1  

Green Buildings & Behavior ­ Winter 2011  

Creating a Green Student Workforce to Help Implement  Stanford's Sustainability Programs 

 Department: Civil & Environmental Engineering/Earth Systems 109 

  

Course Syllabus  

 Course Description:   Stanford is a leader in resource management, demonstrated through infrastructure improvements and efficiency programs.  Yet, great potential exists to couple them with program‐based local actions that promote both resource conservation and an educational environment for sustainability.   Local action at a building level directly contribute to conservation, lower utility costs, and generate understanding of sustainability consistent with the Stanford’s commitment to sustainability as a core value. This course will offer an overview on operational sustainability including energy, water, buildings, waste, and food systems, as well as practical training to enable a student to become sustainability coordinators for their dorms or departments.   This is the student training component of Office of Sustainability’ various sustainability programs.    

Details:  • Time: Monday & Wednesday, 2:15‐3:05 PM (1 hour)  • Location: Y2E2 Room 105.  • Section: No section but TAs will have office hours    • Grading:  Credit/Non Credit (CEE and ES).  Not towards undergraduate 

requirement.  • Units:  2 

  Team:  

• Faculty sponsor:  Jeffrey Koseff (CEE/ES) • Instructor: Fahmida Ahmed (Office of Sustainability)  • Building Audit lead:  Jiffy Vermylen (Office of Sustainability) • Teaching Assistant: Nick Enge, nickenge@stanford.edu  

 

Contact: Email list: CEEES109@gmail.com   

2  

Course Outcome:   After successfully completing this course and assignments, students will be able to  

• Articulate campus sustainability principles and key operational areas  • Take direct action of greening departments through individual behaviors  • Potentially become interns with the Office of Sustainability for advanced research and 

implementation at Stanford   Class Size:    Class limit: 25 students with an interest in campus sustainability  At the end of the quarter, the top 10 students, evaluated with the below criteria, will be selected to be ‘Student Sustainability Coordinators’, trained by the Office of Sustainability at Stanford. These students will receive a $500 stipend for their work/quarter to implement Sustainable Stanford’s Building‐Level Sustainability Program over the 10 weeks of Spring quarter.  

Class Structure:   2 unit class 18 meetings: (2 hour/week lecture, 2 hours/week out of class work/workshop). 

 Teaching Methods: Our class will exercise a variety of tutorial methods.  We will have a series of guest speakers share their expertise in related fields as well as take field trips, participate in hands‐on demonstrations, group exercises, and even watch relevant films in or outside class.    Grading Evaluation:     40%  Attendance & participation      20%  Quiz on Class Materials     

40%    Group  Project  –  Responding  to  the  Haas  Center  for  Public  Service’s  request  for  a sustainability audit of their building (building 935).  

• In groups of 5, prepare a proposal to decrease the environmental footprint of this building.   • Prepare a 15‐minute presentation for your client and guest presenters.   • Frame  your  proposal  within  the  scope  of  a  10‐week  implementation  period  and  in 

consideration of Stanford resources and campus climate.   • Since the class will be learning the same material, the key will be to make innovative yet 

deployable and cost‐effective ideas to eliminate waste and reduce emissions.    (Optional) Final Individual Interview to become a ‘Student Sustainability Coordinator.’  

3  

 Week by Week Schedule: Jan 3 ­ March 9, 2011    

• Readings: Where will be weekend reading for Monday’s lecture (technical reading, best practices, popular articles.)  

• Class Structure:  

o Monday  

Lectures: Technical info plus motivational content, guest speakers on each topics, discussion on readings. 

Weekly quizzes or reflections on the prior week’s material. 

o Wednesday  

Onsite workshops  

Practical training, learn by doing, may include other field trips.  

 Week / Topic  Date  Subjects   Speakers   

 Week 1 

SUSTAINABLE STANFORD 

 

Jan 3  

Course Overview Expectations, Final project, Class introductions, Office of 

Sustainability  

Jeff Koseff, Fahmida Ahmed 

   Jan 5  Climate Action & Stanford 

Emissions Inventory, Campus work on Energy & Climate plan 

Fahmida Ahmed, Professor Lynn Orr  

Week 2  

ENERGY 

Jan 10  

Energy Efficiency in Buildings  Professor Gil Masters, Scott Gould 

  Jan 12  Energy Workshop ­ Audits/Action  Jiffy Vermylen     

Week 3   

Jan 17  

NO CLASS Martin Luther King Jr. Day   

  Jan 19  Green Building Standards at Stanford; SEQ Building and 

Programs   

Jeff Koseff, Laura Goldstein, Fahmida Ahmed   

Week 4 WATER 

 

Jan 24  Water Resources and Conservation Tom Zigterman, Dave Freyberg 

  Jan 26  Water Workshop ­ Audits/Action Marty Laporte  

4  

Week 5 WASTE 

 

Jan 31  Towards Zero Waste & Procurement  

 

Julie Muir, Stefani Fukishima, Professor Craig Criddle   

  Feb 2  Waste workshop ­ Audits/Action  Julie Muir & PSSI Interns

Week 6  FOOD 

Feb 7  Sustainable Food Systems  Matt Rothe, Prof. Chris Gardner 

  Feb 9  Dining workshop ­ Audits/Action    Matt Rothe 

Week 7 GREENING BEHAVIOR  

Feb 14  

Behavioral Sustainability Program: What does this mean, pilots, Greening 

Haas Center   

Fahmida Ahmed, Jiffy Vermylen,  Virginia Visconti (Haas Center) 

  Feb 16  Navigating Stanford & Influencing Behavior 

Fahmida Ahmed, Nick Enge 

Week 8  

Feb 21  NO CLASS President’s Day 

TRANSPORTATION  Feb 23  

Sustainable Transportation   Brodie Hamilton 

Week 9 TRAINING 

 

Feb 28  

Sustainability Coordinator Training (1) Department Audits Checklists 

Group work day 

  March 2  Sustainability Coordinator Training (2) Preparation to pilot  

Group work day  

Week 10 IMPLEMENTATION 

March 7  Group Project Presentations  

(All guest lecturers invited) 

  March 9  Wrap up, Evaluations, Individual interviews for candidate 

Sustainability Coordinators 

Various  

   

   

5  

Proposed Readings:  Common reference:  Sustainable Stanford website: http://sustainable.stanford.edu   The most up to date readings are in Coursework.   Week 1: Sustainable Stanford and Climate Change A Student's Guide to Sustainable Living At Stanford. http://sustainable/sites/sem.stanford.edu/files/documents/Stanford_students_guide_sustainable_living;   Sustainable Stanford: A Year in Review < http://sustainable.stanford.edu/sites/sem.stanford.edu/files/documents/SSYearReview2009‐10.pdf>   Energy and Climate Plan.  Stanford University Sustainability and Energy Management, October 2009. http://sustainable.stanford.edu/sites/sem.stanford.edu/files/documents/Stanford_EC_factsheet_2009.pdf http://sustainable.stanford.edu/sites/sem.stanford.edu/files/documents/Stanford_FAQ_factsheet_2009.pdf  Weeks 2 and 3: Energy  Flex Your Power‐ http://www.fypower.org/ Best Practices for Commercial Office: http://www.fypower.org/bpg/index.html?b=offices   Energy Star‐ http://www.energystar.gov/index.cfm?fuseaction=bygtw.showSplash  http://www.energystar.gov/index.cfm?c=higher_ed.bus_highereducation   CPUC Long Term Energy Efficiency Strategic Plan.  California Public Utilities Commission 2009. http://www.californiaenergyefficiency.com/index.shtml http://www.californiaenergyefficiency.com/docs/EEStrategicPlan.pdf  Sustainable Design Guidelines < http://sustainable.stanford.edu/guidelines>   Week 4: Water  2008 Annual Water Quality Report.  Stanford University Utilities Division. pgs 1‐8. http://lbre.stanford.edu/sem/sites/all/lbre‐shared/files/docs_public/2008CCR.pdf  California's Water Conservation Resource.  Association of California Water Agencies.  2009. http://www.saveourh2o.org http://www.saveourh2o.org/index.cfm/what‐you‐can‐do/   20x2020 Water Conservation Plan (Draft).  California State Water Resources Control Board. April 2009. http://www.swrcb.ca.gov/water_issues/hot_topics/20x2020/docs/comment043009/202020_final_report_draft.pdf Executive Summary pgs ix‐xii, 2. Establishing a Baseline & Targets pgs 11‐25, 4. Implementation pgs 43‐46.  Week 5: Zero Waste http://recycling.stanford.edu/5r/index.html  The Story of Stuff http://www.storyofstuff.com/  Implementation of a zero waste program at a university campus IG Mason, AK Brooking, A Oberender, JM. Resources, Conservation and Recycling, 2003 ‐ 202.29.21.6 Stop Trashing the Climate provides compelling evidence that preventing waste and expanding reuse, recycling, and composting programs — that is, aiming for zero waste — is one of the fastest, cheapest, and most effective strategies available for combating climate change. http://www.stoptrashingtheclimate.org/fullreport_stoptrashingtheclimate.pdf 

6  

 "Opportunities to Reduce Greenhouse Gas Emissions through Materials Management and Land Management Practices,” by Josh Stolaroff, US EPA Office of Solid Waste and Emergency Response.  http://www.epa.gov/oswer/docs/ghg_land_and_materials_management.pdf  Week 6: Food Systems Stanford Dining‐ Sustainable Food System http://www.stanford.edu/dept/rde/dining/food_sys.htm   2005 San Francisco Collaborative Food System Assessment.  San Francisco Food Systems. http://www.sffoodsystems.org/pdf/FSA‐online.pdf Executive Summary, Introduction pgs vii‐4  Hoekstra, Arjen Y. "The Water Footprint of Food." Water For Food. 2008, pgs 49‐61 http://www.waterfootprint.org/Reports/Hoekstra‐2008‐WaterfootprintFood.pdf   Week 7: Influencing Behavior McKensie‐Mohr, D.  Fostering Sustainable Behavior: An Introduction to Community­Based Social Marketing Available online at: http://www.cbsm.com/pages/guide/preface Introduction (Pages 2‐7); Tools: Commitment (Pages 18‐25); Tools: Prompts (Pages 26‐30); Tools: Norms (Pages 32‐37); Tools: Communication (Pages 38‐49)  The Fun Theory  http://www.treehugger.com/files/2009/10/worlds‐deepest‐trash‐bins‐behavior‐changing‐inventions.php  Week 8: Transportation Toor, W. "The Road Less Traveled: Sustainable Transportation for Campuses."  Planning for Higher Education.  Vol 31, No 3.  Mar‐May 2003, pgs 131‐141  Hamilton, B. "The Transportation Demand Management Experience at Stanford University."  TDM Review.  Issue 2. 2008, pgs 16‐21 http://transportation.stanford.edu/pdf/TDM_2_2008.pdf  "Stanford University Parking and Transportation Services Program Summary."   http://transportation.stanford.edu/pdf/program‐summary‐2009.pdf  Goldman, T. and R. Gorham.  "Sustainable urban transport: Four innovative directions."  Technology in Society.  Vol 28.  2006, pgs 261‐273  "Bike‐frastructure 101."  WorldChanging.com.   http://www.worldchanging.com/archives/010404.html  

CEE/ES 109 Final Project

Objectives & Goals: Successfully complete a building-level audit Gain a deeper understanding of one topic area and become

an “expert” on that topic within the Haas Center Learn how to present audit results effectively (consultant role) Discover the potential impact of behavioral change on

resource conservation within campus buildings Requirements:

5 – 7 minute oral presentation with PPT visuals Describe audit process & findings Make recommendations for Haas Center Provide “business case” (ROI/payback) for proposed

investment, considering resource savings and equipment costs

HAAS Center Indoor Water Use Statistics (Jan. 2009 - Jan. 2011)

}  Effectively 30 full-

time occupants

}  Average daily use is 180 Gallons

}  Dips represent

Winter, Spring and Summer breaks

}  CDC 20,000 sq.ft. }  Haas Center

14000 sq.ft. }  Water use for

Haas is almost double that of CDC

Haas Average: 180 GPD

CDC Average: 95 GPD

CDC CDC Indoor Water Use Statistics

(Jan. 2009 - Jan. 2011)

93% Toilets/Urinals

Other

}  Water use is

dominated by toilets and urinals

}  Other includes kitchen water use, sinks & water coolers

}  Does not include

landscaping

Haas Center Indoor Water Use (Total 180 GPD)

Current Average: 180 GPD

New Toilets Average: 130 GPD

}  Average toilet: 2.24 GPF, rated 1.6 GPF

}  Haas Center has 8 toilets

}  Toilet recommissioning

Toilets

See Appendix A & B for details

}  All faucets have working 1 GPM aerators installed

}  On average, each of the faucets are 57% more efficient than posted rating!

}  See Appendix C for more information

Faucets

}  Reduces water wasted up to 70% by turning off when not in use.

}  Eliminates the need to touch the faucet in a bathroom or other public place.

The Automatic Faucet

Dishwasher Hand-wash

4 gallons/cycle* .83 Gallons/minute = 5 minutes of washing

*Average Energy Star dishwasher

}  Install one waterless urinal in all bathrooms, yielding a combined savings of 8.75 GPF

}  Formalize a no plastic water bottle policy

}  Advocate for recycled water for future

1) Fix the toilets

2) Install automatic or metered faucets

3) Consider a dishwasher

Tier 1 Tier 2

Location GPF Measured GPF Rated American Standard Water Wasted

Bathroom 1A 2.2 1.6 Yes 0.6

Bathroom 1AU 1.75 1.6 Yes 0.15

Bathroom 1BH 2.8 1.6 Yes 1.2

Bathroom 1B 2.4 1.6 Yes 0.8

Bathroom 2A 3.1 ? Yes 1.5

Bathroom 2AU 1.5 1.6 Yes -0.1

Bathroom 2BH 2.45 1. Yes 0.85

Bathroom 2B 1.75 1.6 Yes 0.15

Total water saved if fleet of toilets flushed once 5.15

Average wasted per toilet .64

Assumptions for savings from Toilets: •  25 Average full time occupants •  25 daily visitors, roughly equivalent to 5 full time occupants since they stay for an average of 1.5 hours • Total effective occupancy = 30 •  Average person uses bathroom 5 times per 16 hour day •  Since Haas center is open for only 8 hours, full time occupants will use bathroom on average of 2.5 times per day. •  30 occupants * 2.5 bathroom visits per day = 75 total bathroom visits per day •  5.15 gallons could be saved if all toilets performed at 1.6 GPF each time all 8 fixtures were flushed •  75 bathroom visits per day/ 8 toilet flushes = 9.4 flushes of all 8 fixtures •  5.15 gallons saved if all toilets flushed once * 9.4 times all toilets would be flushed once = 48 Gallons saved per day

Fixture GPM Measured

GMP Rated Aerators Water Saved

(GPM) Bathroom 1A 0.26 1 Yes 0.74 Bathroom 1B 0.28 1 Yes 0.72 Kitchen Main Faucet 0.83 1 Yes 0.17 Kitchen Sub Faucet 0.52 1 No 0.48 Bathroom 2A 0.33 1 Yes 0.67 Bathroom 2B 0.34 1 Yes 0.66 Total Water Saved 3.43

Average savings per faucet .57

Energy  Reduc,on  Group  

Lawrence,  Luis,  Marielle,  Signo  

Research  

•  Computers  •  Water  Coolers  •  Refrigerators  •  Ethernet  Routers  •  Monitors  •  Paper  shredders  •  Typewriter  

Computers  

•  Data:  – On:  ~120  waHs  – Sleep  Mode:  35  waHs  – Off:  2-­‐3  waHs  

Computers:  Recommenda,ons    •  Person  in  charge  of  common  space  computers  – How  many  computers  are  really  needed  in  the  common  spaces?  

– Do  any  computers  need  to  be  on  con,nuously  during  the  day?  

– Who  turns  them  off  at  the  end  of  the  day?  •  Small  labels  on  all  computers  to  remind  people  to  turn  off  when  not  in  use  

•  Email  Haas  list  to  remind  people  to  turn  off  personal  computers  in  offices  when  they  leave  for  the  day  

Computers:  Savings  

–  Remove  all  common  computers  except  in  new  cluster:  •  Save  178  kWh  and  $20/month  

–  Remove  CRT  computers  first  

Lights  

•  Chandelier  in  atrium  – On  all  of  the  ,me,  even  when  not  needed  during  the  day  

– No  one  knows  how  to  turn  off  •  Lack  of  mo,on  sensors  in  rooms  115A,  102,  215,  314  

•  Mul,ple  light  systems  in  hallways  (LOTS  of  light)  

Lights:  Recommenda,ons  •  Pu^ng  ,mer  on  chandelier  in  atrium  (7am  –  6pm  with  ,mer)  –  15  W  per  bulb,  4  bulbs  -­‐>  20  kWh  per  month  savings  ($2.20/month)  

–  Paid  back  in  5  months  for  $11  ,mer  •  Mo,on  Sensors  in  4  rooms:  – Off  18  hours  per  day  instead  of  0,  32  waH  bulbs,  when  on  use  2  out  of  3  bulbs  -­‐>  total  of  56  bulbs  

–  Energy  Savings:  977  kWh  –  Economic  Savings:  $108/month  – Assuming  sensor  costs  $50  each  –  1.9  months  to  pay  back  

•  Reducing  the  number  of  lights  on  in  hallways  

Water  Cooler/Heater  

•  84  waHs  average  •  Cycling  on-­‐off  system  •  Tank  system,  not  instantaneous    

•  Used  oeen  during  the  day  

Water  Cooler/Heater:  Recommenda,ons  

•  Timer  to  turn  off  from  10pm-­‐6am  

•  3  coolers  in  building  •  Energy  Savings  =  61  kWh/month  

•  Economic  Savings  =  $6.70/month  

•  Break  even  aeer  4.9  months  for  $11  ,mers  

Other  Changes  •  Hea,ng/Cooling:  Avoiding  personal  space  heaters/fans  

–  Close  curtains  at  night  to  keep  heat  in  –  Use  radiant  heaters  instead  of  fan-­‐forced  space  heaters  or  convec,ve  radiators  

•  Power  Strips:  –  In  offices  for  people  to  turn  off  everything  at  end  of  the  day  

•  Printer/Copier/Scanner  –  Buy  full  combina,on  units  at  ,me  of  next  upgrade  –  Analyze  usage  to  see  if  fewer  machines  are  needed  (health  benefits  of  going  up/down  stairs)  

•  Elevator  Usage:  –  Signage  at  elevator  to  tell  about  health  benefits  of  using  the  stairs  (“Use  the  stairs  –  find  a  beHer  mate”)  

Overall  Savings  

•  Energy:  1237  kWh/month  •  Economic:  $136/month  •  Carbon  Dioxide  Emissions  Offset:  996  lbs/month  •  One-­‐Time  Cost:  $244  •  Pay  Back  Period:  1.8  months  

Cassidy Horn Nathalia Bailey

Clémentine Stip

}  Fair Trade Coffee }  Lots of reusable dishes }  Many recycling, compost and trash bins, clear

labels for most. }  Labeling of Tupperware in fridge }  No personal fridges

}  K Cups – use other espresso maker }  Buy loose-leaf tea (teabags packages not

recyclable) }  Consolidate Fridge Items ◦  White Board/Communication! �  Items already in fridge �  Date of expiration �  Notes

}  Food Orders

}  Su Hong ~3.3mi }  Vino Locale ~2.75 mi ◦  Organic food: 70-89% ◦  Local food: 90-100%

}  Andronico’s Market ~2.1mi ◦  Organic food: 70-89% ◦  Local food: 70-89%

}  Cool Cafe ~1.7mi ◦  Organic food: 40-69% ◦  Local food: 40-69%

}  Make sure all trashcans are labeled ◦  Found a few trashcans full of compost ◦  Plastic label is confusing

}  Compost bins on every floor }  Use reusable dishware for lunch meetings

instead of compostable }  Buy silverware

}  Give them to co-ops }  Use them as mugs }  Plant things }  Pencil Jars/ Store knickknacks }  Painting workshop with Tutoring Program }  Store more food }  Aluminum trays from food orders: baking!