When we waste resources, we often waste energy. And it can add up. That’s a problem schools involved in the county’s Green Schools program are solving. Some areas schools are tackling are simple, like using sensors to turn lights off when no one is using the room. But others require more creativity.
Green Schools is a statewide program that works to reduce waste in three areas — composting and recycling, sustainability, and energy. Schools can get certified in these areas, but it isn’t a requirement to take part and the priorities at each school are decided by students, administrators, facility workers, and other school employees with an interest in conserving resources or reducing waste.
“Since 2008, we’ve worked with schools to solve their waste problems,” said Michelle Picinich, outreach specialist for the county’s Green Schools effort. “When someone from a school contacts us, we’ll audit any area they’d like to improve and connect them with resources that can help.”
For electricity conservation, Picinich connects schools to Clark Public Utilities.
“We partner with the county to assist schools seeking more energy efficiency,” said Heather Allmain of Clark Public Utilities. “When asked, we help them solve energy-management issues, sometimes through education but also through our conservation programs that can make the buildings more energy efficient.”
The Peter S. Ogden green team reduced energy consumption by turning out the lights of empty classrooms. Students issue an “Oops” slip to teachers who forget. Chinook Elementary reduced its energy consumption during the winter months by 5 percent. Frontier Middle School switched out the incandescent bulbs in teachers’ desk lamps for LEDs. When the air conditioner runs, the shades come down to prevent the sun from warming the room and overworking the cooling system.
Reducing trash can involve more considerations. One school wants to reduce its use of consumables, like plastic utensils. Although plastic spoons and forks appear to save money, that decision also carries problems of their disposal and other effects of the use of plastic. So, you may see reusable utensils returning.
Others worry about food that is wasted. During a food waste review at Hockinson Heights Elementary, Picinich and students dug through the trash with tongs and gloves sorting out what could be composted, recycled or sent to the dump. They recovered five gallons of uneaten apples, an example of both wasted food, and wasted energy. For every apple tossed, there’s energy required to grow, pick, sort, box, and transport those apples to the school. Further energy is lost when students trash the uneaten fruit because it’s trucked to a landfill.
“We work with schools to show them better options,” said Picinich. “Then we provide schools with education and connections to resources they need to succeed.”
Recently, Picinich rode along with a truck driver from Vancouver Public Schools. Her trip involved not apples, but one week’s worth of food waste weighing 18,000 pounds. The truck headed to Dallesport, where in 90 days the haul would turn into compost. Currently, 76 Clark County schools sort food waste and collect it for composting.
Thanks to the Good Samaritan Food Donation Act, many schools now sort out uneaten fruit, milk in cartons, and packaged foods. They pack them up as donations for families in need, or send them to nonprofit food pantries, local food banks, or churches for redistribution.
“There’s a difference between ‘food waste’ and ‘wasted food,’ ” Picinich explained. “Food waste goes to the composter. Wasted food is recoverable and edible.”
Just like wasted resources add up to big costs, small changes can add up to big savings and lasting benefits.
Energy Adviser is written by Clark Public Utilities. Send questions to ecod@clarkpud.com or to Energy Adviser, c/o Clark Public Utilities, P.O. Box 8900, Vancouver, WA 98668.
