1. University of California, Davis Office of Student Development, Student Housing

2. 1.Sustainability mission of campus and the UC system 2.Creating a working team across campus University Dining Services Environmental Health & Safety 3.Overview of “Aggieware” 4.Evaluating cost 5.Getting buy-in to get your program approved! 6.Frequently asked questions

3. University of California Office of the President’s Sustainability Goals Achieve 75% waste diversion by 2012 Achieve 75% waste diversion by 2012 Achieve zero waste related to all residence hall student waste by 2020 Achieve zero waste related to all residence hall student waste by 2020 Achieve zero waste related to all Student Housing administrative space/operations by 2020 Achieve zero waste related to all Student Housing administrative space/operations by 2020

4. UC Davis Student Housing Sustainability Commitment Statement The University of California’s “Policy on Sustainable Practices” provides a strong framework, leadership and empowerment for the continued development of sustainable practices. The definition of sustainability is: “to meet the current population’s needs without compromising the ability of future generations to meet their needs,” Brundtland Commission (1987). Student Housing at UC Davis is dedicated to this effort and strives to be a model program for the integration of sustainable practices. We are committed to developing and maintaining healthful educational living and working environments while fully integrating sustainable practices.

5. The guiding principles for this effort are: Institutionalize sustainable practices such as: energy efficiencies, use of renewable resources, reduction of energy use, use of recycled and recyclable products, reduction of water use, waste reduction and more. Institutionalize sustainable practices such as: energy efficiencies, use of renewable resources, reduction of energy use, use of recycled and recyclable products, reduction of water use, waste reduction and more. Use the Leadership in Energy & Environmental Design (LEED) rating system as a guide for new construction projects, renovation projects and on-going maintenance of facilities. Use the Leadership in Energy & Environmental Design (LEED) rating system as a guide for new construction projects, renovation projects and on-going maintenance of facilities. Educate residents and staff through presentations, work group involvement, focus groups and the development of living learning environments. Educate residents and staff through presentations, work group involvement, focus groups and the development of living learning environments. Collaborate with campus organizations such as Utilities, Solid Waste, R4 and the Office of Environmental Stewardship and Sustainability. Collaborate with campus organizations such as Utilities, Solid Waste, R4 and the Office of Environmental Stewardship and Sustainability. Integrate sustainability into departmental business practices and long term planning. Integrate sustainability into departmental business practices and long term planning. Model sustainable practices to residents and staff. Model sustainable practices to residents and staff.

6. University of California Office of the President’s Sustainability Goals Achieve zero waste at all dining facilities by 2020 Achieve zero waste at all dining facilities by 2020

7. Dining Services Sustainability Practices Sustainability is maintaining a delicate balance between the human need to improve lifestyle and feeling of well-being on one hand, and preserving natural resources and ecosystems on which we and future generations depend. Sustainability is maintaining a delicate balance between the human need to improve lifestyle and feeling of well-being on one hand, and preserving natural resources and ecosystems on which we and future generations depend. University Dining Services is committed to actively engaging in procedures, policies, and practices that foster a sustainable food system at the University of California, Davis. As a leader in providing healthy, well- balanced nutrition to the campus community and by providing enriched educational materials that foster a balance of mind, body, and soul, Dining Services has launched several sustainable practices at each dining room. University Dining Services is committed to actively engaging in procedures, policies, and practices that foster a sustainable food system at the University of California, Davis. As a leader in providing healthy, well- balanced nutrition to the campus community and by providing enriched educational materials that foster a balance of mind, body, and soul, Dining Services has launched several sustainable practices at each dining room.

8. 7 Core Practices of the Sustainable Food System Plan: Recycling Recycling Pre-consumer Composting Pre-consumer Composting Post-consumer Composting Post-consumer Composting Sustainable Health Sustainable Health Procuring Locally-Grown Foods Procuring Locally-Grown Foods Sourcing Organic and Natural Products Sourcing Organic and Natural Products Ensuring Environmental Stewardship Ensuring Environmental Stewardship

9. Mission: A consulting resource for UC Davis departments and personnel who want to know more about how they can keep their workplace safe. The primary contact for local, state, and federal agencies to inform the UC Davis community of regulatory requirements and to perform mandatory compliance functions related to health, safety and environmental issues.

10. Know the Issues and Address them Early in the Process: Product Details Product Details Cleaning/Packing Process Cleaning/Packing Process Storage Storage Weight Weight Documentation (who can they go to when there is an issue) Documentation (who can they go to when there is an issue) Enforcement Enforcement

11. May 2009 – Idea for reusable dishware program first discussed May 2009 – Idea for reusable dishware program first discussed Plan to roll out program Fall 2010, expansion of a program used at UC Santa Cruz June 2009 – First meeting to talk with Environmental Health & Safety (EH&S) about any possible issues or concerns June 2009 – First meeting to talk with Environmental Health & Safety (EH&S) about any possible issues or concerns Concerns raised: No cloth napkins, food quality dishware and storage containers June 15, 2009 – Email sent to Dining Services and sustainability coordinator from Student Housing Facilities to schedule meeting June 15, 2009 – Email sent to Dining Services and sustainability coordinator from Student Housing Facilities to schedule meeting Dining Services had idea of what EH&S wanted so samples were ordered June 29, 2009 – First planning meeting June 29, 2009 – First planning meeting Dining Services brought in samples, tried different combinations, wrote process and e-mailed to EH&S

12. Early July, 2009 – Meeting to discuss EH&S’s concerns Early July, 2009 – Meeting to discuss EH&S’s concerns More details on storage, concerns about weight of kits, detailed explanation of departmental roles July 15, 2009 – Meeting to make proposal changes July 15, 2009 – Meeting to make proposal changes Moved from 3 kits to 4, and rewrote proposal addressing all EH&S concerns and resent to EH&S; Also looked at cost breakdown for the program August 5,2009 – EH&S approved plan and program set to begin in the fall August 5,2009 – EH&S approved plan and program set to begin in the fall Program approval was quicker than anticipated, allowing program to start in Fall 2009 August 13,2009 – Received approval from Housing Leadership Team August 13,2009 – Received approval from Housing Leadership Team Facilities decided to fund the program, green light Fall2009 August 14,2009 – Order placed August 14,2009 – Order placed

13. August 18,2009 – Last planning meeting August 18,2009 – Last planning meeting Planned process to wash, pack and deliver to each Resident Advisor room August 25 through September 1,2009 – Aggieware packed, sealed and delivered!!!! August 25 through September 1,2009 – Aggieware packed, sealed and delivered!!!!

14. Green Kit: 100% post-consumer recycled content napkins (50 per kit) 100% post-consumer recycled content napkins (50 per kit) BioTuf compost bag (1 per kit) BioTuf compost bag (1 per kit) Stored in a CamSquare – poly 2 qt. with lid (2SFSP/SFC2) Stored in a CamSquare – poly 2 qt. with lid (2SFSP/SFC2) Sealed with two dissolvable labels Sealed with two dissolvable labels

15. Gold Kit: Cambro Stacking Cup 7.5 oz. (25 per kit, 75CW ) Cambro Stacking Cup 7.5 oz. (25 per kit, 75CW ) Stored in a CamSquare – poly 18 qt. with lid (18SFSP/SFC12) Stored in a CamSquare – poly 18 qt. with lid (18SFSP/SFC12) Sealed with two dissolvable labels Sealed with two dissolvable labels

16. Blue Kit: Cambro 6 9/16" Narrow Rim Plate (20 per kit, 65CWNR) Cambro 6 9/16" Narrow Rim Plate (20 per kit, 65CWNR) Medium Windsor Dinner Fork (20 per kit, 761-013) Medium Windsor Dinner Fork (20 per kit, 761-013) Stored in a CamSquare – poly 8 qt. with lid (8SFSP/SFC6) Stored in a CamSquare – poly 8 qt. with lid (8SFSP/SFC6) Sealed with two dissolvable labels Sealed with two dissolvable labels

17. White Kit: Cambro Grapefruit Bowl 10.9 oz. (20 per kit, 60CW ) Cambro Grapefruit Bowl 10.9 oz. (20 per kit, 60CW ) Medium Windsor Dinner Teaspoon (20 per kit, 761-009) Medium Windsor Dinner Teaspoon (20 per kit, 761-009) Stored in a CamSquare – poly 8 qt. with lid (8SFSP/SFC6) Stored in a CamSquare – poly 8 qt. with lid (8SFSP/SFC6) Sealed with two dissolvable labels Sealed with two dissolvable labels

18. Extras: Cambro Narrow Rim 10" Plate (300 total,10CWNR) Cambro Narrow Rim 10" Plate (300 total,10CWNR) These are to be used for the occasional full-meal food events hosted by Student Housing. Though we do not have many of these events that require full size plates, we wanted to make a full commitment to the elimination of disposable products.

19. Total Sets (101 staff kits and 15 extra - 5 per DC) Set includesTo make Kits #Replacements Pieces # (20) Forks2320192 (20) Spoons2320192 (25) Cups2900192 (20) 6” Plates2320192 (20) Bowls2320192 (1) 18 Qt. Container1160 (1) 2 Qt. Container1160 (1) Kelly Green Lid1160 (1)Midnight Blue Lid1160 (2) 8 Qt. Container2320 (2) Rose Lid2320

20. How the Program Works Step 1 (Setup): One of each Aggieware Kit will be placed in each Resident Advisor room for use during all student programs in the residence halls. An additional five of each kit will be kept in each Dining Room, for a total of 116 of each kit. All kits will be sealed with two stickers. Step 2 (Before the Program): Resident Advisors open the kit(s) necessary for the program, breaking the seals on the containers. Staff must check the green compost bag and all dishware, to ensure it is clean and undamaged. If there are any concerns about the kit, it should be immediately returned to the Dining Room for a replacement kit.

21. Step 3 (The Program): Students use the Aggieware and place dirty dishes back in the original container. Only food waste and napkins should be placed in the compost bag. Step 4 (After the Program): Put the lids back on the used Aggieware kits, tie up the compost bag, and immediately return them to the back entrance of the Dining Room during times when they are open. Used Aggieware kits and the compost bag must be returned to Dining Services within 12 hours of opening the kits.

22. Step 5 (Dining Services): Dining Services will check-in the used container and issue a replacement kit to the Resident Advisor. The RA is responsible for inspecting the replacement kit for the following: food particles, moisture, lipstick marks, or any other visible marks or smudges. If the RA has any concerns with the kit, Dining Services will correct the problem before the RA checks out the kit. Once the kit is acceptable to the RA, the Dining Services staff will seal the kit with stickers. Step 6 (Repeat the Process): All Aggieware will be stored in the Resident Advisor’s room. The seals are not to be broken until the kits are needed.

23. The total initial cost for Aggieware was $17,000. How much was spent on paper goods? Purchases from stores for programs Purchases from stores for programs Paper products at Dining Services catered events Paper products at Dining Services catered events Paper for Central Housing events Paper for Central Housing events Total paper cost for 2008-09 school year was $8,000 Aggieware as a program will payback in a little more than two years!

24. Aggieware works as part of a larger program Sustainability Interns (1 per Housing area) Sustainability Interns (1 per Housing area) Sustainable programming buyers guide for all student staff Sustainable programming buyers guide for all student staff Sustainable product list for all professional staff Sustainable product list for all professional staff Established recycling and composting programs on campus Established recycling and composting programs on campus Sustainability RA and Professional Staff specialty assignments Sustainability RA and Professional Staff specialty assignments Everyone needs to support the goal and understand it is a goal that can only be achieved if everyone does their part! Everyone needs to support the goal and understand it is a goal that can only be achieved if everyone does their part!

25. What if pieces are not returned? Aggieware is inventoried by Dining Room staff when the kits are returned. Any missing pieces are charged to the residents of the community who last had the kits. In case you were wondering: Forms are printed on FSC certified 100% recycled paper and are recycled after counted

26. What if staff need more dishes than they have? Each Resident Advisor will receive one of each kit; in partner communities you can use two kits to increase your numbers. If that is still not enough, borrow a kit from another Resident Advisor, change the name on the inventory sheet, and return a clean kit to that Resident Advisor once you receive it from the Dining Room. If you are unable to borrow another RA’s kit, the second option is to check out additional kits from the Dining Room.

27. Why did you pick Cambro and Windsor ? Windsor spoons and forks are identical to the silverware used in the Dining Rooms. They are light, durable and because we use it both for Aggieware and the Dining Rooms, easily replaceable. Cambro dishware and containers were already used on campus for a reusable dishware program that happens during the campus’ Whole Earth Festival. The plates are National Sanitation Foundation (NSF) listed, lightweight, durable, industrial dishwasher safe, and made in the USA by a company with strong sustainability practices.

28. Expanding the composting piece of Aggieware Initially only composting napkins and food waste Initially only composting napkins and food waste Looking to expand the amount being composted with more thorough composting and purchasing guide Looking to expand the amount being composted with more thorough composting and purchasing guide To really achieve zero waste Need to convince manufactures to change packaging Need to convince manufactures to change packaging Need to expand vendors and products purchased Need to expand vendors and products purchased Need to be willing to pay a little more for sustainable product Need to be willing to pay a little more for sustainable product If product does not change, Housing would need to limit what staff could and could not purchase If product does not change, Housing would need to limit what staff could and could not purchase

29. If you have questions or would like additional information please contact: Richard Ronquillo rronquillo@ucdavis.edu Patrice Stafford pstafford@ucdavis.edu Or visit the UC Davis Student Housing Sustainability website: www.housing.ucdavis.edu/sustainability