CHESC Presentation 2016

Institutionalizing Sustainability for UC Reserves

PACES at Sedgwick Reserve

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UC Natural Reserve System 39 sites - over 756,000

acres

Sedgewick Reserve is one of seven reserves managed by UC Santa Barbara

Challenge: Performing sustainable practices without campus resources

Reserves are unique

Location Bills Staff Waste Transportation

Location

Reserve Data - STARSWater and Storm-water

Waste and Land management

Green cleaning

Pest management

Air qualityLimited Access

Lack of trackin

g

Energy &

Water

Staff

Waste Reserves need help managing waste from ongoing

operations, temporary occupants, and events. At Sedgwick: Staff previously drove to the nearest landfill every 2-3 weeks and used an aerobic composting initiative

TransportationTransportation alternatives such as public transit are often non-existentStaff and visitors are forced to take single occupant vehicles to get to and from the area

At Sedgwick: Staff and visitors must enter the reserve cautiously at low speeds on a small dirt road to protect wild life

Solutions

PACES at Sedgwick Reserve

Devise an intensive waste management & education plan

Create a sustainable catering and food purchasing guide

Provide a green cleaning policy

PACES Recommends Partner with a campus location Incentivize carpooling Provide sustainable catering

criteria for providers in their area Utilize compost for waste

management Train staff and researchers

GMT Earth Cube

Fully enclosed – no odor or pests Diverting 50lbs/day of waste

from landfill 21 to 30 days in-vessel Off-grid: 50 MW PV

Education & Training Provide educational resources to

residents, visitors, and staff Energy use awareness Compost and recycling plan

Post more consistent signs to inform occupants where materials should be disposed

Mandatory use of compostable utensils and containers

Partner with student groups on campus PACES Environmental Affairs Board Zero Waste Committee Facilities Management Interns

Catering Guide staff through ordering local,

organic, and seasonal foods Ordering in bulk Tips on communicating with a

caterer Ways to limit waste at events Adjust and substitute items when

possible Pick items with minimal to no

packaging

Moving forward

Thank you For more questions, comments, or inquires, please

contact:

Ashley StewartGreen Office Certification Coordinator

UCSB Sustainability- PACESashley.ng.stewart@gmail.com

(951) 440-4719