Environmental Stewardship Subcommittee

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Peng Xu and Robin Felder in their UVA lab
UVA's Felder Lab, which focuses on clinical chemistry and medical automation, won our 2021 Freezer Challenge for saving energy. Congratulations!
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Roberts, Fox, and Smith
By Amy Preddy Hughes; Photo by Kay Taylor
With little fanfare, UVA Health’s Sustainability Work Group hustles diligently behind the scenes to make UVA a more sustainable and environmentally friendly place. Recently, the Work Group completed a project that turned heads. It earned the UVA Medical Center more than $108,000!
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Looking around your lab feeling overwhelmed by the landfill load and hum of numerous appliances? You are not alone!

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UVA Dining (operated by Aramark since the 1980s) established a Green Dining program and a set of sustainable food purchasing guidelines in 2008 and a full-time Green Dining Coordinator position in 2010.

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The UVA Life Cycle Cost (LCC) Calculator was developed to enable UVA decision makers and stakeholders in considering all present and future costs

ESS Working Groups

The Environmental Stewardship Subcommittee (ESS), a subcommittee of the University Committee on Sustainability, promotes and enables environmental stewardship via student, staff, and faculty engagement and direct action on Grounds. There are currently 13 working groups and five task forces within the subcommittee.

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The Sustainable IT working group, under the Environmental Stewardship Subcommittee, aims to minimize technology's negative impacts, while maximizing its positive benefits. 

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The Procurement Working Group (PWG) works to engage UVA students, staff, and faculty on the topics of sustainable purchasing and waste minimization.