After a search that yielded more than 100 applicants from across the country, the Office of Environmental Policy (OEP) is pleased to welcome Sarah Munro as UConn’s first full-time Sustainability Program Coordinator. Sarah will be responsible for supervising student staff in the OEP’s Sustainability Office, developing, planning, and administering sustainability initiatives and events across campus, chairing the EPAC Recycling Workgroup, maintaining the OEP’s (EcoHusky) website, and developing and publishing OEP newsletters and outreach materials.
Prior to joining the OEP as a full-time employee, Sarah worked at the OEP as a graduate student sustainability coordinator for 2.5 years. During that time, she was also a UConn EcoHouse graduate assistant, and teaching assistant for a Sustainable Energy course co-sponsored by UConn’s Departments of Political Science and Chemical Engineering.
As a graduate student sustainability coordinator at the OEP, Sarah led and assisted with the implementation of various initiatives, including:
Organizing UConn’s first trip to the UN’s annual climate summit (COP21 in Paris) with a group of students, faculty and staff from departments across campus;
Overseeing the development of outreach and engagement activities (Green Office Certification Program, Green Campus Academic Network, 2014 Sustainability Progress Report);
Collaborating with departments across campus and OEP interns to fill out detailed Sustainability Tracking, Assessment and Reporting System (STARS) survey data that helped secure UConn’s top 10 position in the Sierra Club’s Cool Schools and World University GreenMetric rankings, for the 4th and 5th consecutive years, respectively.
Sarah Munro promoting EcoHusky Nation in Budapest, overlooking the Danube River, during her recent vacation abroad
Sarah holds a B.A. (triple major) in Political Science, German, and International Studies: Europe, from Guilford College in N.C., an M.A. in International Relations (focused on EU environmental policy) from Central European University, and an M.A. in Political Science from UConn. She is currently a Ph.D. candidate in the Department of Political Science at UConn.
The OEP is very excited about the possibilities that this new hire brings. Please join us in welcoming Sarah as UConn’s Sustainability Program Coordinator.
UConn recently received a 2016 GreenCircle Sustainability Award presented by the CT DEEP, in conjunction with the Hartford Business Journal. The GreenCircle Award Program was established in 1998 to recognize Connecticut businesses, institutions, individuals, and government entities who have gone above and beyond to reduce energy and climate change, water usage, improve waste management and recycling, as well as sustainable civic improvements and innovations.
A Proud UConn contingent accepting the DEEP’s 2016 GreenCircle Sustainability Award during a ceremony held at Hartford’s Infinity Hall on May 23rd. DEEP Commissioner Rob Klee (front left) presented the award. See below for a listing of UConn attendees pictured. Photo Credit J. Fiereck Photography
The GreenCircle award came in recognition of UConn’s many diverse sustainability initiatives and projects to reduce its environmental footprint, consistent with UConn’s Climate Action Plan (CAP). To date, UConn has registered or certified 23 LEED projects (2.2 million sq. ft.) at the main Storrs campus, including 3 LEED Gold-certified buildings. Also, four of UConn’s dining halls are Green Restaurant Certified for serving local organic and third-party verified food and for reducing water, energy, and food waste. UConn also strives to reduce emissions from transportation. In 2015, Rec Services implemented a new Cycle Share program that enables use of bicycles for a week, month, or semester for anyone with a UConn ID, at a nominal cost. In addition, two new electric vehicle (EV) stations are free for use by commuters, and will help power UConn’s fleet that is already 15% hybrid or EV.
To help meet the University’s 2020 carbon reduction target under the CAP, and achieve a goal of net zero energy and water growth, as part of the Sustainability Framework to UConn’s new Campus Master Plan, Facilities began a 5-year re-lamping program to replace all indoor and exterior lighting with ultra-efficient LEDs. In addition, low-flow faucets and aerators were installed in all student residence halls and apartments, saving between 50,000 and 100,000 gallons of drinking water per day.
Beyond operational initiatives, UConn implemented several programs on campus designed to promote more sustainable behaviors and increase engagement. UConn’s Green Office Certification Program enables staff to self-assess the relative sustainability of their offices. By the end of 2015, 30 offices across campus had been certified as Green Offices. Meanwhile, the 9th annual version of UConn’s inter-dormitory EcoMadness energy and water conservation competition inspired students to reduce water and electricity use by as much as 35% in the winning dorms. To raise awareness among faculty about opportunities for engagement in campus sustainability actives, in 2015 UConn also established a Green Campus Academic Network (GCAN). This led to more environmental class projects and research with on-campus demonstration components, like rain gardens and air monitoring stations. Ultimately, GCAN also led to UConn@COP21, whereby a group of 12 students, 4 faculty members, and 2 sustainability staff traveled to Paris, France for the 21st annual UN Conference of Parties climate summit.
In addition to the University winning the 2016 GreenCircle Award, UConn’s Department of Natural Resources and the Environment (NRE) was named a finalist for its work in training environmental professionals. The finalist award specifically recognized the work of NRE professor, Dr. Gary Robbins. Over the past 30 years, Dr. Robbins has trained and educated young professionals, developed the first approved online continuing education courses for Licensed Environmental Professionals, and has provided hands-on field training for DEEP staff.
The 2016 GreenCircle Award and Finalist Award recognize UConn for its comprehensive efforts at reducing the University’s environmental impact and raising awareness for sustainable behaviors. UConn’s continued commitment to sustainability promises to reinforce its growing reputation as one of the greenest universities in the country.
A special thank you to all of the UConn members present to receive the DEEP GreenCircle Sustainability Award on May 23rd in Hartford:
Office of the Executive Vice President for Administration and Chief Financial Officer
Scott Jordan, Executive Vice President for Administration & CFO
Facilities
Stan Nolan, Director, Utility Operations & Energy Management
Transportation and Parking Services
Bill Wendt, Director of Logistics Administration
Dwight Atherton, Parking Manager
Charlie Grab, Business Services Supervisor
Office of Public Engagement
Julia Yakovich, Program Manager for Service Learning, Office of Public Engagement
Faculty
Mike Willig, Professor, Department of Ecology and Evolutionary Biology; Director, Center for Environmental Sciences and Engineering (CESE)
Oksan Bayulgen, Associate Professor, Department of Political Science
Tracy Rittenhouse, Assistant Professor, Department of Natural Resources and the Environment
UConn Recreation (UConn Cycle Share)
Jay Frain, Director
Mike D’Alfonso, Associate Director, Programming & Special Events
Office of Environmental Policy
Rich Miller, Director
Jason Coite, Compliance Manager
Paul Ferri, Environmental Compliance Professional
Mark Bolduc, Environmental Compliance Professional
This Spring Break, I had the privilege of participating in EcoHouse’s fourth annual service trip to Milam Creek and Glen Rogers in Wyoming County, West Virginia. Initiated by former EcoHouse program coordinator Brigid Belko, this Alternative Break assists the Friends of Milam Creek on various service projects. This organization is composed of local volunteer residents who seek to revitalize their community. In their own words: “Aspiring to restore Milam Creek and its adjacent neighborhoods to its former glory with clean, lush waters and creek beds, Friends of Milam Creek is uniting the community through collaborative action toward a healthier environment and better tomorrow.”
The Appalachian Community
Dvon Duncan, Friends of Milam Creek’s Secretary, and Donna Burner, Chair, welcomed us all warmly and gave an introduction to the town and its situation. The Milam, McGraws, Ravencliff, and Glen Rogers region of the county is one of many small, relatively isolated communities in southern West Virginia that has been severely impacted by the coal industry over the last century. For decades, the timber, gas, and coal industries have held a virtual monopoly on the region. At one time mining companies forced workers to buy all provisions from company stores, preventing the growth of local businesses. Most men in the area have worked in the mines at some point in their lives, since there are few other jobs available to them. In addition to very poor working conditions, the mines have polluted the surrounding watersheds with heavy metals and coal residue. As a result of landscape modification, the narrow creek and river valleys where most towns lie have been prone to massive and deadly floods.
Now, as coal production declines in the face of natural gas and renewable energy, more layoffs and few alternative job options have resulted in a high unemployment rate and a general feeling of hopelessness for the once thriving communities. And on top of all this, the area is suffering a ‘brain drain,’ as those who can afford higher education often move away and don’t return. Dvon stressed that our work here is essential to providing a place where people young and old can safely play and exercise. There are no other sources of recreation for this community except Milam Creek Park. An important goal for Friends of Milam Creek is to re-educate their community about the importance of taking care of all their natural resources.
Throughout the week, we worked on several projects around the community. The main location was the Milam Creek House, where the Friends are based. Here, we helped to remove rotten wood from the basement and paint the building. Down the road, we helped to renovate the recently donated community center. This involved setting up electrical wiring and lighting throughout the building, as well as demolishing the old restrooms. Meanwhile, several people cleared invasive plants from the nearby creek bank to make room for a fishing deck. The final major project was the construction of a memorial to the more than 160 miners who died in Glen Rogers mines between 1917 and 1960. We installed a new fence and pathway on site to make way for the stone obelisk that will honor the dead.
As we worked, we got to meet many local residents and gained some insight on what it was like to live there. Dave Polk, for example, chatted about what it was like to grow up here. He told us that when he was young there were dozens of bird species in the area, even in winter. The whip-poor-will’s call would announce the arrival of spring, and soon the woods would be full of wildflowers. Now, he explained, the environment has become degraded. He hasn’t seen a whip-poor-will or a wildflower in years, and urbanization has forced remaining wildlife into developed areas. Like many young men, Dave soon found himself working ten to twelve hours a day in the coal mines. Throughout his time working he’s seen many changes in the community, including the end of segregation in the industry. According to Dave, the community as a whole was always far more tolerant of diversity than the mines, where African Americans and European immigrants used to receive very poor treatment until very recently.
Taking a break and walking through town in our free time.
However, when I spoke with Dvon later on the issue of race, she said that to most people coal mining was the ‘great equalizer.’ “One had to depend on the person working next to them for their individual safety. There was no room for prejudice in the mines. While African Americans and European immigrants might have been treated differently outside the mines in other parts of the community, when you were working inside the mines – everyone was someone of color – coal black. Communities DID center somewhat on nationality – but much of that was because of language…and food…and familiarity.”
Doug’s helmet, decorated with stickers that include a Cross and one that says, “End Black Lung. Act Now!”
Doug Thorn gave a presentation on his work as a miner and a mine inspector. He showed us the gear that miners carry, including a methane gas detector, oxygen tank for emergencies, and light. Doug then explained that while he worked as an inspector, he came across numerous safety violations from different companies as they tried to avoid regulations. He’s been in court several times to force mines to temporarily shut down as gas or coal dust buildups were drained, and continues to challenge mines on their hazardous conditions. Doug himself has developed black lung, in spite of all the precautions he’s taken over the years.
Doug Thorn, dressed in his mining outfit, gives a presentation on the life of a coal mine inspector.
We also met Jack Spadaro, an expert witness and environmental consultant, who came to speak to us about how he combats these illegal mining activities. He became active after the 1972 Buffalo Creek Flood killed over 120 people and destroyed over 4,000 houses. It was discovered that the flood resulted from leaky dams that filled with coal and metal slurry, then spilled into the valleys below. The pollutants have caused numerous health issues in the victims and birth defects in their children, but for years the mines refused to take responsibility. Some have even illegally hid the documents linking them to the pollutants. Many floods have occurred since 1972, the worst of which destroyed 3,000 more homes in 2001. Jack has worked on hundreds of cases and investigations, many of which have resulted in at least some financial compensation for the victims. However, Jack warns that over 700 reservoirs remain full of mining waste, and many are poorly maintained. There could easily be more disasters in the near future if nothing is done.
Mountaintop Removal
Elise Keaton explains the landscape-level impact of mountaintop removal. All of the mountains visible in the background are currently slated to be excavated.
Before leaving West Virginia on Saturday, we got to see the heart of modern environmental devastation in Appalachia. Kayford Mountain, owned and managed by Keeper of the Mountains, is a sliver of protected land surrounded by mountaintop removal. We met with Elise Keaton, who has worked for many years to promote awareness and push for action against the industry. She gave us insight into this now prevalent form of mining.
The shift away from reliance on manpower began in the 1970s, as the growing energy crisis and increasing environmental regulations brought companies to search for more efficient methods of coal extraction. Instead of sending miners underground, companies raze entire forests and level the mountains with explosives. Debris is forced down into the valleys and watersheds, which in turn has caused the heavy flooding in recent decades. Elise showed us several mountains that have lost up to 800 feet of elevation. Diverse forests have been reduced to barren wastelands, and the ground beneath Kayford has begun to crack as the rock destabilizes. Furthermore, the mining is continuing to expand. At this time, 500 mountains have been demolished, and every mountain around Kayford is slated to be removed as well.
The view from Kayford Mountain. Only a few years ago, another mountain peak stood where this quarry is now. The forest was razed, and 800 vertical feet of rock were removed to access the coal beneath.
In spite of growing up in West Virginia, Elise herself was unaware of mountaintop removal until she was in college. Unfortunately, hundreds of thousands of other people in West Virginia remained uninformed of the devastation going on in their own back yard.
Unfortunately, there are no easy solutions to this crisis. Overall coal production continues to decrease as it’s replaced by natural gas and renewables, but the United States still consumes over 700 million tons of coal per year. As long as there is a demand for coal, the industry will continue to supply. 30-40% of our nation’s energy is currently supplied by coal, and the Department of Defense relies heavily on fossil fuels. And until new industries – energy or otherwise – develop in Appalachia and other coal producing communities throughout the United States, large portions of the population will remain jobless and/or impoverished for the foreseeable future.
UConn students and several members of Friends of Milam Creek on our last night in Mullens.
There is still hope for the region’s natural environment. When mining companies do follow regulations, hard and soft wood trees and native species can be planted on reclaimed land. Some of that land has been turned over to communities. For example, Dvon recently helped with planting in the Tomblin Wildlife Management Area, managed by the West Virginia Department of Natural Resources. Here, some of the ridgetops have been surface mined and reclaimed to ‘wildlife habitat,’ most recently by Alpha Natural Resources. On top of this, the DNR plans to reintroduce elk to the new preserve. Additionally, in a separate project, Cliffs Natural Resources planted 9,000 trees with help from the two Wyoming County high schools. Here, there is a plan to introduce American chestnut hybrids.
I’m incredibly grateful for my experiences on this trip. I got to bond with other environmentally-minded UConn students, meet the wonderful people of West Virginia, and gain insight into one of the most challenging environmental crises our country faces. I hope to continue to raise awareness of the problems of fossil fuels, and go back to help the residents of Milam Creek in the future.
Ever think the “clean plate club” was just your parents’ invention to make you eat your vegetables? Well, think again! Finishing all of the food on your plate is actually a great way to minimize not just your carbon footprint, but also your methane footprint. When food sits in a landfill, it breaks down and produces methane, which is an incredibly potent greenhouse gas, even worse than carbon. Shockingly, nearly 40% of all the food in the United States goes to waste, which has a huge impact on the environment.*
In an effort to get students to be aware of the sheer quantity of post-consumer food wasted at UConn, EcoHusky conducts food waste studies each spring. For one week, student volunteers go to a selected dining hall over the course of four dinners, Monday through Thursday. This year, the study was conducted in Putnam Dining Hall during the week of February 1st, where a total of 256 pounds of food waste and 135.6 pounds of liquid waste were collected. This is a 61% drop in food waste from last year’s study in South Dining Hall where 660 pounds were collected, but this can be attributed to the fact that significantly less students eat at Putnam compared to South given its size and location.
One of the most exciting parts of the study is when students express interest in why we are collecting their leftover food, and are then both surprised and concerned when they see the amount of food waste in the buckets. On a normal day when the study is not being done, students are required to scrape the excess food from their plates into the garbage before they return them, but this is oftentimes done mindlessly without further thought as to what happens to that waste. The study does a great job in opening our eyes to how our individual and seemingly harmless everyday acts accumulate into much larger problems.
Fortunately, the Department of Dining Services here at UConn has several programs in place that effectively reduce the amount of pre-consumer food that gets thrown out. In South Dining Hall this past year they implemented LeanPath, an online, interactive program that reports on what types of food was wasted, which allows them to reconsider the quantities of food that are ordered. To learn more about LeanPath or to try it out yourself, visit http://www.leanpath.com/. Dining Services also conducts a “Perishable Food Sweep” at the end of every semester. The food that would otherwise spoil over the course of the intersessions is collected from dining halls and is brought to the Covenant Food Kitchen in Willimantic. With efforts on both the pre- and post-consumer sides of the food consumption chain, it’s important for all of us to consider what we are putting on our plates and how we manage our food. As the saying goes, “Take what you want, but EAT what you take.”
Below is the second installment of Greening You Dorm or Apartment featuring miscellaneous and random ways to become more energy efficient and less wasteful while completing day-to-day tasks. Be sure to check out part 1 and if you have any suggestions, tips or quotes that would fit in this mini-series, please e-mail me at rose.croog@uconn.edu
In the Kitchen, Laundry Room, and the Bathroom
Up first, wait till the dishwasher is full, perhaps even overflowing, to run it. Less cycles mean less water, and less cycles mean less of those pesky, pricey detergent pods.
Same idea goes for your laundry, wait for a full load. It will spare you from doing that cumbersome washer-dryer transfer too often, which, without fail, will cost you a lost sock (or three).
Layer up in the winter rather than turning up the thermostat dial or calling in the Hilltop Apartments automated thermostat adjuster. This saves a ton of energy and therefore greenhouse gas emissions from burning natural gas to heat your college-home. Staying in the 68-72 range will assure the most optimal blend of comfort end eco-friendliness.
When boiling water, fill the kettle up with the amount of water you need. For example, if drinking a cup of tea in your favorite mug, fill that mug up with water and put it directly in the kettle.
Make eco-friendly choices when it comes to purchasing toiletries such as buying in bulk or at stores with zero-waste option packaging such as Lush Cosmetics.
Devoted environmentalist and resident of Celeron Square Apartments, Jacquelyn Filson, discusses making the transition to more natural beauty and hygiene products:
“If you make the switch to all natural products like shampoo bars, you can reduce shower time while also reducing superfluous packaging like store bought shampoos, facewashes, and conditioners. Also, all natural organic products are great because of the low negative impact they have when disposed of.”
Before Storrs turns into an icy wind tunnel, the farmers market on Storrs Road by the Town Hall is a great place to buy some fresh vegetables, fruits, jellies, pies, baked goods, and even hot sauce. The temperatures do drop, but that is no reason to stop buying local or supporting your local businesses. In fact, the Buy CT Grown website is your one-stop resource to find all things grown here in CT. You can use their search taskbar at the top of page to search for a product or check out the trails which detail all the different ways you can buy locally with different themes such as wine, beer, cheese. Coming soon: the UConn trail.
If buying local is something that truly strikes your fancy, take the 10% local pledge and spend 10% of your food and gardening dollars locally. Visit http://www.buyctgrown.com/ to learn more!
Among 407 participating universities from 65 countries, UConn has been ranked #2 in the 2015 UI GreenMetric Ranking of World Universities, and has maintained its #1 ranking among those with rural campuses. UI GreenMetric is an annual sustainability survey focusing on a combination of indicators including setting and infrastructure, energy and climate change, waste management, water, transportation, and education. With a total score of 7,156, UConn ranked highest among its peers in energy and climate change, with strong scores in the education and setting and infrastructure categories, as well. The energy and climate change section is weighed most heavily in the ranking, as it encompasses a wide range of indicators including green building, greenhouse gas emissions reduction policy, and climate change adaptation and mitigation. It is also important to note that this was the first year that the GreenMetric survey included a carbon footprint evaluation as part of its criteria.
Nearly 50 more schools participated in 2015 than in 2014, yet UConn still succeeded in moving up in ranking from #7 to #2. This we attribute to a variety of efforts and accomplishments. As a signatory of the American College and University Presidents Climate Commitment (ACUPCC), recently renamed Second Nature’s Carbon Commitment, UConn made a promise to aim for carbon neutrality by 2050. Thereafter, all decisions regarding campus projects have been made with greenhouse gas emissions in mind, outlined in our Climate Action Plan. Apart from the presence of a wide range of sustainability initiatives at UConn, we attribute much of our success in the ranking to the diligence and cooperation of those involved in obtaining and compiling all of the data and information into concise, yet comprehensive, responses.
This year, UConn students can enjoy the white fish delicacies provided by the dining halls knowing that they are making an eco-friendly choice. Thanks to recent initiatives taken by Dining Services, the University has begun sourcing 60-70% of its fish purchases locally through Red’s Best, a company in Massachusetts that ensures quick and fresh fish delivery to regional buyers.
Making the move to purchase locally is positive for the environment because it helps to minimize carbon emissions associated with transportation. Focusing specifically on the fish industry, strict purchasing demands can be difficult to meet without long shipping journeys made by planes, boats, or trucks. With the help of Red’s Best, UConn has bypassed this transportation problem through buying the “daily catch,” a flexible assortment of fresh fish caught daily in Massachusetts.
Beyond the locality of UConn’s fish, whitefish dishes yield other environmental benefits as well. Compared to beef operations, which emit 11.3 to 18.3 tons of CO2 for each ton of “live weight” meat produced, wild-harvest fisheries emit an average of only 2.3 tons of CO2.* Because of this, eating fish can be a good alternative for students trying to reduce their carbon footprints.
The best thing about little kids is that their dreams have no limitations. Back when I was about eight years old all of my friends dreamt of being the next big pop star, the likes of Britney or the Spice Girls. The vast majority of those same friends have now abandoned the thought of singing to any audience outside of their shower heads.
My big childhood dream was a little different, though. My dream was to save the world, singlehandedly, through medicine. I know now that no individual can save the planet without help from others and, more importantly, that even very basic medical procedures make me queasy. I still have not given up my dreams of changing the world, however. I am now studying environmental engineering and hope that in doing so I can make a difference, even if only in some small way.
My passion for environmental issues has led me to two different internships as well as to a number of different clubs and activities at UConn and through all of these means I learned about the People’s Climate March.
The People’s Climate March will take place on September 21st, mere days before the UN Climate Summit is held in New York City. UN Secretary General Ban Ki-moon is encouraging the participating governments to unite and support global goals for reducing greenhouse gas emissions. Tens of thousands of people are anticipated to march in the streets of New York City in the largest environmental march in history to demonstrate that we, the people, are demanding a change.
This march will offer me the chance to show the UN and our country that both climate change and socioeconomic equality matter to me. This march will offer me the opportunity to change the course of history, one step at a time. This march will offer me the possibility to realize my dreams.
That’s why the People’s Climate March is so important to me.
Please join me and the UConn community in standing up for what is right; an economy that works for both the people and the environment. Join the tens of thousands of people that will be in the streets of New York, proving to our governments that we deserve a safe, just world to live in. Join the People’s Climate March on September 21st for the price of just one bus ticket.
If you would like to RSVP to the People’s Climate March and purchase a bus ticket from Sierra Club for $24.20 as a student or $29.48 as an adult, follow this link. For more information about this event, contact Brianna or Emily at brianna.church@uconn.edu, emily.mcinerney@uconn.edu, or at (860)486-5773.
For today’s focus on sustainable programs at UConn, we look at the new Water Reclamation Facility on campus. Here’s a great write up of how the water reclamation facility works, as well as a repost of Corinne’s visit to the Water Reclamation Facility.
You may not know this, but if you see a purple pipe, it indicates that the water inside is recycled or reclaimed water! Reclaiming water is a great way to promote conservation, and also to reduce the overuse of potable (drinkable) water. Water gets used for all sorts of things at UConn – irrigation, flushing toilets, industrial uses, cooling, heating, and (most importantly in this hot weather) air conditioning! None of those uses actually require potable water – just water. At UConn, we actually have a Central Utility Plant (the CUP) which provides cogeneration, heating, cooling, fire protection and emergency electrical backup power to the campus. Today we had an event to celebrate the opening of UConn’s Reclaimed Water Facility, which in the summer, provides water primarily for cooling to the CUP. Today, all of the water necessary for cooling has been provided to the CUP, and all of the energy needed on campus so far today has been provided by the CUP!
A picture from my tour of the UConn Reclaimed Water facility today
In order to recycle water, storm water and waste water are collected, filtered and cleaned, and then piped to the CUP. Right now, water for cooling is the primary use for reclaimed water at UConn, but there is the possibility for duel piping in new buildings to use reclaimed water for toilets, and permits are currently under review to allow us to use reclaimed water for irrigation. In the winter, the reclaimed water will continue to be used for the lower cooling needs of the university, as well as to provide water for the boilers to produce steam to heat the university. After the water is used at the CUP, it then flows back to the reclaimed water facility to be filtered, cleaned, and used again.
Reclaiming water is an important step towards environmental sustainability, even in a relatively water-rich region. Reusing waste water (or grey water), or reclaiming water is critical for basic health and survival in many water-poor regions of the world where there is not enough potable water to use it for sanitation, irrigation, or industrial uses, as well as for drinking water. In the developing world – where 800 million people lack access to clean water and 2.5 billion people lack access to proper sanitation – infrastructure can be designed and built to support reclaimed water, rather than adding it after the fact.
As part of UConn’s commitment to sustainability and to human rights, I hope that the reach of our reclaimed water facility goes beyond just reducing our water use, but helps provide an example of responsible and sustainable water use for others across the globe.
This Spring Break, I had the privilege of participating in EcoHouse’s fourth annual service trip to Milam Creek and Glen Rogers in Wyoming County, West Virginia. Initiated by former EcoHouse program coordinator Brigid Belko, this Alternative Break assists the Friends of Milam Creek on various service projects. This organization is composed of local volunteer residents who seek to revitalize their community. In their own words: “Aspiring to restore Milam Creek and its adjacent neighborhoods to its former glory with clean, lush waters and creek beds, Friends of Milam Creek is uniting the community through collaborative action toward a healthier environment and better tomorrow.”
Dvon Duncan, Friends of Milam Creek’s Secretary, and Donna Burner, Chair, welcomed us all warmly and gave an introduction to the town and its situation. The Milam, McGraws, Ravencliff, and Glen Rogers region of the county is one of many small, relatively isolated communities in southern West Virginia that has been severely impacted by the coal industry over the last century. For decades, the timber, gas, and coal industries have held a virtual monopoly on the region. At one time mining companies forced workers to buy all provisions from company stores, preventing the growth of local businesses. Most men in the area have worked in the mines at some point in their lives, since there are few other jobs available to them. In addition to very poor working conditions, the mines have polluted the surrounding watersheds with heavy metals and coal residue. As a result of landscape modification, the narrow creek and river valleys where most towns lie have been prone to massive and deadly floods.
Throughout the week, we worked on several projects around the community. The main location was the Milam Creek House, where the Friends are based. Here, we helped to remove rotten wood from the basement and paint the building. Down the road, we helped to renovate the recently donated community center. This involved setting up electrical wiring and lighting throughout the building, as well as demolishing the old restrooms. Meanwhile, several people cleared invasive plants from the nearby creek bank to make room for a fishing deck. The final major project was the construction of a memorial to the more than 160 miners who died in Glen Rogers mines between 1917 and 1960. We installed a new fence and pathway on site to make way for the stone obelisk that will honor the dead.
Ever think the “clean plate club” was just your parents’ invention to make you eat your vegetables? Well, think again! Finishing all of the food on your plate is actually a great way to minimize not just your carbon footprint, but also your methane footprint. When food sits in a landfill, it breaks down and produces methane, which is an incredibly potent greenhouse gas, even worse than carbon. Shockingly, nearly 40% of all the food in the United States goes to waste, which has a huge impact on the environment.*
