Moving forward on sustainability commitmentsOct 06, 2011
Miami's commitment to sustainability can be seen across campus. In the spring Miami announced its sustainability commitments and goals.
"Now we're working to implement them," said David Prytherch, Miami's sustainability coordinator. A number of planning efforts are now under way, but the 2011-12 academic year already counts significant achievements.
- Miami welcomes its first full-time sustainability
professional. Yvette Kline was recently hired as the new director of
sustainability and energy conservation, within Miami’s physical facilities department. She will contribute a focus on sustainability in university operations.
“We have some challenges and opportunities in sustainability, each of which we will address as a community and be open to the possibility of entrepreneurial solutions to common problems,” said Kline, who joined Miami in September.
- Miami now offers a co-major in sustainability. It replaces
the former environmental principles and practice co-major, within the
newly restructured Institute for the Environment and Sustainability
(IES). New IES director Thomas Crist notes students will be provided
“with the interdisciplinary training needed to confront the challenges
of building a more sustainable society.”
- Residence life has begun an “Eco Reps” program in the
residence halls, recruiting students from community councils to promote
sustainability. They will lead their peers in the Recyclemania
(upcoming in February) and Unplugged, Untapped, Game On! competitions.
The Eco Reps program was created by Rob Abowitz, associate director of
- Miami's two oldest buildings have been updated as our greenest residence halls. Elliott and Stoddard halls reopened after renovations that included major upgrades in energy efficiency, and what President David Hodge
noted are Miami's "first physical steps towards moving away from coal."
The buildings now have geothermal heating and cooling, as well as
additional insulation and energy-efficient windows, among other utility
- More local food is served in our dining halls. The recent
Cultivating Community Dinner — hosted by housing, dining, recreation and
business services (HSBRS) — highlighted the role of locally grown,
raised and produced ingredients at Miami.
“Last year we spent more than $300,000 on locally grown food from nine different farmers and $3 million with local processors,” said Jon Brubacher, manager of HDRBS purchasing and operations analysis. It is just one of the many sustainability efforts within HDRBS.