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Yfile:Contribute nothing and win during Clean Air Commute 2010

The following appeared in the Thursday, June 10, 2010 edition of Y-File:
Clean Air Commute for 2010 has now ended. Submit your Clean Air Commute diary card to transportation services by June 23 to enter to win a prize.

Are you up to the challenge? Can you make the changes necessary to contribute nothing to pollution? York's Parking & Transportation Services has teamed up with Pollution Probe to participate in this year's Clean Air Commute.

From June 14 to 18, you can help reduce smog and stop climate change by trying something new – a greener way of commuting to work. All those who participate will be entered into a draw for a nine-day tour of Costa Rica, one of two $1,000 shopping sprees or even a bike.

Choose your mode of commuting, click here to sign up and create an account for your online diary card, and track the amount of emissions you reduce this week. Hard copies of the diary card are also available from the Parking & Transportation Services Office at 222 William Small Centre. Submit your diary card by June 30 for your chance to win!
It only takes a few small changes to your daily routine and, even if you only clean air commute for one day, you're still participating and can win a prize for your efforts. You can even take part just by checking the air in your tires – anything that helps reduce emissions helps clean the air!

You can participate by:

walking, biking, in-line skating, or running to work;
taking public transit;
carpooling;
tuning up your car;
driving an electric or natural gas vehicle;
or by driving a scooter or motorcycle.

For more information, e-mail transit@yorku.ca.



Yfile: Res Race to Zero saves more than 31,000 kilowatt hours

The following appeared in the Friday, April 16, 2010 edition of Y-File:

Simple steps mean a lot when it comes to climate change.

During the month of March, students in eight undergraduate residences on Keele campus and two on the Glendon campus took many simple steps as part of a collective effort to reduce their personal energy consumption.

The students were competing in York University’s second annual Res Race to Zero challenge, which saw students in the 10 residences work together to reduce their personal carbon footprint, and in turn, that of their residence. Led by 9 residence environmental ambassadors, the 2,500 students competed against each other and tried, in true competitive spirit, to bring home a personal best with respect to energy saved.

Right: Residence Environmental
Ambassadors leading the Res Race to
Zero challenge are, clockwise from
the bottom, Farrahnaz Bulsara,
Madeline Neff, Adellah Chimbindi,
Jason Vuu, Yulia Lobacheva, James
Marzotto and Ives Spritzer

“I’m sure the students must have been living in the dark or studying by candlelight,” joked Helen Psathas, York’s senior manager of environmental design & sustainability.

After crunching the numbers, Psathas revealed that the energy saved by month’s end amounted to 31,029 kilowatt hours (kWh), or enough energy to power the 13-floor Vanier Residence for one month. The measurement of energy consumption during the challenge for each residence building included the average kilowatt usage per person by residence as compared with last year's Res Race to Zero student competitors. The final tally equals a decrease across the University of 5.40 per cent or a reduction of 8.89 kWh per person over March 2009.

On Friday, April 9, Psathas and York Vice-President Students Rob Tiffin visited Winters Residence to award the first prize to not one, but two residences. The students of Winters Residence and Bethune Residence on the Keele campus achieved the most significant reductions in energy consumption.

"It is really delightful to be here today," said Psathas. "Two years ago, we started Res Race to Zero and the real story is about the collective efforts of York students. Last year's winner Calumet Residence had very good results and we were sure the students were living in the dark, so you can imagine my delight when the results surpassed last year's totals. All of the undergrad residences did very well."

"Let me just add my personal congratulations to Bethune and Winters," said Tiffin. "A survey done [recently] by the Rockefeller Institute that looked at green initiatives across North America and York received a B+, which was the highest mark.

"Four years ago, York established a Sustainability Council and that has grown into the President's Advisory Committee on Sustainability, so sustainability very much on the minds of all of us at York University. Congratulations to you all, well done!" said Tiffin.

On hand to receive the awards were Bethune Residence environmental ambassador Lani Etzkorn and Winters Residence green don Coni Davila. The $2,000 award will be split between the two winning residences. Students living in Bethune Residence achieved a reduction of 17.82 kWh per person over statistics from one year ago, while students living in Winters Residence achieved a reduction of 14.70 kWh per person over the same period one year ago.

Above: Res Race to Zero challenge winners receive their plaques
from York VP Students Rob Tiffin. From left, Lani Etzkorn,Bethune
 
Residence environmental ambassador; Rob Tiffin; and Coni Davila,
Winters Residence green don.

The decision was made to share the prize due to unforeseen circumstances – a three-day power outage in Bethune. Winning residences are considering options such as low-flow showerheads, which will be funded by the $2,000 prize.

For the first time, residences on York's Glendon campus participated in the challenge and demonstrated their energy reduction efforts from Week 1 to Week 4. Hilliard Residence, which has 215 rooms, saw a weekly consumption per person drop by 1.31 kWh and the 189-room Wood Residence by 2.25 kWh per person. This data will serve as a benchmark for next year's competition.

Res Race to Zero complements York's Energy Management Program, a five-year plan to reduce energy consumption by 25 per cent. For more information and to view the competition’s statistics, visit Yorkwise, the event sponsor, or the Res Race to Zero Web site.


Yfile: Greening York: Zero Waste is coming to your office

The following appeared in the Thursday, April 22, 2010 edition of Y-File:

It's Earth Day and York University is launching Zero Waste, a new campaign to reduce the amount of trash produced by the University that goes into landfill. Comprised of two initiatives, Zero Waste is designed to help the University recycle more of its waste and stop harmful cleaning chemicals from entering the environment.

Above: A concept of what York's waste disposal trucks will look like once Zero Waste is fully implemented

Each year in North America, more than 6.2 billion pounds of cleaning chemicals and 36 billion plastic garbage can liners are consumed. Many of these are manufactured using petroleum products and have an enduring negative impact on the biosphere.

Zero Waste is York’s effort to reduce its institutional footprint. The campaign builds on two successful pilots that were launched in the York Research Tower last August, in which building occupants managed their own recycling and trash disposal, and "green" cleaning products were introduced. (See YFile, Aug. 13, 2009.)

Starting Monday, June 7, custodial staff will no longer service office waste and recycling bins. Instead York community members will tote their own trash and recycling to communal tri-bins (three-sectioned recycling bins) located in common areas. Each kitchenette will also be equipped with a small green bin for organics.

Currently, recycled materials at York’s Keele campus account for 59 per cent of the institution’s total waste, and the goal for Zero Waste is to reach 65 per cent by 2013. “This equals more than 200 metric tonnes of diverted waste over a year, which is comparable to stopping 10 large transport trucks fully loaded with waste from heading off to the landfill,” says Bob Smith, director of custodial, grounds and Glendon Facilities Services for Campus Services & Business Operations (CSBO).

Zero Waste relies on University community members taking responsibility for the recyclables and waste that they generate during the day. To make the campaign work, the tri-bin and green cleaning initiative launched in the research tower will expand to all of the 90 buildings on the Keele campus. That means giving up individual office garbage collection in favour of communal tri-bins; using kitchenette organic collection bins (which will be inspected daily and serviced as required) for lunch leftovers; and the roll-out across the University of green cleaning products.

With the start of Zero Waste, those black desk-side waste bins in offices and work areas will no longer be outfitted with a plastic liner. Everyone will be encouraged to take their unused drinks, soggy tea bags and leftover sandwiches to the common kitchens. Organic waste will go into kitchen collectors or to outside digesters. This initiative alone will save more than 30,000 plastic bags from going into the landfill, says Smith.

Zero Waste has numerous benefits for both the University and the environment. The program not only saves money, it also frees custodial staff from emptying thousands of individual desk-side garbage and recycling containers. The time saved will then be redirected to dusting and cleaning work surfaces, carpets, kitchenettes and bathrooms – a win-win for air quality, health and the environment.

“Every time you use a tri-bin properly you save the University money,” says Smith. “If we all participate in the Zero Waste initiative, our custodial employees will spend more time cleaning, which will lead to improved air quality in your work environment.”

Under the green cleaning program, custodial staff will use Green Seal products such as vacuums with HEPA filtration technology and GEL Cell batteries, which have a longer life and reduced off gassing for better air quality. They will also use the same environmentally responsible cleaning products that are used to keep the research tower spotless. These products are much less corrosive, with fewer airborne (volatile) contaminants, compared to traditional formulations such as bleach. The enzymes they contain continue to destroy unwanted germs for a longer period of time, which translates into a cleaner environment and reduced product usage.

You can help the program reach its goal by doing the following:

- Dispose of your organics into the NEW organic bin located in all kitchenettes.
- Do not put organics in your office waste bin.
- Keep in mind that your office garbage will no longer be collected, and empty your office recycling and waste bins into centrally located tri-bins.

You can also help the University be successful by making sure that all of your waste is placed in the appropriate tri-bin section:

- newspaper and office paper (not including used paper coffee cups or plates) will go into one section of the tri-bin;
- cans, bottles and other minor plastics, including plastic forks, plastic bags and bottles that have been emptied of any liquid, will go into another section of the tri-bin;
- wrappers and packaging that are soiled with food waste or not recyclable should go into the waste section of the tri-bin;
- all organic waste goes into a separate kitchennette bin or digester.

A waste-less lunch that makes use of reusable containers and a coffee mug will go a long way to reducing trips to the tri-bins and kitchenettes. Everyone is also encouraged to take advantage of York's other recycling options.

By printing on both sides of the paper and reusing office paper for note taking, York community members have also been doing their part to reduce their use of some of the 4.5 billion pounds of paper products created from 30 million trees.


Yfile: How did your building do in York’s holiday Unplug campaign?

Headline News: How did your building do in York's holiday Unplug campaign?

An effort by the York University community to conserve energy over the 2009 holiday break saw an average reduction of 5 per cent at the Keele campus compared with the 2008 holiday shutdown.

"The percentage of energy saved represents enough energy to power the Stedman Lecture Halls for one week," says Helen Psathas, York’s senior manager of environmental design & sustainability.

The data collected was obtained using York’s new energy consumption monitoring system. The new electronic meters were installed in buildings on the Keele campus, and the system is capable of monitoring electricity consumption building by building, rather than on a campus-wide basis.

Psathas says the real energy conservation winners are the occupants in those buildings that have shown a consistent and gradual downward trend over the past few months. These buildings are the Health, Nursing & Environmental Studies Building (HNES), the Behavioural Sciences Building and Central Square.

"Unplugging is one of the single most important things we should do every day. Turning off your lights and your computer should be like brushing your teeth or being mindful of what you eat," says Psathas. "While it may not feel like a grand gesture, if everyone takes these simple daily steps, the results can be profound. Consider the size of York University and the combined impact of these small gestures over time, and all of a sudden, small is not so small."

Unplug winners

The Scott Library reduced its energy consumption by a staggering 17 per cent over the holiday shutdown compared with the same period last year. Like other buildings on campus, the Scott Library has benefited from York's Energy Management Program. The library has seen many changes and renovations over the past year that led the way to their energy savings.

York students got into the unplug spirit as well, with students living in Calumet Residence – the 2009 Res Race to Zero champion – once again leading the rest of the residences by reducing their consumption by 12 per cent against the previous year.

Other big losers (in the best sense of the word) include the East Office Building, which saw a 20 per cent decrease in energy consumption. The Accolade East Building experienced an eight per cent decline in energy consumption. Occupants in the Chemistry Building reduced their consumption by two per cent and HNES experienced a four per cent decline.

Buildings in need of improvement

Most in need of improvement and York’s official energy gainers were the Founders College Building, which was up 18 per cent; the Tait McKenzie Centre, which experienced a 17 per cent increase in its energy girth; the Vanier College Building, with a 17 per cent increase in consumption; and the West Office Building, which gained four per cent in its consumption.

The residence most in need of improvement was Tatham Hall, which saw a 10 per cent increase in energy consumption.

"You can now track your building’s energy consumption pattern on the new online energy map available on the Campus Services & Business Operations Web page," says Psathas. "York is closing out the third year of its Energy Management Program and the University is halfway to reaching its energy reduction goal. The next step to really reduce our consumption is for everyone to adopt some best practices, which means unplugging and switching off before leaving the office for the evening, weekend or vacation."

For more information, visit the Yorkwise Web site and look for the Unplug icon. For information on reducing your own carbon footprint, visit the Zerofootprint Web site, which offers a free and easy-to-use carbon footprint calculator


Yfile: Michener Lecture focuses on eco-arts as a catalyst for change

Headline News Michener Lecture focuses on eco-arts as a catalyst for change

Ben Todd, an engineer, technology broker and executive director of Arcola Theatre, Britain’s groundbreaking green performance venue, will give the annual Wendy Michener Lecture at York University on Jan. 14.

In his address, titled "Humanizing the Science of Climate Change: The Role of the Arts in Driving Sustainable Lifestyles", Todd will discuss the leading edge of eco-arts production and performance, and its potential as a catalyst for changing awareness and behaviour around the most compelling environmental issue of our day.

Left: Ben Todd

"While scientists tell us that we already have the technologies required to avert catastrophic climate change, policy-makers and businesses continue to seek new technological 'solutions'. Meanwhile, global consumption and emissions continue unsustainably, with minimal abatement," Todd says.

"I believe that to change the lifestyles of entire populations, a cultural shift is required, and thus it is cultural agents which must take the lead. The past three years of work at Arcola Theatre provide examples and lessons," he says.

Established a decade ago in a converted factory in the borough of Hackney in London’s east end, Arcola Theatre has evolved into one of Britain’s most innovative, exciting and respected arts venues. It is critically acclaimed for the excellence and scope of its programming, which encompasses professional productions of new and experimental works, classic drama, music and comedy showcasing national and international talent, as well as extensive community and youth programs.

While winning accolades for its productions, Arcola has also become a global leader in environmentally responsible arts production and performance practice. With the launch of Arcola Energy in 2007, it began integrating sustainability initiatives into its core activities and embraced the mission to become the world’s first carbon-neutral theatre.

One step towards achieving this goal has been the installation of a 5-kilowatt hydrogen fuel cell to power the LED lighting in selected Arcola productions and hospitality facilities. Other ambitious and innovative “greening” initiatives are underway. In recognition of its achievements, Arcola was the recipient of the 2008 Confederation of British Industry's Growing Business Green Award and the Energy Globe UK winner in 2009.

Conceived as a hub for new thinking and cross-fertilization between art and science, Arcola Energy brings together artistic, entrepreneurial, societal and technological creativity in novel partnerships to address sustainability issues. For Todd, the common threads are creative vision and a collaborative, action-oriented approach – qualities that the arts in general and theatre in particular are uniquely well-positioned to deliver.

Right: Arcola Theatre

"Inventiveness and risk-taking are hallmarks of the arts,” says Todd. "As a theatre, we have a long-standing tradition of innovation, inspiration and deep integration and engagement with the local community. Working on the same principles, Arcola Energy integrates arts and science professionals with the community to pioneer practices that will fundamentally change the way arts organizations work."

Todd holds a PhD in engineering from Cambridge University and has worked in research & development, technical and strategy consulting on both commercial and government projects, including at Cambridge Consultants, Rolls-Royce Fuel Cell Systems and Synnogy. As well as managing Arcola Theatre, he works as a technology broker for the Low Carbon and Fuel Cell Knowledge Transfer Network run by the UK Technology Strategy Board.

The Wendy Michener Lecture was established in the Faculty of Fine Arts at York University in memory of Canadian arts critic and journalist Wendy Roland Michener. The free lecture provides a forum for discussion of crucial issues and developments in the cultural scene, past and present. Todd's lecture will take place on Thursday, Jan. 14, at 3pm in the Sandra Faire & Ivan Fecan Theatre, Accolade East Building on York's Keele campus. For more information, call 416-736-5136.



Schulic Ranked No. 1 In The World

Headline News Schulich ranked No. 1 in the world
The Schulich School of Business at York University was yesterday ranked No. 1 in the world in a global ranking of the top 100 MBA programs that are preparing future leaders for the environmental, social and ethical complexities of modern-day business. It is the first time a Canadian business school has ever ranked first in a global survey of management education.The Beyond Grey Pinstripes ranking, conducted every two years by the Washington, DC-based Aspen Institute, rates the top 100 MBA programs in the world that are equipping future business leaders with a comprehensive and integrated understanding of social and environmental issues impacting business – everything from increased consumer activism and climate change to corporate social responsibility.Schulich placed first overall, ahead of the Stephen M. Ross School of Business at the University of Michigan, the Yale School of Management, the Stanford Graduate School of Business, the Haas School of Business at the University of California Berkeley and the Columbia Business School in the world’s top 10. A full description of the ranking, its methodology and individual MBA program ratings is available online at the Beyond Grey Pinstripes Web site.“The Beyond Grey Pinstripes ranking measures how well business schools are preparing students for this new reality, and Schulich is proud to be rated number one in the world when it comes to graduating managers who have the tools necessary to lead in the new world of business,” said  Dezsö Horváth (right), dean of the Schulich School of Business. “Schulich began laying the groundwork for research and teaching in the areas of business ethics and sustainability back in the early 1990s when few other business schools were doing so. [Today's] No. 1 ranking is recognition of close to two decades of research, innovation and curriculum development at our school.” Canadian schools did exceptionally well in the ranking: Canada outperformed all other countries in the world on a per capita basis in terms of the total number of business schools that made the ranking. In addition to Schulich, a total of six other Canadian schools made the top 100 ranking – three of which finished in the top 50. The Desautels Faculty of Management at McGill University was ranked 31st overall; the John Molson School of Business at Concordia University was ranked 34th; the Sauder School of Business at the University of British Columbia was ranked 49th; the Haskayne School of Business at the University of Calgary was ranked 51st; the Richard Ivey School of Business at the University of Western Ontario was ranked 53rd; and the Dalhousie School of Business Administration was ranked 80th.Some 149 business schools from 24 countries took part in the ranking. Business schools were rated in four equally weighted categories:  

  • Student Opportunity, which measures the number of MBA courses offered that contain social and environmental content;
  • Student Exposure, which measures the percentage of MBA course time dedicated to social and environmental issues;
  • Course Content, which measures the extent to which courses illustrate the value of integrating social and environmental considerations into business decisions;
  • Faculty Research, which measures the number of relevant articles published in leading management journals.

Right: The Seymour Schulich Building on York University's Keele campus is home to the No. 1-ranked Schulich School of Business

“The global corporate landscape has changed more in the last year than ever before. And what has changed most of all is the nature of expectations and demands placed on corporations. The narrow shareholder model is being replaced by a much broader stakeholder model – one that considers the implications of strategic decisions on all of a company’s stakeholder groups,” said Horváth. “The watershed events of the past year are making it imperative for companies to deal seriously with the triple bottom line of social, environmental and economic issues.” 

"Scholars are questioning whether the established models of business are broken,” said Rich Leimsider, director of the Aspen Institute’s Center for Business Education. “The schools in the Beyond Grey Pinstripes ranking are thoughtfully pursuing new approaches. They are preparing students who take a more holistic view of business success, one that measures financial results as well as social and environmental impacts.”

The Aspen Institute Center for Business Education equips business leaders for the 21st century with the vision and knowledge to integrate corporate profitability and social value. It helps business educators incorporate issues of social and environmental stewardship into teaching and research by offering targeted resources, networks and a platform to share cutting-edge practice among peers.

 

 

 

 

 


Excalibur: Campus needs more vegetarian food choices, conference finds

The following appeared in the Wednesday, October 7, 2009 edition of Excalibur:

Written by By Luis G. Marquez, Staff
Wednesday, 7 October 2009

A recent symposium critically examined the sustainability of York University’s purchasing policies as well as campus food options, finding that students are dissatisfied with York’s food choices.
The Sept. 24 symposium called “Sustainable Purchasing Policies: Developing and Implementing Living Documents,” brought together various stakeholders such as purchasing
managers, administrators and students from York, as well as from other universities and organizations.
The symposium focused on the purchasing policies of goods in universities.
It was put together by Darryl Reed, associate professor in the department of social science, and J.J. McMurtry, assistant professor and coordinator of the business and society
program at York.
Some of the questions under discussion included whether or not goods were exchanged fairly, whether or not sweatshop labour was used in the production of the goods and whether or not they were environmentally friendly, among others.
The symposium also introduced a series of concerns and solutions about the sustainable purchasing policies at York. One of its co-sponsors, the Institute for Research & Innovation in Sustainability (IRIS), began looking at the range and types of food on campus in the summer of ’08.
IRIS released their findings at the symposium in their report “Examining Campus Food Sustainability at York University.” They discovered that not only do students have very few food options, but many are also oblivious to what is available.
“What we found is that generally students want more organic food, they want more local food, they want more vegetarian food,” said Annette Dubreuil, coordinator of IRIS.
“We were surprised that 40 percent of the population [including students] only eats meat five or less times a week,” she continued.
“When you look around campus, the quality of the food doesn’t reflect the need of students because, although we find a lot of vegetarian burgers and salads, we don’t find much variety in the vegetarian food that is available, including more diverse and nutritious vegetarian meals,” she said.
Many members of the York community also expressed their dissatisfaction with the amount of trash produced by food services.
“York should have a standard policy that would govern campus food service operations,” said Dubreuil.
IRIS recommends better coordination within the food service operations on campus in order to support the implementation of sustainable practices to a much higher degree.
The symposium demonstrated the concerns and issues that many organizations and institutions face when implementing a policy of purchasing goods.
“I believe that students in any institutional setting need to educate themselves on the ethics of the goods they purchase at school and at home,” said McMurtry.
“Students have a long history of leading positive social, political and economic change. Purchasing policies are no different.”

- To view “Examining Campus Food Sustainability at York University,” which includes students’ ideas on sustainable purchasing policies regarding food and waste, visit
www.irisyorku.ca/projects/food


Excalibur: York’s waste goes vegan

The following appeared in the Wednesday, October 7, 2009 edition of Excalibur:

Written by By Nicki Mossavarrahmani, Contributor
Wednesday, 7 October 2009

Composters crop up around campus
No servicing required for bottomless composters
Earthworms key to project’s success

You may have been wondering what all those cone-shaped garbage bins around campus are.
They’re composters – but not your average backyard kind.
York has installed new additions to the composting cones all around the university, in a continued attempt to make campus more environmentally friendly. Currently there are 50 cones at the Keele campus and two at the Glendon campus.
Campus Services and Business Operations (CSBO), the entity responsible for waste management on campus, has been exploring the usage of worms in the process of  composting.
Composting is the biological decomposition of organic substances.
The Institute for Research and Innovation in Sustainability at York (IRIS) looked into potential ways of improving compositing on campus.
The outdoor system consists of bottomless cones that stand above half-a-foot-deep holes in the ground.
The items that should go into the bins include vegetables, fruits and plain carbohydrates.
This system does not require York to supply the worms; the worms that are already on campus are attracted to the compost and consume the waste.
Due to the bottomless nature of the bins, the garbage decomposes at a rate that precludes the need for maintenance.
Meagan Heath, a master’s of environmental studies student and member of IRIS, said the bins have to be emptied once a year in the fall before the frost so that they can be used during the winter.
“Waste management is a municipality responsibility and York has to manage its own garbage through contracts with other companies such as waste haulers,” Heath said.
There is a difference between what York University and the City of Toronto consider to be compost. For instance, the compost bins at York do not accept biodegradable packaging,
such as coffee cups, even though they are accepted throughout the rest of Toronto.
To help students determine what qualifies as compostable material, illustrative stickers on the bins clarify what kind of waste belongs in the cones.
The food vendors and restaurants on campus are required to collect any kitchen food waste and sort it into their own organic collection.
The compost is then collected and shipped to industrial composting facilities, paid for by the restaurant owners as part of their maintenance fees.


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