UC Berkeley Workbright green Staff Sustainability Training Part I

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.

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

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

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Campus land use/stewardship and greening campus buildings.

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

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Green purchasing ‐ making sustainable buying decisions at work.

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

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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

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Green Event & Department CerLficaLons

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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?