This post was written by Amanda Price and originally appeared on ISTC’s Green Lunchroom Challenge microsite, which features archived resources from a past project focused on food waste prevention and reduction in K-12 schools, as well as periodic posts related to food waste issues and resources for food waste reduction in other sectors, such as health care.
We’re grateful to Amanda for sharing her experiences teaching the new food waste curriculum to Illinois students and thrilled to hear about students inspired to take action. All photos are courtesy of Amanda Price.
Amanda Price piloted the unit in two fifth grade science classes at Butler Elementary and Sandburg Elementary February-March 2020. Both schools are located in Springfield, IL. Amanda works as a Graduate Public Service Intern (GPSI) in the offices of Environmental Education and Community Relations at Illinois EPA. The GPSI program places University of Illinois Springfield (UIS) graduate students in state agency internships in for the duration of their studies. Amanda will earn a master’s degree in Environmental Sciences this May 2020. She taught the unit as part of her capstone graduate project.
The food waste unit follows the NGSS investigative storyline model that is driven by student questions. It teaches students the importance of food waste reduction, landfill diversion, and composting as part of a circular food system. Students create “landfills in a jar” with materials given to them with the goal of protecting the sand, or “groundwater,” at the bottom of the jar. Students also create “compost in a jar” using fresh food scraps and other compostable materials. Students monitor their jars throughout the unit and record scientific data such as temperature and mass. They learn how bacteria act as decomposers. The unit also incorporates map-reading and asks students to think critically about the pros and cons of choosing space for new landfill construction.
The main hands-on activity in the unit is a food waste audit, which can be performed at various scales. Students use data from the audit to calculate the estimated food wasted per person, during the school year, etc. Students end the unit by creating a community awareness or action plan to inform their community or advocate for change. A few students at Butler Elementary wrote a letter to the principal asking him to install a clock in the cafeteria so students could track how much time they had to eat. The principal took swift action and ordered the clock.
Illinois EPA looks forward to sharing the free curriculum with both formal and informal educators around the state. The unit helps increase students’ environmental awareness and stewardship and is best paired with action to reduce waste in the school.
Just in time for the 50th Anniversary of Earth Day, the Wasted Food Action Alliance is pleased to announce the release of the Food Waste Reduction Toolkit for Illinois Schools. Though schools throughout the state are currently closed due to the COVID-19 pandemic, this toolkit will allow districts and food service staff members to make plans for food waste reduction efforts when schools are able to welcome back students and staff in person.
The Wasted Food Action Alliance is a diverse set of organizations helping build a unified approach towards reducing wasted food and leveraging it to benefit our region. Its mission is to develop a working strategy and action platform that makes Illinois a leader in reducing wasted food by connecting and building on current wasted food initiatives, education, and policy in unified ways that holistically promote source reduction; food recovery for hunger relief and other uses; and recovery of food scraps for composting and creating healthy soil.
Joy Scrogum, a member of ISTC’s Technical Assistance Program (TAP), is part of the Wasted Food Action Alliance subcommittee which developed the school food waste reduction toolkit. Joy coordinated ISTC’s Green Lunchroom Challenge project, and continues to work on food waste prevention and reduction through TAP’s work with clients, the Illinois Food Scrap Coalition, and related local and regional projects. The Wasted Food Action Alliance school toolkit subcommittee was lead by Seven Generations Ahead.
What’s the problem with food waste in schools?
Over 7 billion school meals are served each year in the United States. Much of this food, however, is currently feeding landfills instead of nourishing students. This is while one in six children is food insecure. When food is landfilled, not only are its nutrients lost, so are all the energy, water, and labor that went into producing, transporting, and preparing it. K-12 schools have a unique role in teaching students to value food instead of wasting it.
The Food Waste Reduction Toolkit for Illinois Schools can help.
The Toolkit is a comprehensive resource that provides all schools, no matter their size or location, the tools to tackle the issue of wasted food. It identifies the main sources of wasted food and offers strategies for food waste prevention, recovery and redistribution, composting, education and engagement, and celebrating success. A variety of solutions are shared–from easy and quick to implement to longer term and more resource intensive.
The Toolkit’s easy to use format allows you to jump in to find the strategies that work for your school. Each section includes case studies that highlight inspirational efforts to reduce food waste in schools across Illinois and provides guidance on:
Measuring food waste
Waste audit guides
How to determine what to audit in your lunchroom and kitchen
Food waste tracking in kitchens
Analyzing waste audit data
Preventing food waste
Sourcing food from school gardens and local farms to encourage consumption of healthy foods
Menu planning and food preparation
Preventing food waste at the serving line, including Offer versus Serve
Recovering and redistributing surplus food
Policies and laws regarding share tables and the redistribution of food (including the Bill Emerson Good Samaritan Food Donation Act that supports the donation of recovered food)
How to set up and operate a share table
Redistribution of surplus food within a school
Donation of surplus food to an outside organization or in-school food pantry
Composting food scraps
The environmental benefits of composting
Onsite composting
Offsite commercial composting
How to get started composting in your lunchroom
Educating and engaging the school community
Hands-on classroom or service learning projects
Curricula and lessons about food and food waste
Teaching tools and resources
Communicating and celebrating success
Communications within school community
Communications with the wider community
Get recognized with programs such as Green Ribbon Schools and the U.S. Food Waste Challenge
The Illinois Sustainable Technology Center (ISTC) Technical Assistance Program (TAP) at the University of Illinois 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.
In service to the State of Illinois, ISTC provides all Illinois organizations, businesses, manufacturing facilities, institutions and governments the opportunity for one free site visit and sustainability assessment from TAP. However, in light of the Governor’s stay-at-home order and restrictions on non-essential travel for University personnel as we face the COVID-19 pandemic, TAP staff members are currently not conducting in-person site visits.
But this does not mean that we are not still here to serve you. Our staff members are working remotely, and are available to help your business or community with:
Answers to questions related to waste reduction, water and energy efficiency and conservation
You can also keep up to date on TAP projects and services, case studies, and guidance by subscribing to the ISTC blog (look for the “subscribe” box for email input on the main blog page) or exploring the blog’s Technical Assistance category. Our web site also provides a list of fact sheets, case studies and other publications which may provide inspiration for your efforts. In the coming months, TAP will also be developing a new web site to more fully describe recent projects, successes, and services; this will be linked to directly from the main ISTC web site. Be on the lookout for it!
Finally, on April 9th, at 12 PM Central, we invite you to join us for a webinar, Ann Arbor Summer Festival (A2SF) Festival Footprint: Going Zero Waste. Learn more and register at https://register.gotowebinar.com/register/4557515682919003659. If it inspires you to pursue zero waste at your facility or in your community, we’d love to discuss opportunities and ideas with you! Reach out to our zero waste team at istc-zerowaste@illinois.edu. If you want to receive notifications of future webinars from ISTC, you can sign up at https://groups.webservices.illinois.edu/subscribe/53516.
Stay safe and know that we are here to support your organization’s sustainability efforts during this difficult time.
This is the first in a periodic series of Ask Me Anything (AMA) posts where ISTC features a researcher on our Facebook, Twitter, and LinkedIn accounts and solicits questions from our followers. We post the answers on the original platform and also aggregate them into a wrap-up blog post. Our first featured researcher is Joy Scrogum.
Question (from Facebook): I like to order takeout food from the many amazing restaurants in my neighborhood, but cringe at all the waste this generates. Some of this serveware I can compost and recycle, but some of it I cannot. How can I help influence the takeout containers restaurants are purchasing?
Joy: I’m glad you’re thinking about this. consumers really have more power than they tend to think. First of all, let me note that during the current pandemic, we all have to make allowances for the takeout containers being used by our local restaurants. It’s fabulous that they’re open and delivering. It’s important to support them during this difficult time and recognize that exploring new packaging is, of course, not a priority for them now. One thing you can do when ordering takeout is remember to ask a restaurant to not include unnecessary disposable items with your order (e.g. plastic utensils, napkins, condiment packets, plastic straws, etc.). That will not only prevent waste, but also save them a little money and reduce the opportunity for contamination as we practice social distancing.
When we’ve gotten past this pandemic, the easiest thing you can do is voice your concerns about packaging to the manager of a restaurant, along with your reasoning (e.g. polystyrene foam, aka Styrofoam, its persistence, difficulty/inability to recycle in your area, etc.). Always start on a positive note by letting them know what you enjoy about their food and service, if you’re a long-time customer, etc., and then tell them what’s troubling you, so the conversation doesn’t seem like an attack.
It’s also important to bear in mind that businesses, especially small ones, are making decisions based on costs. So when you speak or write to someone with your concerns, acknowledge that price is an issue for them and be prepared to provide some tools that might help them choose “greener” options available at similar or better prices than what they’re currently using. The Product Stewardship Institute (PSI) has developed the Foodware Cost Calculator, which allows restaurants or other foodservice operations to compare the costs of their currently used disposable products to reusable options (e.g. plastic utensils vs. real silverware) or alternative disposable items (e.g. recyclable, compostable, made with recycled content, etc.). PSI also has a guidance document that can help businesses reduce their plastic footprint, and understand the benefits, called 3 Steps to Reduce Plastic & Benefit Your Business. You might also point out examples of preferable packaging used by other businesses in your area or elsewhere to help make the case for what is possible. A few examples that come to mind include Just Salad, which uses reusable to-go packaging, and Farmer’s Fridge, which operates fresh-food vending machines using recyclable and reusable containers.
You can always use existing consumers ratings mechanisms, such as Yelp, Google, or Facebook, to express support for businesses using greener packaging or dismay at a restaurant with great food but problematic to-go packaging. An interesting new app from developers in Colorado is called PlasticScore. It allows you to provide feedback to restaurants on single-use plastic, as well as see waste-related ratings of nearby restaurants so you can support businesses practices that align with your values. It’s pretty new (just launched in March 2020), so you might not find a lot of information applicable to your area right now, but you could certainly contribute your own feedback to help expand their database.
Another thing to keep in mind related to compostable packaging is that sort of packaging only degrades properly in commercial composting operations (e.g. services that pick up compostables from a business or via residential drop-off or curbside composting programs). Backyard compost piles don’t attain the proper temperatures or other conditions to effectively break down those items. So before asking a restaurant to switch to compostable items, check to see if commercial composting is available in your area. It’s unfortunately true that such service is not available in many areas of Illinois.
I’m a proud member of the Illinois Food Scrap Coalition (IFSC), which is working to expand food scrap composting in our state. Check the IFSC’s online list of haulers and compost processors to see if commercial food scrap composting exists in your area. If so, you can let your favorite restaurants know, and also point out that if they decide to start composting their food scraps and compostable packaging, they could receive recognition through IFSC’s We Compost program.
Finally, you can influence restaurants and other diners through your own example. When we’re all able to dine-in at our favorite restaurants again, consider taking your own reusable food storage container or foil from home for packing any leftovers, instead of asking the restaurant for a box. When people see you doing this, it can spark conversation about packaging and may inspire someone else to do the same. Many coffee shops offer discounts for folks who bring in their own reusable mug. Be sure to ask if your favorite shop does this, so they know there is interest, and remember to take advantage of such incentives where they exist.
Note: ISTC does not endorse, either explicitly or implicitly, any particular manufacturer, vendor, product or service. Information about specific products, manufacturers or vendors is provided for reference only.
In 2008, the University of Illinois at Urbana-Champaign (UI) signed the American College & University Presidents’ Climate Commitment, becoming part of a network of institutions of higher education committed to campus carbon neutrality by the year 2050. UI developed an Illinois Climate Action Plan (iCAP) as a roadmap to reducing the campus carbon footprint and achieving carbon neutrality. The iCAP identifies relevant goals, objectives, and potential strategies in the following categories: energy conservation and building standards; energy generation, purchasing, and distribution; transportation; water and stormwater; purchasing, waste, and recycling; agriculture, land use, food, and sequestration; carbon offsets; financing; education; outreach; and research.
Since the development of the iCAP, the Illinois Sustainable Technology Center (ISTC) Technical Assistance Program (TAP) has worked with UI Facilities and Services (F&S) on multiple projects to facilitate achievement of a 45% campus waste diversion target by 2020, as part of the overarching campus carbon neutrality efforts. In 2014 and 2015, TAP gathered baseline data on the types and magnitude of waste generated on campus and identified opportunities for waste reduction, diversion, and improvement of material collection. The results of those efforts can be found in the 2014 Baseline Waste Characterization Study and the 2015 Recycling and Waste Reduction Opportunity Assessment. An educational project coincided with the second phase of this waste characterization effort, in which TAP staff guided UI students in the creation of a sculpture crafted from materials from the campus waste stream. The sculpture, along with campus waste characterization data and facts related to waste generation and management in the US, were displayed at the Krannert Center for Performing Arts during Earth Week in 2016, to raise awareness about campus materials management. In 2015, TAP also collaborated with F&S to retrofit existing refuse containers located on the main Quad, creating combined waste and recycling stations in an effort to improve capture of recyclable materials.
TAP has since collaborated with campus Waste Transfer Station (WTS) staff to increase diversion rates across campus, as well as improve the efficiency of current waste management operations. Key components of this collaboration have included the development of a streamlined materials tracking system, as well as analysis of material flows through and from campus buildings to the WTS, to identify opportunities for process improvement.
In 2018, TAP worked with F&S staff to digitize collection truck weight tickets and create a new online tracking portal. The portal, rolled out in December 2018, allows WTS staff to measure, analyze, and report on the material moving through the system. This level of detail can allow targeted modifications to hauling routes, pickup frequency, and collection container deployment to improve capture of specific waste streams, as well as provide data to inform potential outreach efforts and policy changes.
Recent efforts to improve collection of recyclables
In 2019, ISTC and WTS staff began an analysis of collection practices within buildings with the explicit intent to increase the capture of source-separated recyclables. TAP staff shadowed building service staff to identify current practices and opportunities for improvement. The processes for handling waste and recyclables for typical academic and residential buildings were mapped out, including movement of waste materials from the building to dumpsters, and ultimately to the WTS. TAP staff also worked with F&S to document (in terms of current deployment and unused inventory) the number and variety of landfill and recyclable collection bins found in buildings across campus.
Examples of previous generations of bins and associated signage found on campus.
This information allowed TAP to make various recommendations to UI F&S related to:
building construction and renovation standards for recycling space allocation;
collection container allocation, placement, and related training for Building Service Workers (BSW);
updating collection containers to improve clarity and consistency across campus;
improved signage for clarity and consistent messaging;
use of bin liners and existing dumpsters to streamline material flows to, and separation at, the WTS; and
a campus-wide recycling campaign.
TAP is currently working with F&S on implementation of these recommendations. At the end of 2019, new collection containers were identified which would collocate landfill (trash) bins and bins for the two types of recycling streams on campus—mixed paper and aluminum cans plus bottles. The new collections containers use color-coding to distinguish the different streams—black for landfill, green for the mixed paper stream, and blue for the combined aluminum cans and bottles. Matching directional signage featuring pictures of example materials appropriate for each waste stream attaches to the back of the bins to assist with proper source separation. A URL for more information on campus recycling is also prominent on the bin signs. Images on the container access doors (for emptying the bins) reinforce proper placement of materials. The containers are themselves constructed from at least 1000 recycled plastic milk jugs, reinforcing the importance of not only recycling but “closing the loop” by using products made from recycled materials.
New collection containers being deployed on UI campus.
105 containers have been deployed over 30 buildings, beginning primarily in first-floor hallways. Additional containers are being obtained and deployed to locations keeping factors such as building occupancy and status of currently existing collection infrastructure in mind. F&S sees the deployment of the new containers as a key factor in raising awareness of recycling opportunities and processes on campus, as well as combating persistent misconceptions about campus recycling practices.
The new collection containers and implementation of other recommendations made by ISTC’s TAP not only foster achievement of campus iCAP goals but also relate to the recently released F&S Strategic Plan 2019-2023, which includes key performance indicators for diverting waste from landfill in its “Lead in Energy Management and Sustainability” section.
April Janssen is a Sustainability Specialist at ISTC’S Oak Brook Office, where she works with businesses and communities improve their waste management practices.
How old were you when you first became interested in sustainability? What sparked your interest?
Growing up in Wisconsin on a river, I’ve always had a connection to nature and sustainability. I recall saving my modest childhood allowance to adopt an acre of rainforest through the Nature Conservancy so I could somehow be part of this wonderous ecosystem. Living in Chicago that has manifested to personal actions, studying and professionally pursing sustainability.
Who or what drew you to study sustainability?
While initiating and growing the Chicago Marathon’s Sustainability Program, I began applying my personal practices professionally and acknowledged my passion for topic, as well as the need for a more formal foundation.
What is your background prior to working at ISTC?
I worked on the Chicago Marathon (Chicago Event Management) for 7 years, managing the Volunteer Program and developing the Sustainability Program. As an event invested in health and fitness, the community hosting the 26.2 mile course and the dozens of charities who use the event to raise millions of dollars, an environmental aspect was the next natural step. We utilized the Council for Responsible Sport’s certification as a framework to guide the program and our initiatives, as well as earn certification. I left to pursue a Master’s in Sustainable Urban Development and began working at Bright Beat, a sustainability consultancy, where I was able to gain more experience in sustainable operations, facilities, communication and engagement through a variety of projects.
What are you looking forward to the most in your new role at ISTC?
I am looking forward to supporting and learning more about the many diverse sustainability applications ISTC’s project partners are seeking – from waste characterization studies aimed at achieving zero waste, to renewable energy generation recommendations in support of net zero commitments, and everything in between. I am excited to be here!
What are common misconceptions about your career? OR What question do you get asked most frequently about your career?
The most common misconception is that sustainability is ‘too difficult’ or ‘too costly’, when often small changes make big impacts, at little to no cost, or there’s a cost savings. The most common question I am asked is, ‘Can I recycle this?’
What are some challenges you’ve faced in your career?
People who don’t care. I take the carrot rather than the stick approach, ultimately educating, inspiring, and enticing people to care.
What advice would you give to future sustainability professionals?
Stick with it! There are many approaches to sustainability and paths to where you want to be.
If you could switch jobs with someone, who would it be?
I would love to work on the sustainability program of an Olympic Games. Years in the making, the world stage, excellence in sport, a time of peace and camaraderie – the Olympics exemplify the best humanity has to offer.
The Illinois Sustainable Technology Center is in search of a technician to conduct research on sustainability solutions to assist clients to improve organizational sustainability. Support and document sustainability activities associated with materials, processes, water and wastewater, energy utilization, waste minimization and recycling. Assist with research and oversight of solid waste prevention programs established by ISTC that assist companies and communities. Particular focus will be on supporting the Zero Waste Unit’s consulting projects (contracts) with commercial and industrial clients. This will involve performing waste characterization assessments at client locations.
Position Requirements and Qualifications
Education
Required: Bachelor’s degree in engineering, business, economics, environmental or related discipline. Alternate degree fields will be accepted/considered based upon the nature and depth of the experience as it relates to this position.
Experience
Required: Six months of applicable experience working in business or industrial environment. Internships may be considered as professional experience.
Training, Licenses or Certifications
Required: Must possess a valid driver’s license and access to transportation.
Knowledge, Skills, and Abilities
Required: Effective communication, personal relations, collaboration, organizational, teamwork, and leadership skills. Demonstrated ability to perform effectively in a diverse and fast-paced work environment consisting of multiple and changing priorities with stringent deadlines, under minimal supervision. Attention to detail, sound judgment, and strong conflict resolution skills. Proficiency in commonly-employed software and databases. Must possess strong interpersonal skills and ability to work collaboratively with other scientists, researchers, staff and PRI clients.
The Illinois Sustainable Technology Center (ISTC) is part of the Prairie Research Institute (PRI) at the University of Illinois at Urbana-Champaign, which is centrally located between Chicago, St. Louis, and Indianapolis. ISTC integrates applied research, technical assistance, and information services to advance efforts in the areas of pollution prevention; water and energy conservation; and materials recycling and beneficial reuse. Learn more at go.illinois.edu/PRIjobs.
For further information, please contact Shantanu Pai at spai@illinois.edu or 217-244-4768.
The University of Illinois conducts criminal background checks on all job candidates upon acceptance of a contingent offer.
The University of Illinois is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encourages to apply. For more information, visit http://go.illinois.eud/EEO. To learn more about the University’s commitment to diversity, please visit http://www.inclusiveillinois.illinois.edu.
Those of us in the Great Lakes region (and the rest of the US and Canada) live in a so-called “throw-away society” in which consumerism is rampant, and goods are not often designed or produced with durability in mind. In fact, in recent years, more and more goods are designed to be explicitly or implicitly disposable. Even complex products, such as consumer electronics, are treated as if they are meant to be ephemeral. The classic example is the smartphone. These devices are astounding feats of scientific innovation and engineering. For perspective, consider ZME Science’s article from September 2017: Your smartphone is millions of times more powerful than all of NASA’s combined computing in 1969. Despite their complexity, and the fact that you, and probably everyone you know, barely scratch the surface in terms of using these devices to their full potential, we are constantly bombarded with cues to upgrade to the latest model. And new models seem to be released ever more frequently, always being touted as somehow greatly more advanced than their predecessors. A simpler example is clothing–when was the last time you sewed up or patched a hole in a shirt or pair of pants? Something that once would have been done by most people as a matter of course might now be deemed peculiar. A modern member of our culture might wonder why one would bother to patch a pair of pants when a new pair could be obtained so cheaply.
Our “take-make-dispose” model can also be called a linear economy, and the message you receive in such a system is clear: if you have something that becomes damaged or has minor performance issues, you should just replace it. In fact, even if what you have is working well, the time will quickly come when you should just replace the old with the new. Replace, rinse, and repeat. A linear economy is one in which natural resources are extracted and used to create goods which will entirely, or partially, inevitably end up in landfills or incinerators. Some materials may be recovered and recycled, but over time these materials degrade in quality and are used for increasingly lower grade purposes, so that ultimately they will become waste, of little or no further use.
Of course, in order to replace whatever is being disposed of, new goods are required. And those new goods require as much or more resources as the ones that went before them–new minerals and other raw materials must be extracted. Extraction processes can have negative environmental and social impacts (e.g. pollution, habitat destruction, human rights issues related to labor practices, health issues related to exposure to chemicals or physical risks, etc.). Materials are transported to factories (requiring the use of energy in the form of fuel) where they are transformed into new products, again potentially with new human exposures to toxins or other adverse conditions, and potential new emissions of toxins or other substances of concern. In the case of products such as electronics, sometimes components are manufactured in places distant from each other and must be further transported to be brought together in yet another factory to create a complete device. And the finished product is in turn transported across the globe to reach consumers, resulting in more expenditure of energy, more emissions. By the time most products reach the consumer, a great deal of natural and human resources have been invested in them, and however positively the product itself may impact a human life or the broader ecosystem, the number of potential negative impacts all along the supply chain have stacked up. Clearly, any tendency to treat products as disposable, purposefully or incidentally, exacerbates those negative impacts by requiring the manufacture of more products, more quickly than might otherwise have been the case, as long as the demand for product does not diminish.
The tragedy of this linear cycle of use and disposal has lead to the advocacy for a circular economy–one in which extraction of resources is minimized and products and services are designed in such a way as to maximize the flow of materials through resource loops as close to perpetually as physically possible. In such a system, what might have once been considered “waste” continues to be valued in some form or another. A circular economy is built upon design for durability, reuse, and the ability to keep products in service for as long as possible, followed by the ability to effectively reclaim, reuse and recycle materials.
So while the industrial designers of tomorrow will hopefully create products that are in line with the more circular worldview, what can you as a consumer do today to foster a circular economy? Of course you canreduce your use of materials, but practically, you will still need to use some products in order to support yourself, your family, and your lifestyle. You can reuse materials for something other than their original purpose, and sell or donate unwanted functional items so that someone else may use them. Similarly you can purchase items that have been previously used by someone else. And recycling of materials after the end of their original purpose allows for at least some extension of their value. But there is another “r,” which in some ways can be seen as a specialized form of reuse, that is becoming more popular–repair. If you own something with minor damage or performance issues, you can choose to repair it rather than replace it. According to WRAP, a UK organization dedicated to resource efficiency and the circular economy, “Worth over £200m in gross revenue each year, 23% of the 348,000 tonnes of waste electrical and electronic equipment (WEEE) collected at household waste and recycling centres could be re-used with minor repairs.” The US company iFixit reports similar statistics, and further states that for every 1000 tons of electronics, landfilling creates less than one job, recycling creates 15 jobs, and repair creates 200 jobs.
There are many barriers to repair, including costs (real or perceived), knowledge, confidence in those performing the repair (one’s self or someone else), and access to tools, instruction manuals and repair code meanings which tell technicians exactly what the problem is so they can address it. Manufacturers of a variety of products, particular those with electronic components (everything from automobiles to cell phones to tractors) have come under pressure in recent years over the attempt to monopolize access to parts, tools, and necessary information for performing repairs, leading to what is called the Right to Repair movement. Currently, 18 US states, including Illinois, Minnesota, and New York in the Great Lakes region, have introduced “fair repair” bills which would require manufacturers of various products to make those tools, parts, and pieces of information accessible to consumer and third-party repair shops. You can read more about the history of the right to repair movement and right to repair legislation on the Repair Association web site.
In an increasing number of communities around the world, citizens are coming together to share their knowledge, tools, and problem-solving skills to help each other repair every day items for free. I’m writing this on the campus of the University of Illinois at Urbana-Champaign, and here are some examples of local projects that can help you repair the items you own:
Illini Gadget Garage. This one’s my favorite, but I’m admittedly biased, since I helped launch this project and coordinated it for the past few years. The IGG is a collaborative repair center for personally-owned electronic devices and small appliances. “Collaborative repair” means that project staff and volunteers don’t repair your device for you; rather they work with you to troubleshoot and repair your device. Assistance is free; consumers are responsible for purchasing their own parts if needed, though staff can help determine what parts might be necessary. In addition to working with consumers by appointment at their campus workshop, the IGG crew conduct “pop-up” repair clinics in various public spaces around the Champaign-Urbana community and across campus. Consumers not only benefit from the “do-it-together” approach, they also get access to specialized tools (e.g. soldering irons, pentalobe screwdrivers, heat guns, etc.) that enable device repair, which many folks wouldn’t have in their tool box at home. Though successful repair obviously can’t be guaranteed, project staff say that if it has a plug or electrical component, and you can carry into the shop (or pop-up), they’ll help you try to figure out and fix the problem.
The Bike Project of Urbana-Champaign. Including both a downtown Urbana shop and a Campus Bike Center, this project provides tools and space for bicyclists to share knowledge and repair bicycles. This project sells refurbished bikes, and individuals who are willing to work on fixing up a donated bike (with assistance) can eventually purchase a bike at a discount. See https://thebikeproject.org/get-involved/join-the-bike-project/ for membership fees; an equity membership based on volunteer hours is available.
CU Community Fab Lab. Though technically a makerspace, this project provides access to a variety of tools that individuals may not own themselves, as well as a community of tinkerers and creative minds to foster sharing of knowledge. See http://cucfablab.org/inside-the-lab/tools/ for available tools. Note that some fees may apply for consumable materials. Workshops are also offered to help you learn various skills. The Fab Lab is free to anyone in the community during open hours.
Makerspace Urbana. Another local makerspace, which like the Fab Lab, provides access to tools and expertise of fellow space users. Anyone can use the space for free during open hours; members who pay a fee can obtain a key for 24/7 access. See their list of available tools. They also offer a computer help desk for personal computer diagnostic and repair assistance.
Restart Project. Focused on electronics, this is a UK project, but you can host a “restart party” anywhere, and some K-12 schools, including some in the US are integrating restart centers to help teach repair skills and instill ideas of sustainability among students.
Today is an important “holiday” of sorts for those of us who are sustainability professionals. On this day in 1972, the United Nations Conference on the Human Environment, held in Stockholm Sweden, began (June 5-16, 1972). The purpose of that conference was to discuss human interactions with the environment, as well as encouraging governments and international organizations to take action related to environmental issues and providing guidelines for such action. This was the UN’s first major conference on international environmental issues, and it culminated in what’s commonly called the “Stockholm Declaration”—the first document in international environmental law to recognize the right to a healthy environment. Two years later, in 1974, the first World Environment Day was held on June 5 with the theme of “Only One Earth.” Since then, World Environment Day has been celebrated annually on June 5th. Each year has a theme around which activities center, and beginning in the late 1980s, the main celebrations began to rotate to different cities around the globe. Learn more about the UN Conference on the Human Environment at https://sustainabledevelopment.un.org/milestones/humanenvironment and the history of World Environment Day at http://worldenvironmentday.global/en/about/world-environment-day-driving-five-decades-environmental-action.
This year’s World Environment Day theme, chosen by the host nation, India, (New Delhi is the host city) is “beating plastic pollution,” with the tagline “If you can’t reuse it, refuse it.” According to the World Environment Day web site: “While plastic has many valuable uses, we have become over reliant on single-use or disposable plastic – with severe environmental consequences. Around the world, 1 million plastic drinking bottles are purchased every minute. Every year we use up to 5 trillion disposable plastic bags. In total, 50 per cent of the plastic we use is single use. Nearly one third of the plastic packaging we use escapes collection systems, which means that it ends up clogging our city streets and polluting our natural environment. Every year, up to 13 million tons of plastic leak into our oceans, where it smothers coral reefs and threatens vulnerable marine wildlife. The plastic that ends up in the oceans can circle the Earth four times in a single year, and it can persist for up to 1,000 years before it fully disintegrates. Plastic also makes its way into our water supply – and thus into our bodies. What harm does that cause? Scientists still aren’t sure, but plastics contain a number of chemicals, many of which are toxic or disrupt hormones. Plastics can also serve as a magnet for other pollutants, including dioxins, metals and pesticides.”
To combat the environmental and human health issues associated with the global addiction to single use plastics, the UN Environment Programme is encouraging people to join the global game of #BeatPlasticPollution tag. Here’s how to play:
Choose which type of single-use plastic you’re ready to give up.
Take a selfie (photo or video) showing yourself with the reusable alternative that you’re ready to embrace.
Share your selfie on social media and “tag” three friends, businesses or high-profile people to challenge them to do the same within 24 hours. Be sure to use the #BeatPlasticPollution hashtag and mention @UNEnvironment.
The Illinois Sustainable Technology Center (ISTC) has received a Gold Award for its achievements in the State Electronics Challenge (SEC)–a comprehensive nationwide environmental sustainability initiative that currently reaches more than 223,000 employees in 39 states. ISTC was recognized for its accomplishments in green purchasing, energy conservation, and responsible recycling of electronic office equipment in 2017.
“The Illinois Sustainable Technology Center is truly an outstanding example of a commitment to environmental leadership,” commented Lynn Rubinstein, SEC Program Manager. “This is the fourth year in a row that ISTC has earned a Gold Award.” She added that “ISTC is one of only 16 organizations nationally being recognized this year and the only one in Illinois.”
“We’re honored to have received this recognition, and value our participation in the SEC program,” said Joy Scrogum, ISTC Sustainability Specialist and coordinator for its Sustainable Electronics Initiative and Illini Gadget Garage projects. “The guidance and resources available through the SEC were very helpful in creating ISTC’s policy on purchasing, use, and disposal of IT equipment. They also create a useful framework for discussing operational changes in terms of these lifecycle phases for electronics with ISTC’s own technical assistance clients. Even though public entities and non-profits are the types of organizations which may participate in the SEC, I often refer other types of organizations to the Program Requirements Checklist for a simple guide to best practices. I’d love to see more units at the University of Illinois join the SEC, and in general see more participants in the state of Illinois.”
The State Electronics Challenge offers its participants annual opportunities to document their achievements and receive recognition for those accomplishments. In 2017, the reported actions of 31 participants in green purchasing of electronic office equipment, power management, and responsible reuse and recycling:
Prevented the release of 5,503,212 metric tons of carbon dioxide equivalent. This reduction in greenhouse gases is equivalent to the annual emissions from 1,163,470 passenger cars.
Saved enough energy to supply almost 5,000 homes per year .
Avoided the disposal of hazardous waste equivalent to the weight of 1,258 refrigerators.
Avoided the disposal of solid waste – garbage – equivalent to the amount generated by more than 750 households/year.
A full list of winners and their environmental accomplishments can be found on the State Electronics Challenge website (www.stateelectronicschallenge.net).
“The State Electronics Challenge provides state, tribal, regional and local agencies, as well as schools, colleges and universities and non-profit organizations with a great opportunity to integrate concepts of sustainability and waste reduction into their operations,” added Ms. Rubinstein. “It’s inspiring to see programs such as this one developed and implemented ISTC to ensure that the highest environmental practices are met through the lifecycle of office equipment.”
The State Electronics Challenge awards were made possible through donations from Samsung and the R2/RIOS Program.
About the State Electronics Challenge
The State Electronics Challenge assists state, regional, tribal, and local governments to reduce the environmental impact of their office equipment. It annually recognizes the accomplishments of Partner organizations. The Challenge is administered by the Northeast Recycling Council (www.nerc.org). Currently, 168 state, tribal, regional, colleges, schools, universities, and local government agencies, and non-profit organizations,representing more than 223,000 employees, have joined the SEC as Partners. For more information on the SEC, including a list of current Partner organizations, visit www.stateelectronicschallenge.net.
Amanda Price piloted the unit in two fifth grade science classes at Butler Elementary and Sandburg Elementary February-March 2020. Both schools are located in Springfield, IL. Amanda works as a Graduate Public Service Intern (GPSI) in the offices of Environmental Education and Community Relations at Illinois EPA. The GPSI program places University of Illinois Springfield (UIS) graduate students in state agency internships in for the duration of their studies. Amanda will earn a master’s degree in Environmental Sciences this May 2020. She taught the unit as part of her capstone graduate project.
driven by student questions. It teaches students the importance of food waste reduction, landfill diversion, and composting as part of a circular food system. Students create “landfills in a jar” with materials given to them with the goal of protecting the sand, or “groundwater,” at the bottom of the jar. Students also create “compost in a jar” using fresh food scraps and other compostable materials. Students monitor their jars throughout the unit and record scientific data such as temperature and mass. They learn how bacteria act as decomposers. The unit also incorporates map-reading and asks students to think critically about the pros and cons of choosing space for new landfill construction.
The main hands-on activity in the unit is a food waste audit, which can be performed at various scales. Students use data from the audit to calculate the estimated food wasted per person, during the school year, etc. Students end the unit by creating a community awareness or action plan to inform their community or advocate for change. A few students at Butler Elementary wrote a letter to the principal asking him to install a clock in the cafeteria so students could track how much time they had to eat. The principal took swift action and ordered the clock.
What’s the problem with food waste in schools?
This is the first in a periodic series of Ask Me Anything (AMA) posts where ISTC features a researcher on our Facebook, Twitter, and LinkedIn accounts and solicits questions from our followers. We post the answers on the original platform and also aggregate them into a wrap-up blog post. Our first featured researcher is 
Since the development of the iCAP, the 
community and across campus. Consumers not only benefit from the “do-it-together” approach, they also get access to specialized tools (e.g. soldering irons, pentalobe screwdrivers, heat guns, etc.) that enable device repair, which many folks wouldn’t have in their tool box at home. Though successful repair obviously can’t be guaranteed, project staff say that if it has a plug or electrical component, and you can carry into the shop (or pop-up), they’ll help you try to figure out and fix the problem.
