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David Havelick MAS2019

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Presentation for 2019 Massachusetts Sustainable Communities and Campuses Conference on March 29, 2019 in Cambridge, MA

Publié dans : Environnement
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David Havelick MAS2019

  1. 1. David Havelick, Sustainability Manager david_havelick@harvard.edu Harvard University Office for Sustainability
  2. 2. Office for Sustainability VISION We strive to build an inclusive community that contributes to the inter-generational well-being of people and the planet. MISSION To advance solutions to evolving global health and environmental challenges that benefit the common good by translating research into practice and empowering people to be stewards for the future. 2
  3. 3. • bringing students, faculty, and staff together to use our campus and community as a testbed for innovative solutions. • creating transformational opportunities for students to develop as engaged citizens and leaders for the future. • driving organizational change by identifying barriers and challenges, and working together to solve them. • partnering with other institutions and our neighboring communities to accelerate necessary change globally. We do this by… 3
  4. 4. 4
  5. 5. Translating research into practice for a healthier, more sustainable environment and community
  6. 6. HARVARD
  7. 7. Building on past progress (2006–2016) – 30% reduction in absolute emissions – 10% reduction in energy use + 12% growth in square footage 9
  8. 8. How Harvard met its greenhouse gas reduction goal 10
  9. 9. 11
  10. 10. “Health is the human face of climate change” Michelle Williams, ScD Dean, Harvard T.H. Chan School of Public Health As a University, we will continue helping to create a better understanding of these impacts through multi-disciplinary research and exploration.
  11. 11. 1. Green Building Standards 2. Sustainable IT Standards 3. Sustainable Healthful Food Standards 4. Sustainable Healthier Cleaning Standards 5. Landscaping Standards 6. Supply Chain Standards University-wide standards prioritize health
  12. 12. 1. Healthier Building Materials Academy Reduce chemical classes of concern in buildings 2. CogFX Evaluating the impact of green buildings on cognitive function 3. Sensors for Health Monitoring and then identifying opportunities to improve wellness in buildings along 9 dimensions 4. Circadian Lighting Align building lighting with the biological cycles our bodies follow each day Living Lab Priorities for Building Health Pilot. Prove It. Scale It.
  13. 13. 15 Data transparency ensures accountability and provides resources for students https://green.harvard.edu/sustainability-data-hub
  14. 14. Collaboration Coursework Policy Research 16
  15. 15. • Launched in 2016 • Multidisciplinary teams of faculty, students and staff • Projects must use the campus or local community as a testbed for new sustainability technologies and strategies • Pilot projects aim to have a practical application that can scale up • 12 projects funded so far green.harvard.edu/CSIF Campus Sustainability Innovation Fund 17
  16. 16. “It adds a special level of satisfaction to the long hours of lab work, when the resulting discovery is translated to a real- life campus setting, as enabled by the Campus Sustainability Innovation Fund.” - Professor Daniel Nocera Faculty are using the campus as a testbed 18
  17. 17. Collaboration Research Coursework 19 Policy
  18. 18. Office for Sustainability Heather Henriksen David Havelick Committee Chairs Walter Willett ChanSPH, HMS Ari Bernstein ChanSPH Emily Broad Leib HLS Eric Rimm ChanSPH Elsie Sunderland ChanSPH, SEAS Jose Alvarez HBS David Ludwig HMS, Children’s Gary Adamkiewicz ChanSPH Rob Paarlberg HKS Multidisciplinary Faculty Food Standards Committee 20
  19. 19. 21 Grounded in the latest science (Jan 2019) EAT-Lancet Commission on Food, Planet, Health. Willett, et al. January 2019.
  20. 20. Climate Impact of food 22
  21. 21. Nutrition – grounded in science 23
  22. 22. Plant-forward future Walter Willett, MD, DrPH Professor, of Epidemiology and Nutrition Harvard T.H. Chan School of Public Health “The transformation to healthy diets by 2050 will require substantial dietary shifts. Global consumption of fruits, vegetables, nuts and legumes will have to double, and consumption of foods such as red meat and sugar will have to be reduced by more than 50%. A diet rich in plant-based foods and with fewer animal source foods confers both improved health and environmental benefits.”
  23. 23. 25 Mission of the Harvard’s food standards • PROVIDE a more healthful and sustainable food supply. • ALIGN Harvard’s food providers around a shared vision and common set of evidence-based food-related principles and aspirations. • QUANTIFY the environmental & health impacts of the food supply. • DRIVE changes in the marketplace through partnerships and by leveraging purchasing power. • ENHANCE food literacy among the Harvard Community, and beyond.
  24. 24. 26 Harvard’s Sustainable Healthful Food Standards Climate and Ecosystems Consumer Well-being Education and Food Literacy Reduction of Wasted Food Welfare of Animals Well-being of workers and communities
  25. 25. 27 Co-creating resources with students and faculty
  26. 26. Collaboration Research Coursework Policy 28 Collaboration
  27. 27. Regional Partnerships Founding member and Vice-chair, Cambridge Compact for a Sustainable Future Chair, Higher Education Working Group 29
  28. 28. @GreenHarvard #GreenHarvard Connect Learn more Sustainability Plan www.green.harvard.edu/plan Sustainability Report www.green.harvard.edu/report Climate action plan www.green.harvard.edu/climate Living lab www.green.harvard.edu/livinglab 30