UCSD Sustainability Program’s Newsletter
Delicious, sustainable recipes to whip up for that special someone on Valentine’s Day! p.11
Winter Quarter’s Thrifting Trunk Show on Thursday, February 27th: Don’t miss out!
he UC San Diego Sustainability Resource Center (SRC) serves as a hub for materials and initiatives related to local, national and global sustainability. The Sustainability Resource Center is a collaborative effort between the Sustainability Program Office and the Student Sustainability Collective. Their shared goals include balancing environmental, social and economic stewardship as they relate to sustainability, maximizing campus and local outreach and participation, reducing the campus impact on the environment, and establishing a model for contributing to local, national and global sustainability. We invite the UC San Diego community to develop sustainable innovative solutions by utilizing SRC resources. Located in the heart of the Price Center, our LEED Gold certified center is open to students, faculty, staff, alumni and visitors weekdays from 9 a.m. to 5 p.m. during academic quarters. Warm hugs, Sustain UCSD Team
Kristin Kielich // Programs Manager “Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it’s the only thing that ever has.” – Margaret Mead
Nicole Loo // 3rd yr. Environmental Engineering I want to make sustainability more approachable by showing people that they don’t have to go out of their way to incorporate sustainability into their lives.
Andrew Le // 4th yr. Environmental Systems “Look deep into nature, and then you will understand everything better.” – Albert Einstein
Harry Ng // 3rd yr. Mechangical Engineering “How wonderful it is that nobody need wait a single moment before starting to improve the world.” – Anne Frank
Ivy Tran // 4th yr. Communications & Psychology Green is the new black. I enjoy bringing sustainability forward and applying it to all aspects of life.
Clara Chao // 2nd yr. Cognitive Science I hope to promote awareness about what can be done to protect the well-being of our planet by encouraging others that even small things make a difference.
Table of Contents 03 Gardens
10 Student Spotlight
07 Campus Involvement
11 Sustainable Recipes
13 Quarterly Highlights 15: Tips for Sustainable Living
16: Upcoming Events 02
About the Garden
ello! Our mission at Roger’s Community
Garden is to promote sustainability, community involvement, health, and local produce in San Diego. UCSD is unique among universities in its dedication to sustainability. Our campus is a “living laboratory” for sustainable projects, and we at Roger’s Community Garden hope to be a part of it by offering real-world learning opportunities about agriculture. We offer land to students, a lecture series, and the opportunity to work with the Earth! We’re not just a plot of land -- with the learning experiences we provide we hope to cultivate interest in local produce and environmental action. If the community is engaged in the food they eat, they will, for example, be interested in what is growing seasonally, be mindful of their food sources, and spend more in support of local produce. When we support our local farmers, they make more profit and can expand which and how many products they provide. This helps our community grow and supports good health, care for the environment, and sustainability. Please come visit us, whether it’s to volunteer, start a plot, or just to take a look around! – Nico Hemsley, Publicity Chair
Roger’s Community Garden I
We’re Growing! n 2010 we had five people, now
we have 30-50 volunteers coming in every Sunday (and we want more!) More gardens are also coming to campus! Students from all colleges are welcome at any of the gardens–check out Ellie’s Garden in ERC and Earl’s Garden in Warren! (Rumor has it Muir is starting
Want to help out? Come out every Sunday from 10am to Noon to Volunteer. No sign-ups needed. Just show up!
a garden this year!)
“I come to the garden because it’s my little way of staying connected to nature and a nice, peaceful break from the stress of studying and term papers. There’s also a sense of personal satisfaction gained from being able to grow my own food.” – Theolisa Williams 3rd year at Sixth College
Some Projects: Propagation House: One of our projects at Roger’s Community Garden is to build a propagation house where we can propagate the plants we have in order to share with the community and to expand the diversity of our garden further. Orchard: Another project we have is the expansion of our orchard. The purpose of this is also to increase diversity within the garden, as well as to showcase the types of plants and trees that will thrive in the environment of the garden. The lecture series is a plan to have guest speakers come once a month to the garden to talk on topics such as gardening, sustainability, and food justice.
Located just behind Che Cafe!
“I joined Roger’s Community Garden because I helped with the garden at my high school and I garden with my mom occasionally. I found that creating friendships with the garden members, planting and watering, and cleaning up the area around Roger’s Community Garden has become an activity I look forward to every sunday morning.” – Christian Olmstead 1st year Sixth
“I first came to the garden because gardening has always been something that’s interested me, but I never really had a chance to do it back home. I figured that college would be a good time to start, and Roger’s Community Garden has been really great!” – Jessica Huang, 2nd year at Revelle
he Econauts are the Sustainability department of
Housing, Dining and Hospitality. We are a group of 10 students who are dedicated to making UCSD a greener place to live. We collaborate closely with Resident Advisors, and other on campus groups to hold programs and events to educate students on how to live sustainably. We hold weekly Trash Sorts at the different colleges where we take a look as what is being thrown in the dumpsters, and display the items that could have been recycled instead! Our most popular RA program is Reusable Tote Bag Decorating! We hope to lessen the number of single use plastic bags being used by giving residents reusable bags to take grocery shopping.
We also award Green Grants to forward, sustainable
thinking students! Green Grants are a way to fund sustainability projects at UCSD housing or dining locations. Previous Green Grants have been awarded the Sixth College for energy efficient Christmas lights, and to The Village at Torrey Pines for reusable dishware for RA programs and events. Apply for a Green Grant at: www.hdh.ucsd.edu/sustainability
Be smart. Be green.
nvironmental Brigades volunteers from UCSD will spend 7 days in Panama working
alongside families in the rural, indigenous communities of either Piriati Embera or Embera Puru. They will be learning about the biodiversity of a tropical region and the potential of ecological productivity of the community membersâ€™ land by utilizing environmentally sustainable methods of agriculture that mimics the diversity and balance of plant life and living organisms which exist in a healthy ecosystem. Volunteers will also create, explain, and incorporate the use of organic fertilizers, pesticides, and fungicides in order to boost soil nutrients naturally and deter common pests and fungi that normally bring harvest yields down.
Additionally, participants in the brigade will research into and share alternative methods
of waste management through informative materials and interactive workshops. A key component of brigade is to help raise the communityâ€™s overall awareness of relevant environmental issues and their understanding of the repercussions of a degrading environment socially and economically while always keeping cultural sensitivity in mind. With these projects being picked up by student volunteers from various chapters across North America month after month, the environmental health of the community can be steadily improved while ensuring positive, lasting changes for generations to come.
For more information, check out their facebook page: Environmental Brigades at UC San Diego.
To keep up to date on our events, follow us at: - Facebook.com/econauts - Twitter #Econauty - Instagram @Econauty - Vine #Econauts For questions or to request program collaboration, email us at: email@example.com
Engineers for a Sustainable World
ESW’s mission is to bring communities together to develop, implement,
and share sustainable technologies and practices worldwide.To achieve our mission, we have six goals: ◦◦ Sustainable Projects ◦◦ Engineering Experience ◦◦ Educational Outreach ◦◦ Networking ◦◦ Fundraising
◦◦ Community Building Every quarter, we hold events and offer opportunities that meet each of
these goals. Fall quarter, we hosted a tour of General Atomics, home to one of the trailblazing contributions to fusion technology. Along with our ongoing projects, we have community and outreach events as well as workshops and more industrial tours planned for the quarters to come. To stay in the loop and learn about other exciting events, connect with the ESW community through our website at esw.ucsd.edu and like us on Facebook at facebook.com/eswucsd.
Harry’s Projects Hopkin’s Solar Panel Lighting Retrofit Several students and I are working with Building Commissioning to retrofit the current lighting under the solar panels on top of Hopkins. Lighting retrofits have quick paybacks and can yield substantial energy savings. In addition to these benefits, updating the lighting will reduce greenhouse gas emissions and will improve safety on the top of the parking garage.
Student Spotlight Harry Ng
Projects Manager // 3rd yr. Mechanical Engineer
“Through my experience at the Sustainability Program Office, I have dis-
covered why the term sustainability is so emphasized, and have decided to forge my career path around this topic. The turning point in me discovering this was when my manager explained sustainability to me in terms of the triple bottom line. The triple bottom line is a business concept that companies should construct their company on three goals: to benefit the people, profit, and planet. Sustainability can achieve all three goals.
“The primary goal that defines sustainability is to improve our planet by maintaining and managing its re-
sources so that it can be utilized for a longer period of time. The second goal of benefiting the people comes with the first goal in preserving our planet to result in a less polluted, healthier environment for people to live and flourish in. The last goal of profit is typically achieved through “money saved” from stretching resources to reach their maximum capabilities. From what I can see, all of these goals are goals that I want to achieve in my career as an engineer. In fact, I chose to be an engineer so that I can design and produce products that will achieve these three goals.”
Acquire Green Revolving Fund (GRF) for UCSD A GRF is a set fund designated to finance projects that yield environmental benefits for the campus. The money used to fund the projects will eventually be paid back through savings accumulated each year from the efficiency upgrades. Money that is paid back each year can in turn be used to finance more projects. This will result in a sum of money that can be continually used to improve sustainability on our campus. This fund can potentially save our school thousands of dollars, reduce greenhouse gas emissions, and improve the quality of living in some buildings.
Climate Action Plan I am working with a great team of students, faculty and staff to determine UC San Diego’s plan for energy and climate for the next 10-20 years. We will analyze what UC San Diego must accomplish to obtain climate neutrality by 2025.
Solar Chill Project I am a part of a Solar Chill team working to design and fabricate a solar tree on campus to educate and inspire people who pass by about sustainable energy alternatives. It will be a place where students can recharge both their electrical and body batteries with plug-in spots and relaxation areas under the tree.
orget! f t ’ n o D
Ingredients: • 2 teaspoons grapeseed oil • 1 1/2 cups chopped yellow onion • 1/2 teaspoon salt + pepper • 2 tablespoons finely chopped fresh sage • scant 1 tablespoon minced garlic • 1 1/2 teaspoons fresh thyme • 5 cups 1/2-inch cubed frozen butternut squash, defrosted -about 20oz • 1 cup raw cashews, soaked for at least 4 hours • 1/4 - 1/3 cup unsweetened almond milk, or other non-dairy milk • 3-4 medium russet potatoes, scrubbed and dried • salt + pepper to taste • small handful of sage leaves and 1 tablespoon oil, optional
Gluten-free & Vegan Recipe // Yields approx. 8 side dish potions
Directions: 1. Heat a 9-10-inch cast iron pan over medium heat and add the oil. Once hot, place the onion and salt and pepper in the pan and stir frequently for about 10 minutes until onions are softened and starting to brown. Stir in the sage, garlic, and thyme for about 1 minute until fragrant. Preheat your oven to 350* F. Remove onions from the heat and let cool for 5-10 minutes. 2. Place the defrosted squash in a high-power blender along with the onion mixture, soaked and drained cashews, and 1/4 cup of milk. Blend until fully smooth, stirring and scraping the blender to keep things moving. Add more milk if needed. The sauce should be very thick but pourable. Set aside. 3. Slice potatoes with a sharp knife or mandolin slicer into 1/8-inch slices [important!]. Lightly oil the same cast iron pan you cooked the onions in or a 9-10 inch baking dish or pie pan. Assemble potatoes overlapping slightly in a single layer covering the bottom of the pan. Sprinkle with salt + pepper. Pour a scant 1 cup of the sauce over top and spread evenly with a spatula. Repeat 3 more times [4 layers total]. Cover the top with remaining sauce--about 1 cup--and smooth out. Cover tightly with foil and bake for about 1 hour until potatoes are tender. Test a potato for doneness. 4. While the potatoes cook heat a small pan over medium-high heat with the oil. Line a plate with a doubledover paper towel. Once the pan is hot add the leaves and let cook until crispy on both sides. This happens quickly--about a minute--so watch closely. Place on the paper towel. After the potatoes have finished baking turn your oven to broil, remove the foil, smooth the top layer of sauce, and broil for just a few minutes until golden brown. Watch closely. Remove and let cool slightly before serving. Top with fried sage leaves, salt and pepper, and serve. Notes: To soak cashews, submerge in water in a bowl and let sit on the counter for at least 4 hours or overnight. Drain before using. To defrost the squash: Place in your refrigerator the day before using, or let sit on the counter for a few hours the day of until room temp. Drain any resulting liquid.
Ingredients: • 2 medium carrots, peeled • 1 medium green apple, cored • 3-inch piece of banana • 1/2 cup fresh squeezed orange juice (or no-sugar added orange juice) • 1/2 cup ice
Directions: Place all ingredients into your blender and blend until smooth. Add more orange juice if needed to thin out. Peel your green apple before blending if desired. Use a red apple for a sweeter flavor. Feel free to strain it through a nut milk bag for a smoother texture.
Ingredients: • 3 cups green kale, stemmed + chopped • 2 kiwi, skins removed • 2 green apples, cored + chopped • 1 bartlett pear, cored + chopped • 1/3 avocado • 1- 1 1/2 cups ice • 1 cup unsweetened almond milk
Directions: Add all ingredients to a high speed blender and blend until smooth. Add more milk if needed to reach desired consistency. Notes: Use ripe fruit for the maximum flavor and sweetness. Use any type of milk. If desired, add honey, agave, or soaked dates for more sweetness. I keep the peels on the apple and pear but scoop out the fruit from the kiwi. Peel all fruit if desired.
All recipes mentioned from this issue are from Ashley McLaughlin’s blog, Edible Perspective. If you want to see more gluten-free, vegan recipes, make sure to check out her blog at www.edibleperspective.com!
My goal is to move UC San Diego towards being more sustainable by increasing interest in climate change mitigation, natural resource conservation, and helping the campus be socially just. To achieve these goals, the campus has been working on increasing education and transparency through national reporting, new events, unique campaigns, green pledges, establishing new partnerships and promoting new policies. Ultimately, Iâ€™d like for the campus to be a leader in innovative sustainable practices so that others can look to us as an example for realizing savings and efficiencies while helping make the planet more sustainable. I am passionate about sustainability and higher education so I feel fortunate to work on both issues every day. â€“ Kristin Kielich, Sustainability Programs Manager
#1 Don’t leave the water running when washing dishes. Use a large soapy tub instead.
#2 Turn off your electronics when you’re not using them.
#3 Don’t leave the water running
when you’re brushing your teeth either!
#4 Only wash full loads of laundry.
#5 Print rough drafts
on your scrap paper, or re-use your scrap papers.
#9 Remove excess weight from your car. Time to clean!
#10 Recycle when you can and toss it in that blue bin!
#11 Print double-sided. #12 Try showering for less than 5 minutes. Turn off the water if you’re not using it.
#13 Go thrift shopping! Keep your fashion
sustainable by picking up some cheap finds that people no longer want. (Come in to the Sustainability Resource Center for a free 25%-off coupon to a local thrift shop, Humble Heart Thrift Shop.)
#6 Buy eco-friendly products.
#14 Check your house for leakage of
#7 Bring your own mug or cup to
#15 Use a reusable bag when you’re
#8 Get a reusable water bottle! Stop using disposable ones.
heat or poor insulation. going shopping.
#16 Dry your hands with 1 paper towel (not 2) to save paper.
Every Monday at 2:00 p.m. Ellie’s Garden Volunteering Tuesday, January 21st, 2014 Student Sustainability Collective’s Clean Energy Symposium 6:00 p.m. – 9:00 p.m. in the UCSD Multipurpose Room Thursday, January 30th, 2014 Engineers for a Sustainable World General Body Meeting 6:30 p.m. – 8:00 p.m. in the Green Table Room Thursday, February 27th, 2014 Sustain UCSD’s Thrifting Trunk Show 5:00 p.m. – 9:00 p.m. at Porter’s Pub
Every Sunday at 10:00 a.m. Roger’s Community Garden Volunteering
Mark your calendars for Earth Week next quarter! April 21st – April 25th Also come into the SRC to pick up some succulents to add some green to your living space! Improve the quality of the air you breathe.
Thanks for viewing Sustain UCSDâ€™s magazine! Stay tuned for next quarterâ€™s issue and be sure to visit our Facebook and Twitter pages!