| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 48.97 |
| Liaison | Rachael Rost-Allen |
| Submission Date | July 28, 2017 |
| Executive Letter | Download |
Johnson County Community College
EN-9: Staff Professional Development
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Kristy
Wittman Howell Sustainability Education and Engagement Coordinator Center for Sustainability |
"---"
indicates that no data was submitted for this field
Does the institution make available professional development and training opportunities in sustainability to all staff at least once per year?:
Yes
Does the institution wish to pursue Part 2 of this credit (the rate of employee participation in sustainability professional development and training)?:
Yes
Estimated percentage of regular staff (full-time and part-time) that participates annually in sustainability professional development and training that is either provided or supported by the institution (0, 1-24%, 25-49%, 50-74%, 75% or more):
75% or more
If sustainability professional development and training opportunities for staff are made available or supported, provide at least one of the following:
Center for Sustainability staff offer formal and informal, passive and active presentations on various topics during our semi-annual Professional Development Days. The most widespread and successful of these is the zero waste breakfast, known institutionally as the "Better Together Breakfast." During the event, interns and staff from the Center for Sustainability conduct their own experiential education opportunities for diners, explaining what can be composted and why, how the compost is processed, and where it is used on campus. Passive opportunities at the Breakfast include centerpieces planted in recycled bottles containing a fun fact about campus recycling and composting.
Later during the week, Center staff have a tabling event with trivia for passersby in which they can win the centerpieces.
Finally, during campuswide PDD, Center Staff routinely present in half-hour sessions on a wide range of topics of interest to faculty, staff, and administration: internship experiences, making 'green decisions' at home and in the office, sustainability in the classroom, and campus composting and recycling.
A brief description of any external professional development and training opportunities in sustainability that are supported by the institution(e.g. through payment, reimbursement, or subsidy):
The Center for Sustainability funds one or more representatives from other departments to attend AASHE each year. Representatives from Dining Services and JCCC's Student Life office have attended and presented to their unit peers following their participation.
Optional Fields
1-24%
The website URL where information about the programs or initiatives is available:
---
Additional documentation to support the submission:
---
Data source(s) and notes about the submission:
Staff within the Center for Sustainability and Dining Services all include work toward campus sustainability in their performance reviews.
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.