COVID-19 and Sustainability

This spring and summer, folks across the college have been working on the innumerable pivots necessary to make the college work.  The Zilkha Center has been working with our colleagues to support sustainable operations and also keeping track of how the pandemic and our decision-making has impacted sustainability in ways that a) decrease our environmental impact, b) are in opposition to our sustainability goals, and c) are a mixed bag. The following is a summary of just a few of those impacts:

  • Air Travel – The pause on college-related air travel in the spring and prohibition through the end of the calendar year has had and will continue to have a significant impact on decreasing our scope 3 emissions for FY20 and FY21.   Of course this air travel hiatus is not a long term solution.  The Campus Environmental Advisory Committee and the recommendations of the Sustainability Working Group strategic plan draft have both advocated that the college improve the measurement accuracy of air travel and reduce air travel emissions.  The hope is that with an increased familiarity with video conferencing technology, a certain amount of travel can easily be reduced, which will lead to financial savings and emission reductions in the long term.
  • Unoccupied Building Setpoints – The establishment of unoccupied building setpoints by Facilities Operations has decreased energy consumption in buildings across campus the past five months.  Facilities plans on a building setpoint adjustment during the November through January campus shutdown. 
  • Building Energy Use – with a focus on residence halls – While establishing building setpoints and realizing energy savings in unoccupied buildings has been a positive, ASHRAE’s COVID-19 guidance for increasing ventilation and filtration will lead to increased building energy consumption.  It is unclear how these energy gains and losses will add up until a vaccine is widely available.  
    Each student dorm is equipped with a microfridge which enables meals to be kept cold and warmed for more convenient eating during quarantines and after dining hall hours – this also is a drastic increase in dorm electricity usage.
  • Microfridges (combination microwave and minifridge) were purchased for each on-campus student, which will increase energy consumption and greenhouse gas emissions.  While the rationale is sound – ensuring students in quarantine can have nutritious food for a multi-day quarantine as well as reducing labor issues and minimizing risk for Dining staff – this solution, even if temporary, will still have environmental impacts that will not likely be offset by closing kitchenettes across campus. 
  • Reusable To-Go Ware Dining Services’ reusable “clamshell” containers will reduce waste related with to-go dining.  Reusable is always better than single-use disposable (even if that product is compostable) provided that folks return them.  In order to help Dining Services, please return them promptly!  Thanks in advance!
    Compost collection bins will be distributed throughout campus in order to provide the appropriate receptacles for compostable to-go ware.
  • Compost Collection – The planned campus-wide compost collection will increase the ability to appropriately collect and divert compostable products and food waste from the trash, which ends up going to a regional incinerator.  
  • Moving from paper to electronic – OIT and the Controller’s office collaborated this spring to move college purchasing card reconciliation to paperless.  The combination of an increase in faculty GLOW usage and Print Services’ request to limit the printing of course packets should lead to some reduction in both energy use and paper waste.  Invariably there will still be room for improvement.  
  • Virtual Meetings, Conference Attending, and Conference Hosting – In addition to reducing travel for meetings, video conferencing technology will also enable us to realize financial and carbon savings by reducing the number of speakers that we bring to campus and enable faculty, staff, and students to attend some amount of conferences remotely and potentially host virtual conferences, like the ‘68 Center for Career Exploration. 
  • Single-Use Waste – The necessary procurement of COVID-19 PPE will lead to a dramatic increase of this new single-use waste stream.  In addition, waste from other single-use items will also increase, including plastic bottles, and single-use compostable to-go ware (hot and cold cups, utensils, and compostables for students in quarantine).  Efforts to curtail or divert this waste include the reusable containers and composts collection mentioned above, as well as the offering of three reusable masks to members of the campus community.
  • Plastic bottles –  Obviously a subsection of single-use waste, but one that is worth talking about in a bit more detail.  Last summer, the VP for Finance Administration and the Provost’s Offices along with Dining Services worked to eliminate single-use plastic water bottles from the college, focusing on the Catering office.  Plastic juice and water bottles will increase this year to stock the rooms of quarantine students and at the various Grab n Go stations and Governor Baker’s order that self-serve beverage machines cannot be used means that cold drinks will also come in cans and bottles for the foreseeable future.