1. University Center Dining Sustainability & Climate Action Plan
Composed and Presented
By PACES
2014

2. Overview
This presentation illustrates the findings from the assessment the PACES (Program for the Assessment and Certification for the Environment and Sustainability) Program completed and includes recommendations for future action.

3. Transportation Areas of Leadership
57% of employees bike, walk, or carpool
57.15% are informed about the TAP

4. Transportation 43% take a single occupancy vehicle to work
Increase participation in TAP’s Carpooling Program
57 hours of complimentary
parking per quarter
At least one person will not
have to purchase a permit
The permit holder will also
save $225 on their parking permit
Matching services available
which can accommodate diverse schedules
Picture from Creative Commons

5. Energy Areas of Leadership
85.7% of staff turn off equipment when they leave their desk
Mini-refrigerators have nice seals on them
Ambient lighting is taken advantage of
Those who have tasks lamps use it often
Energy Conservation Signage are on some lights

6. Standards for lighting vary dependent on the task being performed.
Energy
Areas of Improvement
Request to have a more detailed energy audit to ensure spaces are being lit with the proper amount of light
Consider De-lamping and promoting
task lamps, especially where there is natural lighting
85.7% of employees don’t
have a task lamp
Task lamps are energy efficient
because they focus light where it is
needed most
Standards for lighting vary dependent on the task being performed.

7. Energy Areas of Improvement
71.4% of employees never unplug even some devices when not in use – this is called “Phantom Energy”
The rest unplug devices “Not often”

8. Energy Areas of Improvement
PACES can provide signage to put around light switches and appliances to remind staff to power off and/or unplug lights and electronic appliances when not in use

9. Energy Areas of Improvement
Defrost mini-fridges that are used if ice has ¼ inch
This helps maintain operating efficiency because the excess ice prevent heat
from transferring out of the
refrigerator space, increasing
the energy needed to push
out the heat
This then translates to
increased energy cost

10. Energy Areas of Improvement
Computers settings are outdated/not set up by IT department
Set your computer to use energy saving features
Stand-by mode when not at the computer
Low brightness level on computer
Avoid screen “savers”

11. Energy and Atmosphere
A little less than half of employees raised concerns about the temperature in the UCen building.
Concerns were also raised about the temperature/air circulation in the office space at Buchanan
Temperature comfort has a significant impact on employee productivity and satisfaction. Improperly working heating and cooling systems are also often energy hogs.

12. Energy and Atmosphere Areas of Improvement
Ask for energy efficient designs in the new UCen renovation (should the spring lock-in pass)
Request an energy audit of the Buchanan space to determine what changes can be made. PACES can perform this.
Regularly communicate temperature needs to UCen Operations and/or Facilities (for Buchanan)
If the building is not performing
adequately, use Energy Star rated
fans and heaters.

13. Material and Resources
Areas of Leadership
75% used mugs & 50% use towels and rags
Some use Tupperware and reusable water bottles
Toxic-free expo markers are used
100% of purchases are completed electronically
Paper is 100% Post Consumer Waste
A monthly inventory is taken before ordering in order to everything at once
Although units and offices are separated, they have central ordering and are able to tap into other facilities

14. Materials and Resources
Areas of Improvement
Inform all employees about sustainable purchasing guidelines of the department and campus (42% of employees do not seek recycled content or Energy Star products when requesting departmental purchases)
Alkaline batteries are much harder and costly to recycle. Consider replacing these with rechargeable batteries. 57% of employees are not aware of the challenges with alkaline batteries

15. Materials and Resources
Areas of Improvement
Some staff uses disposable cups daily
Increase amount of reusable cups, mugs, and eating ware
Picture from creative commons

16. Solid Waste Management
Areas of Leadership
Much of the equipment is centralized
Most rooms have at least one recycling bin
Most know: who to contact (Central Stores) about recycling broken furniture, to empty the blue bins, and where to recycle e-waste
Printers have option to print double-sided

17. Solid Waste Management
Areas of Improvement
Printer is not set up to automatically print double-sided
Printers
-Centralize

18. Solid Waste Management
Areas of Improvement
Recycling Infrastructure
Not all designated recycle bins have signage
Some rooms are missing trash bins
Reduction
All application process is done with paper instead of electronically
Reduce the amount of excess printers and mini-refrigerators
Awareness
There is confusion on who to contact about fluorescent light bulbs; on what is recyclable

19. Water Areas of Leadership
100% of staff know who to call about dripping sink faucet and do so when needed

20. Water Areas of Improvement
Increase awareness about the importance of Hydration Stations
Image from UCSB Plastic Solutions

21. Indoor Environmental Quality and Human Health
Areas of Leadership
Most of the office spaces have been ergonomically analyzed
Most staff get cleaning products from the central kitchen or do not use any

22. Indoor Environmental Quality and Human Health
Areas of Improvement
Often found in paints, cleaning supplies, pesticides, office equipment (ex copiers and printers), VOC (volatile organic compounds) are highly toxic organic chemical gases that can cause a variety of issues from eye and nose irrigation to cancer.
Lysol wipes are used; VOC level: 1,200 ppm
Safe levels of VOC for humans: 500 ppb
To request "green" all-purpose cleaning chemicals, at no cost, please contact your UCen Operational Staff.
Instead of bleach, use Suprox-D, Oxivir Tb, Oxivir Five 16, and Quat-64

23. Indoor Environmental Quality and Human Health
Areas of Improvement
Sometimes people eat at the table in the room where the main printer is
Often petroleum-based, printer inks and toners contain VOCs which can be carcinogenic
Therefore, it is important to wear gloves when changing these parts out and to keep printers away from eating areas and work spaces

24. Indoor Environmental Quality and Human Health
Areas of Improvement
Most building occupants have meals at their desk increasing chances of food particles and waste at the workspace, luring pests, and eventually requiring the use of poisons to exterminate pests
Put a compost bin in your main break room (Free from PACES)
Integrated Pest Management relies on environmentally conscience and effective practices focusing on prevention and control for monitoring and identifying pests

25. Indoor Environmental Quality and Human Health
Areas of Improvement
There is no program to encourage stretching exercises for promoting occupational health and safety
Studies show physiological benefits that help prevent injuries in the office space
Contact Julie McAbee (ext. 3283)

26. Communication and Training
Areas of Leadership
100% of staff believe it is “very” to “somewhat” important to address environmental impact and to take an active role
57% have received environmental education
Training videos discuss safety precautions with recycling, composting, using the various bins, etc.

27. Communication and Training
Areas of Improvement
42% did not remember receiving environmental training through the department
Expand sustainability section in employee orientation/ safety trainings

28. Overall…

29. PACES Scorecard
PACES uses the PACES Scorecard as a point system to keep track of the department’s practices and to gauge the overall environmentalism of the whole department.
5 sections:
Energy and Atmosphere
Communication and Training
Indoor Environmental Quality
Food Systems
Material and Resources
Transportation and water
Bronze 25%, Silver 50%, Gold 75%
University Center Dining earned 42/82 (51.2%)

30. University Center Dining is
Congratulations!
The department of
University Center Dining is
SILVER
Certified

31. Next Steps…

32. PACES Assessment Checklist

33. Thank you
For questions, comments, or inquires, please contact: Brittany Tse PACES Green Campus Coordinator