Institute for Sustainable Development
2014 SCOOP

SCOOP of CSU, Chico
Sustainable Consultations of Office Practices

2nd Place Greenie Award Winners at TWTS IX - March 2014


Our Sustainable Future - CSU, Chico

This Way to Sustainability Conference X Higher Ed Greenie Awards ~ Voting Page

The annual This Way to Sustainability Conference Higher Education “Greenie Awards” this year will recognize student groups from north state colleges and universities. These student groups will be showing off their projects on Friday, March 27th in the BMU Auditorium from 9-11 am. Participants will vote onsite during this time only!

First, second and third place winners will be announced on Friday, March 27th from 11-11:30 before the Local Lunch in the BMU Auditorium.

Of the following student groups nominated, click on the link below each to nominate the student group you feel most fits the judging criteria outlined:

Judging Criteria

  1. Does the sustainable solution address the “3 E’s of Sustainability”: Economy, Ecology, and Equity?
  2. Can the solution sustain itself? In other words, what resources are used to maintain and implement the solution?
  3. Are other organizations able to replicate the sustainable solution?
  4. Does the solution impact school, home and neighborhood environments?
  5. Is synergy demonstrated as a result of the project? In other words, does the project support broader goals in sustainable development?

(Only ONE Vote per Registered Participant - ONSITE ONLY)


School: Chico State
Name of Group: SCOOP
Name of Project: Sustainable Consultations of Office Practices

Description: SCOOP is a student led organization working with offices on campus to assess current office practices and make recommendations for improvements. The process consists of student consultants taking a walk through the office and auditing the current practices. Students then provide recommendations and tools for the office to become more sustainable within the 5 categories: energy, procurement, solid waste/recycling, transportation, and employee health and wellness.



School: Humboldt State University
Name of Group: Waste Reduction & Resource Awareness Program (WRRAP)
Group Project: Donation Dash

Description: The Waste Reduction & Resource Awareness Program (WRRAP) is an Associated Students funded program with the mission of institutionalizing a culture of zero waste at HSU. Each May WRRAP hosts Donation Dash, an annual event designed to reduce waste generated by students moving out of the residence halls. Prior to finals week WRRAP conducts an aggressive outreach campaign that includes door hangers, workshops, articles and a "pre-Dash" effort to collect re-usable and donate-able goods from residents preparing to move out. During move-out week WRRAP partners with local charities to host three "Donation Stations" on campus.  Residents take all discarded items to the stations, where WRRAP student coordinators and charity staff help sort out re-usable goods and recycling from the trash. Following the 2013 Donation Dash over ten tons of re-usable goods were diverted to the charities.



School: Chico State University
Name of Group: Student Organic Vegetable Project Team
Group Project: Organic Vegetable Project

Description: The Student Organic Vegetable Project team manages three acres of diverse vegetable and fruit crops to provide fresh, nutritious produce to the Chico State campus community.  The team endeavors to promote sustainability in a variety of ways.    The student team is continually researching and enhancing production methods to make the project more environmentally sustainable.  During the last two years the project expanded hedgerows comprising native plants and herbs to support habitat for beneficial insects.  Areas of cover crops have been expanded to improve regeneration of organic matter and fertility.  A mechanical transplanter has been purchased to begin no-till planting of vegetables into crop residue in order to enhance soil organic matter and control weeds.  The project team has endeavors to be economically sustainable.  Besides sales to AS Dining, the project team runs two markets each week—a Wednesday market on campus and a Friday market at the University Farm.  Last year the team also began a community-supported agriculture (CSA) enterprise that provides a weekly market basket of vegetables and herbs to student and staff subscribers.  During the last two years, the production area has expanded from one acre to three acres.  An area of perennial vegetables has been started to increase diversity for the market as well as increase biodiversity in the field.  Value-added products have been added to the market, such as dried herbs, and herbal wreaths.    The project team also strives to promote social sustainability in a variety of ways.  Considering that social sustainability must comprise personal empowerment and a community that is food secure, the team has worked with a local project, Cultivating Community, to offer workshops on vegetable production and cooking and preservation of vegetables.  Annual field days provide opportunities for students and community members to learn about how their food is grown.  The team also encourages students and community volunteers to participate in production activities.   Recently, the project team has been participating in a new program called Veggie Bucks, to encourage needy students to enhance their diets with vegetables and fruits from the project.



School: California State University Chico
Name of Group: Green Events Consulting Team
Group Project: Green Events on Campus

Description: Our team offers services for any student group looking to make their event sustainable. A green event specialist will meet with any student organization and help them make decisions which positively affect people, planet, and profit. We have the resources to set-up waste stations so event attendees can dispose of their waste properly (through compost, recycling, and landfill options). Waste stations are accompanied by waste advisors, who are there to help educate event attendees about recyclable and compostable materials.  Not only does this help the environment by eliminating as much waste to the landfill as possible, but is also a tool to teach local community members about the importance of recycling. Another key component to our team which makes it one of the most sustainable organizations on campus is our direct impact during the planning process. We give event planners purchasing options for eco-friendly products that can be composted instead of being thrown in the landfill. This can save the event planner money, many times people are unaware that green products are not always more expensive. Other than helping plan events we also offer services such as free workshops to educate others on what exactly it take to make an event green. Since being founded the Green Events team has only been a growing presence on the Chico State campus. Our mission to not only make events green, but to take the stress off those planning the events has been the driving force to our success.


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