| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 58.64 |
| Liaison | Jessica Bilecki |
| Submission Date | March 3, 2017 |
| Executive Letter | Download |
University of the Pacific
IN-1: Innovation 1
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 1.00 |
Jessica
Bilecki Sustainability Director Sustainability |
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indicates that no data was submitted for this field
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Title or keywords related to the innovative policy, practice, program, or outcome:
Pacific Kitchen Co-op
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A brief description of the innovative policy, practice, program, or outcome :
The Pacific Kitchen Co-op was a newly established program on Pacific campus where students, faculty and staff have access to a fully equipped kitchen and furnished dining area through a membership program. Since its opening, the Kitchen Co-op has hosted a variety of classes, taught by students, faculty, staff and community members. Kitchen Co-op members are able to attend the classes for free, or non-members pay $15.00 per class. We have hosted sushi classes taught by a student, a cookie decorating class taught by a professional community cookie maker, a Macaron making workshops taught by a student connoisseur of macarons, a class hosted by Engineering faculty on High Efficiency cooking, cultural diverse classes including Indian Cooking, Chai Tea and Samosas and Vegan cooking. All classes have been very successful, with 8- 12 attendees each - students, alumni, faculty and staffers interact in a new setting and come to get to know each other in a fun environment.
The Kitchen Co-op is housed under Sustaining Pacific, the Sustainability department on campus. Co-op coordinators work carefully with the other department staff to make sure the program ties in with the goals of sustainability. By hosting cooking classes, the co-op is encouraging Pacific students to be self-sufficient, creative and healthy. Co-op memberships allow on-campus students access to a kitchen facility that they would not have otherwise. The kitchen itself has an open pantry and refrigerator filled with food and ingredients that are free for co-op members to use. Composting and recycling containers are readily available with signage to help co-op members divert their waste.
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A brief description of any positive measurable outcomes associated with the innovation (if not reported above):
Over the last year, the Kitchen Co-op membership has doubled in size, with some of it due to being able to attend as many classes as you can for free.
Attendees report positively about the classes and their desire to see more classes and variety offered. Many times, attendees will recommend the class to a friend and/or bring someone with them next time.
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A letter of affirmation from an individual with relevant expertise:
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Which of the following STARS subcategories does the innovation most closely relate to? (Select all that apply up to a maximum of 5):
| Yes or No | |
| Curriculum | --- |
| Research | --- |
| Campus Engagement | Yes |
| Public Engagement | Yes |
| Air & Climate | --- |
| Buildings | --- |
| Dining Services | Yes |
| Energy | --- |
| Grounds | No |
| Purchasing | --- |
| Transportation | --- |
| Waste | --- |
| Water | --- |
| Coordination, Planning & Governance | No |
| Diversity & Affordability | Yes |
| Health, Wellbeing & Work | Yes |
| Investment | No |
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Other topic(s) that the innovation relates to that are not listed above:
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The website URL where information about the innovation is available :
Data source(s) and notes about the submission:
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