| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 51.68 |
| Liaison | Franklin Lebo |
| Submission Date | Jan. 11, 2019 |
| Executive Letter | Download |
Baldwin Wallace University
EN-9: Staff Professional Development
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 2.00 |
Franklin
Lebo Assistant Professor of Sustainability Sustainability |
Does the institution make available professional development and training opportunities in sustainability to all staff at least once per year?:
Does the institution wish to pursue Part 2 of this credit (the rate of employee participation in sustainability professional development and training)?:
Estimated percentage of regular staff (full-time and part-time) that participates annually in sustainability professional development and training that is either provided or supported by the institution (0, 1-24%, 25-49%, 50-74%, 75% or more):
A brief description of any internal sustainability professional development and training opportunities that the institution makes available to staff:
From: Christy Walkuski
Sent: Wednesday, October 31, 2018 10:39 AM
Subject: Sustainable Food Stops- Food Recovery Training (Nov 13)
Sustainable Food Taskforce,
Happy to report our training for any students, staff or faculty interested in being a part of our Sustainable Food Stops Program & recovery team has been scheduled. Please share information below with anyone you believe may have interest in being involved. In addition to those assisting with food recovery, this will be especially important for student workers, graduate assistants or other staff who will be monitoring the Sustainable Food Stop fridges.
Sustainable Food Stop & Food Recovery Team training
Hosted by the Campus Kitchen at BW
Tuesday, November 13th
4:00 – 5:30pm
Sandstone 1
Please RSVP at: https://givepul.se/r3y93 (log in with your BW log-in)
This training will provide information about this new BW initiative to reduce food waste, as well as cover important food safety basics and documentation for the food recovery process. Those who complete the training will be eligible to lead Sustainable Food Stop recovery shifts.
Let me know any questions!
Christy
Christy Burke Walkuski, Ph.D.
Director, David & Frances Brain Center for Community Engagement
Baldwin Wallace University
(440)826-2301 (Office), cwalkusk@bw.edu
A brief description of any external professional development and training opportunities in sustainability that are supported by the institution(e.g. through payment, reimbursement, or subsidy):
Estimated percentage of regular staff (full-time and part-time) for which sustainability is included in performance reviews (0, 1-24%, 25-49%, 50-74%, 75% or more) :
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.