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SustainableUMD News

SustainableUMD Spotlight: Philip Merrill College of Journalism

Knight Hall, the first LEED Gold non-residential building on campus, recently installed a signature medallion to showcase its status. Click here to see the most recent pictures. Click here to learn more about Knight Hall.

Knight Hall

SustainableUMD Spotlight: Green Office Program

Knight Hall

The Green Office Program promotes faculty, staff, and students to reduce their carbon footprint within their office. Green Office representatives (GO Reps) coordinate and assess these efforts, recognizing and rewarding leadership in office sustainability. Recently the program partnered with the Institute of Applied Agriculture to provide green offices with office plants, creating a healthier workplace. Click here to see pictures.

SustainableUMD Spotlight: The Public Health Garden

There has been a lot going on at the three-year old Public Health Garden, located between the Eppley Recreation Center and School of Public Health. At the beginning of the semester, a group of students from College Park Scholars Life Sciences helped tidy things up as a part of their Annual Service Day. Click here to see pictures.

Just recently, construction began on the research rain garden, a project of Dr. Allen P. Davis, Professor of Civil and Environmental Engineering. After working through an extensive approval process with the Maryland Department of the Environment, production has begun and will be completed by the end of October. The research rain garden will take in stormwater runoff from the parking lot on the south side of the School of Public Health, LaPlata Beach, and the surrounding buildings and landscapes, filter it though three-tiers of gardens, and store the cleaned water in an underground cistern at the bottom of the hill. As stormwater enters and exits the rain garden, it will be measured for pollution levels to monitor the effectiveness of the filtering process. The tiered gardens will be planted with Maryland native plants grown on campus from locally-collected seed.

Once the rain garden is complete, they can construct the Community Garden on the other half of the hill and install an Urban Orchard on the south side of Eppley. Both of these projects will be accomplished using grants from the Sustainability Fund. The collected water from the cistern will be pumped back up the hill using a solar-powered pump and used to water the Public Health Garden, Teaching Garden and Community Garden.

You can follow all the progress of the Public Health Garden on Facebook, or you can get involved by attending one of their volunteering events or joining the Public Health Garden Club!

SustainableUMD Spotlight: The UMD Apiary

The UMD Apiary, a 2013 Sustainability Fund project started by sophomore student Jordan Arata, is preparing to harvest honey this semester. The eleven hives can be found across campus at the North Campus Diner, 251 North, and the Plant Sciences Building. Arata, and the Beekeepers’ Club are preparing the hives for the winter and training new student beekeepers. The apiary also recently made an appearance at the First Look Fair.

If the Beekeepers' Club harvests enough honey from the hives, UMD could be enjoying honey ice cream in campus dining halls. Greg Thompson from UMD Dining Services is extremely excited about the potential of the apiary: "Talk about fearless! Honey infused ice cream, rooftop honey on our condiment bars and coffee shops to help replace sugars, but most important is the bees and what they do for our planet, the bee population is in trouble, and they need help from us Terrapins. We have just begun. If everyone would pitch in, what a wonderful world and campus it would BEE!"

Tours of the beehives are also available this semester through the Arboretum and Botanical Garden. The next upcoming tour will take place on Wednesday, October 2nd at 11:30am at the 251 North Dining Rooftop. Click here for more info.

Check out recent apiary photos here. Like the UMD Apiary on Facebook.

Interested in learning more about bees? Read articles written this summer from The Diamondback and TIME Magazine about the current plight of bees and why it is so important to keep a healthy bee population.

SustainableUMD Spotlight: Greg Parcher

The UMD football team has their very own in house sustainable champion, long snapper, Greg Parcher. Greg popped up on The Office of Sustainability radar when The Washington Post featured a unique interview with him in August. Among Greg’s interests and activities, was the desire to add a recycling bin to the team weight room. The Office of Sustainability visited with Greg in the team facility and it was obvious he had made progress. We needed to learn more about UMD’s most sustainable football player.

When/how did you become interested in recycling? Any stories to share?

Mostly from the recycling program here. I noticed one day Gatorade and protein shake bottles were all going into the trash cans. There would be a lot in one day. One or two bottles isn’t that big of a deal but after a while you start to see them pile up. As a kid I had to do chores, take out the trash and recycling. My dad taught me the basics of recycling. Sorting out trash and recycling. One day it all just clicked.

Now that the recycling bin has been installed, do you have to remind your team mates to use it? Can you give them a letter grade on recycling?

I think they are doing a really good job. It’s easy for the guys to see it since its right by the door, on the way out. I’d give the team an “A”. Luckily, no one is giving me a hard time about it.

Are there any other green actions you’d like to take? Any other areas that would be good to focus on?

We need to get a recycling bin in the cafeteria too. I feel like campus does a good job with recycling but we could probably get more in this facility overall.

Do you think there is an awareness of the environmental issues with UMD Athletics? Do players, coaches and fans think about reducing their environmental impact?

There’s a good awareness. It’s hard to remember as a part of the daily routine to take your bottle and put it into the recycling bin. That’s why it’s great our recycling bin is in the weight room right by the door. It’s right there for the eyes to see. People are [more] aware of it now.

Do you realize that between driving a campus shuttle bus and requesting a recycling bin for the weight room you have been active in making UMD a greener campus? What are you going to do for your next earth-friendly action?

I haven’t got that far yet. Once this season is over, I’ll be mostly done with school so we’ll see what happens. I only have one class next semester so I’ll have more free time.

Thanks, Greg! We’ll be expecting you in the office next semester to help us roll out some new initiatives.

SustainableUMD Spotlight: Troy Harris

Troy Harris, Facilities Coordinator for the Samuel Riggs IV Alumni Center has had a busy summer implementing a food waste compost collection within his building. Instead of going to a landfill, our food waste can be collected separately. It can then decompose, or compost, to form a soil-like fertilizer. That fertilizer is often spread on the lawns around campus, making them lush and green. Recently, Troy sat down with the Office of Sustainability to tell us more about his new program.

Troy, can you share with us how you got the Alumni Center more involved in the recycling program and the eventually the compost program?

We go through a lot of batteries at Alumni Center events. I spoke with the Recycling Office in Facilities Management (FM) because I wanted to get a battery collection box on all floors. The volume of batteries was a little too much for individual collection so I proposed that our staff collect batteries in one central location. Then, we could call FM for a pick-up. It was an easy step that was in line with the “reduce, reuse and recycle” philosophy of UMD. As more of the building started to recycle, it then made composting start coming to mind. At many of our Riggs events, there is leftover food waste. I started wondering if there was a way to capture the waste. So we started with first floor composting, where a lot of our catered events happen. I spoke with the catering companies about composting. The stars aligned. Good Tidings started using compostable products and getting more involved with doing composting so they were on board. Then I sent a letter out to the other catering companies informing them of our new initiative. Catering was already responsible for their own trash. But then we got the composting in place so they could throw away their compost on-site. Bins were placed in the pantry for easy access.

That’s great. Did you have experience doing anything like this before?

Well, not really. I’m not a “treehugger” or an expert - this was all new to me. But I realized, if it’s just one simple step to make a difference, then why not align ourselves with the mentality and culture of the whole university? Make it easy on the staff and make sure to not disturb their work. For instance, I didn’t know paper towels were compostable. Almost all of the trash in the bathroom is paper towels. So we added composting to the bathrooms. I talked to the night cleaning staff and got them on board with collecting the compost and taking it to the proper location. They find the same trash cans in the bathrooms except it’s now for composting. There’s not that much that ends up going to landfill. Now they take the green compost bags and put them in the compost bins. There’s now bins for our office compost and for our catering compost. Once or twice a week, the compost is taken to a large collection bin managed by Dining Services. It’s worked out really well.

And then you were able to expand that into other areas of the building?

Yes, all this just fell into place. The more info I got, the more research I did, it all just clicked and then I found out there’s a whole department devoted to sustainability on campus. Now I’m the Green Office Representative for the building. When we started to compost in the whole building, people weren’t used to doing it. So I tried to make it as convenient and clear as possible. We set it up “separation stations” that included trash, recycling, and now composting. We placed signs above the stations to indicate where everything goes so people can separate it. When communicating with the staff I made sure to let them know if you just take a couple seconds to sort, you’ll make a huge difference and help us be in line with the culture of the university. As with any change, there were some who caught on quickly and others who weren’t so willing. But I really felt it was important to put into place regardless because it was just a matter of them getting used to it. And again the night crew now takes the compost bags and puts it in the proper container. Everything needed to be implemented in stages.

Thanks for your extra effort, Troy! We are excited to hear about your next big project.

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