Issue 4 February 2013

In This Issue: Technology

Energy: Hydraulic Fracturing............................03

Research……………….....................................04

Food Waste…….................................................06

Living Tips….........................................................08

Sustainable Transit..............................................09

Architecture at OU…........................................11

Green Tips.………….........................................12

International Perspectives…............................13

Opportunities...……..........................................15

Expressions……..…….......................................17

Science Café..……..............................................19

Fuel Economy.......................................................20

Food…...................................................................21

Cover Photo: Emily Kuczmick

Tree on Ohio University’s campus

On The Cover

05

22 We’ve moved!

Office of Sustainability is excited to announce

we are now located in the Silas Bingham log

cabin on the corner of Schafer and Richland.

Drop by and visit us on weekdays, 8am-5pm!

2

From the Editor As week four of the spring semester

rolls around, the Ohio University

community is back in the swing of

things. New schedules have become

habit and both professors and

students are up late at night on their

computers preparing for approaching

exams and papers. As we progress

further into 2013, it is important to

remember what makes our daily

schedules possible; technology. From catching the bus or driving to

campus to the use of SmartBoards and PowerPoints in class, things

wouldn’t run as smoothly without technology. But what are the

effects on the environment?

Many people associate the progression of technology with adverse

environmental outcomes. Inventions used by the majority of

people in their everyday lives get power from non-renewable

sources; driving a car, heating a house, turning on a computer and

charging an iPod are all using up these non-renewable resources.

This issue of Routes, however, challenges Ohio University to not

only become educated on the negative effects of technology, but

also focus on the positives that technology has given us. Online

energy dashboards, motion sensory lighting and solar thermal

systems are all evidence of greater societal connection to

preserving our environment.

Inside this issue, the reader will find highlights in new technologies

being designed and utilized both locally and nationally. In addition,

ongoing practices that are not so sustainable have been identified.

The continuous advancement in technology is inevitable, but

decisions that we make, both in product selection as well as

behavioral choices, can alter the effects on the environment, our

communities and our economy.

Have an excellent semester!

Megan Graver

Routes Co-Editor

Outreach and Reporting Coordinator, Office of Sustainability

Routes Magazine

Editors Megan Graver / Reporting and Outreach

Jaymie Tighe / Special Communications

Contributors Emily Kuzmick / Photographer

Lisa Kefalos / Writer

Alex Slaymaker /Writer

Austin Stahl / Writer

Liz Emley / Writer

Bekky Hobson / Writer

Pronoy Rai / Writer

Markie Miller / Writer

Director Annie Laurie Cadmus

Original Layout Created by: Neal Patten

Keep In Touch:

Megan Graver

3

Energy: Hydraulic Fracturing Markie Miller

Hydraulic Fracturing: The Basics

Hydraulic fracturing, often called fracking, is a controversial method of extracting natural gas. As the public outcry for sustainability gains momentum, so does the search for alternatives to oil and coal. Although the technology behind solar power and wind power exists, there is now, more than ever, ongoing discussion and debate about the practice of fracking.

Vertical fracking has been around since the 1800’s. It is viewed as a final extraction effort on previously drilled areas. The drill is set into the ground vertically and sequesters the remnants of natural gas from tapped out oil reservoirs. Horizontal fracking has increased the extraction of natural gas by drilling horizontally into the shale layers underground. The drill goes down vertically and then is turned to go horizontally through the shale in order to fracture the rock layer and free up the gas (1).

Although natural gas extraction via fracking has existed since the late 1800’s (vertical fracking), the technology and

energy demands have greatly changed since then (horizontal fracking). The country remains divided, and largely uninformed, on the issue.

Shale is a dense layer of sedimentary rock deep underground. Trapped within the shale rock formations is natural gas- known as shale gas(2). These rock layers can be fractured with large drilling equipment and fracking fluid- two to five million gallons of freshwater, a protected recipe of

chemicals, and sand(3).

A national survey conducted in 2010 reported that less than half (45%) of Americans are somewhat aware of hydraulic fracturing(4). Nevertheless, fracking has been making an increased appearance on national news outlets in recent months. Natural gas extraction and “clean coal” were hot issues for the 2012 presidential election. It just so happens that swing states, Ohio and Pennsylvania sit on top of the largest shale formations in the United States: Marcellus and Utica shale. 2013 brought us the contemporary film Promised Land; this well intentioned movie begins to address the controversies of fracking and the financial game of land leasing. However, it falls short in expanding public knowledge and awareness on the current environmental issues surrounding natural gas extraction. Competing

documentaries Gasland and Fracknation demonstrate the great divide in our country’s opinion and knowledge on hydraulic fracturing.

Through this method of resource extraction, there is a substantial amount of fracking water that flows back out of the well after the shale has been fracked. The flowback water is called brine. It is essentially the end result of the fracking fluid that is left over after the fracking has taken place. A percentage of the water returns to the surface, along with the added chemicals and whatever heavy metals and materials it may have picked up underground. This toxic fluid is difficult to treat, so it is stored in injection wells(5). An injection well stores the toxic brine underground.

This is often regarded as the best method for storage (as we are not currently equipped to effectively treat the water); however, concerned citizens and landowners disagree. There is a risk that the chemicals in the brine will leak into nearby water sources and through permeable areas underground- contaminating the land and water.

Hydraulic fracturing provides us with an alternative to a reliance on coal, but there is much controversy in terms of environmental impact- the uptake of freshwater, the chemical brine has to be stored somewhere, and the integrity of the rock formation beneath our feet is compromised- as many attribute earthquakes to the fractured rock layers and mismanaged injection wells. Youngstown, Ohio reported seismic activity after the introduction of fracking in their area (6) (the previous earthquake record being 0 in Youngstown).

For many, the dilemma boils down to jobs vs. the environment. With unemployment rates high and the economy in a recession, fracking offers a tempting (albeit temporary) solution. Hydraulic fracturing has given the United States an energy reserve and brings the promise of new jobs and booming rural economies in the coming years. Landowners are given monetary compensation to sell mineral rights (if they own them), and for many, it may be a chance to provide for their families. But the negative environmental impacts also play a role in the nation’s divided opinions on the topic. We are a culture dependent on fossil fuels. Until we as a nation can agree on what should be upheld as a priority, the debate will continue.

Photo: smurfage.deviantart.com

1. http://www.gaslandthemovie.com/whats-fracking 2. http://www.ehelpfultips.com/list_of_shale_gas_formations_in.htm

3. http://www.cleanwateraction.org/page/fracking-dangers

4. Survey: Drinking Water Pollution Concerns Fueling Awareness Among Americans of Fracking Used to Extract Natural Gas; http://

www.civilsocietyinstitute.org/media/a122110release.cfm

5. http://www.catskillmountainkeeper.org/our-programs/fracking/whats-wrong-with-fracking-2/wastewater/

6. http://www.thedailybeast.com/articles/2012/01/03/youngstown-rocks-is-

fracking-causing-earthquakes-in-ohio.html

4

Research Bekky Hobson

Ohio University Receives $2 Million to Clean

Up Fracking Wastewater

As fracking continues to be a regular occurrence

throughout Ohio, OHIO faculty are stepping into the

conversation to help find sustainable solutions. The In-

stitute for Sustainable Energy and the Environment's

(ISEE) Ohio Coal Research Center has just received

over 2 million dollars for a research project focusing on

remediating the wastewater from fracking.

The grants have come mostly from the federal gov-

ernment via the Department of Energy and the Re-

search Partnership to Secure Energy for America.

Heading the project and the principal investigator is

Jason Trembly, Associate Director of the Ohio Coal

Research Center, who has developed the technology.

His team members include David Balis, Director of the

Ohio Coal Research Center, David Young, the Associ-

ate Director of the Corrosion and Multiphase Technol-

ogy Institute, Ben Stuart Director of ISEE and Natalie

Kruse, from the Voinovich School of Leadership and

Public Affairs.

This project will

have two purposes.

One will be to clean

up the flowback and

reduced water that is

generated by the hy-

draulic fracturing

wells and the second

will be to reduce the

amount of water in-

tensity throughout

the process.

“Basically we can reduce the amount of water that is

having to be extracted from local watersheds and aqui-

fers to actually develop shale wells,” said Trembly. “It

will also mitigate the risk associated with handling

wastewaters from oil and gas wells.”

This technology will have major impacts on the many

spheres surrounding fracking. It will improve conditions

in both the private and public spheres, explains Trembly.

The two major issues it will address are the availability

of water for fracking and management of flowback and

produced water.

“It would reduce the water intensity of the hydro-

fracturing process because we're reusing wastewater

and limiting the amount of water we're having to re-

move from the local watersheds, which is good for the

environment,” said Trembly.

There are many public concerns revolving around

fracking. This technology will help improve upon many

public issues that surround infrastructure, such as traffic,

waste water spills and repairs of roads and bridges. Less

water intensity means less water has to be hauled from

site to site and the haul of wastewater away from sites

by the massive trucks.

This system will have returns and feedbacks, almost

creating a loop. The wastewater from other fracking

sites will be treated and then used again in the injection

process, thus creating a more sustaining system within

itself.

“We are keeping the water within the shale plant it-

self, which is going to increase overall efficiency,” said

Trembly.

For this project, the Ohio Coal Research Center has

also garnered industrial partnership with Aquionics Inc.,

Hess Corporation and Parker Hannifin Corporation.

“ I think if we execute properly it's going to open a lot

of doors for researches within university to work with

industry and government to develop solutions for shale

gas oil,” said Trembly.

As of now, the technology has only been tested on a

bench scale. This project will put the technology to test

on a prototype or pilot scale and allow the team to ac-

quire more accurate engineering information and to as-

sess the cost competitiveness of the technology, all

leading to a commercial scale process design. More im-

portantly, this project is furthering OU's commitment

to a sustainable future and better energy solutions.

“It's putting OU's sustainability efforts on a nation

platform as a nationally funded project selected with

other major universities that are doing research in this

area,” said Trembly. “It shows that we're helping devel-

op real solutions to current world problems.”

5

Food Waste Austin Stahl

You probably don’t think twice when you

take a bite out of that “shookie” from Shively

or when you dive into the new wok bar at Nel-

son Dining Hall. You might not even think

twice about tossing out that half-eaten piece of

pizza.

However, the reality is, there is a long and

complicated process behind what ends up on

your plate, and how it is disposed of. Obvious-

ly, food doesn’t just appear. It is grown, har-

vested, shipped, processed, cooked, and then

eaten or disposed of.

Culinary Services and the Office of Sustaina-

bility at Ohio University have been working

hard to: make our campus food system more

efficient; reduce food waste in the dining halls

and preparation process; and, responsibly man-

aging the food waste that is produced.

In America, approximately 40 percent of our

food gets wasted, costing us $165 billion, 25

percent of our freshwater supply, and 4 per-

cent of the oil we consume(1). Globally, 33

percent of food is wasted, which equates to

close to 1.3 billion pounds(2). This is particular-

ly astounding when you consider that 17.2 mil-

lion households in the United States are food

insecure (3). Some of food waste, such as rot-

ten harvests or food preparation scraps, is una-

voidable. Though, the reality is that much of it

is simply wasted.

In the 2010-2011 school year, $76,091 worth

of food was thrown away at OU, according to a

document provided by Culinary Services. The

majority of this comes from post-consumer

waste thrown away by student diners.

On campus, we are taking measures to re-

duce our amount of waste and also utilize the

valuable resource of organic waste. The organic

waste on campus (including food scraps and

landscape waste) is composted, a natural pro-

cess in which matter is broken down and

turned it into a nutrient-rich soil amendment.

This soil amendment is used on campus

grounds in replace of harmful petroleum-based

fertilizers commonly used in landscaping.

Composting also prevents methane gas from

being released into the atmosphere. Methane, a

potent greenhouse gas, is released when organ-

ic waste rots in a landfill. This greenhouse gas

has a heat-trapping potential 25 times more po-

tent than carbon dioxide(4).

This year, the most significant effort to divert

our organic waste on campus from the landfill

was the expansion of OHIO’s composting facili-

ty. Before the addition, OHIO already had the

largest in-vessel composting system of any col-

lege or university nationwide. That system al-

lowed in the university to capture approximate-

ly 40 percent of institutional food waste. Now,

with the addition of a 6 on expandable unit, the

university has the capacity to compost all or-

ganic waste generated on the Athens campus.

Annie Laurie Cadmus, the Director of the

Office of Sustainability, said she was impressed

with the university in implementing this project.

"I think it's really unique that Ohio University

6

already had the largest in-vessel composting

system in the nation and, yet, still had the ener-

gy, the initiative and the leadership to say ‘we

don't do this for the recognition. We're doing

this because we care about the environment;

we care about educating students. We're com-

mitted to being strong leaders in sustainability,’

and so they pursued to expand the system,"

Cadmus said

This is a significant step in helping the univer-

sity reach its goals outlined in the Sustainability

Plan: a 5 percent reduction in solid waste every year between 2011 and 2016.

Last fall, Culinary Services completed the renovation of the Central Food Facility, where food is

processed before being sent out to the dining halls. This has helped culinary services cut down on its

pre-consumer waste. Culinary Services is also moving forward with a renovation of their Vegetable

Preparation facilities, which will allow it to make more use of local food. The goal in the Sustainabil-

ity Plan is a 0.5 percent increase per year of local food between 2011 and 2016.

Still, the most significant challenge for Culinary Services and the Office of Sustainability is getting

students to throw away less food.

“There’s only so much that the Office of Sustainability and Dining Services can do with education

and sustainability,” Cadmus said. “We can’t control the amount of food that students throw out. So,

we’re really relying on our student body to become leaders in this initiative.”

Sources: 1. http://www.nrdc.org/living/eatingwell/files/foodwaste_2pgr.pdf 2. http://www.fao.org/docrep/014/mb060e/mb060e00.pdf 3. http://www.worldhunger.org/articles/Learn/world%20hunger%20facts%202002.htm#Number_of_hungry_people_in_the_world 4. http://blogs.nicholas.duke.edu/thegreengrok/co2equivalents/

Learn more about the

composting process at

Ohio University by

checking out this

video created by

Office of Sustainability

staff member

Evan Gruskiewicz!

7

For Rent: OHIO Ecohouse

8133 Dairy Lane, Athens:

This rustic, fully-furnished 3-bedroom house is the ideal

setting for any undergraduate or graduate student inter-

ested in learning about sustainable living. Residents of

the house enroll in a one-credit Ecohouse Seminar each

semester to enhance the experience and support stu-

dents in their interest with sustainable projects. Resi-

dents are encouraged to participate in professional and

personal development activities during their time in the

house. Residents develop strong leadership & commu-

nication skills, explore professional development oppor-

tunities, become better prepared for a job search and

gain valuable skills.

House Features:

Solar Panels

Solar Thermal

Large yard

Fire pit

Storage shed

Fully-furnished

Front porch

Access to hiking trails

Compost bin and vermi-composter

Rain barrel and grey water systems

Free Community Garden plot for each resident

Large kitchen (appliances and utensils provided!)

To apply, send an email to: sustainability@ohio.edu

Now accepting

applications for

2013-2014!

ohio.edu/ecohouse

8

Now accepting

applications for

2013-2014!

Living Tips (Liz Emley) USE TECHNOLOGY WISELY

1. Technology consumes a great deal of energy, so

turn off and unplug devices when not in use.

2. Charge your laptop, phone, and other batteries

only when they need it. Constantly charging them

consumes excess energy, and it contributes to a

shorter-lasting battery life. Unplug chargers when

not in use.

3. Go conflict-free by supporting companies

who purchase minerals that are only from fair,

safe sources.

4. Make use of technology’s efficiency: Speed up

the cooking process by using a microwave, or

toaster oven print double-sided papers at the

library, and take advantage of public

transportation,

5. Technology is an

amazing thing, but

it should be used

productively.

Instead of

watching TV for a

few hours, read a

book or go

outside and enjoy

nature.

Eco Reps is a student organization devoted to educating students about ways to “go green.” They put on

residence hall programs, help the Office of Sustainability with RecycleMania and Energy Challenge, and

participate in various Earth Month events.

To Learn More, Contact: Liz Emley - President ee244409@ohio.edu

Personal Sustainability Megan Graver

Multi-task! Get a workout while you com-

mute. Instead of driving to class or the gro-

cery store, try biking instead. This can make

huge impacts even if it’s just once a week.

Pick a day where the weather is favorable

and enjoy the fresh air.

Photo: Digitpedia

9

Sustainable Transit: Aviation Megan Graver

Watching an airplane take off doesn’t often elicit

thoughts of a sustainable practice. These fuel-

hungry supersonic transporters are trolling the

skies 24 hours a day, 7 days a week. Other than

continued progress to generate sustainable aircraft

designs, what else can be done to make air travel a

more eco-efficient means of transportation?

Columbus Regional Airport Authority (CRAA) is

doing their part to figure that out. How? By

focusing their

efforts on the

ground.

The Office of

Energy and

Environment at

CRAA, created in

2008,

incorporates

several core services into its mission such as

environmental compliance, energy management

and community outreach. In charge of the

operation is Paul Kennedy, an individual who has

seen both the business side as well as

environmental side of working at CRAA.

Since 2009, a multitude of goals have been

accomplished to create a more efficiently-run

airport. A switch to propane parking shuttles and

use of electric vehicles during the warm-weather

months has successfully lowered airport vehicle

emissions. Furthermore, the addition of a cell

phone lot for drivers who, to avoid paid parking,

had previously circled the airport while waiting to

pick up friends or family allows an additional

decrease in vehicle emissions . Lighting upgrades

have resulted in significant energy reductions each

year since implementation. These upgrades

include motion sensors and LED lighting, but more

importantly, and often a challenge, employee

behavior changes.

“You can set up all the programs you want, but

people are funny,” stated Kennedy when

discussing how people are a huge factor in the

success or failure of the energy and environmental

projects he is in charge of. Installing more efficient

lighting is just the first step to energy

conservation.

“The energy you don’t use is the cheapest

energy to save. Don’t look out on the market to

get better lighting when you can just turn the light

off,” insisted Kennedy. In his experience at CRAA,

he has learned that it is difficult to control people’s

actions even if programs and new technology are

in place. However, as a businessman turned

environmental man, he believes any employee can

be taught environmental skills just as he was.

In addition to changes inside CRAA, the

enterprise has connections with many

organizations outside the walls of the airport, both

locally and nationally. Creating a network of

airports around the country allows exchange of

ideas and advice on what works and what doesn’t

Photo: Bestandworstever.blogspot.com

http://www.flickr.com/photos/

aloha75/4449274096/

10

when it comes to implementing

environmentally-friendly programs at an airport.

More locally, CRAA is involved with a number

of Columbus-based groups, including the City

of Columbus Mayor’s Green Team and the

OSU-funded Walnut Action Group. In

addition, the airport makes an effort to reduce

noise pollution and takes complaints from

neighbors very seriously.

Are you sick of the cold and snow? Wishing it was spring? Shake off the winter

blahs with a visit to the Athens Farmer’s Market! Don’t have a car? Don’t want to drive in the weather? No problem! The Voinovich School of Leadership and Public

Affairs’ Environmental Studies Program is providing a FREE shuttle on February 16 at 10:30 AM to take students to the Market and back.

The Farmer’s Market Express leaves from outside Upper Baker Center, returning at

11:30 AM. If there is enough interest, more than one trip can be made. Each trip can accommodate ten riders.

The Farmer’s Market Express has run twice this academic year in November and

January. This is your last chance to catch the shuttle for this year! Come on out and experience our great farmers’ market, going strong for forty

years. You’ll find local foods, produce, and other goodies you can only get at the Market. As an added bonus, during the

winter, many of the vendors are inside the mall for your comfort.

For more information or to reserve your seat, email Penny Morgan at ps232905@ohio.edu.

This event is made possible, in part, thanks to a Sustainability Mini Grant from the Office of Sustainability at Ohio University.

With the aforementioned environmental

practices in place and many more projects

currently underway, CRAA is staying in step

with the industry. The Office of Energy and

Environment, which Kennedy hopes will grow

in size in 2013, is aiming to recruit the entire

CRAA community to join in their goal to

better both the airport

and the surrounding

community.

Kennedy summed up the

importance of community

involvement by stating,

“Don’t go around saying I will clean this

airport up, just one person. You need

everyone.”

Photo: Pixabay.com

“The energy you don’t use is the

cheapest energy to save.”

-Kennedy on teaching employees to be more sustainable

Photo: Megan Graver

11

Ohio University Incorporating Sustain-

ability Into Campus Housing Construc-

tion Project

Construction cones will be visible on Ohio Uni-

versity’s campus during the next few years as old

buildings are improved and new buildings are creat-

ed. OU is in the midst of a 3-phase housing project

that, when completed in 2021, will offer over 2,000

new beds and 1,800 renovated beds to campus, ac-

cording to the Ohio University Housing Implementa-

tion Plan(1). Although still in Phase 1 of the project,

plans are already in place to ensure that the build-

ings created in this phase, two new student housing

facilities on the previous Wolfe Street Apartments

location, will be LEED Silver certified.

LEED, or Leadership in Energy and Environmental

Design, is a rating system developed in 2000 that

assesses the design, construction and operation of a

building, home or entire neighbourhood (3). Areas

evaluated include:

Sustainable site development

Water efficiency

Energy and atmosphere efficiency

Materials and resources selection

Indoor environmental quality

The more points a building earns in each of these

measures, the higher the LEED certification is. Ohio

University will be designing the new housing facilities

with these five categories in mind. According to

Mike Russell, an architect working on the project,

the team is still in the concept design phase but they

hope to incorporate a number of sustainable prac-

tices and products into the plan.

Even before designs for the new buildings were

underway, sustainability was playing a role in the

OU Housing Development Plan. Project Manager

for the demolition, Terry Baxter-Potter reports

“Concrete and brick from the Wolfe/Ullom apart-

ments was crushed on site and used to create the

base course for the parking lot that is currently at

that site.” In addition, entry lights and stone from

the building entrances were salvaged. The project

manager is hopeful that the recovered stone can be

reused in the new residence halls. Other items

saved by the contractor included cupolas, copper

pipe and steel, according to Baxter-Potter.

Architecture Megan Graver

Sources: 1. http://www.ohio.edu/housing/publicprivate/upload/ImplementationPlan.pdf 2. http://new.usgbc.org/credits/new-construction/v2009 3. http://www.nrdc.org/buildinggreen/leed.asp

Ways to earn points toward LEED

certification(2)

Prevent loss of soil due to stormwater run-

off and/or wind erosion and prevent pollution

of air during construction

Promote alternative transportation to

the building, including preferential parking

for low emissions vehicles and bicycle storage

Minimize and control entry of pollutants

into buildings

Reduce water use 20% from baseline

Include on-site renewable energy

12

Green Tech Jaymie Tighe

SolarKindle Lighted Cover

The SolarKindle Lighted Cover powers your favorite e-

reader while staying environmentally friendly. The form fitting

cover is designed to charge your LED reading light and the

Kindle itself without draining the battery life. The

SolarKindle’s retail price is $79.99 however its “green”

benefits definitely outweigh the cost. Find it on Amazon!

iRecycle

Need to recycle but don’t know where to go? The app

iRecycle is the most accessible way to get people en-

gaged in their local recycling opportunities. iRecycle can

tell you how, where and when to recycle just about any-

thing. All you need is your current location to get start-

ed. The iRecycle app is available for iPhone, iPad and

Android.

Nest

Ever wanted to control your thermostat while

you’re out of the house? Nest is the most intelligent

programmable thermostat on the market. Known as

“The Learning Thermostat,” Nest learns your

schedule, programs itself, and can be controlled from

your phone. When the green leaf appears on the

dial, you know you’re saving money. According to

the Nest website, “If you teach it well, Nest can

lower your heating and cooling bill by 20%.” The

Nest costs $249 and only takes 30 minutes to install.

http://www.flickr.com/

photos/43602175@N06/4070018642/

Click on the video above

to learn how Nest works

and how it can save you

money while helping

the environment!

13

Perspectives Abroad Pronoy Rai

Pronoy: Tell us about yourself, Svetlana - the

place you come from, and what you’re studying

here at Ohio University.

Svetalana: I am from Karakul, in Kyrgyzstan. In

my native language, “Karakul” means black hands.

The population of my town is close to 70,000. It’s a

very unique city, and is located close to the Isskyl

lake. “Isskyl” means warm - the lake doesn’t freeze

during winter because the water of the lake is quite

salty. I have been studying public administration at

the Voinovich School, focusing my studies on non-

profit management. I used to work for a non-profit

in my country. After graduating from Ohio

University, I would like to go back home, and

contribute to the development of my town.

Pronoy: How different do you think your home

town is from Athens, and in what ways?

Svetlana: There are some similarities with

Athens, but not many. My town is probably more

diverse –there are families, youngsters, people from

different communities, from different age groups,

and different nationalities. Athens is surrounded by

hills, but my hometown is surrounded by higher

mountains.

Pronoy: What do you think about the alternative

energy scenario in Kyrgyzstan - I am referring to the

use of wind energy/solar energy/biofuels, and the

like?

Svetlana: Unfortunately, I don’t think it’s very

good. There are several opportunities to use

alternative sources of energy though – certain

places in the country are windy places, while some

get a lot of sunshine. Though, my government hasn’t

Svetlana Bondareva is from the Kyrgyz

Republic. She received her BA in Engineering from

Issy-Kul State University, Karakol, Kyrgyzstan. She

is currently a Fulbright Fellow and candidate for a

Masters in Public Administration at the Voinovich

School of Leadership and Public Affairs.

Office of Sustainability Graduate Assistant, Pronoy

Rai interviewed Bondareva for her perspectives on

international issues in sustainability.

14

focused its attention on this issue at all. Access to

unrestricted electricity remains a problem in my

country. Only about two years ago, we had access

to electricity for only 12 hours every day, because

the country did not have enough water to produce

electricity. So, the government had to regulate the

supply of electricity. In parts of my country, people

still use coal, because they can’t really rely on the

supply of electricity. People rationalize the use of

electricity, when they get to access it.

Pronoy: How are businesses and industries

innovating in Kyrgyzstan to remain environmentally

sustainable – has the government of your country

shown interest in this area?

Svetlana: We don’t have a lot of industries in my

country, although we have been trying to develop

tourism as an industry. We have many lakes in the

country, and they are being polluted by industrial

effluents and increased tourist activities. I doubt if

our government is aware of environmental

concerns, but they prioritize economic concerns

over environmental ones. I don’t think that we

should be prioritizing in this way because, in the

long run, economic considerations may not be the

best for the sustenance of our environment.

Sustainable technologies tend to also be expensive,

and my country is poor. I think businesses want to

make money quickly, and tend to favor cheaper

solutions to problems.

Pronoy: Is green innovation or sustainable

engineering/technology being taught and researched

at universities in your country?

Svetlana: Unfortunately, no. Although some

NGOs* have been trying to bring this knowledge to

the country, it’s not enough and they don’t have a

lot of power with them. In my country, I think we

need small-scale technologies, for instance those

that can help conserve energy during winters in the

houses. NGOs do get aid from development arms

of foreign countries, energy costs in winters. NGOs

back to home do get assistance from development

arms of foreign governments though.

Pronoy: Did you happen to notice or read about

any technological innovations in the US that could

help further sustainable development in your

country, or are there any innovations that happened

in your country that small businesses or

organizations here in the US could benefit from?

Svetlana: I enrolled in a practicum course in my

program, and got a chance to work with a startup

here in Athens, only to realize that the cost of

innovation is high here. Also, the geographic

conditions are different in both the countries. In my

opinion, we should just not take ideas, but learn to

apply them in local contexts - given how different

geo-political and socio-economic contexts could be

in both the countries. We do have great potential in

our country, and our government could learn from

the research being done here. Also, US alternative

energy companies could potentially invest in our

country too, given the availability of resources.

*NGO = Non-government organization

15

Opportunities Megan Graver & Jaymie Tighe

Run on the Ridges: Sunday, April 21st, 8:00 AM

As winter drags on, it is sometimes difficult to be motivated to continue

the practice of personal sustainability, such as exercising and eating

healthy. Run on the Ridges, a 5k run put on by the Physical Therapy stu-

dents at Ohio University, might be just the motivation you need to get

moving again! Set a goal that will encourage you to push yourself. The

goal could be finishing the race without walking or setting a personal rec-

ord 5k time for the more experienced runners. Whatever your goal is,

stick with your training throughout the next couple of months despite the

unpredictable Ohio weather! Registration is $15 and more information

will be available in the upcoming weeks so keep a look out online!

Athens Beautification Day: April 14th 12:00 – 3:00

All students and community members are encouraged to participate

in Athens Beautification Day. After a pep-rally style introduction by the OU President and Vice President as well as the Athens Mayor, participants will break off into groups to complete projects around

campus such as picking up trash, planting flowers and clearing brush. After the work is done, participants are offered free lunch provided by local businesses. Help Athens stay beautiful and enjoy some fresh air while meeting new people! For more information, visit

http://www.facebook.com/events/323942504389037/.

Sustainability Film Series

Throughout the Spring semester the English department is screening a film series on dif-

ferent documentaries or movies that confront various issues related to sustainability.

Like us on Facebook to stay in touch with event announcements, videos, film

notes, and discussion questions. You may also contact us there, should you be unable to reach us at this e-mail (ousustainable@gmail.com).

Climate Reality Presentation

Join Dr. Hogan Sherrow, of OU’s Sociology and Anthropology Department, on February 20th in

the Baker Theatre at 7 pm for Climate Reality, part of the Green Education Series.

16

Volunteer

If you’re looking to get some community service hours, check out a

nonprofit environmental organization right here in Athens. Community Food Initiatives (CFI) supports the local food movement by maintaining

community gardens, collecting and donating fresh food, and providing

educational programs for children in the county.

Interested?

Contact: cfi@communityfoodinitiatives.org or call: 740.593.5971

What’s your niche? Chances are, there is an opportunity that is just right

for you at Rural Action. This program strives to revitalize Appalachian

Ohio via fostering of the environment and local economy as well as

celebrating the rich traditions of the region. Over 20 different volunteer

positions, both short-term and ongoing, are posted. A few that caught

my eye were environmental education volunteer and research and

journalism volunteer. The organization even encourages individuals to

create their own positions to match their interests. A sure-fire way to

“green up” your resume and help a great cause!

For more information, visit http://ruralaction.org/get-involved/volunteer/.

Interested in contributing to Routes? We are looking for enthusiastic volunteers to help write, design and photograph for the next publication

of Routes. Tap into your creative abilities and get involved with the

Office of Sustainability by contacting editors Megan Graver at

mg378107@ohio.edu or Jaymie Tighe at jt111109@ohio.edu for more

information.

If your area of interest lies elsewhere, there are a variety of different

volunteer and internship positions available to students. Develop

valuable skills for your future career and help the Office of Sustainability

achieve its mission. To learn more, email sustainability@ohio.edu with

a description of your area(s) of interest.

17

Expressions Spotlight on Found Art

Every issue of Routes features the creative work of a local artist. This issue highlights “The

Void”, an exhibit by Katelyn Renner, a senior at Ohio University. This is an example of

found art. Katelyn uses materials collected at local consignment thrift stores. Below is a

description of her exhibit from the artist.

“Much of my current work is influenced largely on the environment around me, not only on the

basis that I am required to work outside but I find that being immersed in a natural landscape

provides an incredible amount of inspiration. I am forced to interact with the environment, which

has led me to practice sustainability not only in my personal life, but to reflect it heavily in my art

as well. All of the sculptures I create are made of used materials-- mostly plastic toys-- acquired

from consignment shops and garage sales. I find it rewarding to make art not with rare, expensive,

materials, but to utilize the resources around me by benefiting local businesses while saving

money and staying efficient in my process.”

If you are a student, faculty or staff member and are interested in having your work featured, send a

biography, and jpgs or word documents featuring your work to sustainability@ohio.edu

18

Question to the reader:

What do you think makes artwork

sustainable?

19

The Winners and Losers of Climate

Change

Dr. Jared DeForest, Associate Professor of Envi-

ronmental and Plant Biology at Ohio University

kicked off the first Science Café talk of spring semes-

ter with an interactive presentation of his recent re-

search. He began his speech titled ‘Chemical Climate Change and Sustainability’ by asking the audience,

“What is climate, and what is climate change?” After

a mixture of shouted and muttered answers, Defor-

est responded, “It’s also about the changing chemical

environment of our planet.” He then began to tell a

story of immense change in a place very relevant to

his audience: Southeastern Ohio. His story begins

with the massive widespread burning of fossil fuels

for electricity (although transportation plays a role as

well), and ends with a totally new chemical environ-

ment.

Acid deposition in America due to the burning of

fossil fuels has greatly decreased since 1996 after in-

creased regulation targeted the issue in the Clean

Air Act amendments of 1990. The Ohio River Valley

remains a hotspot due to the area’s abundance of

coal-fired power plants, which pump acidic nitrogen

and sulfur compounds into the atmosphere. These

elements are not causing the temperature to in-

crease like greenhouse gases, but they are greatly

altering the chemical and biological composition of

terrestrial and aquatic ecosystems. To illustrate the

consequences of acid rain, DeForest passed around

cups of local soil and squirt bottles of 10 percent hy-

drochloric acid and asked the audience to add the acid to the soil and observe. He informed the audi-

ence that the bubbles they were observing were re-

leasing calcium carbonate into the atmosphere, a nat-

ural process which human activity is accelerating.

The release of calcium from soil due to the addition

of acid rain results in prematurely aging soil as well

as the decreased accessibility of usable phosphorus in

the soil for plants. Plants must depend more heavily

on their ‘fungi partners’ to help them extract the in-

accessible element from the altered soil to continue

flowering and producing seeds (both requirements of

reproduction). If a plant lacks the appropriate fungi

interactions to absorb adequate amounts of phos-

phorus, it will not survive in this new environment.

Successful partners will increase in prevalence and

have simplified root structures due to their depend-ence on partners instead of roots for nutrient up-

take. As the composition of the environment shifts,

so must its inhabitants. Some species will flourish in

this new chemical climate, and others will likely per-

ish. Natural and induced ecological succession results

in both winners and losers, determined by which

species possesses the most favorable characteristics.

DeForest admittedly doesn’t know the full implica-

tions of his research yet because his studies are fairly

early and localized to the Ohio River Valley. The connected stories of acid rain, shifting systems, and

climate change itself are all lacking something very

important: an ending. DeForest plans to continue his

research and assured his audience of his confidence

that life will not cease to exist due to the Earth’s

changing climate. However, he made perfectly clear

life as we know it might do just that.

Around Campus Alex Slaymaker

Science Cafés are a venue for students

interested in the sciences to informally

share their interests during a conversation-

al exchange with faculty, staff and the

community in a friendly setting.

All cafés start promptly at 5:00 pm,

Wednesday's, in the Front Room located in

the top of Baker Center.

Free coffee for the first 50 people.

Feb. 20: Mario Grijalva, Biomedical Sciences

Feb. 27: Michele Morrone, Environmental Sciences

Mar 20: John Sabraw, Art Mar. 27: Tom Hodson, Journalism

Apr. 3: Geoff Buckley, Geography

20

New law mandates cars to achieve

54.5 MPG by 2025

With the age of technology on the rise this past

decade, a new wave of technological innovation has

arrived-in particular, within the environmental sector.

Stringing together both policy initiatives and tech-

nological innovation, we are living in a time where

business, policy and the environment have made a

turning point in the potential of our lifestyle choices.

Understanding this critical time to bridge new sus-

tainability efforts with business, the Obama admin-

istration passed new fuel efficiency standards, com-

pelling automakers to transform fuel consumption as

we know it.

The Corporate Average Fuel Economy (CAFÉ)

program, implemented criteria for the average fuel

economy to be 54.5 miles per gallon for cars and

light-duty trucks for the 2025 model year(1)

It is predicted that American families will save

more than $1.7 trillion dollars in fuel costs. Addition-

ally, saving 12 billion barrels of oil and reducing oil

consumption by more than 2 million barrels a day by

2025(1).

With this fresh change in priority, new manage-

ment, practices and projects are soon to be under-

way.

Approaches vary

among auto companies

to spur creative changes

in products to satisfy

standard needs. Some

may prose change in en-

gine and transmission

figurations, vehicle weight, and or vehicle accessories.

As technology advances, more possibilities are

brought online to the market.

Setting Standards for a Sustainable Fuel

Economy Lisa Kefalos

Source:

1. http://www.nhtsa.gov/fuel-economy

Left: The usual buzz of Ohio University residents and

visitors coming and going on Court Street. Obama’s

new law will have impacts even here in Athens, as

new cars created under the ground-breaking MPG

criteria begin showing up all over the city.

Save money

Better gas mileage

Less fuel stops

Insurance discounts

Cheaper vehicle repairs

Less greenhouse gas emissions

Less air pollutants

Reduce oil dependence costs

Reduce climate change

More energy sustainable

Protect the environment

21

Food: Valentine’s Day Edition Jaymie Tighe

In a large bowl, beat powdered sugar, salt, coconut oil, coconut milk, and vanilla. Stir in flour, cornstarch,

baking soda and cream of tartar until blended. If dough is too crumbly, add a little more milk until it

comes together. Cover and refrigerate at least 2 hours.

Preheat oven to 375 degrees F. Divide dough in half. Roll each dough half to

1/4 inch thickness on a floured surface and cut out with cookie cutters.

Dough may need to warm up a little before it's easy to roll out. Place shapes

on the cookie sheet 2 inches apart and bake 7-8 minutes until edges just begin

to turn golden brown. Cool on a wire rack.

To make icing, place powdered sugar and milk in a small bowl. Whisk until

smooth. Spread on cooled cookies or use a piping bag to make designs. Use sprinkles, natural food

coloring or sanding sugar to decorate.

Vegan Cookies Makes about 5 dozen 2 1/2 inch cookies

Vegan Cookies:

1 1/2 cups powdered sugar

1/8 teaspoon salt

1 cup soft coconut oil

1/4 cup unsweetened coconut milk

1 teaspoon vanilla

1/2 teaspoon lemon extract

2 1/2 unbleached all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking soda

1 teaspoon cream of tartar

Icing:

2 cups powdered sugar

2 tablespoons coconut milk

22

Farm Fresh Quiche Wondering how to use up your winter CSA? Try making a comforting quiche that’s great for

breakfast, lunch or dinner!

Crust:

- 2 cups flour

- 1 teaspoon salt

- 1 teaspoon baking powder

- ½ teaspoon garlic powder

- Dash of nutmeg

- ¼- ½ cup vegetable oil

- ¼ cup water

Method: Mix dry ingredients. Slowly add liquid

ingredients until pea sized chunks form. Press into pie

pan. Set aside.

Filling:

- 3-5 cups chopped kale, chard and mushrooms (any veggies will do!)

- 1 cup shredded cheese (any cheese will do!)

- 6 eggs

- 1 cup milk or cream

- 2 tablespoons water

- 1 teaspoon salt

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- ½ teaspoon nutmeg

Method: Preheat oven to 400 degrees. Sauté

vegetables in olive oil for approximately 5

minutes. Pour off any excess liquid. Spoon mixture

into bottom of pie crust. Sprinkle cheese on top of

vegetables. Beat together remaining ingredients

until foamy. Pour egg mixture over vegetables and cheese. Place in preheated oven for 45 minutes,

or until top is golden brown. Allow to cool 10-15 minutes before serving. Store leftovers in airtight

container in fridge and reheat on low setting in a microwave or toaster oven.

23

“I Want To Change The World...

But I Don’t Know How.”

Join the Ohio University Office of Sustainability!

Visit Our Website

Student Information Session Monday, February 18th at 5:00pm

Baker Center 231 www.ohio.edu/sustainability/

Will you be my SOULmate?

Sustainable Ohio University Leaders

SOUL

Benefits of Participation: Improve skills in leadership, communication, networking, and policy development

Potential for regional and national marketing of efforts

Gain professional development experience in sustainability and how it applies to a variety of disci-

plines

Contribute to leading efforts in furthering sustainability at Ohio University

Do you have a passion for preserving the envi-

ronment? Want to make a positive impact in

your campus, community, and world? Here’s

your chance to make a difference:

Sustainable OU Leaders is a new group on cam-

pus comprised of faculty, staff, and students who

are working to implement the university’s Sus-

tainability Plan and Climate Action Plan. We are

looking for passionate individuals to help us take

action and spread sustainability.

24

“I Want To Change The World...

But I Don’t Know How.”

Join the Ohio University Office of Sustainability!

Visit Our Website