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UCSD Sustainability Program’s Newsletter

Delicious, sustainable recipes to whip up for that special someone on

Valentine’s Day! p.11

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The UC San Di-

ego Sustainability Resource

Center (SRC) serves as a hub for

materials and initiatives related to lo-

cal, national and global sustainability.

The Sustainability Resource Center

is a collaborative effort between the Sustain-

ability Program Office and the Student Sustain-

ability Collective. Their shared goals include balancing

environmental, social and economic stewardship as they

relate to sustainability, maximizing campus and local out-

reach and participation, reducing the campus impact on the

environment, and establishing a model for contributing to local,

national and global sustainability. We invite the UC San Diego com-

munity to develop sustainable innovative solutions by utilizing SRC re-

sources.

Located in the heart of the Price Center, our LEED Gold certified

center is open to students, faculty, staff, alumni and visitors weekdays from 9

a.m. to 5 p.m. during academic quarters.

Warm hugs,

Sustain UCSD Team

Welcome!

Contributor’s CornerKristin Kielich // Programs Manager“Never doubt that a small group of thoughtful, com-mitted citizens can change the world; indeed, it’s the only thing that ever has.” – Margaret Mead

Nicole Loo // 3rd yr. Environmental EngineeringI want to make sustainability more approachable by showing people that they don’t have to go out of their way to incorporate sustainability into their lives.

Ivy Tran // 4th yr. Communications & PsychologyGreen is the new black. I enjoy bringing sustainability forward and applying it to all aspects of life.

Andrew Le // 4th yr. Environmental Systems“Look deep into nature, and then you will understand everything better.” – Albert Einstein

Harry Ng // 3rd yr. Mechangical Engineering“How wonderful it is that nobody need wait a single moment before starting to improve the world.” – Anne Frank

Clara Chao // 2nd yr. Cognitive Science I hope to promote awareness about what can be done to protect the well-being of our planet by encourag-ing others that even small things make a difference.

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Table of Contents

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10

15: Tips for Sustainable Living

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1316: Upcoming Events

Gardens Campus Involvement

Student Spotlight Sustainable Recipes

Quarterly Highlights

Hello! Our mission at Roger’s Community Garden is to promote sustainability, community involvement, health, and local produce in San Di-ego. UCSD is unique among universities in its dedi-cation to sustainability. Our campus is a “living laboratory” for sustainable projects, and we at Roger’s Community Garden hope to be a part of it by offering real-world learning opportunities about agriculture. We offer land to students, a lecture series, and the opportunity to work with the Earth! We’re not just a plot of land -- with the learn-ing experiences we provide we hope to cultivate interest in local produce and environmental ac-tion. If the community is engaged in the food they eat, they will, for example, be interested in what is growing seasonally, be mindful of their food sources, and spend more in support of local pro-duce. When we support our local farmers, they make more profit and can expand which and how many products they provide. This helps our com-munity grow and supports good health, care for the environment, and sustainability. Please come visit us, whether it’s to volunteer, start a plot, or just to take a look around!

– Nico Hemsley, Publicity Chair

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About the Garden

Roger’s Community Garden

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Want to help out? Come out every

Sunday from 10am to Noon to Volunteer.

No sign-ups needed. Just show up!

We’re Growing!In 2010 we had five people, now we have 30-50 volunteers com-ing in every Sunday (and we want more!) More gardens are also com-ing to campus! Students from all colleges are welcome at any of the gardens–check out Ellie’s Garden in ERC and Earl’s Garden in War-ren! (Rumor has it Muir is starting a garden this year!)

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“I come to the garden because it’s my little way of staying connected to nature and a nice, peaceful break from the stress of studying and term pa-pers. There’s also a sense of personal satisfaction gained from being able to grow my own food.”

Located just behind Che Cafe!

Some Projects:Propagation House: One of our projects at Roger’s Com-munity Garden is to build a propagation house where we can propagate the plants we have in order to share with the community and to expand the diversity of our garden further.

Orchard: Another project we have is the expansion of our orchard. The purpose of this is also to increase diver-sity within the garden, as well as to showcase the types of plants and trees that will thrive in the environment of the garden.

The lecture series is a plan to have guest speakers come once a month to the garden to talk on topics such as gar-dening, sustainability, and food justice.

– Theolisa Williams 3rd year at Sixth College

– Jessica Huang, 2nd year at Revelle

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“I first came to the garden because gardening has always been something that’s interested me, but I never really had a chance to do it back home. I figured that college would be a good time to start, and Roger’s Community Garden has been really great!”

“I joined Roger’s Community Garden because I helped with the garden at my high school and I garden with my mom occasionally. I found that creating friendships with the garden mem-bers, planting and watering, and cleaning up the area around Roger’s Community Garden has become an activity I look forward to every sunday morning.” – Christian Olmstead

1st year Sixth

– Jessica Huang, 2nd year at Revelle

The Econauts are the Sustainability department of

Housing, Dining and Hospitality. We are a group of 10 stu-

dents who are dedicated to making UCSD a greener place

to live. We collaborate closely with Resident Advisors, and

other on campus groups to hold programs and events to edu-

cate students on how to live sustainably. We hold weekly

Trash Sorts at the different colleges where we take a look as

what is being thrown in the dumpsters, and display the items

that could have been recycled instead! Our most popular RA

program is Reusable Tote Bag Decorating! We hope to lessen

the number of single use plastic bags being used by giving

residents reusable bags to take grocery shopping.

We also award Green Grants to forward, sustainable

thinking students! Green Grants are a way to fund sustain-

ability projects at UCSD housing or dining locations. Previ-

ous Green Grants have been awarded the Sixth College for

energy efficient Christmas lights, and to The Village at Tor-

rey Pines for reusable dishware for RA programs and events.

Apply for a Green Grant at: www.hdh.ucsd.edu/sustainabil-

ity

Be smart. Be green.

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UCSD’s Econauts

Camp

us In

volve

ment

To keep up to date on our events, follow us at:

- Facebook.com/econauts

- Twitter #Econauty

- Instagram @Econauty

- Vine #Econauts

Environmental Brigades Environmental Brigades volunteers from UCSD will spend 7 days in Panama working

alongside families in the rural, indigenous communities of either Piriati Embera or Embera Puru.

They will be learning about the biodiversity of a tropical region and the potential of ecological

productivity of the community members’ land by utilizing environmentally sustainable methods

of agriculture that mimics the diversity and balance of plant life and living organisms which ex-

ist in a healthy ecosystem. Volunteers will also create, explain, and incorporate the use of organic

fertilizers, pesticides, and fungicides in order to boost soil nutrients naturally and deter common

pests and fungi that normally bring harvest yields down.

Additionally, participants in the brigade will research into and share alternative methods

of waste management through informative materials and interactive workshops. A key component

of brigade is to help raise the community’s overall awareness of relevant environmental issues and

their understanding of the repercussions of a degrading environment socially and economically

while always keeping cultural sensitivity in mind. With these projects being picked up by student

volunteers from various chapters across North America month after month, the environmental

health of the community can be steadily improved while ensuring positive, lasting changes for

generations to come.

For more information, check out their facebook

page: Environmental Brigades at UC San Diego.

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For questions or to request program collabora-

tion, email us at: ucsdeconauts@gmail.com

Engineers for a Sustainable World ESW’s mission is to bring communities together to develop, implement,

and share sustainable technologies and practices worldwide.To achieve our

mission, we have six goals:

◦ Sustainable Projects

◦ Engineering Experience

◦ Educational Outreach

◦ Networking

◦ Fundraising

◦ Community Building

Every quarter, we hold events and offer opportunities that meet each of

these goals. Fall quarter, we hosted a tour of General Atomics, home to one of the

trailblazing contributions to fusion technology. Along with our ongoing projects,

we have community and outreach events as well as workshops and more indus-

trial tours planned for the quarters to come. To stay in the loop and learn about

other exciting events, connect with the ESW community through our website at

esw.ucsd.edu and like us on Facebook at facebook.com/eswucsd.

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Hopkin’s Solar Panel Lighting RetrofitSeveral students and I are working with Building Commissioning to retrofit

the current lighting under the solar panels on top of Hopkins. Lighting retro-

fits have quick paybacks and can yield substantial energy savings. In addition

to these benefits, updating the lighting will reduce greenhouse gas emissions

and will improve safety on the top of the parking garage.

Harry’s Projects

Student Spotlight

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“Through my experience at the Sustainability Program Office, I have dis-

covered why the term sustainability is so emphasized, and have decided to forge

my career path around this topic. The turning point in me discovering this was

when my manager explained sustainability to me in terms of the triple bottom

line. The triple bottom line is a business concept that companies should construct

their company on three goals: to benefit the people, profit, and planet. Sustain-

ability can achieve all three goals.

“The primary goal that defines sustainability is to improve our planet by maintaining and managing its re-

sources so that it can be utilized for a longer period of time. The second goal of benefiting the people comes with the

first goal in preserving our planet to result in a less polluted, healthier environment for people to live and flourish in.

The last goal of profit is typically achieved through “money saved” from stretching resources to reach their maxi-

mum capabilities. From what I can see, all of these goals are goals that I want to achieve in my career as an engineer.

In fact, I chose to be an engineer so that I can design and produce products that will achieve these three goals.”

Acquire Green Revolving Fund (GRF) for UCSD

Hopkin’s Solar Panel Lighting Retrofit

Climate Action Plan

A GRF is a set fund designated to finance projects that yield environmental benefits for the campus. The

money used to fund the projects will eventually be paid back through savings accumulated each year from

the efficiency upgrades. Money that is paid back each year can in turn be used to finance more projects. This

will result in a sum of money that can be continually used to improve sustainability on our campus. This fund

can potentially save our school thousands of dollars, reduce greenhouse gas emissions, and improve the qual-

ity of living in some buildings.

I am working with a great team of students, faculty and staff to determine UC San Diego’s plan for energy

and climate for the next 10-20 years. We will analyze what UC San Diego must accomplish to obtain climate

neutrality by 2025.

Solar Chill ProjectI am a part of a Solar Chill team working to design and fabricate a solar tree on campus to educate and inspire

people who pass by about sustainable energy alternatives. It will be a place where students can recharge both

their electrical and body batteries with plug-in spots and relaxation areas under the tree.

Harry Ng Projects Manager // 3rd yr. Mechanical Engineer

Sustainable Recipes Di

shes

Ingredients:• 2 teaspoons grapeseed oil• 1 1/2 cups chopped yellow onion• 1/2 teaspoon salt + pepper• 2 tablespoons finely chopped fresh sage• scant 1 tablespoon minced garlic• 1 1/2 teaspoons fresh thyme • 5 cups 1/2-inch cubed frozen butternut squash, defrosted --

about 20oz• 1 cup raw cashews, soaked for at least 4 hours• 1/4 - 1/3 cup unsweetened almond milk, or other non-dairy

milk• 3-4 medium russet potatoes, scrubbed and dried• salt + pepper to taste• small handful of sage leaves and 1 tablespoon oil, optional

Directions:1. Heat a 9-10-inch cast iron pan over medium heat and add the oil. Once hot, place the onion and salt and

pepper in the pan and stir frequently for about 10 minutes until onions are softened and starting to brown. Stir in the sage, garlic, and thyme for about 1 minute until fragrant. Preheat your oven to 350* F. Remove onions from the heat and let cool for 5-10 minutes.

2. Place the defrosted squash in a high-power blender along with the onion mixture, soaked and drained cashews, and 1/4 cup of milk. Blend until fully smooth, stirring and scraping the blender to keep things moving. Add more milk if needed. The sauce should be very thick but pourable. Set aside.

3. Slice potatoes with a sharp knife or mandolin slicer into 1/8-inch slices [important!]. Lightly oil the same cast iron pan you cooked the onions in or a 9-10 inch baking dish or pie pan. Assemble potatoes overlap-ping slightly in a single layer covering the bottom of the pan. Sprinkle with salt + pepper. Pour a scant 1 cup of the sauce over top and spread evenly with a spatula. Repeat 3 more times [4 layers total]. Cover the top with remaining sauce--about 1 cup--and smooth out. Cover tightly with foil and bake for about 1 hour until potatoes are tender. Test a potato for doneness.

4. While the potatoes cook heat a small pan over medium-high heat with the oil. Line a plate with a doubled-over paper towel. Once the pan is hot add the leaves and let cook until crispy on both sides. This happens quickly--about a minute--so watch closely. Place on the paper towel. After the potatoes have finished baking turn your oven to broil, remove the foil, smooth the top layer of sauce, and broil for just a few minutes until golden brown. Watch closely. Remove and let cool slightly before serving. Top with fried sage leaves, salt and pepper, and serve.

Don’t forget!

Notes: To soak cashews, submerge in water in a bowl and let sit on the counter for at least 4 hours or overnight. Drain before using. To defrost the squash: Place in your refrigerator the day before using, or let sit on the counter for a few hours the day of until room temp. Drain any resulting liquid.

Gluten-free & Vegan Recipe // Yields approx. 8 side dish potions

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Drinks

Ingredients:• 3 cups green kale, stemmed + chopped• 2 kiwi, skins removed• 2 green apples, cored + chopped• 1 bartlett pear, cored + chopped• 1/3 avocado• 1- 1 1/2 cups ice• 1 cup unsweetened almond milk

Directions: Add all ingredients to a high speed blender and blend until smooth. Add more milk if needed to reach desired consistency.

Notes: Use ripe fruit for the maximum flavor and sweetness. Use any type of milk. If desired, add honey, agave, or soaked dates for more sweetness. I keep the peels on the apple and pear but scoop out the fruit from the kiwi. Peel all fruit if desired.

Serves 2

Ingredients:• 2 medium carrots, peeled• 1 medium green apple, cored• 3-inch piece of banana• 1/2 cup fresh squeezed orange juice (or no-sugar added orange juice)• 1/2 cup ice

Directions: Place all ingredients into your blender and blend until smooth. Add more orange juice if needed to thin out.

Peel your green apple before blending if desired. Use a red apple for a sweeter flavor. Feel free to strain it through a nut milk bag for a smoother texture.

Serves 1

All recipes mentioned from this issue are from Ashley McLaughlin’s blog, Edible Perspective. If you want to see more gluten-free, vegan recipes, make sure to check

out her blog at www.edibleperspective.com!

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Quarterly Highlights

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My goal is to move UC San Diego to-wards being more sustainable by increas-ing interest in climate change mitigation, natural resource conservation, and help-ing the campus be socially just. To achieve these goals, the campus has been working on increasing education and transparency through national reporting, new events, unique campaigns, green pledges, estab-lishing new partnerships and promoting new policies. Ultimately, I’d like for the campus to be a leader in innovative sus-tainable practices so that others can look to us as an example for realizing savings and efficiencies while helping make the planet more sustainable. I am passionate about sustainability and higher education so I feel fortunate to work on both issues every day.

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– Kristin Kielich, Sustainability Programs Manager

Tips for

Sustainable Living#1 Don’t leave the water running

when washing dishes. Use a large soapy tub instead.

#2 Turn off your electronics when you’re not using them.

#3 Don’t leave the water running when you’re brushing your teeth either!

#4 Only wash full loads of laundry.

#5 Print rough drafts on your scrap paper, or re-use your scrap papers.

#6 Buy eco-friendly products.

#7 Bring your own mug or cup to the cafe.

#8 Get a reusable water bottle! Stop using disposable ones.

#9 Remove excess weight from your car. Time to clean!

#10 Recycle when you can and toss it in that blue bin!

#11 Print double-sided.

#12 Try showering for less than 5 minutes. Turn off the water if you’re not using it.

#13 Go thrift shopping! Keep your fashion sustainable by picking up some cheap finds that people no longer want. (Come in to the Sustainability Resource Center for a free 25%-off coupon to a local thrift shop, Humble Heart Thrift Shop.)

#14 Check your house for leakage of heat or poor insulation.

#15 Use a reusable bag when you’re going shopping.

#16 Dry your hands with 1 paper towel (not 2) to save paper.

Also come into the SRC to pick up some succulents to add some green to your living space! Improve the quality of the

air you breathe.

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Upcoming EventsEvery Sunday at 10:00 a.m.Roger’s Community Garden Volunteering

Every Monday at 2:00 p.m.Ellie’s Garden Volunteering

Tuesday, January 21st, 2014Student Sustainability Collective’s Clean Energy Symposium6:00 p.m. – 9:00 p.m. in the UCSD Multipurpose Room

Thursday, January 30th, 2014Engineers for a Sustainable World General Body Meeting6:30 p.m. – 8:00 p.m. in the Green Table Room

Thursday, February 27th, 2014 Sustain UCSD’s Thrifting Trunk Show5:00 p.m. – 9:00 p.m. at Porter’s Pub

Mark your calendars for Earth Week next quarter!April 21st – April 25th

Winter 2014

Thanks for viewing Sustain UCSD’s magazine!

Stay tuned for next quarter’s issue and be sure to visit our

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