| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 76.34 |
| Liaison | Elida Erickson |
| Submission Date | March 1, 2019 |
| Executive Letter | Download |
University of California, Santa Cruz
EN-5: Outreach Campaign
| Status | Score | Responsible Party |
|---|---|---|
|
4.00 / 4.00 |
Shauna
Casey Sustainability Programs Manager Sustainability Office |
Has the institution held at least one sustainability-related outreach campaign during the previous three years that was directed at students and yielded measurable, positive results in advancing sustainability? :
Has the institution held at least one sustainability-related outreach campaign during the previous three years that was directed at employees and yielded measurable, positive results in advancing sustainability?:
Name of the campaign:
A brief description of the campaign, including how students and/or employees were engaged:
2015- The Cool Campus Challenge was an 8-week coordinated systemwide online campaign and competition between ten University of California campuses focusing on behavior change around energy use and emissions.
A brief description of the measured positive impact(s) of the campaign:
585 staff, 46 faculty, 883 students, and 233 lab employees or a total of 1,514 individuals from UCSC participated in the online challenge to commit to specific behaviors, totaling 6,753,014 metric tons of emissions reductions. UCSC also had the highest points per individual participant among all University of California's schools.
The website URL where information about the campaign is available:
Name of the campaign (2nd campaign):
A brief description of the campaign, including how students and/or employees were engaged (2nd campaign):
The purpose of the national Real Food Challenge campaign is to increase the procurement of real food on college and university campuses, with the national goal of 20% real food by 2020. UCSC has met this national goal and set a higher bar for itself, committing to 40% real food by 2020. Our efforts include student organizations, dining services, procurement business & contracts, faculty, academic and administrative centers on campus, and community partners through a campus Food Systems Working Group (FSWG). FSWG works to implement the RFC campaign in addition to UC wide and UCSC policy goals related to our food and agricultural systems.
A brief description of the measured positive impact(s) of the campaign (2nd campaign):
The campaign seeks to increase procurement of real food in campus dining halls to 40% by 2020. At present we are at 34% Real Food, hosted over 60 food and farming events per annum reaching thousands of students and campus affiliates, maintain ongoing assessment and analysis of food procurement involving student interns, and more!
Our reporting weaves into UC wide and Campus Sustainability Plans. Our annual UC wide report can be found at:
The website URL where information about the campaign is available (2nd campaign):
A brief description of other sustainability-related outreach campaigns, including measured positive impacts:
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.