• The Automotive Program is working with water-based paint, a paint gun wash recycler, and a non-chlorinated solvent to reduce hazardous waste by 25%.
  • The Heavy Duty Diesel program is developing training in hybrid vehicle maintenance.
  • Faculty are working to build an electric car and to develop training programs for converting gasoline-powered cars to electric vehicles.
  • The Culinary Arts Program recycles all of their paper, plastic, and canned goods.  They recycle their waste oil in the kitchen with a company that turns it into cosmetics and biofuel.  They compost their food waste, and are in the process of adding composting containers in the cafeteria.  They use biodegradable containers for the to-go boxes and biodegradable, clear containers for deli products and cold drinks.  They serve sustainably-grown, songbird-friendly coffee.
    • We recently switched to 100% compostable or recyclable material (no more styrofoam)
    • We use Cedar Grove to compost our vegetable matter and some paper products
    • We sell our waste oil to a biofuel and cosmetics company
    • We are in the process of switching to compostable coffee cups (from paper)
    • We hope to be 100% compostable by Fall of 2009
    • Alhadeff Grill will be 100% organic (and mostly local) beginning Spring of ’09
    • We have changed our ordering patterns to reduce deliveries to the CA department by half.
    • We are working with FSA to purchase ALL produce through a Northwest growers coop.
    • We are working on ordering seasonally to reduce costs and connect with local farms.
    • We will instruct in organics, jarring, and jamming in Pastry/Baking beginning Spring of ’09
    • Our coffee is Fair Trade.
    • We have submitted a grant application to add more recycling and composting containers around campus, along with signage. 
    • The grant also covers composting tubs so we can keep composting on campus.
    • We are looking into treating our own waste-oil on campus, converting it into biofuel for our own lawnmowers and weed whackers that have been converted to run on biofuel.
    • Currently we purchase $2,400 a year in biofuel.
    • We are going to host a Local/Organic/Compostable lunch next year at the Green Expo to display South’s integration of sustainability in its various programs.
  • The Landscape and Horticulture Program is revising their curriculum to incorporate sustainability concepts into each class, and they’re installing a rain-recapture area off the new Chan building.
    • In the Spring we are going to be developing mini gardens (called square foot gardening) for vegetable and fruit crops around campus through our LHO department.
    • We will use the compostable material generated by the Culinary Arts department in the square garden beds are tended by our Horticulture students. 
    • The food produced will be used in special “Sustainable Lunches” in Alhadeff Grill throughout the summer.
    • We practice Low Impact landscaping techniques in the LHO program and are working on incorporating sustainable/green components to each class.
    • We are also working on developing “Tower Gardening” techniques for urban gardens.
    • We are looking into the viability of starting a large-scale garden (90’ x 180’) behind the daycare center with a children’s garden, and rotational crops for the LHO, Wine and CA programs to instruct on gardening, organics, and seasonality.
    • We hope to also use the adjacent “blackberry patch” to create a fruit garden (blueberries, strawberries, etc.)
  • The wine program recycles their empty bottles.