study for replacing single-use plastic bags with reusable bags in all Dining Services venues at the University of Colorado at Boulder
The popularity of Grab-n-Go meals has steadily increased on CU campus, and so has the proliferation of single-use plastic bags from those venues. This report explores the feasibility of replacing plastic bags with reusable bags from economic, environmental, social, and student and staff behavioral points of view through a 500 bag pilot study.
Report (PDF) Presentation (PDF)
2007 Class
The class produced a detailed document entitled:
Sustainable Solutions for Grab-n-Go Packaging at the University of Colorado at Boulder
Full Report 66 pages (PDF)
The sections of the report:
1. Lifecycle Analyses of Packaging Options in Grab-n-Go Dining Locations
Piazanos is the only natural/organic dining venue on campus. Its popularity has increased dramatically since it first opened its doors in the spring of 2006. Currently, it serves over 2,300 students per day. Among the challenges it now faces is the amount and type of packaging used for the take out items. The goal of this report is to assess the cradle-to-grave environmental impact of current and alternative materials using lifecycle analysis data in order to determine the most sustainable option for the Grab-n-Go operation.
Report (PDF) Presentation (PDF)
2. Biodegradable Plastics
The University of Colorado is considering biodegradable alternatives to conventional plastics in their Grab-n-Go venues. Consideration of the effects that biodegradables have on conventional recycling streams, landfills, and waste disposal systems is crucial when deciding on packaging options. The objective of this project is to review the current standards for biodegradable and compostable plastic products as they relate to food packaging and bags.
Report (PDF) Presentation (PDF)
3. Fostering Sustainability at Piazanos: An Education and Outreach Campaign
Based on observations, there is a large percentage of students who improperly dispose of recyclables. A comprehensive study by CU Recycling found a recycling rate of 10-14% for students living on campus. These are the primary customers of Piazanos. The lack of recycling in the student body made it essential to research and develop an education and outreach program as part of Piazanos’ waste reduction plan.
Report (PDF) Presentation (PDF)
4. Sustainable Initiatives for Grab-n-Go Packaging at Other Colleges and Universities
Over the past ten years, Grab-n-Go take out venues have become a popular meal plan option on university and college campuses. The growing demand and convenience of this option has brought with it a whole new waste stream of post-consumer packaging. One avenue of research is to identify successful initiatives at other universities and colleges, present them for consideration, and recommend those initiatives that would be well suited for CU.
Report (PDF) Presentation PDF
5. Summary of Recommendations
By introducing an innovative sustainable Grab-n-Go plan, CU can lead the way in realizing University and community goals of carbon neutrality and zero-waste. After all of our research and discussion, we have developed both short-term and long term strategies to help Dining Services move towards their goal of sustainability.
Report (PDF) Presentation (PDF)
2006 Class
The class produced a detailed document entitled:
Meat, Seafood, Plants and Chemicals: Sustainable Choices for the University of Colorado at Boulder
Full Report 66 pages (PDF)
The sections of the report:
1. Organic/Natural Dining Options for Beef, Pork and Poultry at the University of Colorado at Boulder Dining Services
Requested research and purchasing guidelines for natural and organic beef, pork and poultry. Extensive research on a guideline for the term “natural” is found here. Some guidelines were adopted in 2006, and others are under consideration.
Report (pdf)
Distributor List (xls)
Presentation (ppt)
2. Sustainable Seafood Guidelines for University of Colorado at Boulder Dining Services
Requested research and purchasing guidelines for sustainable seafood. Sustainable seafood recommendations were developed using Monterey Bay Aquarium and Oceans Alive guidelines and customized for CU needs.
Report (pdf)
Presentation (ppt)
3. Xeriscaping Spreadsheet: A Tool for Sustainable Groundskeeping Department of Housing-Grounds
Requested an in-house updatable electronic database of xeric plant options which could be used to support new and long term xeriscaping projects. The spreadsheet is specific to xeric plants for this region, and contains links to images for all plants.
Report (pdf)
Spreadsheet (xls)
Presentation (ppt)
4. Greening our Cleaning: Custodial Responses to Green Cleaners
Following years of evaluation of green chemicals, Facilities Management and the Department of Housing were ready to field test the best green chemicals with Housing custodial staff. This report outlines a strategy for introducing new cleaning products to those in the front line of chemical exposure: custodians. Appendix B includes web resources on Environmental Justice: Custodians, Cleaning Products, and Enviromental Health.
Report (pdf)
Survey (xls)
Presentation (ppt)
2005 Class
The class produced a detailed document entitled:
Sustainability in the University of Colorado Dining Services: Offering and implementing sustainable events, food, and chemicals for the CU population.
The sections of the report:
1. Green Cleaning for Dining Hall Kitchens Dining Services
Requested recommendations for green cleaners that would meet the sanitation, degreasing, and safety needs of kitchen staff. Materials Safety Data Sheets, as well as guidelines for substances to adopt and to avoid are reported here.
2. Global Jam as a Zero Waste Event
Global Jam is a fall kick-off event that brings over 5000 students on the meal plan to one large picnic, and is a perfect venue for a zero waste event. This report combines research on best practices as well as biodegradable picnicware options. Global Jam was converted to a zero waste event within four months of the presentation of this report.
3. Organic/Natural Product Options in CU Convenience Stores
Consumer preference surveys resulted in recommendations to Dining Services Convenience Stores on organic and natural snacks and essentials for residence hall living.
4. Fair Trade Organic Shade-Grown Coffee at the Emporium and Hardrive Café
Extensive research on the agricultural and human rights practices of conventional vs. fair trade, shade grown coffee.
5. Activities at Other Universities (organic/natural food in dining halls)
Three programs are highlighted: Yale University, Penn College, and UC Santa Cruz, includes recommendations for action on the CU campus.
6. Farm to Fork Program Dining Services
Requested an assessment of the feasibility of initiating a Farm to Fork program at CU. Report covers issues any campus of CU’s size would encounter, and evaluates regional distributors for Colorado.
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