AASHE Campus Sustainability Hub

Interactive Workshop: Simple Choices in Sustainable Purchasing? Beware the Pitfalls

• Green Seal (DC)

What's the simple answer for selecting a sustainable product?' Many purchasers ask this when seeking environmentally-responsible choices. Many of these simple answers may seem to be the correct ones ...

• Posted Dec. 1, 2017
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Real Food Challenge: Making Real Food a Reality on Campus

• Real Food Challenge (MA)

Across the country, more than 80 institutions of higher education have made individual or system-wide pledges to increase their procurement of real food, increase institutional transparency of campus food purchasing ...

• Posted Dec. 1, 2017
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Beyond Policy: Sustainable Catering at an Institutional Level

• Emory University (GA)
• America To Go (NY)

How many sustainable catering policies, goals, and guidelines are hard-fought and won, but face the challenge of ubiquitous adoption across the institution? Goals for landfill diversion, waste reduction, and sustainable ...

• Posted Dec. 1, 2017
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Designing Menus for the Future: Sustainable Food Purchasing, Student Activism and Food Footprints

• University of Massachusetts Amherst (MA)
• Friends of the Earth (DC)

This interactive discussion explores real world strategies for shifting school menus toward food that is healthy, local and sustainable, including methods for evaluating environmental impacts of food choices. With on ...

• Posted Dec. 1, 2017
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Refillable water bottles, reusable bags, and bicycle lights: Is sustainability swag sustainable?

• University of Wisconsin-Madison (WI)

When students arrive on your campus, perhaps they find a refillable water bottle in their residence hall room. Or at new student orientation, perhaps they receive a reusable bag with ...

• Posted Dec. 1, 2017
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Tackling the Supply Chain-Proven Strategies to Source More Sustainable Food

• University of California, Santa Barbara (CA)
• Sodexo USA (MD)
• Farm Forward (OR)

Colleges and universities play an important role supporting the development of sustainable food systems. Historically, sustainable dining programs have focused on sourcing local and organic produce. Increasingly universities are playing ...

• Posted Dec. 1, 2017
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Fishing for Solutions: How Sourcing Sustainable and Affordable Seafood Fits into Your Campus Foodservice and Sustainability Programs

• University of Colorado Boulder (CO)
• Monterey Bay Aquarium (CA)
• Sea to Table (NY)
• Changing Tastes (MA)

What's for dinner? Fish! And a chance to promote ocean conservation, increase seafood consumption on campus, and engage students in sustainability. Chefs, nutritionists and food activists have advised an ...

• Posted Dec. 1, 2017
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Food Service Companies and Campuses Innovating to Source More Local Food

• Grand Valley State University (MI)
• University of Vermont (VT)
• Aramark (PA)
• Sodexo USA (MD)

This session will focus on increasing local food purchasing through stakeholder engagement at universities in Arizona, Maine, Michigan and Vermont. GVSU continues to expand its sustainable agriculture educational opportunities and ...

• Posted Dec. 1, 2017
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The Key to Sustainable Purchasing - Radical Supply Chain Transparency

• Georgetown University (DC)
• Harvard University (MA)
• AASHE (PA)
• Sustainable Purchasing Leadership Council (DC)

By definition, you can’t really know what is happening in your institution’s supply chain if you don’t even know where your supply chain is. Yet, few purchasers ...

• Posted Nov. 7, 2017
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Purchasing - University of Calgary

• University of Calgary (AB)

University of Calgary has demonstrated leadership for sustainable purchasing in all aspects of its campus operations. Supply Chain Management integrates sustainability into the purchasing processes by requiring preferred vendors to ...

• Posted Oct. 14, 2017
• Photographs
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NAU - Sustainable Campus Index - Bookstore Bag Pictures

• Northern Arizona University (AZ)

Northern Arizona University’s Bookstore (operated by Follett) is the latest concessionaire to stop handing out plastic bags for retail operations, opting instead for a more environmentally friendly paper bag ...

• Posted Oct. 11, 2017
• Photographs
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#EKULocal Festival

• Eastern Kentucky University (KY)

On September 7th, 2017, the Office of Sustainability at Eastern Kentucky University hosted its second annual #EKULocal Festival. The festival featured live music, fun activites, fresh produce, and a variety ...

• Posted Sept. 28, 2017
• Photographs
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Paper Reduction at the University of Washington

• University of Washington, Seattle (WA)
• University of Washington, Bothell (WA)
• University of Washington, Tacoma (WA)

The University of Washington is committed to reducing paper consumption at the university and using paper made from recycled content when necessary. Learn more about why that's important with ...

• Posted Aug. 17, 2017
• Videos & Webinars
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Marine Debris & Plastic Source Reduction Toolkit for Colleges & Universities

• University of California, San Francisco (CA)
• University of California, Santa Barbara (CA)
• University of California, San Diego (CA)
• U.S. Environmental Protection Agency (DC)

EPA, the Product Stewardship Institute, and the University of California collaborated on this toolkit to help college campuses and other institutions cut their plastic waste and reduce marine debris and ...

• Posted Aug. 17, 2017
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University of Wisconsin at Stevens Point Designated as the 40th Fair Trade University in the U.S.

• University of Wisconsin-Stevens Point (WI)

The University of Wisconsin at Stevens Point, part of a national initiative by Fair Trade Campaigns to engage college/university students in issues of global poverty, officially received designation as ...

• Posted May 22, 2017
• Case Studies
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McGill University’s Fairtrade Campus Commitment: Roddick Roast Coffee

• McGill University (QC)
• Fairtrade Canada (ON)
• The Canadian Fair Trade Network (BC)

In June 2013, McGill University was given the designation of Fair Trade Campus by the Canadian Fair Trade Network (CFTN). This means that 100% of coffee sold on campus is ...

• Posted May 22, 2017
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Making Local, Healthy, Sustainable Delicious: The How-To Guide for Foodservice Operators

• University of Massachusetts Amherst (MA)

The How-To Guide for Foodservice Operators is a manual for restoring real food and regional food systems to the right place in our society. The guide documents UMass Dining’s ...

• Posted May 22, 2017
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Environmental and Economic Perspectives in the Analysis of Two Options for Hand Drying At an University Campus

Environmental criteria can be part of global energy policies for the establishment of support and development actions for different technologies. Minimization of greenhouse gas emissions is a benefit to all ...

• Posted May 19, 2017
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University of California, Climate Lab, Video Series Episode Three: Why your old phones collect in a junk drawer of sadness

• University of California, Office of the President (CA)

This is the third episode of Climate Lab, a six-part series produced by the University of California in partnership with Vox. Hosted by Emmy-nominated conservation scientist Dr. M. Sanjayan, the ...

• Posted May 4, 2017
• Videos & Webinars
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How Campus Solar Cuts Carbon and Boosts the Bottom Line

• Edison Energy (CA)
• Dallas College (TX)

Learning Outcome 1: Learn how to assess on campus solar potential Learning Outcome 2: Understand how to compare on-site and off-site approaches Learning Outcome 3: Gain insight on how to ...

• Posted April 25, 2017
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Large-Scale Renewables: The Next Chapter in Higher Education Sustainability Leadership

• Second Nature (MA)
• CustomerFirst Renewables (MD)

Higher education is uniquely positioned to both expand and benefit from climate leadership. Many universities and colleges have substantially stepped up their commitments and efforts to reduce greenhouse gases (GHG ...

• Posted March 14, 2017
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University of Chicago New Construction Procurement Case Study: Securing Your Investment in Sustainability

• University of Chicago (IL)
• Second Nature (MA)
• AASHE (PA)
• Seventhwave (WI)

Join AASHE and Second Nature for an in-depth look under the hood of the University of Chicago’s innovative procurement approach to establish a measurable energy performance requirement in their ...

• Posted March 7, 2017
• Videos & Webinars
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Assessing Supply Chain Emissions in Higher Education: Who, Why and How

• Portland Community College (OR)
• Higher Education Associations Sustainability Consortium (HEASC) (PA)

The intent of this paper is to provide public and private sector professionals with a guidebook as to how to track and report on their supply chain-specific greenhouse gas emissions.

• Posted March 3, 2017
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“I’m Just Going to Buy That!”: Confronting Consumerism in Teacher Education

• Nipissing University (ON)

As educators at a faculty of education, the authors found that teacher candidates (TCs) invariably purchased new materials whenever they had an assignment requiring some form of construction activity. They ...

• Posted Feb. 9, 2017
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Green public procurement as an initiative for sustainable consumption. An exploratory study of Spanish public universities

• Universitat Politècnica de València (Valencia)

Green public procurement has been considered an important policy instrument on the path toward realizing sustainable consumption and production. Additionally, universities are important to the promotion of sustainable consumption through ...

• Posted Feb. 6, 2017
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Real Food Assessment Tips

• Real Food Challenge (MA)

This document outlines helpful tips for identifying food and beverage products that meet the Real Food Standards, i.e. products that are fair, ecologically sound, humane, and/or local and ...

• Posted Dec. 12, 2016
• Tools
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Real Food Standards 2.0

• Real Food Challenge (MA)

The Real Food Standards are a comprehensive guide to socially and environmentally responsible food purchasing for universities, developed in deep collaboration with advisors and stakeholders - including 100+ farmers, ranchers, fishermen ...

• Posted Dec. 12, 2016
• Tools
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A Green Purchasing Policy Roadmap

• National Association of Educational Procurement (MD)

This document describes the results of a decision-making exercise conducted by attendees at NAEP's first Sustainability Institute in 2007. Groups of participants were asked to formulate a plan to ...

• Posted Dec. 12, 2016
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2013 NAEP Green Purchasing Study

• National Association of Educational Procurement (MD)

This report describes the results of a 2013 survey of members of the National Association of Educational Procurement on green purchasing. Findings include:

• 47% of respondents have a formal a ...

• Posted Dec. 12, 2016
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Greener Cleaning Playbook: A guide to help sports venue operators develop a greener cleaning program

• Green Sports Alliance (OR)

This Playbook is designed to help sports facilities reduce the health and environmental threats associated with cleaning sports venues. Beyond protecting health, the cleaning industry uses significant quantities of chemicals ...

• Posted Dec. 6, 2016
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An overview of life cycle assessment (LCA) and research-based teaching in renewable and sustainable energy education

Engineers working as designers, managers and policy-makers play a key role in decision-making got sustainable energy solutions. Life cycle assessment (LCA) is a key decision-making and benchmarking tool used for ...

• Posted Dec. 1, 2016
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Procurement Leaders Talk Sustainability: Strategies & Case Studies

• Emory University (GA)
• George Washington University (DC)
• Sustainable Purchasing Leadership Council (DC)

Many sustainability goals - from climate change to zero-waste to water conservation to green dining - can be advanced cost-effectively with the strategic engagement of an institution's procurement professionals. But how ...

• Posted Nov. 18, 2016
• Conference Presentations
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Working with supply chain partners to achieve zero waste goals

• Pennsylvania State University (PA)

Many campuses are attempting to achieve zero waste goals, but are not able to overcome key challenges. Penn State has achieved zero waste in several sports venues by partnering with ...

• Posted Nov. 18, 2016
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Getting it Done - Building a Team and Value Proposition for Large Scale Renewables - Part 2

• American University (DC)
• George Washington University (DC)
• Second Nature (MA)
• CustomerFirst Renewables (MD)

This two part working session will help participants overcome two hurdles that have held back a wider adoption of large-scale renewable projects in the higher education: (1) establishing a team ...

• Posted Nov. 18, 2016
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Getting it Done - Building a Team and Value Proposition for Large Scale Renewables - Part 1

• American University (DC)
• George Washington University (DC)
• Second Nature (MA)
• CustomerFirst Renewables (MD)

This two part working session will help participants overcome two hurdles that have held back a wider adoption of large-scale renewable projects in the higher education: (1) establishing a team ...

• Posted Nov. 18, 2016
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Cultivating Regional Partnerships on Campus: Sourcing and Food Service for a Sustainable Mid-Atlantic Food System

• Johns Hopkins University (MD)
• Bon Appétit Management Company
• Common Market Philadelphia (PA)

How do colleges and universities successfully partner with sustainable producers, distributors, and food service management companies for a positive impact that goes beyond campus? Join a conversation among key players ...

• Posted Nov. 18, 2016
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This Changes Everything: a Sustainability Revolution in New Building Procurement

• National Renewable Energy Laboratory (CO)
• Seventhwave (WI)
• dbHMS (IL)

Join the University of Chicago as we revolutionize how higher ed buildings are contracted, built and operated. This residence hall panel discussion shows how performance-based procurement drives institutional change by ...

• Posted Nov. 18, 2016
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Fish in the Sea, Fish on the Plate - How college foodservice programs can help maintain ocean health and biodiversity

• Monterey Bay Aquarium (CA)
• National Aquarium (MD)

Fish and Seafood: Healthy, Sustainable and Confusing. Fish and seafood are among the healthiest and most sustainable protein choices we can make. But chosen poorly, eating fish and seafood also ...

• Posted Nov. 18, 2016
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Sustainable Purchasing: Walking (And Talking) the Walk

• Florida International University (FL)
• Green Seal (DC)
• 3M (MN)

Higher education institutions have long been leaders in sustainability but instituting and communicating sustainability can be a challenge. Effective collaboration with those beyond the campus who also serve institutions is ...

• Posted Nov. 18, 2016
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Learn how to Launch a University Surplus Program and Start Making Real Money for Sustainability While Reducing Your Waste

• Drexel University (PA)
• Temple University (PA)

Universities invest in equipment and facilities to stay competitive. While these acquisitions are needed, much of the 'obsolete' equipment offers value to a secondary market. Nationally, universities are extracting value ...

• Posted Nov. 18, 2016
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Lifecycle Management of Electronics from Procurement to Disposal

• Global Electronics Council (OR)

This session will introduce the new, comprehensive manual, The Lifecycle Management of Electronics from Procurement to Disposal, recently released by the Green Electronics Council and the National Association of Educational ...

• Posted Nov. 18, 2016
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From San Francisco Sea Salt to Mt Lassen Trout-- Serving Up Extreme Local Theme Meals in Resident Dining Halls

• University of California, Berkeley (CA)

For the past 2 years, in celebration of food day and earth day, Cal Dining has hosted 'extreme local' theme meals in each of the four resident dining halls at ...

• Posted Nov. 18, 2016
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The Prize of Collaboration is Resilience. Universities Lead on Inter-Organizational Reuse of Surplus Assets and Equipment.

• GetWarpIt

This presentation explores a UK case study where Universities are leading on the sharing of surplus assets and collaborating with other Universities, Municipal Councils, Hospitals, schools and not-for-profits. This is ...

• Posted Nov. 18, 2016
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Using the Social Cost of Carbon as an Ingredient to Minimize Life Cycle Cost and Carbon

• Miami University (OH)

Optimizing a campus's utility master plan to minimize its twenty-five year life cycle cost is one thing, but add the social cost of carbon to the mix and the ...

• Posted Nov. 18, 2016
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Plastic-Free Campuses

• Post-Landfill Action Network (NH)

From bottles and bags to polypropylene microbeads, we discuss tangible alternatives to single-use disposable plastics on a college or university campus. We use campus-specific programs to highlight success stories of ...

• Posted Nov. 18, 2016
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Transferrable Student-Led Procurement Research: Partnering with Office Depot to Create Change at Willamette University

• Willamette University (OR)
• Office Depot, Inc. (TX)

The presenters discuss a student-led research project at Willamette University, transferrable to other universities buying supplies from Office Depot or similarly large suppliers that likely provide comprehensive data on institutional ...

• Posted Nov. 18, 2016
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The secret life of one 'ice cube' and it's wasteful journey to your cup at the ballgame

• Eden's Song, LLC (GA)

Environmental efforts permeate every aspect of campus life. So it may surprise some to know that in one crucial area of vigorous waste efforts, a nasty little culprit has just ...

• Posted Nov. 18, 2016
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Opening a Plant-forward, Farm-to-Fork cafe on the UC Berkeley campus

• University of California, Berkeley (CA)

Last semester, Cal Dining opened Brown's- a California Café on the UC Berkeley campus. Brown's opened with the goal of serving food that is delicious, nutrient- dense, and ...

• Posted Nov. 18, 2016
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Sustainable Seafood Days: Working with Sea to Table to Grow Sustainable Seafood Purchasing at Appalachian State University

• Appalachian State University (NC)
• Sea to Table (NY)

Because Appalachian State University is a leader in sustainability, serving sustainable fish in our dining venues was something that Appalachian Food Services wanted to explore. We partnered with Sea to ...

• Posted Nov. 18, 2016
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Campus Commitments to Local, Sustainable Food Procurement: Trends, Challenges, and Opportunities in Georgia

• Georgia Institute of Technology (GA)

In recent years many colleges and universities have committed to increasing the proportion of locally sourced and sustainably produced food served on campus. My poster describes the results of an ...

• Posted Nov. 18, 2016
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