UC Berkeley Workbright green Staff Sustainability Training Part I

Page 1

WORKbright
green Staff
Sustainability
Training
Program Module
1:
Introduc/on
to
Campus
Sustainability UC
Berkeley
Office
of
Sustainability November
15,
2011


Welcome • About
WORKbright
green • The
first‐ever
staff
sustainability
training
 program
at
UC
Berkeley • Funded
by
The
Green
IniLaLve
Fund
(TGIF) • Resource
Guides


Welcome • Learning
Outcomes • Gain
a
broad
understanding
of
campus
 sustainability • Tools
and
connecLons
to
green
your
work • Building
a
community
of
sustainability
 champions


What
Staff
Will
Learn Staff
will
learn
about
campus
sustainability
goals
and
gain
campus
 specific
competencies
in:
 •

Campus
transporta=on
opLons
‐
making
more
environmentally
friendly
business
 and
commute
travel
choices.

CreaLng
less
waste
‐
methods
to
reduce,
re‐use,
recycle,
and
compost.

Energy
efficiency,
conserva=on,
and
reduc=ons
in
electricity
use
–
 implemenLng
best
pracLces
in
the
workplace.

Campus
land
use/stewardship
and
greening
campus
buildings.

Using
less
water
‐
ways
to
reduce
campus
domesLc
and
lab
use.

Green
purchasing
‐
making
sustainable
buying
decisions
at
work.

Student‐led
sustainability
iniLaLves
‐
ways
to
work
together
to
green
operaLons.

Money
‐
grants
and
funding
available
to
staff
for
green
campus
iniLaLves.


It
Takes
a
Village... To
Raise
a
Culture
of
Sustainability • Meet
your
fellow
WORKbright
green
 trainees • Your
name • Your
department • Turn
to
the
person
next
to
you
and
talk
about
 what
you’d
like
to
get
out
of
the
course • Come
back
to
the
group
to
share


The
Office
Of
Sustainability
 Lisa
McNeilly,
Sustainability
Director •

Annual
Campus
Sustainability
Report

Green
Event
&
Department
CerLficaLons

Bright
Green
News


Sustainability Snapshots


Sustainability Snapshots


Sustainability Snapshots


Sustainability Snapshots


Staff
Green
Projects
in
Ac=on • Panel
Presenta=ons
&
Discussion • Theron
Klos
‐
Grounds
Opera/ons • Kay
Ingle
‐
Mail
Services • Percy
Fordyce
‐
Capital
Projects


Sustainable
Sustenance • Sustainable
Food
‐
For
Green
Event
Cer/fica/on
(At
least
 20%
of
the
total
cost
of
the
food
and
beverages
at
the
event
is
fair
trade,
local
or
 organic)

• Fair
Trade:
Standards
support
quality
products
that
improve
lives
and
protect
the
 environment.

Products
that
bear
the
Fair
Trade
label
come
from
farmers
and
workers
 in
developing
countries
who
are
justly
compensated
and
can
posiLvely
influence
their
 communiLes.

• Local:
(grown
within
250
miles)‐Supports
local
farmers,
including
small
producers,
 and
reduces
the
environmental
impacts
of
food
transportaLon
from
long
distances.

• Organic:
Defined
by
how
it
cannot
be
made
rather
than
how
it
can
be
made,
and
 must
be
produced
without
the
use
of
sewer‐sludge
ferLlizers,
most
syntheLc
ferLlizers
 and
pesLcides,
geneLc
engineering
(biotechnology),
growth
hormones,
irradiaLon
and
 anLbioLcs.
A
variety
of
agricultural
products
can
be
produced
organically,
including
 produce,
grains,
meat,
dairy,
eggs,
and
processed
food
products.


Today’s
Menu


Bright
Green
Brainstorm
#1 • How
to
Incorporate
Sustainability
 into
your
Everyday
Work
Ac=vi=es • Write
down
3‐6
acLviLes
you
do
at
work
 • With
a
nearby
partner,
discuss
how
you
might
do
 these
acLviLes
more
sustainably • Come
back
to
the
group
and
share • Keep
your
notes,
we’ll
come
back
to
these
later


Student‐Powered
Sustainability Joanna
Young Communica/ons
Intern,Office
of
Sustainability

Tatyana
Vashencko Program
Coordinator,
Building
Sustainability
at
Cal


It’s
a
Wrap! • QuesLons? • You
will
receive
Module
II’s
agenda
and
 Resource
Guide
this
week • Next
session
‐
November
29th •

TransportaLon,
Waste,
Green
Grants
and
Funding

• ProspecLve
date
to
discuss
addiLonal
 acLviLes
‐
Tuesday,
December
6th?


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