Another Year in SCIF
By: Emerson Andrews, SCIF Coordinator.
One more academic year has passed us by, and as people get ready for their summer adventures, now is a good time to reflect on some of the wonderful work that students did this year through the Sustainable Campus Initiative Fund (SCIF). Since the creation of SCIF, the money available for projects has never been fully spent, however, 2017-18 marks a big change as all SCIF funding for this year was allocated to some awesome projects.
The following three projects are a small cross section of all the wonderful work that has happened through student energy and SCIF support this year. For detailed information about all SCIF projects, please stay tuned for the 2017-2018 SCIF Annual Report, which summarizes every project that was funded.
- This grant funded the construction of an interactive sculpture installation that lit up when viewers interacted with it on the second floor of the Marriott Library. This sculpture encouraged people to discuss energy usage, indirectly bringing awareness to carbon dioxide emissions created by power plants which generate electricity by burning fossil fuels. The piece consisted of black structures – evoking industrial facilities – and had handles placed at varying points, which viewers were encouraged to touch. Cranking the handle hard enough caused a certain portion of the sculpture to light up. All four handles must be turned by different people at the same time in order to see the entire piece light up. This piece encouraged people to engage with energy production, and both physically and mentally reflect our current global crisis.
Food Recovery Network Operations Coordinator – $4,953.05
- This grant funded the pay and equipment necessary for a Food Recovery Network Coordinator. The coordinator recorded food waste data and gave it to Dining Services so that Dining Services could adjust their production scheduling and eliminate unnecessary waste at pre-production. This data included up-to-date records of inventory and preferred foods for delivery based on student/client preference and acquisition. Additionally, this process provided a larger variety of foods while giving students and clients healthier alternatives to existing dry and canned food options. All of these objectives helped to reduce the amount of edible food waste in the university’s waste stream; recorded hard data with respect to specific aspects of the campus food systems, and provided hungry students with healthy food options.
- This grant funded the purchase and acquisition of appropriate sustainable technologies to be used on the Bluff Campus. These technologies increased energy and operations efficiency, specifically through the use of a solar PV array – arrangement of solar panels – on an existing building, and an earth block press and non-toxic insulation machine for future university building projects on the Bluff campus and throughout the region. These are all demonstrable technologies in an area that is a confluence of students and locals — both who could benefit from exposure to, and training in, the workings of these technologies. In addition to their practical applications on a regional scale, these operational improvements bring sustainable outcomes to a U of U remote campus.
These three projects reflect the power of the Sustainable Campus Initiative Fund to approach sustainability from multiple perspectives. SCIF truly allows students to experiment on the living, learning, laboratory that is campus through whichever lens they study. This ability is unique to SCIF and benefits everyone on campus.