Arizona State University
AC-8: Campus as a Living Laboratory

GHG emissions inventory work with the University Sustainability Practices office that included evaluating climate, energy use in buildings, and emissions associated with waste. The glass evaluated the GHG report for the ASU-West campus throughout the semester. (Reported by Raj Buch; email: rbuch@asu.edu)

An Honors student is doing thesis research on building materials recycling and waste, looking at practices on the Tempe campus (new Memorial Union building, Sun Devil Stadium) versus downtown Phoenix campus. (reported by Candice Carr-Kelman; email: ccarrkel@asu.edu)

A senior undergraduate is working to identify a building on the Tempe campus that is most in need of an energy efficiency retrofit, and to propose a cost effective retrofit. (reported by: Jonathon Kelman; email: Jonathon.kelman@asu.edu)

• Vegaware is a student organization that works to spread awareness and understanding of the issues surrounding a vegetarian or vegan lifestyle and to create a community for students who live a veg lifestyle. Katherine Gross from the Vegaware student organization helped revamp the Sun Devil Dining booth at the ASU Farmers Market, as well as the Residential Restaurants to include vegan options for students. (Reported by Krista Hicks email: hicks-krista@aramark.com) · Over the past two years Aramark Sustainability at Arizona State University has had two interns doing substantial learning in influencing student and Aramark employee behaviors relating to sustainability. They’ve contributed to helping underlying causes of campus sustainability challenges through projects such as case studies pertaining to vegan and vegetarian diets, customer food consumption and personal sustainability behaviors. Elizabeth Deuel BA 2016 and Christopher Kontos BA 2016 (Reported by Krista Hicks email: hicks-krista@aramark.com) • Students investigated how farmers interact and communicate with customers at on-campus farmers' markets. Students also published articles on community supported agriculture programs on college campuses and the benefits these programs offer students, faculty, and staff. (Reported by Christoper Wharton; email: cwharton@asu.edu)

• A team of ASU Polytechnic engineering students were tasked by the Office of the University Architect to design a sustainable and innovative water management plan for the Arizona State University Polytechnic Campus, compensating for potential growth and development as projected in the 2011 Arizona State University Master Plan. The team focused on implementing a sustainable design into the Polytechnic Campus specifically focused on the drainage system. The team explored the watershed on campus, researched the legality of collecting water, the drainage pattern, and projected future scenarios for the campus. Team members: Ryan Campbell, Brandon Circle, Richard Jaramillo, Michelle Molina, and Adrian Villaseñor Faculty advisor: Ben Ruddell (Reported by Dr. Ann McKenna email: Ann.McKenna@asu.edu) • Students have been recording the acoustic Ecology of the campus and considering how design of the built environment and the vegetation control sound diffusion and considering the ways in which sound contributes to the atmosphere of the campus. (Reported by Garth Paine, email: garth@activatedspace.com) • A student helped design the new Poly Urban Garden at the Poly campus. Their drawings were used by the Office of the University Architect as the foundation for stamped professional design documents. (Reported by Susan Norton, susan.norton@asu.edu).

• Students researched conscious consumerism related to what we purchase on campus. (reported by Annie Hale; email: annie.hale@asu.edu) • A WP Carey School of Business student researched the best practices recommended by the Sustainability Leadership Purchasing Council to create a gap analysis with current ASU Green Purchasing Policies. (reported by Mick Dalrymple - mick.dalrymple@asu.edu)

• In the IEE421/521 (Urban Operations Research course, students worked on scheduling optimization for the DART On-Campus transportation service. The objective of the project was to develop an effective heuristic or methodology to aid in DART schedule creation, so that drivers will not be late to pick up their rides which helps mitigating the need to hire extra drivers and/or buy more carts. (Reported by Jorge A. Sefair; email: Jorge.sefair@asu.edu

• As a large food service provider at a University, reducing food waste is an integral goal of Aramark’s operations. This goal also aligns with the overarching goal of Zero Waste at Arizona State University. Students played a fundamental role in the Weigh the Waste campaign and analysis on eating behavior and food waste generated in the dining hall. They volunteered at the event and looked at statistical challenges of food waste as well as the most concerning aspect being the re-education of all incoming freshmen on a yearly basis. Ani Minasian, Krista Bustamante, Sara Seitz, Ngoni Mugwisi, (Reported by Krista Hicks email: hicks-krista@aramark.com) o http://collegeservices.nacas.org/arizona-state-university-auxiliary-services-embrace-culture-of-sustainable-innovation/ Alex Slaymaker (Reported by Krista Hicks email: hicks-krista@aramark.com) • For the 2016 RecycleMania National Collegiate competition, two zero waste interns co-wrote a case study as part of the Waste Less-Promote More: Engagement and Innovation Case Study Competition. The study consisted of documenting various zero waste campus engagement events and providing valuable insight as to the impact of the engagement topics and platforms. (Reported by Alana Levine email: Alana.Levine@asu.edu) • One zero waste student intern project consisted of coordinating a waste sort and basic audit of Wrigley Hall. The student worked closely with the building manager, custodial crew, and a group of student volunteers to plan and execute the event. A report containing all the sort findings was written and documented various options to move zero waste practices forward within the building. All findings were presented to key stakeholders of the building. (Reported by Alana Levine email: Alana.Levine@asu.edu) • A freshman ProMod team worked with the Supply Chain Management Department to reduce paper use and electricity usage in the department office. (reported by Kevin Dooley; email: Kevin.Dooley@asu.edu).

• Students in the EPICS lab are engineering devices to measure water consumption by un-metered toilet room plumbing fixtures to help the University Sustainability Practices office understand where and when water is consumed on campus. When the demand is understood, the university will be better able to manage supply and demand campus-wide, and implement water conservation measures. (Reported by Paul Prosser; email: Paul.Prosser@asu.edu) • Supply-chain management students from the WP Carey School of Business conducted three separate analyses for University Sustainability Practices related to a proposed on-campus water reclamation facility. The analyses, which included, technology review, stakeholder analysis, and financial analysis, served as the students' honors projects. (contact: JoEllen.Alberhasky@asu.edu).

School of Sustainability 494/598 Designing a Living Building class students juggled multiple stakeholder and programmatic needs to create a conceptual design for an on-campus water reclamation facility that would also serve research, education, and community engagement needs. Students needed to accomplish this in parallel with competing planning schedules and needs in a live campus planning environment. Contact: Mick.Dalrymple@asu.edu

• Educational games co-developed for several classes across campus teach students about sustainability ethics in the context of sustainability problems like environmental externalities and the tragedy of the commons. (Reported by Susan Spierre Clark email: susan.spierre@asu.edu) • A Masters student’s thesis surveyed ASU Social Work students on their knowledge and interest on environmental issues. The thesis has been accepted for a poster presentation at the top national social work conference. Findings suggest that sustainability should be more integrated in social work education. (reported by David Androff; email: david.androff@asu.edu)

• ASU Obesity Solutions looked at a case study with two months’ worth of data analyzing a baseline and a campaign with production records from various stations in Barrett Dining Hall. The campaign focused on eating the correct portion sizes, through reducing the size of ladles and portion sizes and nutritional signage showing the difference between fatty oils and creamy oils. The water stations were also implemented to encourage higher water consumption per person. The study was called “The Psychology of Eating” and encouraged students to only take what they can eat and that they can always go back for more. There have been permanent modifications in the residential restaurants such as portion size signage, correct serving size ladles, water stations, and signs encouraging a reduction in overall food waste. Elizabeth Capaldi Phillips “Betty” and Devina Wadhera (Reported by Krista Hicks email: hicks-krista@aramark.com)

• The Source, is a creative arts project between the Julie Ann Wrigley Global Institute of Sustainability and The Herberger Institute that aims to get Sustainability students and other Julie Ann Wrigley Global Institute of Sustainability personnel to communicate their research using visual and performing arts. (Reported by Joshua MacFadyen; email: Joshua.MacFadyen@asu.edu)