Institutionalizing Sustainability for UC Reserves PACES at Sedgwick

Institutionalizing Sustainability for UC Reserves PACES at Sedgwick Reserve

UC Natural Reserve System 39 sites - over 756, 000 acres Sedgewick Reserve is one of seven reserves managed by UC Santa Barbara Challenge: Performing sustainable practices without campus resources

Reserves are unique Location Bills Staff Waste Transportation

Location

Reserve Data - STARS Water and Storm-water Waste and Land management Green cleaning Pest management Air quality Limited Access Lack of tracking Energy & Water

Staff

Waste Reserves need help managing waste from ongoing operations, temporary occupants, and events. At Sedgwick: Staff previously drove to the nearest landfill every 2 -3 weeks and used an aerobic composting initiative

Transportation alternatives such as public transit are often non-existent Staff and visitors are forced to take single occupant vehicles to get to and from the area At Sedgwick: Staff and visitors must enter the reserve cautiously at low speeds on a small dirt road to protect wild life

Solutions

PACES at Sedgwick Reserve Devise an intensive waste management & education plan Create a sustainable catering and food purchasing guide Provide a green cleaning policy

PACES Recommends Partner with a campus location Incentivize carpooling Provide sustainable catering criteria for providers in their area Utilize compost for waste management Train staff and researchers

GMT Earth Cube Fully enclosed – no odor or pests Diverting 50 lbs/day of waste from landfill 21 to 30 days in-vessel Off-grid: 50 MW PV

Education & Training Provide educational resources to residents, visitors, and staff Energy use awareness Compost and recycling plan Post more consistent signs to inform occupants where materials should be disposed Mandatory use of compostable utensils and containers Partner with student groups on campus PACES Environmental Affairs Board Zero Waste Committee Facilities Management Interns

Catering Guide staff through ordering local, organic, and seasonal foods Ordering in bulk Tips on communicating with a caterer Ways to limit waste at events Adjust and substitute items when possible Pick items with minimal to no packaging

Moving forward

Thank you For more questions, comments, or inquires, please contact: Ashley Stewart Green Office Certification Coordinator UCSB Sustainability- PACES ashley. ng. stewart@gmail. com (951) 440 -4719