Megan Marshall: Best New Program
Zero Waste Hockey Games
Recognized for his work, especially in leading SusComm in a more organized, engaging way this year. He has gotten over 40 students involved in integrating sustainability efforts all over campus, serving as a mentor to new clubs and student leaders, documenting all activities, all the while still leading Teach in Tuesdays, and innovative student led topics based discussion forum.
Outstanding leadership involving campus in the sustainability planning process.
Outstanding leadership in involving campus in the sustainability planning process.
Outstanding leadership in involving campus in the sustainability planning process all provided tremendous leadership kickstarting the sustainability planning process and engaging the community. Their efforts led to nine extremely well organized listening sessions that opened this process up to all of DU. From the results of those sessions they created a comprehensive survey to prioritize the results of the listening sessions, further driving the drafting of the sustainability plan.
A clear up and coming leader in sustainability on campus, Kaela spearheaded and lead the composting program in the restrooms of Johnson MacFarlane Hall. Recognizing a need for more composting where it is created, she worked with housekeeping and the Center for Sustainability to set up an approved project. Kaela organized students to pick up, weigh, and search out contaminants in the compost, leading a successful pilot that diverted over 1,200 pounds of waste to compost, over 1% of all campus compost in 2013.
The Green Passport Program is a huge part of sustainability efforts all over campus. This year Mollie has demonstrated great patience and dedication in developing a new program to address emissions from study abroad. The Green Passport Program she has created will officially begin this fall, allowing study abroad students to select from a menu of options of means to offset their travel emissions, recognizing that these unavoidable but off settable emissions are necessary to the mission of the University. Not just limited to study abroad, this program will also scale to all university related travel, helping to reduce our carbon footprint in this significant category.
Recognizing a business model that embodies sustainability best practices in all operating procedures. Andre is a 2005 graduate of the International MBA (IMBA) program at Daniels College of Business. After working for “the man” in corporate America, Andre discovered coffee roasting and decided to turn his passion into his life’s work: Logan House Coffee Company. Andre imports organic, fairly traded coffee from across the world, roasts the beans in Denver, packages them in recycled wine bottles (thus eliminating packaging waste) and delivers them to his customers using a fuel-efficient vehicle or, whenever he is able to, his bike with a trailer. Andre’s business model is people and planet-friendly at every point in the supply chain – and the coffee is excellent! More info here.
For leadership in sustainable building practices, as evidenced in the design of the The Shops at Northfield Stapleton, Brian, an RECM alumnus (1996), is an expert for cost analysis as pertains to sustainability. He convinced Forest City Development to build the first LEED Certifiied Mall in the United States, right here in Colorado – Northfield Stapleton.
Zero Waste Hockey Games
Wellness Program Manager
Incorporating a Sustainability Focus to Well@DU
Administrative Director, Strategic Initiatives, Sturm College of Law
Engaging the Community: Outstanding Energy and Commitment to Outreach and Orientation.
Modeling Sustainability Programming and Collaboration.
Professor, Sturm College of Law, Chair of Sustainability Council
Dedication and Commitment to Leading Sustainability Efforts.
Student Life, Housing and Residential Education
For Years of Leadership, Service, and Innovation in Housing and Residential Education.
For creative, expansive, and transformative programming that integrates social and environmental justice.
Owners of Snooze A.M. Eatery
For exemplifying the infusion of sustainability practices into restaurant practices.
For exemplifying an industry changing attitude of creating a product that does good at every step.