What is sustainability?

Inspired by a dedicated quest for sustainability, this series dares to ask, What are we talking about? We hit the streets of Lawrence and beyond to bring you a few of the many faces of sustainability.

See shoppers, business owners and their employees take a stab at defining the hot topic in the video, What is sustainability? (shown below)

Hear about the challenges of producing and selling food locally from the perspective of area growers, grocers and restaurants in this Growing sustainabilty podcast.

How does sustainable look on an 1890 Queen Victorian home in Lawrence? House, M.D., a photo essay, captures many shades of green in the Ad Astra House.

Watch how the owner of one Baldwin golf course gave his green a sustainable makeover in this video on Greening the golf course.

Take a look at the KU campus through the lens of sustainability in Cleaning up with conservation, turning garbage into gold. Learn about efforts to recycle, reduce the environmental impacts of cleaning, provide produce to local food pantries through an on-campus garden, and convert used vegetable oil into fuel for campus equipment.

What is sustainability?

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‘Greening up’ the golf greens

Here are four words you probably never thought would be strung together: Environmentally-friendly golf course.

Isn’t that one of those oxymorons…you know, like gourmet fast food or “clean” coal? 

It doesn’t take a scientist to realize that modern golfing is one of the most environmentally-hazardous sports around (second only to Humvee drag racing). Seriously, think of all the ways most golf courses harm the environment: they require a great deal of energy and water to support their creation and maintenance; they are doused with herbicides and pesticides, which eventually make it into the water; they disrupt the ecosystem by removing native plants and wildlife. It’s about as eco-friendly as strip mining!

In all fairness to golfers, the Golf Course Superintendents Association of America, based right here in Lawrence, recommends a number of changes that courses can make to become more “green.” The problem, though, is that these guidelines aren’t enforced in any way, so it’s unclear how many courses are actually making the changes.

Knowing how damaging the typical course is, it really shocked me when my friend Richard Morantz told me he wanted to create a sustainable golf course on his 80-acre land out in Baldwin. Richard is one of my most environmentally-progressive friends; he also grew up playing golf. Hypocritical? Not at all. As Richard shows, all it takes is a few minor–and major–adjustments.

For the last two years, he has methodically etched out a course on his land, respecting the native plant life instead of creating overly-manicured greens. He avoided using chemicals or wasteful irrigation, and he maintains the grounds with an electric mower and hand-pulled rollers.

Richard created a Web site that explains his vision, so I felt no need to really duplicate those statements. Instead, I thought I’d simply produce a small video clip that allowed you to see what the course looks like–and how fun it can be. Richard invited our mutual friends Aaron and Bob, and Aaron brought along his 3-year-old son Arlo, who made his golfing debut!

The result is a short, fun clip that lets you see the course–mostly through the eyes of a child at play. This was shot a couple of weeks ago, still early in the spring, so things have only gotten greener since then.

I doubt the PGA will come calling for the Vinland Natural Nine anytime soon. Still, it’s a great way to reconnect with nature–and, more important, it demonstrates that sustainable living doesn’t have to mean sacrificing the things we love. Instead, we can apply sustainability to every aspect of living, even recreation, and still have a great time.

So, without further ado, enjoy a minute on The Vinland Natural Nine:

 

–Ranjit

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Come sit ’round the table: sustainable eats in Larryville

red onionsApples at the Lawrence Farmers\' Market//www.flickr.com/photos/lawrencefarmersmarket/tomatoes

Somehow through all the information overload, the messages about food are beginning to cut through the ether. You hear about spinach tainted with E. coli, or meat packing plant shutdowns. You hear a word….sustainable. But what is sustainability in food about, exactly? Is it organics versus pesticides? Local food as opposed to the goods shipped hundreds of miles? In this podcast,  you’ll hear a variety of perspectives about growing and selling food sustainably in Lawrence. In the process, you’ll meet area growers, a grocery store dedicated to supporting local agriculture, and a chef focused on making the most of seasonal food from area farmers. -Jen Humphrey

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Cleaning up with Conservation, Turning Garbage into Gold

Hanging on the wall in a custodial closet in the Kansas Union is a contraption that is helping reduce waste and create a greener, cleaner environment. This simple gadget dilutes and dispenses a single cleaning solution at just the right concentration for the specific task at hand – whether cleaning toilets or mopping floors. In the process the dispenser rules out spills, over-mixing, and other opportunities for waste. More importantly, it does away with the toxic chemicals found in more conventional cleaners, replacing them in this case with hydrogen peroxide and citrus oils. So if you notice a hint of orange in the air the next time you are in the Kansas Union, it isn’t the sweet smell of our Orange Bowl champions, but a more sustainable approach to making things sparkle.

Elsewhere on campus, Chevron Energy Solutions (CES) is is working with KU to shed new light in hallways, classrooms, and gymnasiums while cutting carbon emissions (and the University’s utility blls). Since 2001, CES has completed a number of energy and water conservation projects as part of an ongoing contract with the University. This includes replacing about 20,000 light fixtures with more energy efficient lights, updating heating and cooling equipment, and installing programmable thermostats and other equipment to better control building temperatures. One noticeable difference is in the Robinson Health and Physical Education Center, where timers have been installed for lights in the racquetball courts, and motion sensors shut off new energy efficient lights above basketball courts that aren’t in use. Combined, these projects help KU avoid about 15,000 tons of carbon dioxide emissions a year and save enough energy to power almost 500 homes.

Boosted by concerns about global climate change, energy conservation efforts like these have taken center stage in the sustainability movement. But like many campuses throughout the U.S., sustainability at KU started with recycling. Efforts to recover aluminum cans date back to the 1970′s, so recycling has a long history on Mount Oread. The Environmental Stewardship program continues that tradition on a grand scale, capturing everything from plastic bottles to cardboard boxes. Baling equipment crunches all that waste into compact cubes that are sent on to a recycling facility in Kansas City. Eventually, those materials are converted into everything from eco-friendly kitty litter to energy conserving insulations.

Another effort to turn waste into a resource is taking place in a small lab in Burt Hall. Engineering students and faculty are converting cooking oil from a residence hall dining facility in to fuel. This oil once used to cook up delicious French fries for hungry college students is pumped through a series of tanks that filter, wash, and react the oil with methanol and potassium hydroxide. What comes out on the other side is biodiesel (and the waste produce glycerine). The lab is currently processing about 40 gallons of used oil a week, but they hope to one day capture all the used oil on campus. That could go a long way towards powering KU’s pretty new(er) blue buses.

Sustainability is showing up in smaller projects on the KU campus as well. One example is a raingarden that students have designed as landscaping for the Student Recreation & Fitness Center addition. Through this project, rainfall will be collected from the roof of the building and fed into the garden, slowing stormwater runoff and providing a free source of irrigation for its native grasses and flowers. The students hope to start planting in the Fall of 2008. In the meantime, you can find a different kind of garden sprouting up on the other side of campus thispring. EARTH, a project of the Center for Community Outreach, is reviving a former playground into an urban farm of sorts. Hidden behind the University Relations office (across the street from the Kansas Union), a campus garden is being cultivated to provide produce for area food pantries. The coordinators for this project see it is a way to promote sustainability on campus by teaching students basic gardening skills and giving something back to the community.

From community service to cleaning toilets, sustainability takes on many forms at the University of Kansas. It is showing up in research labs, classrooms, and campus operations. And as the sustainability movement grows, faculty, students, staff and community members continue to ponder just how they can add a little more green to the crimson and blue of Mount Oread.

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House, M.D.

Faith can move mountains. But passion can move houses, dammit.

Passion is what drove members of the University of Kansas Student Housing Associations (UKSHA) to pluck a house from its foundation and relocate it more than a half-mile away.

In 2003 KU Endowment began demolishing houses on the south side of the 1300 block of Ohio St. The organization chose to clear the area to make room for the soon-to-be Dennis E. Rieger Scholarship Hall. Those planning this new haven for bright young minds saw these buildings as a burden. The UKSHA saw a free house.

The UKSHA bought the house for $1 and moved it to its current location, 1033 Kentucky St. Thus began one of the greatest green-remodels that this town has ever seen.

Five years later, the Ad Astra co-operative is a fine example of sustainable living. And if you ask nicely, one of the tenants might just give you a tour.

The tour

Gretchen Auten greets me at the door. She leans over a banister made out of salvaged machine parts and yells downstairs,“Studie.”

Studie Red Corn emerges from the basement, and the tour, and my lesson in eco-lifestyle, begins.

Red Corn points out that all the main floor walls are painted with milk paint — an environmentally friendly, VOC (volatile organic compound) -free alternative to chemical-based paints. Each room is painted a different color.

My guide leads me into the kitchen. Here, the walls are painted in an orangish-pinkish-salmonish color. “Some people say it makes the kitchen look like a uterus,” Red Corn says.

I am both disgusted and intrigued. My interest is peaked not by the thought of standing in a giant womb, but because I see many great examples of recycled materials. The pot rack is made of a wagon wheel. Plants dangle from hanging, salvaged stair steps. Red Corn points out that the counter tops came from the recently demolished Yellow Sub sandwich shop.

The kitchen floor is covered in marmoleum, a type of linoleum that is made with natural ingredients. A shelf holds three recycle bins and a hazardous waste bin containing a broken CFL light. Free State half-gallon glass jugs rest on top of a refrigerator. The tenants often take these jugs to the brewery where they can fill them with beer for $7.29 (jugs cost $3.00 initially).

Red Corn also shows me large bags of bulk food, saying that buying in bulk is multi-sustainable: Less energy is wasted packaging and distributing the food, and tenants don’t have to drive to grocery stores as often. Group cooking also lessens the Ad Astra environmental impact. Fewer pots are used, less energy is wasted and less food goes to waste.

Grow with the flow

I am ushered out the back door and shown the garden. The tiny plot only has a few spouts, but soon the area will be filled with spinach, lettuce and strawberries. Next to the garden rest two large compost piles. Organic scraps are discarded into these heaps, creating a cheap, eco-friendly mulch. On the other side of the porch, a rain gutter flows into a gray barrel. The collected rainwater is used to water the plants. “You don’t need to water plants with drinking-quality water. Rain water is actually better for them,” Red Corn says.

Red Corn steps back from the garden and looks up at the house. He talks about a recent paint job that took the house from white to an appropriate bright green. The process made him realize how sustainable the house actually is. “The house is over a 100 years old, and we only had to replace one board,” he says. He credits this to the durability of the red cedar wood that was used to build the house more than a century ago.

Now is the day of salvation

From the back yard, Red Corn takes me down to the basement, where he lives. The glass on his door came from a shower. The floor is covered in salvaged square carpet tiles. If one of them is stained, it can easily be replaced.

The rest of the basement floor is covered in tiles that were discarded during other projects. The random assortment of tiles actually creates a nice mix-match effect. Many of the materials that went into remodeling the house came from other buildings. For example, the floor upstairs came from Naismith Hall, a KU private dorm. The tenants buy their materials from the Lawrence Habitat for Humanity ReStore, located at 800 Comet Lane. The ReStore receives and sells used and new materials.

Red Corn leads me upstairs and to the front porch where a porch swing hangs above boards made out of recycled plastic. The swinging chair was once Red Corn’s futon. We have reached the conclusion of the Ad Astra crib tour.

I wonder if my landlord would let me take a saw to our rain gutter, or replace the pipes behind my washer and dryer. Who am I kidding? He won’t let me have a cat.

Maybe I can’t use everything I learned at the Ad Astra House, but I leave with some damn good ideas that will help me knock my carbon footprint down a few sizes.

-Travis Brown

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