| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 70.12 |
| Liaison | Ciannat Howett |
| Submission Date | July 25, 2017 |
| Executive Letter | Download |
Emory University
EN-7: Employee Educators Program
| Status | Score | Responsible Party |
|---|---|---|
|
3.00 / 3.00 |
Kelly
Weisinger Director Office of Sustainability Initiatives |
"---"
indicates that no data was submitted for this field
Total number of employees (staff + faculty, headcount):
17,958
Number of employees served (i.e. directly targeted) by a peer-to-peer sustainability outreach and education program (avoid double-counting):
17,958
Percentage of employees served by a peer-to-peer educator program:
100
1st Program
Sustainability Representatives
Number of employees served (i.e. directly targeted) by the program (headcount):
17,958
A brief description of the program, including examples of peer-to-peer outreach activities:
To assist Emory in achieving its sustainability vision, sustainability representatives have been named for all major campus buildings. These individuals were nominated by a dean or departmental supervisor based upon their respect among colleagues and their leadership capabilities to help Emory achieve its sustainability goals.
The role of a sustainability representative is:
to be an ambassador of the initiative to each school and department and to encourage behavioral changes that will create a more sustainable Emory.
to serve as the interface between this initiative and the building occupants who can make its vision a reality. The building occupants’ daily decisions regarding recycling, energy, water, food, transportation, purchasing, printing, etc. will determine whether Emory builds a truly sustainable campus.
All representatives commit two to five hours per month to sustainability awareness-building activities and attend a Sustainability Representatives meeting once a month.
A brief description of how the employee educators are selected:
The Office of Sustainability has named sustainability representatives for all major campus buildings to assist Emory in achieving its sustainability vision. These individuals were nominated by a dean or departmental supervisor based upon their respect among colleagues and their leadership capabilities to help Emory achieve its sustainability goals.
A brief description of the formal training that the employee educators receive to prepare them to conduct peer outreach:
The sustainability representatives attend monthly meetings hosted by the Office of Sustainability Initiatives where they receive information and training about ongoing sustainability initiatives and campaigns. The sustainability representatives in turn help to implement these programs run through the Office of Sustainability Initiatives and other organizations on campus working on sustainability-related issues.
A brief description of the financial and/or administrative support the institution provides to the program (e.g. annual budget and/or paid faculty/staff coordination):
The sustainability representatives receive advice, research, support, and training from the Office of Sustainability (OSI) to carry out sustainability campaigns and programs in their building and/or area. They also receive support from various departments around campus during implementation of projects within their buildings, and often utilize OSI interns for research and implementation support.
If reporting employees served by additional peer-to-peer programs, provide:
2nd Program
Sustainable Food Committee
Number of employees served (i.e. directly targeted) by the program (headcount) (2nd program):
17,958
A brief description of the program, including examples of peer-to-peer outreach activities (2nd program):
The Sustainable Food Committee was appointed by former President James Wagner in early 2007 to develop recommendations for meeting the food-related goals contained in the University's Sustainability Vision. Specifically, the Committee was charged with developing steps to meet Emory's goal of procuring 75 percent of ingredients in our cafeterias and hospitals from local or sustainably-grown sources by 2015. The Committee was also tasked with working with farmers and distributors to bolster regional food supplies, developing a farmers market on campus, developing guidelines for sustainable food procurement, overseeing the Educational Garden Project, and expanding awareness of sustainability issues related to food. The Committee accomplishes these goals by meeting monthly to discuss programmatic, food procurement, research and education updates provided by the specialists in the room. These specialists include HR health and wellness staff, Hospital and University procurement staff, faculty, students, Dining administrators, and sustainability educators. The Committee members are tasked with taking the information and recommendations back to their department and academic unit staffs and student groups to integrate the practices into their own work and outreach. As a result, chefs become reliable purchasers of sustainable and local food; HR staff promote means of eating seasonally through their communications; student groups become communicators about the benefits of conscientious food sourcing; and sustainability educators stay up-to-date on research about best practices.
A brief description of how the employee educators are selected (2nd program):
Committee members are appointed by the President based upon nominations from the Sustainable Food Committee and its Chair.
A brief description of the formal training that the employee educators receive to prepare them to conduct peer outreach (2nd program):
The Chair provides orientation to each new member of the Sustainable Food Committee. There are also informational programs associated with the regularly scheduled Sustainable Food Committee dinner meetings.
A brief description of the financial and/or administrative support the institution provides to the program (e.g. annual budget and/or paid faculty/staff coordination) (2nd program):
The Office of Sustainability and Emory Dining fund and provide staff support for the Sustainable Food Committee dinner meetings, the Fall Food Fair, and the Emory Farmers' Market.
Additional Programs
Green Offices at Emory and Green Labs at Emory are voluntary certification programs designed to assist Emory employees in improving the sustainability of Emory’s work spaces. Each program has an engagement section, where office and lab employees are encouraged to engage with sustainability initiatives and with each other on creating innovation in their work spaces. The PI or department head in addition to one point person are responsible for the program implementation, which requires that point person to engage with their department, office, and/or lab on the sustainability program.
Optional Fields
60
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
Data reported for 2015-2016 academic year.
http://sustainability.emory.edu/page/1026/Committees-and-Task-Forces
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.