UCLA Housing & Hospitality Services

Sustainability Project

Summaries 2009/10

February 2010

2

“Team Green” Ambassador Program

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.

N THE HILL

C ORDINATOR

3

Energy Competition: “Do It In The Dark”

In order to raise awareness about energy conservation and reduce elec-trical 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 encour-aged to fill out an on-line pledge to reduce resource consumption and (2) the percent reduction in energy consumption per building is deter-mined by comparing it to the prior month. Prizes are awarded to stu-dents 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.

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

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

ENERGY-SAVING TIPS:

HERE’S HOW IT WORKS:

PLEDGE REDUCE WIN!

Fill out the pledge online at:

www.orl.ucla.edu/green

Limit your energy consumption and be

eco-conscious!

Prizes will be given to the hall that saves the

most energy and has the most participants!

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

“DO IT IN THE DARK”2ND ANNUAL ALL-HILL ENERGY COMPETITION

FEBRUARY 1ST TO MARCH 1ST, 2O1O

DO

IN THE

DARK

IT

4

“Beef-less Thursdays” Program

In order to raise awareness about the environmental impact of conven-tional 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%.

BEEF-LESS THURSDAYS

WHAT’S OUR BEEF WITH BEEF?

Dining ServicesDININGGREEN

BEEF-LESS THURSDAYS

WHAT’S OUR BEEF WITH BEEF?

Dining ServicesDININGGREEN

5

“Trayless Dining” Program

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

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

Hedrick Dining

is Going Trayless

[ ]

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?

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!

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

Dining Services

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.[ ]

Over 50 colleges & universities have successfully gone trayless!

Hedrick Dining

Trayless Update

[ ]

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]

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

Dining Services

[ ]Now it’s YOUR turn to help the world

one tray [less] at a time.

Try going trayless in other UCLA residential restaurants, too!

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

Itʼs an environmental & economic win-win situation!

J

A

N

U

A

R

Y

2

0

0

9

R

E

S

U

L

T

S

:

6

,

3

0

0

G

a

l

l

o

n

s

o

f

W

a

t

e

r

S

a

v

e

d

i

n

O

N

E

M

o

n

t

h

!

6

Composting Program: Rendezvous Restaurant

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 com-postable materials into the appropriate bins. All post-consumer materi-als served at Rendezvous are compostable or recyclable.

PAPER CUPS in the

COMPOSTING BIN

STRAWS & LIDSin the

RECYCLING BIN

STOP!

THANK YOU!

PLEASE SEPARATE AND

TOSS...

COMPOSTING NO PLASTIC • NO GLASS • NO METAL

RECYCLING ONLY

Please place all other items in the adjacent composting bins

PLASTIC • GLASS • METAL

COMPOSTING BINS

New!

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

• NO PLASTIC• NO GLASS• NO METAL

Please place these non-compostable items in the adjacent blue recycling bin

7

Composting Program: Café 1919

At Café 1919, our newly remodeled quick-service restaurant, special care was given to minimize packaging that is neither recyclable nor com-postable. 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.

RECYCLECOMPOST TRASH

8

“Dining Green” Awareness Campaign

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

A Gr

een F

act You Should Know

UCLA Dining Services is Going Green.

We make an e�ort to buy California- grown produce. This supports the local economy and reduces energy use and pollution resulting from the transportation of goods.

We purchase Local Items.

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

Introducing our new Composting Program.

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

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.(Source: Californians Against Waste)

Some of our items are organically-grown and pesticide free.We purchase Organically-grown Items.

9/08

9

Fair Trade Coffee: Café 1919 Restaurant

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

*Except Decaf

All CAfé 1919 CoffEE & EsprEsso

Drinks ArE fAir TrADE!*

10

LEED Certification: Renovation Projects

The University of California (UC) is committed to certifying all new build-ings 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.

11

Organic Herb Garden

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.

featuring

Organic Herbsgrown here at

(UCLA Herb Garden is located behind Delta Terrace)

www.housing.ucla.edu/sustainability

12

Organic Salad Bar:Hedrick Hall Residential Restaurant

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.

Organic Salad BarFor Your Health and the Environment!

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 Pesticides can spread beyond agricultural fields,

causing harm to surrounding wildlife and polluting our drinking water.

l 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 featuresitems that are U.S.D.A. Certified Organic.

Eat Organic and Do Something Goodfor Yourself and the Environment!

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

Dining Services

Try the Hedrick Organic Salad Bar!

Why Eat Organic?

13

TGIF Grant: Kill A WattTM

Partnering with the School of Engineering and the Institute of the Envi-ronment, 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 tech-nology developed by the UCLA School of Engineering to provide resi-dents with real-time displays of the energy consumption used in their individual rooms, including HVAC and overhead lighting.

14

“In-Office” Recycling Program

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

15

Recycling Program: Univeristy Apartments

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

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!

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

Other Recyclables?

BeveRage COntaineRRecycling Program

University Apartments

Join Your UCLA Community...Recycle for a Better tomorrow!

www.sustain.ucla.edu

About the

PROgRaM

16

Recycling Program:Hitch Residential Suites

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.

Waste Management 101 - What Goes Where...

RECYCLE COMPOST TRASH

Glass Bottles & Jars (contents removed)

Paper & Cardboard Products (unsoiled)

Plastic Products (#1-9)

Styrofoam Products

Metal Products

Wood Products

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 Lidsl Glass - Use Blue Binl Metal - Use Blue Binl Styrofoam - Use Blue Bin

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

Do NOT Trash...l Batteriesl Electronicsl Hazardous Waste

17

“H2O-To-Go” Program:Water Filling Stations & Bottles

As a joint sustainability and construction mitigation effort, every incom-ing 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.

18

“What Is Recyclable?” Campaign

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

19

Division-Wide “Green” Branding

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

L I V I N G GREEN

Housing & Hospitality Services

L I V I N GGREEN

Housing & Hospitality Services

L I V I N GGREEN

Dining ServicesDININGGREEN

Rooms DivisionL I V I N GGREEN

New H&HS “Green” LogosJuly 2008

H&HS Individual Unit Logos

Conferences& Catering

MEETINGGREEN

Lake Arrowhead Conference Center

MEETINGGREEN

Guest HouseSTAYINGGREEN

University Apartments

L I V I N GGREEN

Guest HouseLODGINGGREEN

Rooms DivisionL I V I N GGREEN

Housing & Hospitality Services

2/10

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