Joy Scrogum – Page 8

November 4, 2016

Illini Gadget Garage Grand Opening Sat., Nov. 12

Join us at the Illini Gadget Garage in Research Park to celebrate its Grand Opening on Saturday, November 12th. ISTC’s Joy Scrogum, graduate student coordinator Madeleine Hall, and other student volunteers will be there for “do-it-together” troubleshooting and repair of small electronics and appliances. The event takes place from 11 AM to 2 PM.

There are approximately 10 slots for one-on-one troubleshooting during the event, so registration is required. Please fill out the information on the online sign-up form to the best of your ability so the repair crew may be better prepared to assist you. If your response to this form is received and slots for this pop-up clinic are full, the Gadget Garage team will contact you regarding a time you might come into the shop on campus at a later date. Similarly, if the assigned time they provide doesn’t work with your schedule, they’ll provide options for you to visit the campus space or another pop-up instead. Click here for the Facebook event.

The Illini Gadget Garage is located at 1833 S. Oak St., Champaign, IL 61820 (Just north of Hazelwood Drive). See http://tinyurl.com/guv4n9z for a map.

Exterior view of Illini Gadget Garage main entrance

October 13, 2016

Focus on Food Waste: Recent and Upcoming Food Waste Events

Interested in ways to fight food waste in your organization or community? Be sure to check out these upcoming events, as well as archived resources from recent events.

Upcoming Events

US EPA Sustainable Materials Management (SMM) Web Academy Webinar: New Tool Kit: Reforming Laws and Policies to Enhance Food Recovery at the State and Local Level

Thursday, Oct 20, 2016 12:00 PM – 1:30 PM CDT; Register at https://attendee.gotowebinar.com/register/7992718732755591171

In September 2015, the United States Department of Agriculture (USDA) and United States Environmental Protection Agency (EPA) announced the first ever domestic goal to reduce food loss and waste by half by the year 2030 and are seeking to work with public and private partners to take action and make this happen over the next 14 years. The Harvard Food Law and Policy Clinic (FLPC) is one of EPA’s partners and is at the forefront of identifying key areas where current laws create barriers to reducing this food waste or where policies can incentivize more food recovery, and is actively working on the federal and state level to help reform those laws. One way to assist with the proliferation of better food recovery laws and policies is by providing information to states and local governments regarding methods of increasing food recovery. In order to make such information more widely available, FLPC created a toolkit for state and local policymakers interested in reducing food waste. This toolkit brings together lessons from their research and policy work in date labeling, tax incentives, liability protections, organic waste bans, leftovers for livestock as well as other food waste policies, to provide state and local policy makers with a comprehensive menu of policy options to reduce food waste.

Join this webinar to learn what is included in this toolkit, and how you can use it in your state or local food waste policy planning. Presenters will explain the content and how best to use the toolkit, with a focus on a few of the sections, and will answer questions from webinar participants about these and other examples.

Controlling Food Waste in School Food-Service

Thursday, Oct 20, 2016, 10:30 AM to 1:30 PM CDT, Hillsdale, IL; Space is limited–RSVP to carl@pbjreps.com or pj@pbjreps.com.

ISTC’s Joy Scrogum will be among the presenters, talking about the Green Lunchroom Challenge Program. Other presenters will covers topics such as speed scratch cooking, presenting freshness, preserving freshness, holding freshness, storing freshness and more. Learn about food waste reduction while supporting a great cause! The event is free with a suggested $10 donation at the door. Proceeds will benefit the Greater Chicago Food Depository; PBJ Commercial Agents will be matching donations. See http://www.greenlunchroom.org/documents/Controlling-Waste-PBJ.pdf for more information.

Composting Policy Forum

Monday, Oct 24, 1:00 PM -3:00 PM CDT, Chicago Botanic Garden, 1000 Lake Cook Rd, Glencoe, IL 60022; Register at https://docs.google.com/forms/d/e/1FAIpQLSdO69XnWKyU-NCLmXTzr8n6SyAteHCkVoAdSaQOMulOmgvprA/viewform.

Seven Generations Ahead, the Illinois Environmental Council, the Solid Waste Agency of Northern Cook County and the Illinois Food Scrap Coalition invite you to attend the third in a series of four free forums addressing composting policy in Illinois. Get updates on food scrap composting initiatives in Northern Cook County. Learn about Illinois landfill disposal bans and their impact. Discuss what would be needed for a successful organics disposal ban in Illinois. View the agenda online.

Recent Events

US EPA SMM Web Academy Webinar: Food: Too Good to Waste – Community Results and Lessons Learned

Sept. 22, 2016; View archived presentation materials online.

Currently, over 30 percent of the food currently grown and processed in the U.S. goes uneaten. When wholesome, edible food ends up in a landfill, all those embedded resources (along with the money spent on them) also get wasted. This impacts the environment, our community and the bottom line. The Food: Too Good to Waste toolkit was designed and developed for local governments and other community partners to help prevent wasted food in households. This community food waste prevention toolkit has been tested throughout the US and helps households save money while reducing wasted food by up to 50%. During this webinar we will present results from an evaluation report on several campaign implementations and hear from three of those communities who successfully implemented this toolkit.

Michigan DEQ Sustainability Series Webinar: Engaging in Food Recovery

Sept. 22, 2016; View archived slides and recording online (Note: Scroll to the bottom of the page).

Food scraps are the “final frontier” for organics recovery. Food is the most water, labor and nutrient intensive of the wastes we produce. And not all food that is wasted is unfit for a plate. Food recovery should come first. After that, diversion from landfills, then identifying the best options to recover what value we can from what we worked so hard to grow. Learn how your business or organization can avoid wasting this valuable resource. This webinar was geared towards any business or institution that generates food waste in a kitchen or cafeteria or through food processing, as well as anyone interested in learning more about food waste recovery. Presented by Sally L. Brown, PhD, a Research Associate Professor at the University of Washington. She is a Fellow in the Soil Science Society of America, and was a member of the National Academy of Science Committee on Soils. She writes a monthly column for Biocycle magazine and a blog for the Huffington Post.

October 11, 2016

Green Lunchroom Challenge Webinar Oct. 13: Waste Reduction with SCARCE

Join us Thursday, October 13 for a Green Lunchroom Challenge Webinar, “Waste Reduction with SCARCE.” The webinar will be broadcast from 11:30 AM to 12:30 PM Central, and will be recorded and posted to the Challenge web site for later viewing. Register online at https://attendee.gotowebinar.com/register/6855430088212534276.

SCARCElogo

School and Community Assistance for Recycling and Composting Education (SCARCE), is an environmental education and assistance organization based in DuPage County, IL. Kay McKeen, SCARCE Founder and Executive Director, and Erin Kennedy, Environmental Educator and LEED GA, will discuss resources and guidance available from SCARCE to help your school or district achieve food waste reduction and diversion goals.

Coordinated by ISTC with funding from US EPA Region 5, the Green Lunchroom Challenge is a voluntary pledge program for schools to improve the sustainability of their food service operations. By registering, participants are accepting the challenge to reduce and prevent food waste in their facilities. The Challenge involves suggested activities that range in complexity and commitment, to allow participants to best suit their situation, budget and available community resources. Participants are not required to complete activities, but with each activity that is completed successfully, they earn points and can be recognized as having achieved different levels of accomplishment. Learn more, and register your school or district, at www.greenlunchroom.org.

September 24, 2016

Green Lunchroom Challenge Webinar, Sept. 30, Features Innovative School Projects

Join us on Friday, September 30, 2016 for a Green Lunchroom Challenge Webinar, “School Gardening and Composting at Salem High School (MA).” The webinar will be broadcast from 11:30 AM to 12:30 PM Central, and will be recorded and posted to the Challenge web site for later viewing. Register online at https://attendee.gotowebinar.com/register/2878734024751555843.

Learn about innovative on-site gardening and composting efforts at Salem High School (Salem, MA). These projects not only provide fresh produce for school meals, but also engaging experiential learning opportunities for students. Our presenters will be Graeme Marcoux, Salem High School science teacher, and Deborah Jeffers, Food Services Director. This school not only has traditional garden plots, but also grows produce in a modified, climate controlled shipping container from Freight Farms. This atypical approach to on-site gardening allows the school to generate more fresh produce than they would with their traditional plots alone, and can allow growing during any season. This CBS Boston feature on the school’s efforts provides more information, and may help you formulate questions you’d like to ask during the webinar: http://boston.cbslocal.com/video/category/news-general/3411386-eye-on-education-students-grow-fresh-healthy-food-for-cafeteria/#.V1cjQm52EV9.wordpress.

Green Lunchroom Challenge logo

August 29, 2016

Sponsors of IL Governor’s Sustainability Awards Support 30-Year Legacy of Leadership

The Illinois Governor’s Sustainability Award is the oldest, longest running environmental award program in both the state of Illinois and the US as a whole. Since 1987, the Award has recognized private and public Illinois organizations which have implemented outstanding and innovative sustainable techniques or technologies, demonstrating a commitment to contributing to our environmental, social and economic health. Though this year’s application period has passed, you can learn more about the Award and how your organization might apply in the future at http://www.istc.illinois.edu/info/howtoapply.cfm.

Each year, the Illinois Sustainable Technology Center honors Award winners at a ceremony in the fall. Organizations that attend the Award Ceremony have an opportunity to interface and network directly with leading sustainable organizations, speakers and keynotes, and learn more about how organizations throughout Illinois are implementing sustainability. This year’s ceremony will take place on November 1 at the Union League Club of Chicago, IL. Check the ISTC web site for details; registration for the event will be available in the near future.

We’d like to acknowledge the organizations to date which have chosen to sponsor this year’s award ceremony. These sponsors support a 30-year legacy of leadership, ensuring that our state’s innovators receive recognition for the sustainability strategies they have implemented, encouraging winners to continue their pursuit of excellence while inspiring others to follow suit. We are grateful for their patronage of this program. Our current sponsors are listed below, by sponsorship level. If your organization is interested in supporting the ceremony, opportunities are still available. Learn more at http://www.istc.illinois.edu/info/govs_awards_support.cfm, and contact Irene Zlevor for further details and registration.

Sustaining Sponsors

Sloan Valve Logo

Supporting Sponsors

Earth Friendly Products Logo

Marathon logo

Friends of the Awards

Christopher Burke Logo

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August 25, 2016

Focus on Food Waste: New Guide Catalogs State Regulations on Food Scraps as Animal Feed

The US EPA Food Recovery Hierarchy establishes priorities for the types of activities individuals and organizations can undertake to prevent and reduce food waste. The hierarchy is depicted as an inverted pyramid, showing the most desirable or effective activities at the top (the pyramid’s “base”), with least desirable activities at the bottom (the pyramid’s “tip”).

US EPA Food Recovery Hierarchy

As with any consideration of waste reduction, source reduction, or preventing waste before it occurs through changes in processes is the most preferred category of activity in this hierarchy. Source reduction activities can include actions such as adjusting food preparation practices so less surplus food is generated, altering food buying habits to reduce spoilage of product before it can be used, or altering serving practices so that people are not provided more food than they are likely to eat. Source reduction of food waste is the most efficient means to ensure that the myriad resources invested in food production and distribution (water, land, energy, human labor, etc.) are not squandered. Next on the list of priorities is feeding hungry people–in other words, diverting any unused, edible food to food banks, shelters, soup kitchens or similar programs so it provides nutrition as intended, instead of occupying space in a landfill. If food cannot be diverted for human consumption (because it is deemed unfit for humans, because it exceeds the amount of food that can be feasibly managed by human food donation infrastructure, etc.), then the next most desirable option is to use food scraps as livestock feed, or food for animals in shelters, zoos, or as raw material for animal feed manufacturers. Many of us may have mental images of farmers in days gone by saving scraps for pig feed, or “slop.” During WWII, when so many materials were in short supply due to the war effort, this practice was even encouraged by governments, as evidenced by this historic UK poster:

WWII poster promoting saving kitchen scraps for pig feed — Image source: https://commons.wikimedia.org/wiki/File: Save
_Kitchen_Waste_to_Feed_the_Pigs!_Art.IWMPST14743.jpg

In modern times, diverting food scraps to feed animals has continued to be used in some instances with great success, keeping materials out of landfill and reducing operating costs for businesses and institutions. The US EPA web site features success stories from New Jersey’s Rutgers University and MGM Resorts International, which diverts scraps from several properties in Las Vegas. However, many well-intentioned programs attempt to divert food scraps to animal feed without being aware of the patchwork of regulations and restrictions that exist throughout the country, sometimes inadvertently violating the laws of their state. Regulations vary widely, and are tied to modern efforts to control the spread of disease among livestock. Some states allow feeding of scraps to livestock after heat treatment to ensure destruction of disease vectors. Other states, including Illinois, have outright bans on feeding food scraps to livestock, particularly swine, even if the scraps are plant-based. The one exception to the Illinois restrictions is that farmers may use scraps from their own households to feed their own swine. While researching state law on this matter for ISTC’s Green Lunchroom Challenge, I was personally struck by the use of the word “garbage” which regulation defines as “All waste material derived in whole or in part from the meat of any animal (including fish and poultry) or other animal material, and other refuse of any character whatsoever that has been associated with any such material, resulting from the handling, preparation, cooking, or consumption of food, except that such term shall not include waste from ordinary household operations which is fed directly to swine on the same premises where such household is located. Garbage also includes putrescible vegetable waste. “Garbage” does not include the contents of the bovine digestive tract. § 5/48-7 (2015).” Not exactly the common citizen’s definition of the word.

Luckily, to help guide organizations and individuals that are focusing more of their efforts on food recovery, the University of Arkansas Food Recovery Project and the Harvard Food Law and Policy Clinic have just released a first of its kind guide cataloging the various different state regulations tied to feeding food scraps to animals. Leftovers for Livestock: A Legal Guide to Using Excess Food as Animal Feed, can assist in navigating the somewhat daunting array of such regulations, helping programs ensure compliance with both federal and state law. It’s a must-read for anyone interested in food recovery, and for those interested in sustainability-related policy, it can provide an interesting example of how complex seemingly simple solutions may become when regulations vary from one location to the next. The guide is available online in PDF format from the Center for Health Law & Policy Innovation at the Harvard Law School.

Leftovers for Livestock cover image

August 3, 2016

Focus on Food Waste: Donations Encouraged by New IL Law

The latest edition of the Illinois Environmental Council newsletter contained good news for those concerned with food waste reduction in K-12 schools and public agencies:

“HB5530 was signed on July 15 and is immediately effective. This law prohibits schools and public agencies from signing contracts that restrict unused food from being donated to food pantries or soup kitchens.” (emphasis added)

As mentioned in a previous post, federal law, in the form of the Bill Emerson Good Samaritan Food Donation Act, protects citizens, businesses, and institutions from liability when food items are donated in good faith. Despite the existence of this law, there is widespread lack of understanding related to the legality and liability associated with food donation, and it is not uncommon to encounter people who work with food who genuinely believe that food donation should thus be avoided.

Indeed, in a report from the Illinois Radio Network, Jen Walling, Executive Director of the Illinois Environmental Council, expressed surprise that public entities in Illinois would require encouragement to donate unused food to food banks, pantries or shelters. But her own interactions with food service workers illustrated a belief among them that food donation was “banned.” Some of this confusion may stem from language in contracts with food service providers at the school or district level. So the new state legislation clarifies the legality of food donation, and encourages it, by preventing schools and public agencies from signing contracts with such restrictive language. This legislation touches upon economic, social, and environmental aspects of sustainability by helping schools and agencies divert waste from landfill and thus save money in terms of waste hauling, by helping provide nutrition to community members struggling with food insecurity, and through avoidance of wasting resources embedded in the production of food, such as water and energy.

To learn more about food donation in schools, view the video and slides from the “Food Donation for Schools” webinar on ISTC’s Green Lunchroom Challenge web site, available at https://www.greenlunchroom.org/archivedWebinars.cfm. See also the presentation on “Using Zero Percent to Donate Surplus Food” from Raj Karmani, available at https://www.greenlunchroom.org/kickoffMaterials.cfm. The Green Lunchroom Challenge activity on establishing a food donation policy has some useful links to help find food banks and pantries in your area. For more ideas on how to reduce and prevent food waste at your school or organization, see https://www.greenlunchroom.org/activities.cfm.

July 26, 2016

Focus on Food Waste: Product Label Date Dilemma

According to the Natural Resources Defense Council, up to 40% of food in the US goes uneaten. This astonishing figure carries even more impact when you consider that food production accounts for 10% of the total US energy budget, 50% of US land use, and 80% of our fresh water consumption. Additionally, according to Feeding America, in 2014 48.1 million Americans lived in food insecure households (including 32.8 million adults and 15.3 million children). Consider further that our discussion hasn’t yet ventured beyond our own country’s borders. The Rockefeller Foundation estimates that “one-third of the world’s available food either spoils or gets thrown away before it ever reaches a plate—that’s enough to feed everyone in the world for two months.”

A tag sealing a bag of hot dog buns displays a best before date of February 29. From original file by Bando26, CC BY-SA 3.0.

There are a multitude of reasons why food waste occurs along the entire supply chain from farm to kitchen, but one of the most confusing issues for consumers has been the lack of consistency and clarity surrounding dates printed on food packaging. We have all probably encountered at least one person who will not dare consume something beyond the “use by” or “sell by” date printed on its label for fear of food-borne illness. However, as the USDA Food Safety and Inspection Service points out, these calendar dates are not actually associated with food safety. In fact, the only food product which is required by federal law to have a product date on its label is infant formula. And the “use-by” dates on formula packaging are there to ensure the product conveys the level of nutrition advertised on its label, and that the product’s consistency will still allow it to pass through an ordinary bottle nipple–not to prevent transmission of food-borne disease.

As stated on the USDA web site, the following types of “open” or printed calendar dates may appear on food labels. These dates are tied to peak quality, not food safety. And that level of quality is usually determined by a manufacturer or producer. Different manufacturers may have different ideas of what “peak quality” means.

“Sell-By” date tells the store how long to display the product for sale.
“Best if Used By (or Before)” date is recommended for best flavor or quality. It is not a purchase or safety date.
“Use-By” date is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product.

Additionally, “Closed or coded dates” may appear as packing numbers for use by the manufacturer, primarily on canned foods. These would not be recognizable to a consumer as a calendar date, and they’re used to help manufacturers with rotation of stock and identifying products in case of a recall.

The perception that food products older than those stamped dates might somehow no longer be wholesome is the reason why so much perfectly useful food ends up in dumpster and trash cans. It’s why your local supermarket might offer deep discounts on items which have a fast approaching date stamped on them, and why so many retailers and organizations hesitate to donate items to food banks and pantries, despite a federal law that protects them from liability if someone becomes ill after consumption of an item donated in good faith. That law is called the Bill Emerson Good Samaritan Food Donation Act; you can read more about it, including the actual text of the legislation, on the Feeding America web site.

To be sure, food does go bad, and a smart consumer trusts his or her senses when it comes to such things. Simple cues, such as the smell, look, and feel of a foodstuff are much more informative about food safety than any calendar date stamped upon food packaging. The aforementioned USDA site includes some good guidelines related to actual safety. The Business Insider article “Expiration dates are bogus — here’s the best way to tell if a food’s gone bad,” also provides some useful tips. Other useful sites include StillTasty, EatByDate, and SaveTheFood.com.

In response to increased awareness related to food label date confusion, Congresswoman Chellie Pingree of Maine introduced a bill earlier this year aimed at creating a uniform national date labeling system, with an eye toward greater clarity for consumers and companies, as well as waste reduction. You can read the text of the proposed Food Date Labeling Act of 2016, and track its progress, on Congress.gov. See also “Consumer Perceptions of Date Labels: National Survey.”

To learn more about other food waste related issues, check out the Huffington Post’s Reclaim project. To raise awareness of food waste issues among students and help K-12 schools and districts reduce and prevent food waste, check out ISTC’s Green Lunchroom Challenge.

July 7, 2016

Illini Gadget Garage Closing Physical Location for Renovations, Hosting Pop-Up Clinics

This post originally appeared on the Sustainable Electronics Initiative (SEI) Blog.

The Illini Gadget Garage, a collaborative repair center for student and staff owned electronic devices, will be closing its physical location (INHS Storage Building 3) for the summer on Monday, July 11, to allow for renovations associated with making the site compliant with ADA requirements. Renovations should be complete prior to the beginning of the Fall 2016 semester, and there will be a grand opening of the site at that time. Be sure to check the new Illini Gadget Garage web site, as well as its Twitter and Facebook accounts for details of the grand opening later in the summer.

We appreciate the ‘test pilots” who have come in this summer to work with us on their devices! To continue to serve the campus community during the renovation process, we will host pop-up clinics at various locations until the physical location is open for the public. Pop-up clinics will continue, even after the physical location is open, to make it more convenient for the campus community to practice sustainability through electronic product stewardship.

Two pop-up clinics are scheduled at the Illinois Sustainable Technology Center (ISTC; 1 Hazelwood Drive in Champaign), in the Stephen J. Warner Conference room:

Monday, July 11, from noon to 5 pm
Monday, July 18, from noon to 5 pm (Note: a Sustainable Electronics Campus Consortium meeting will occur in the conference room from 1:30-2:30 PM; feel free to come early or stay after the meeting to work on your devices!)

If you plan to come to either of these clinics, we suggest you fill out our online diagnostic form ahead of time. This will allow volunteers to do some preliminary research on the problem you’re facing, and make use of your one-on-one time more efficient.

If your department, residence hall, or student organization would like to host a pop-up repair clinic, please fill out the “Host a Pop-Up Clinic” form to express your interest. We’ll be in touch to work out the details.

Students, faculty, and staff with any degree of technical skill–including none whatsoever–are invited to sign up as Illini Gadget Garage volunteers. We want to empower everyone to feel comfortable with the idea of troubleshooting and repairing the electronics they own, to keep them in service longer and thus, out of the waste stream. Even if you’ve never fixed anything before, you can be part of our process of coming together to solve problems. We also could use help with marketing, social media, arranging pop-up clinics, developing educational programs, and other tasks, so if this project intrigues you, come be part of it! Stop by one of the pop-up clinics, or fill out our contact form and we’ll be in touch.

July 1, 2016

ISTC WatcH2O Program Provides Water Efficiency, Conservation Assistance

WatcH2O word mark

A considerable amount of energy is used to treat and deliver water on a daily basis. Due to the rising cost and impact of that process, ISTC has made a deep commitment to work with organizations in looking for ways to conserve resources and cut costs.

The Technical Assistance Program (TAP) at the Illinois Sustainable Technology Center (ISTC) makes companies and communities more competitive and resilient with sustainable business practices, technologies, and solutions. TAP works at the intersection of industry, science and government to help clients achieve profitable, sustainable results. As a change agency, ISTC partners with clients to improve use of water by improving efficiencies in distribution systems, water consumption and wastewater generation.

TAP focused assessment provides a detailed picture of a site’s water use and consumption patterns. Engineers identify industry best practices, provide cost analysis, payback and environmental benefits. TAP has worked with clients across industry sectors to expose solutions to unnecessary water consumption and wastewater generation, often eliminating costly, recurring wastewater treatment facility surcharges or hazardous waste disposal charges.

ISTC’s technical assistance strategic focus areas for its WatcH₂0 Program include:

Water use assessments and audits

Commercial and Industrial building audits include a water use assessment and fixture inventory to provide an evaluation that identifies efficiency priorities based on the shortest payback periods. Water usage habits and behaviors are also analyzed with recommendations provided to maximize conservation efforts.

Process specific analysis

ISTC conducts comprehensive analysis of process water including process mapping, metering, data collection, and calculating the full cost of water in the process. Alternative methods can be investigated along with economic analysis of potential changes.

Water purification, reclamation and reduction

ISTC research engineers are skilled at developing and applying the latest technologies to purify and reclaim water and water-based chemistry in a wide variety of industrial and sanitary applications. In addition, ISTC engineers have significant experience with the implementation of conservation technologies (conductivity controls, counter current rinsing, flow restrictors, etc.) for improving water usage.

Implementation strategies

Following thorough data collection and economic analysis, ISTC can construct implementation strategies for efficiency projects that have been ranked as the highest priority. Strategies seek to maximize impact while minimizing disruption.

wastewater treatment plant

WatcH₂0 can provide comprehensive wastewater evaluation and process recommendations to wastewater treatment plants. Benefits to POTWs include:

Reduced influent contaminants and loads
Reduced BOD, TSS, FOG, heavy metals, and slug loads
Improved wastewater treatment efficiencies
Increased plant capacity
Increased energy efficiency and energy savings

Recent Success–Health Service

Type of Assistance: Water Use Assessment and Recommendations

Highlights:

Collected usage data and created process map
Created water balance to match uses with supply
Calculated the full cost of processed water
Analyzed water efficiency opportunities for equipment upgrades
Provided full report with priorities identified including costs, payback periods, and water usage reduction.

For more successes and case studies, visit the ISTC web site. To schedule a free site visit from TAP engineers, go to www.istc.illinois.edu/sitevisit.