|Submission Date||Sept. 29, 2014|
Sustainability & Strategic Planning Coordinator
Faculty members have and continue to actively serve as members of the Sustainability Committee of the City of Green Bay.
Northeast Wisconsin Educational Resource Alliance (NEW ERA), Sustainability Task Force. Faculty and staff actively participate in this non-profit's goal of driving collaboration and partnerships among the higher-education institutions of a 16 county area of Northeast Wisconsin.
NEW North, a Northeast Wisconsin economic development organization. A faculty member is a member of the Sustainability Committee of this organization which covers a 16 county area of Northeast Wisconsin.
Lower Fox River Basin Partner Team. The Lower Fox Basin Partner Team meets approximately quarterly to discuss natural resource issues, especially those related to water quality, that affect the Lower Fox Basin. Members represent federal, state, and local agencies; non-profit organizations; and, businesses. Several faculty members actively participate in these meetings.
UWGB works in collaboration with Northeast Wisconsin Educational Resource Alliance (NEW ERA), a regional alliance of public institutions of higher education in a 10 county area. This alliance emphasizes cooperation and collaboration as a way to unify higher education's role as a catalyst for economic growth, the preservation of quality jobs and the high quality of life in the region. One aspect of this collaboration focuses on fostering best practices in sustainability with businesses and communities to enhance the economic, social and environmental impact in the region.
This collaboration has been ongoing for five years and incorporates all aspects of sustainability. All of the institutions in NEW ERA support the effort financially to keep an Executive Director employed to run, promote and develop programs. Monthly meetings of the member institutions involved in the sustainability initiatives are held. Community members, particularly businesses, are engaged regularly by the Executive Director to gather information as well as promote available programs (Intern2Work, new Engineering Technology degree program).
Scope: Beginning in late Spring 2014, UWGB launched a Campus Kitchen program after winning a $5,000 national competition for support. Establishing a student organization and working with the food service vendor on campus as well as with organizations in Green Bay, Campus Kitchen collects unused, quality food from A'viands (campus food vendor), as well as from local food providers. Student volunteers cook and store the donations according to food handling regulations. Food donations are used to create balanced and nourishing meals. Prepared meals are delivered to organizations as well as to low-income families and individuals. Providing nourishing food from materials that would have otherwise been discarded to the landfill or compost bin captures a valuable resource and enhances wellbeing and wellness of recipients.
Duration: Campus Kitchens is an on-going project and a campus student organization that continues to grow in participation both in terms of student members but also in locations to which the students are both receiving food as well as distributing the meals they are preparing.
Commitment: UWGB provides the kitchen space used to prepare meals, including all the utilities and other infrastructure with the A’viands providing usage of cookware. Faculty/staff from both social work and the nutrition/dietetics departments provide mentorship and supervision.
Governance: As a recognized, formal campus student organization, there is a governance structure in place with a slate of student officers and a faculty member advisor. This leadership cadre works with the partner organizations such as A’viands, the NEW Community Shelter and local restaurants in collecting food for repurposing to the food insecure. Check out this news story to see the group in action:
University of Wisconsin-Green Bay requested that AASHE Staff correct a mistake in this reporting field for the reason specified below.Previous Value: Beginning in late Spring 2014, UWGB launched a Campus Kitchen after winning a $5,000 national competition for support. What is a Campus Kitchen? Excerpted from www.campuskitchens.org. Across the country, universities are teaming up with dining services and student leaders to build a more sustainable approach to food on campus. Here at The Campus Kitchens Project, we’ve figured out how to create a student-run kitchen that will keep food from going to waste, and turn it into nutritious meals for those who are struggling with food insecurity. In the process we are developing student leaders and empowering them to create programs that open pathways between college and community. It’s student-powered hunger relief. The Model Each Campus Kitchen has a few things in common, including a mission to recycle food, provide meals, educate and engage with the community, and provide leadership opportunities for students. The Campus Kitchen model is based on a few resources available in any community: donated food, shared kitchen space and students who want to make a difference. Each school tailors its Campus Kitchen to the specific needs of the campus and community using the following four components: Food recovery: Campus Kitchen volunteers pick up unused, quality food from campus dining providers, as well as from local grocery stores, food banks, farms and farmers’ markets. Trained volunteers cook and store the donations according to established food handling regulations. The federal Good Samaritan Act for Food Donations protects schools and food donors who participate in food recovery programs. Meal preparation: Using donated kitchen space during off hours, volunteers utilize the food donations to prepare balanced and nourishing meals. Often, Campus Kitchens are able to prepare meal boxes or backpacks with shelf stable items which allows clients to create meals on days when there is no delivery scheduled. Meal delivery: Volunteers deliver prepared meals to organizations as well as to low-income families and individuals. Often, volunteers stay to share conversations, education and sometimes a meal with recipients. This exchange provides valuable interaction for our recipients and greater understanding of poverty for students. Empowerment and education: Each Campus Kitchen engages in empowering education programs like culinary job training for unemployed or underemployed adults, healthy cooking classes for families and nutrition education for kids. Most Campus Kitchens are empowering their communities through the development of gardens and the use of the fresh produce grown. Some kitchens have even created their own farmers’ market, which accept SNAP (formerly food stamps) to provide the community with access to farm fresh products.
UW-Green Bay’s partnership with Chile’s Universidad del Desarrollo took another step forward earlier this spring with a two-week visit to Green Bay by about 15 Chilean master’s degree students and faculty in sustainability management and industrial engineering.
Hosted by Prof. John Katers of Natural and Applied Sciences, the delegation visited UW-Green Bay, attended the Heating the Midwest conference and toured green companies including FEECO/ENCAP, the Green Bay municipal wastewater plant (above), and others. They also visited Lambeau Field and Door County in their downtime.
The visitors’ Chile-to-Wisconsin trip followed a 2013 visit to Santiago by a UW-Green Bay delegation led by Katers, who earned a Fulbright Specialist position for the purpose of pursing an ongoing partnership on topics of sustainability, pollution control and waste management.
Video: The Chilean students created a video montage of their visit and uploaded it to YouTube at http://youtu.be/2cGDNhXlZcY
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