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The Sustainability Director is responsible for the oversight, vision
and implementation of Yale’s efforts to integrated sustainability into
the operational functions and cultural fabric of the institution.
Return to the Office of Sustainability
homepage
for more information.
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Contact:
Julie Newman, Ph.D.,
Sustainability Director.
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Following up on Yale’s first inventory of
greenhouse gas emissions
conducted in 2003 by students from the School of Forestry and
Environmental Studies, these students identified a collection of
strategies to reduce Yale’s climate change impact.
Technical and economic feasibility of each strategy was assessed,
and the recommendations serve as a basis for future decision making
at the University.
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This event provided a forum for Yale staff, faculty, and students
to gain valuable information regarding the environmentally preferable
products that are available. These include office supplies, cleaning
supplies, hybrid cars, and more.
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Contact:
Martha Crawford,
Purchasing Agent.
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This event celebrates and highlights the significant and essential
contributions of Yale staff members to improving the environmental
performance of the University. Faculty, students, and staff gather
for a sustainable meal to learn about the many efforts taking place
is different parts of campus and celebrate the contributions of
individual and staff member and student.
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Contact:
Bailey McCallum,
graduate student.
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This project has been designed by staff in the
Office of Environmental Health and Safety to reduce the amount
of hazardous waste produced by the University via a collaborative
partnership with the Art and Chemistry Departments.
Art students are encouraged to purchase non-solvent based cleaners
and low-metal content paints through the provision of improved
information and incentives. Chemistry Department materials are
tracked more closely and non-toxic alternatives are researched.
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Contact:
Martin Costello,
Associate Director, Environmental Health and Safety.
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This grant subsidizes the purchase of hybrid by University departments
where possible. The subsidy enables the departments to afford the
upfront costs of the more expensive hybrid models, and allows them
to reap the benefits of increased fuel efficiency immediately.
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Contact:
Chris Bartolotta,
Purchasing Agent.
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By investing in receptacles for recycling that match the aesthetics
and taste visible throughout campus, Yale will be demonstrating
its commitment to environmentally-sound management.
Guests as well as permanent members of the Yale community will be
“taught” by the containers that recycling is a part of life on campus.
A second and still important benefit is the minor increase in the
woefully-low recycling rate which will result from the collection
of cans and bottles separate from trash.
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Contact:
C.J. May,
Recycling Coordinator
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| Yale Recycling provides distinct bins (blue for recycling and red for trash) in the rooms of its residential colleges. This improves the recycling rate and decreases costs of trash disposal.
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Contact:
C.J. May,
Recycling Coordinator
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This project explored and proposed alternatives to Yale’s current
policy of managing surplus goods such as office furniture.
It examined the waste reduction, community relations, and financial
aspects of the proposal. The group finally created Y-Bay,
a website for University departments to post and claim unused
furniture and other goods.
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This project aimed to retrofit two Yale Transit buses with
particulate filters and convert to ultra low sulfur diesel fuel.
The goal of the project was to set the example of how to improve
local public health conditions. Once this proved successful,
the entire Yale shuttle fleet was converted to ultra low sulphur
diesel fuel.
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Contact:
Carrie Redlich MD,
Associate Professor, Occupational Medicine.
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In the spring of 2003, Yale students cleared a lot of dying hemlock,
poison ivy, and weeds at the north end of Yale’s campus to create a
lush, productive, one-acre organic garden. The garden is a component
of the
Yale Sustainable Food Project
produces over 200 varieties of vegetables, herbs,
and flowers which are supplied to Berkeley College Dining Hall,
sold at the New Haven Farmer’s Market, and given to volunteers.
It is designed to nourish a culture in which the interwoven
pleasures of growing, cooking, and sharing food become an integral
part of each student’s experience at Yale.
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Contact: Joshua Viertel and Melina Shannon-DiPietro, Associate Directors.
Email:
sustainablefoodproject@yale.edu.
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Purchased 50 Gaylord boxes and supported five-hundred hours
of student labor. More about the
Recycling department.
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Contact:
C.J. May,
Recycling Coordinator
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