Environmental Stewardship Subcommittee

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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 related to new construction, renovation, equipment replacement, or any other project on grounds with upfront and ongoing expenditures.

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.

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Virginia Green Athletics is a student-run group that collaborates with the Office of Sustainability and athletics department to encourage and support sustainability across all athletic platforms.

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The Clean Water Working Group focuses on improving stormwater management practices and the sustainable usage of water at UVA. 

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Promoting and encouraging the goals of the CoS into the Health System environment.

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In 2013, the Board of Visitors updated the carbon reduction goal to also include a nitrogen footprint reduction goal, to reduce emission by 25% by 2025.