Environmental Coalition Potluck

BU Environmental groups, unite!!! Tonight was the first meeting for the Environmental Coalition, a relatively new umbrella group dedicated to connect all sustainability organizations across campus. It's such a great idea to link all of the clubs together with administration, to trade ideas, organize even greater and more impactful events, and extend to a diverse range of groups across campus.

BU is such a huge university (divided into about 20 colleges), that it's a challenge to keep everyone informed and active participants in communal movements. However, through quality organization, almost anything is possible.

Clubs represented at the potluck:
- Environmental Student Organization (ESO)

- Beekeeper's Club

- Biking Club

- Student Government (Environmental Chapter)

- Organic Gardening Club (they get to use the greenhouse, I'm so excited excited excited to participate :D)

- Community Service Center (Environmental Volunteer Service)

- Vegetarian Society

- BU Dining Services
- USGC LEED Certification Club

The meeting basically covered summaries of each club, when they meet, what they do; there was also super delicious homemade food there, including vegan bread pudding (<3nondairysweettreats)! There are over 17 groups on campus devoted to sustainable practices.

Random tidbits I learned from the presentation:

- Beekeeper's Club is making chapstick this winter!!!
- The GSU (student union foodcourt) is the only Green Certified food court in the state, complying with LEED certification rules. They're judged based on food waste, compost, biodegradable utensils and containers, energy and water usage in bathrooms, cleaning products, lighting, etc.
- BU has 99 solar compactors, whose high-tech fullness detectors have cut garbage collection down from 14  times a week to 4-6 times a week. 

- Although we expanded campus 12%, we decreased our energy usage by 6% last year

- Meatless Mondays: just as the name represents! I think I might join the vegetarian movement! 

Sustainability Festival at BU

So, today was BU's annual Sustainability Festival! It was a great, sunny afternoon filled with free things and promotion of sustainable practice. Marsh Plaza was completely filled with tents offering free things like metal (BU emblazened) coffee thermoses, bike raffles, bike lights, kettlecorn, Stonyfield organic yogurt, compost from our own dining hall's food waste (sounds gross, but it was actually very fertile-looking ;]), promotion booths for environmental clubs and activities, biking clubs, and Global Brigades.

The BU Farmer's Market also set up camp, as they do every Thursday afternoon (a special treat for me to visit after calculus!)!!! The usual booths were there, featuring:
- Local farmers' vegetables and fruits (in-season berries are wonderful)
- Taza Direct-Trade chocolate
- A Vegan cookie stand (carotoons!)
- Danish Pastry House (great sticky buns)
- Sugared nuts
- Sustainable honey
- Maple Syrup
- Tons more, I can't even remember it all

Taza's Direct Trade Chocolate, more on this sustainable practice later!

DELICIOUS Sticky Buns, SO worth my money!

Raffling off bike lights, free local pizza, and other things!

Vegan Cookie Ingredients: organic and local

So obviously, I was in heaven, sampling cashews, macaroons and chili-chocolate alike.

(From left to right) Recycle, Landfill, Compost (2)

I also got to work at the fair! For the past few weeks, I've been putting in hours on GreenTeam, a group focused on promoting proper recycling habits on campus. At the dining halls, there are clusters of four waste receptacles: one for landfill, one for recycling, and two for compost!

My job is to teach students how to properly make distinctions between waste components, aiding them in sorting their food waste after meals. We actually compost mostly everything, ALL food waste, plastic containers/cups/utensils made of biodegradable corn oil, and containers made of pulpy fiber. The only cups/containers that AREN'T compostable are those from Starbucks, chip bags, and name-brand products. One of many reasons why I don't buy those things; I can't support that willingly.

And there's a reason why there are TWO compost bins, and only one for landfill and recycling each: we barely use the landfill and recycling bins!!! :D
One day, in the three hours I worked, the compost bins got full and emptied THRICE, while the landfill never even reached half-full. AMAZING progress, when you see the inordinate amount of food waste people have. Every bit truly does make a difference.

What struck me the most about this experience was the tolerance and willingness of students and teachers alike in regards to these composting efforts. Everyone was so respectful, and really made an effort to make the counter-intuitive choice to be responsible and compost their plastic. It was a WONDERFUL change to what I've seen in the past. Education truly is key, I noticed a huge difference between the first day of cafeteria work, and the next two weeks. And everyone I spoke to agreed that, while it's a bit of a hassle and change to sort waste after eating, it's totally worth the results.


And local Massachusetts farmers who receive our leftovers are just as happy to get nutrient-dense compost as we are to supply it! :D Win-win situations!

Dining at BU

FOOD! Who doesn't love food? The majority of us are hungry almost all the time, and most of the population eats at least three times a day. College students, in particular, with raging metabolisms, high-impact sports activities, running around campus, expending energy talking, walking, doing homework, even sleeping, need adequate fuel to power through the day. That being said, Boston U does a great job of keeping us nourished, in the most eco-friendly of ways!

On the second day of FYSOP, our group actually got to take a tour behind-the-scenes of 100 Bay State Road, the new international dining hall on campus. 100 BSR is a HUGE, brand-new building in east campus with two levels of food courts, a basement for late night dining and about four more levels for the Center for Student Services, Educational Resource, study rooms, classrooms, and state-of-the-art seating areas!

It's a very modern, clean, dining hall that features a stations such as waffle-makers, pizza, fresh-made pasta, vegan/gluten free options, salad bar, cereal dispensers, goldfish-cracker dispensers, desserts (creme brulee was my favorite!), ice cream machines, sandwiches, burger/fries, fresh fruit-infused waters (cantaloupe water, say what?!), Indian and stir-fry.

Of course, it's popular for obvious reasons, but what makes it super special for me is that they try to make it green as possible!

A few of the eco-adjustments that make a huge difference at 100 BSR:
- SMALL portions, to reduce food waste
- Locally grown produce/fish are served
- Low-flow water systems for bathrooms, sinks, and washing machines
- They compost all food waste, plastics made of corn, napkins, paper waste, etc.
- The compost is first COMPACTED, in order to reduce waste-transportation energies
- The elevators reuse their own energy in a hybrid system
- GREEN ROOF!
- Furniture and infrastructure are mostly made of recycled materials
- Conveniently located; students bike or walk to get food
- Fluorescent lighting
- Air conditioning, heat, and light are motion-sensitive, so if nobody's occupying a room, energy is not wasted

For these efforts, 100BSR has earned a LEED Gold Standard standing, the second highest to Platinum!

Check out the specifics here:
http://www.bu.edu/sustainability/what-were-doing/green-buildings/center-for-student-services/

I'm proud to eat at such a sustainable dining hall!

FYSOP 23, Three Days of Great Work

I've been in college for a little more than two weeks, and it's been an incredible learning experience thus far, particularly regarding sustainability. I came to campus a week early to volunteer with FYSOP, First Year Student Outreach Program. I was part of the Environmental group, a portion of freshman students who chose to spend the last week of summer bonding and creating positive environmental change in Boston.

We spent three days working at different sites, rolling up our sleeves to make an impact. Thought I'd share!

Day One: Went to The Food Project in Lynn, MA. My group of seven students went to this urban farm to harvest stringbeans, firebeans, weed cabbage patches, pick tomatoes, and help out. It turned out to be a great hands-on experience, bonding time, where we actually saw the fruits of hard labor and got to know the workers. What’s great about the farm is that they employ local teenagers ONLY, giving them a stress outlet, paycheck, and sense of community. And can I tell you from gardening experience, nothing tastes better than a hand-grown vegetable.

Firebeans: The Food Project sells these organically grown vegetables locally, and gives the excess to food pantries around MA. 

The Food Project, Lynn MA.

Day Two: Went to the Massachusetts Audobon Habitat center, where we pulled invasive species out of a meadow and did some landscaping work. This day was vigorous but sort of uneventful.

Day Three: We walked (saving transportation energy!) to Brighton, MA, to a greenspace beside a highway. We worked on a plot of land that was full of weeds, and sloped at a 45 degree angle, practically, in the hot sun for six hours. It was rough, but well worth the results; after weeding and layering compost on the slope, it was prepped and ready for the planting ceremony next week.

More sustainability news to come, about my job on GreenTeam, BUenergy club, eco-friendly dining halls and eco-discussions on sustainable agriculture.