June 2015 Sustainability Cultural Indicators Program (SCIP) YEAR 3 UPDATE Sustainability Cultural Indicators Program (SCIP) YEAR 3 UPDATE

Agenda Overview of SCIP Objectives Background Year 3 Results o Key Change Items o Summary Indicators o Panel Results Opportunities for Projects by Campus, Region, and Subregion Revisions for Year 4 Discussion

THEME GUIDING PRINCIPLE 2025 GOALS Climate Action We will pursue energy efficiency and fiscally- responsible energy sourcing strategies to reduce greenhouse gas emissions toward long-term carbon neutrality. Reduce greenhouse gas emissions (scopes 1&2) by 25% below 2006 levels. Decrease carbon intensity of passenger trips on U-M transportation options by 30% below 2006 levels. Waste Prevention We will pursue purchasing, reuse, recycling, and composting strategies toward long-term waste eradication. Reduce waste tonnage diverted to disposal facilities by 40% below 2006 levels Healthy Environments We will pursue land and water management, built environment, and product sourcing strategies toward improving the health of ecosystems and communities. Purchase 20% of U-M food from sustainable sources. Protect Huron River water quality by:  minimizing runoff from impervious surfaces (outperform uncontrolled surfaces by 30%), &  reducing the volume of land management chemicals used on campus by 40% Community Awareness We will pursue stakeholder engagement, education, and evaluation strategies toward a campus-wide ethic/culture of sustainability. The report recommends investments in multiple actions to educate our community, track behavior, and report progress over time. Integrated Assessment Themes

Culture of Sustainability What is it? How do we measure it? How do we know if its changing? Knowledge, Awareness Behaviors, Actions Commitments Values, Dispositions Travel & Transportation Waste Reduction & Conservation Natural Environment Sustainable Food e Climate Change CLIMATE ACTION reduce GHG emissions by 25%; decrease GHG/passenger trip for UM trans. options by 30% WASTE PREVENTION reduce waste tonnage to disposal facilities by 40% HEALTHY ENVIRONMENTS protect Huron River water quality by reducing volume of chemicals used in land management by 40%; purchase 20% of U-M food from sustainable sources. COMMUNITY AWARENESS educational programs; monitoring/evaluating progress; reporting general U-M Goals 2025 U-M specific

Questionnaire Content student faculty/staff

CENTRAL CAMPUS MEDICAL CAMPUS SOUTH CAMPUS NORTH CAMPUS EAST CAMPUS Ann Arbor and The University of Michigan

2166 staff and faculty responses 4018 student responses SCIP Results All campus response rate = 44% YEAR 1 YEAR staff and faculty responses 2396 student responses - new cross section 841 student responses - panel All campus response rate = 22% YEAR staff and faculty responses 3172 student responses - new cross section 1048 student responses - panel All campus response rate = 29%

Other Key Changes Items INCREASING Sustainable Food - Awareness Sustainable Food - Behavior U-M Sustainability Engagement MIXED Waste Prevention & Conservation - Awareness Waste Prevention & Conservation - Behavior DECREASING U-M Sustainability Efforts - Awareness U-M Sustainability Efforts - Rating

Sustainability Cultural Indicators Climate Action Travel Behavior (1) Conservation Behavior (4) Waste Prevention Waste Prevention Behavior (4) Healthy Environments Protecting the Natural Environment (3) Sustainable Food Purchases (3) Community Awareness Travel and Transportation (4) Waste Prevention (5) Natural Environment Protection (4) Sustainable Food s (7) U-M Sustainability Initiatives (8) Sustainability Engagement U-M (3) General (4) Sustainability Commitment (1) Sustainability Disposition (3) Evaluating U-M Sust. Initiatives (8) Primary Secondary

STAFF FACULTY Conservation Behavior Travel Behavior Waste Prevention Behavior Sustainable Food Purchases U-M Sustainability Engagement CULTURAL INDICATORS CHANGES – BEHAVIORAL DIFFERENCES AMONG STAFF AND FACULTY Protecting the Natural Environment Significant change from 2012

STUDENTS Conservation Behavior Travel Behavior Waste Prevention Behavior Sustainable Food Purchases U-M Sustainability Engagement CULTURAL INDICATORS CHANGES – BEHAVIORAL AMONG STUDENTS Protecting the Natural Environment Sustainability Engagement Generally Significant change from 2012 STUDENT PANEL Waste Prevention Behavior UM Sustainability Engagement

STAFF FACULTY Travel & Transportation Waste Prevention Sustainable Foods U-M Sustainability Initiatives CULTURAL INDICATORS CHANGES – AWARENESS DIFFERENCES AMONG STAFF AND FACULTY Natural Environment Protection Significant change from 2012 Natural Environment Protection Waste Prevention

STUDENTS STUDENT PANEL Travel & Transportation Waste Prevention Sustainable Foods U-M Sustainability Initiatives CULTURAL INDICATORS CHANGES – AWARENESS AMONG STUDENTS Natural Environment Protection Significant change from 2012 Sustainable Foods Travel & Transportation Natural Environment Protection

2017 Central Central North Medical Health South East AWARENESS OF U-M SUSTAIN. INITIATIVES INDICATOR DIFFERENCES AMONG STAFF-FACULTY –2012 & Campus-West Campus-East Campus Campus Sciences Campus Campus high low

2017 Central Central North Medical Health South East CONSERVATON BEHAVIOR INDICATOR DIFFERENCES AMONG STAFF-FACULTY –2012 & Campus-West Campus-East Campus Campus Sciences Campus Campus high low

2017 Central Central North Medical Health South East WASTE PREVENTION BEHAVIOR INDICATOR DIFFERENCES AMONG STAFF-FACULTY –2012 & Campus-West Campus-East Campus Campus Sciences Campus Campus high low

2017 Central Central North Medical Health South East TRAVEL BEHAVIOR INDICATOR DIFFERENCES AMONG STAFF-FACULTY –2012 & Campus-West Campus-East Campus Campus Sciences Campus Campus high low

North South North South North South North South Central Campus-West Central Campus-East Health Sciences North Campus travel behavior conservation behavior sustainable food purchases waste prevention behavior 2014 BEHAVIORAL INDICES AMONG STAFF-FACULTY in SUB-REGIONS sustainability engagement Significant change from 2012 Significant difference between sub-regions high low

North South North South North South North South Central Campus-West Central Campus-East Health Sciences North Campus sustainable travel & transportation UM sustainability initiatives sustainable foods waste prevention 2014 AWARENESS INDICES AMONG STAFF-FACULTY in SUB-REGIONS natural environment protection low high

North South North South North South North South Central Campus-West Central Campus-East Health Sciences North Campus travel behavior conservation behavior sustainable food purchases waste prevention behavior 2014 BEHAVIORAL INDICES AMONG STAFF-FACULTY in SUB-REGIONS sustainability engagement Significant change from 2012 Significant difference between sub-regions high low

Waste (tonnage) Recycled Material (tonnage) Energy (BTU/sq.ft.) CO2 Emissions (metric tons) energy, electricity, steam, natural gas Objective Env. Data (annual) Survey Data (annual) Merged Objective and Subjective-Behavioral Data students staff/faculty DATA ORGANIZED BY: CAMPUS, REGION, SUB-REGION (staff/faculty) U-M HOUSING (students) Raw Objective Environmental Data TYPES OF OBJECTIVE ENVIRONMENTAL DATA and RELATIONSHIP TO SURVEY DATA

PAIRING SCIP SURVEY DATA AND ENVIRONMENTAL DATA

SAMPLE TABLE SHOWING RELATIONSHIPS BETWEEN ENERGY USE, CO2 EMISSIONS & CONSERVATION BEHAVIOR AMONG FACULTY-STAFF, by CAMPUS & SUB-REGION

SAMPLE TABLE SHOWING RELATIONSHIPS BETWEEN ENERGY USE, CO2 EMISSIONS & CONSERVATION BEHAVIOR AMONG STUDENTS IN U-M HOUSING

SAMPLE TABLE SHOWING RELATIONSHIPS BETWEEN RECYCLING, WASTE & WASTE PREVENTION BEHAVIOR AMONG STUDENTS IN U-M HOUSING

Questions / Discussion