Health and Wellbeing

Campus sustainability efforts often begin with Environmental Health and Safety enforcement. Without first addressing the environmental and safety regulations that protect
our resources and our overall health and safety, we would not be able to create sustainability goals and programs that take us beyond compliance.  The men and women of the Wake Forest Office of Environmental Health and Safety (EH&S) provide the foundation for our campus sustainability work.

The office navigates federal, state, and local regulatory compliance requirements by assessing possible hazards, risks, and unsafe working conditions; defining the applicable environmental health and safety programs; and implementing those programs, when necessary.  These include hazardous waste management, the development of procedures to protect employees in hazardous or potentially hazardous work environments on campus, conducting training for employees and students on safe practices, and ensuring that mechanical devices are working properly for the protection of students and faculty while working with chemicals.  In these operations, EH&S partners with departments such as chemistry, physics, biology, nanotechnology, health and exercise science, art, theater, athletics, and other departments within Facilities and Campus Services.

Through these programs, campus not only complies with the regulations, but also moves towards a more sustainable future. We e-interviewed Michelle Lennon, Director of EH&S to learn more about her office’s work on campus.

 Of the things that you have accomplished as an office, of what are you most proud?

We conducted an environmental compliance audit with a third party auditor in 2008. There were findings such as how we collect our chemical waste in certain laboratories, labeling, training, etc. We disclosed our findings to the EPA and corrected the findings within an agreed period with the EPA. Since that audit, we have worked with our campus partners in ensuring that the programs developed for the university to maintain compliance are working and working well. We have developed an environmental management system (EMS) that keeps track of scheduled compliance requirements such as reports, training, reviews, etc.

Another proud accomplishment of EHS is our Space Hazard Assessment Program for the university. EHS works closely with space owners such as laboratory PIs (Principle Investigators) or maintenance workshops to identify hazards within that space. Based upon the existing hazards or potential hazards, EHS will work with the space owner to ensure that the occupants are safe when working in that space. Another great accomplishment for EHS is the online training program that is accessible on our web page. For example, the training requirements for laboratories can be completed by taking the “e-training and completing a short quiz.” This is far better than the traditional method of delivering training by calling everyone into a classroom for an hour. E-training is flexible to the person who completes the training. It allows flexibility for the people to take the training without ever leaving their desk.

Does your office have any input during the construction of new buildings, or upon their completion?

Yes. We work with the University Architect and project managers during the design phase of new construction.

What are some of the ways we can prevent the growth of mold inside our buildings?

As mold growth is identified, it is removed and the area of the growth is cleaned. What everyone needs to keep in mind, is that mold spores are all around us. We do not live in an environment where there are not mold spores present. The key is to understand what causes mold growth in buildings and what you can do to reduce the opportunity for growth. Please refer to the Mold Management Plan on our website for more information.

What are some of the greatest challenges that you all have faced as an office?

The change of mindset is at the top of the list. It is complicated at times to convince people to invest in their own safety. I had a great mentor tell me years ago, that the biggest challenge for EHS professionals is tell people and ensure them that “I am here to protect you from yourself.”

What are some the steps that people could take to be more responsible and even make your jobs a bit easier? We recommend that people buy products with long life cycles, encourage product replacement with less hazardous environmental and safety consequences, reduce usage of extremely hazardous substances, and be aware of your surroundings. Pay attention for your safety and the safety of others.

By Kiana Courtney, Communications and  Outreach Intern

Photo courtesy of Ken Bennet

As a member of the graduating class of 1986, Wake Forest’s new Provost, Dr. Rogan Kersh, is no stranger to the university.  Neither is he a stranger to sustainability, an interest he has explored for several decades, or as he quips “since before Al Gore made it cool.” Dr. Kersh has two motivations behind his long-term exploration of sustainability: family and politics. He explains “I am the son and husband of deeply committed environmentalists, [who share a] lifelong passion for environmental preservation, appreciating the bounty of nature, and helping to sustain what it means to be on this earth.”  In addition, a general interest in politics also spurs Dr. Kersh’s exploration of the field.  He adds, “as someone interested in political science and public policy, you find your way to an issue as a way to channel your energies; environment and environmental sustainability have been that for me.”

These twin inspirations keep sustainability a continual theme in Dr. Kersh’s professional and personal life. During his tenure as a professor and associate dean at NYU, he advocated for sustainability through seats on numerous committees and incorporated an environmental perspective into his classes.  His apartment in New York, located within an NYU student residence hall, was also designed to model sustainable campus living.  Dr. Kersh owes much to his former apartment, created by retrofitting a historic building with sustainable features like cork floors and countertops made of recycled medical glass.  Not only did living in such a space illustrate his commitment to reducing his impact, he maintains that his wife, Sara Pesek, most recently the Director of an EPA sponsored Environmental Finance Center, agreed to marry him in part because of his “eco-forward apartment.”

Sustainability will play a role in a comprehensive wellbeing initiative led by Dr. Kersh and the Office of the Provost.  Environmental wellness is one of eight dimensions of wellness the Office of the Provost will incorporate into the holistic examination of wellbeing for all university constituents. Specifically, Dr. Kersh identifies the built environment as one pertinent aspect of environmental wellness to be considered as part of the new wellbeing initiative.  He is proud of Wake Forest’s existing leadership in environmentally responsible construction, particularly South Hall, a LEED Gold-certified first-year student residence hall that features low emission materials and a low-impact ventilation system.

According to Dr. Kersh, sustainability should also play a role in the Wake Forest classroom. His own initial academic exposure to sustainability traces back to his undergraduate career, when he studied the Green Party of West Germany in a course on western European politics.  Dr. Kersh believes incorporating sustainability into the classroom can go well beyond explicit course content though, serving as an aspect of university-wide pedagogy.  He explains “what is special about a Wake Forest education is that subject matter is communicated in the most advanced way possible and the professor also brings other kinds of life enhancing [perspectives] to the classroom…sustainability, which I define as being a responsible steward of the planet we inhabit, is a part of that.”

Dr. Kersh has both the heart of a Deacon and the experience and insight gained from a remarkable career.  He has a vision for the university that both honors Wake Forest’s heritage and embraces necessary innovation.  His lifelong commitment to sustainability bodes well for the continued forward momentum of social and environmental responsibility on campus; as he states “I stand ready and excited to implement new ideas.”

 By Annabel Lang, Presidential Fellow for the Office of Sustainability

This month, Sophomore Amanda Chou won a national contest for college students called, Project Green Dorm hosted by teensturninggreen.org. An eclectic panel of judges ranked the entries by asking each participant to construct a Pinterest board online, featuring 25-50 of the eco-friendly products that, “make up the ultimate green dorm room.” The panel of judges was a diverse set of consultants and activists who were authorities on different aspects of sustainable product supply and design. However, they all agreed that Amanda’s Pinterest board was exceptional.

Amanda’s selections include several products that are both fashion-forward and eco-friendly— eco-chic, some might even say. A new generation of sustainability enthusiasts, like Amanda,  are looking for form and function with selections like bamboo iPhone cases and pencil sets made from recycled newspaper (both found on Amanda’s Pinterest board).

To Amanda, the decision to opt for a Zippit reusable sandwich bag is an easy one. “Green companies want to serve a greater purpose, and by supporting them, I can take part in their initiatives, whether it be Zero Waste, Fair Trade, etc.” She also added that, “It’s easy to go from conventional to conscious. Start small by switching out one conventional product for an eco-friendly alternative and go from there.”

For a look at some of the products in Amanda’s room, check out the following newscast!

By Joey DeRosa Communications and Outreach Intern

On September 17, Wake Forest Dining hosted the fall 2012 Nutrition Fair. The fair has been a semi-annual event, some of them coinciding with campus Earth Day celebrations in the past two years. Learning more about the issues surrounding personal health and wellbeing can often provide individuals with a window of understanding into the wellbeing of the larger campus ecosystem. This concept, sometimes referred to as environmental wellbeing, is one of the pillars of the new campus-wide wellbeing initiative.

This semester’s event was held in front of the Fresh Food Co. and was very well-attended despite a light drizzle. The fair included several tented booths representing an array of local vendors and a diverse collection of groups on campus. There was plenty to sample.

Here’s a brief look at some of the interests represented:

• Campus Nutritionist, Beth Audie, offered a “Wheel of Nutrition.” Participants could spin the wheel for a chance to win a variety of free and, of course, nutritious foods available for purchase on campus.
• Reynolda Farm Market, a small, locally owned store-front market offered local produce, locally finished products, and preserved goods for sale.  They also offered samples of muscadines, giving several students their first introduction to these southeastern native grapes.
• The Wake Forest Campus Garden brought samples of heirloom tomatoes and fresh salsa made on site.
• Eco Reps, the campus peer-to-peer educators for sustainability, engaged faculty, staff, and students with a quiz about the impacts of our choices on regional food systems and the health and wellbeing of our community.
• The campus representative for Fresh Point, ARAMARK’s primary produce distributor, educated attendees about the supply chain for campus dining. He offered samples of several popular recipes, including a delicious and nutritious quinoa dish.

Photo courtesy of zimride.com

Wake Forest University’s alternative transportation options have expanded over the summer with the addition of Zimride, an online ride-sharing network.  Zimride works by connecting drivers who have extra seats with riders going to the same destination or somewhere else along the way.  Drivers and riders connect via Zimride’s website or Facebook page, where drivers can list their destination and the number of seats available and riders can book a seat in a car headed in the right direction.  Cost-sharing arrangements are made by ride-sharers up front before the departure date.  Zimride is an excellent way to offset costs for all kinds of trips, but is especially useful for students traveling to and from campus for breaks, like Thanksgiving break, fall break, and winter break.

Wake Forest students can also use Zimride to connect with students at nearby universities who have similar travel paths.  Zimride is an economically prudent choice for drivers, who can save 75% on travel costs by sharing a ride with three passengers, and for riders, who can save the cost of a plane, train, or bus ticket.  Many Zimride users report extremely positive experiences, like meeting people who become close friends or even significant others (remember When Harry Met Sally?) by using Zimride.

Both Zimride and Zipcar, the car-sharing option on campus, are part of the collaborative consumption movement. Collaborative consumption uses online network technologies to strengthen our communities and to use goods and services more efficiently through shared access and direct exchange.  By using Zimride, students can reduce the total impact of our campus community on the environment, help one another by sharing travel costs, and get to know each other better on the road back and forth to Wake Forest.

To join our ride-sharing network, visit  http://www.zimride.com/wfu.  To join our car-sharing network, visit http://www.zipcar.com/wfu.

Explore local foods on and around campus by participating in a guided walk to Reynolda Village Farmers Market.  You can dine all day on local cuisine in the Reynolda Fresh Food Company and the Magnolia Room.

Guided Walk to Reynolda Village farmers market

When: 10:00 a.m. – 1:00 p.m.

Where: Benson University Center circle

Meet a guide in the Benson University Center circle and walk together to the Reynolda Village Farmers Market. The market runs from 9:00 a.m. – 1:00 p.m. on Fridays from April until October. Bring your local food home in a free, reusable “WFU <3s Farmers” tote bag. Supplies are limited.

Earth Day at the FFCo. – Farm to Fork Friday

When: Regular dining hours

Where: The Reynolda Fresh Food Company and the Magnolia Room

Enjoy locally-sourced food during lunch or dinner at the last Farm to Fork Friday of the semester. While you dine, take a minute to learn more about other sustainable initiatives in dining like the new composting program and the innovative, green cleaning methods  used in campus dining locations.

Local foods to be featured in the Fresh Food Company and the Magnolia Room include:

• Sweet Potatoes – Ham Produce, Snow Hill, NC
• Strawberries – Cottle Farms, Faison, NC
• Salad bar items (wheat grass, alfalfa sprouts, bean sprouts, tri-colored cauliflower, tri-colored carrots, tri-colored grape tomatoes) Sunny Creek Farms, Tryon, NC
• Apple Cider with sliced apples, Henderson Farms, Henderson County, NC
• Whole Baby Carrots – Bolthouse Farms, Suwanee, GA
• Beef for Tacos – Grayson Farms, Scottsville, VA

Nutrition and Wellness Fair

When: 11:00 a.m. – 2:00 p.m.

Where: Benson 401

Join ARAMARK for the semi-annual Nutrition and Wellbeing Fair. Wrap up the semester with great health information to get your summer started! Check out just a few of the great opportunities at this free event:

• Yoga short course, every 15-20 minutes
• Free food samples
• Reynolda Farm Market will be selling produce and ready-to-eat foods (bring cash!)
• Fleet Feet Winston-Salem will provide gait-analysis and tips to optimize your run

Questions? Contact Campus Nutritionist, Beth Audie, RD, LDN at 

Do you care about the health of the Earth? It starts by taking care of ourselves and our communities.

Health and Wellbeing Fair

When: 2:00pm-5:00pm
Where: Magnolia Patio, Rain location: 1st floor Reynolda Hall Lobby

Collect resources from and interface with representatives of Blue Cross/Blue Shield, Campus Recreation/Outdoor Pursuits, Slow Food Piedmont and more. Get involved with free outdoor yoga, health quizzes, and local food for sale by Reynolda Farm Market.

Action: Commit to taking care of your body: drink 64oz of water a day, get 20 minutes of exercise, eat healthy foods, and/or take the stairs instead of riding elevators, if you are able.

Spend some time today relaxing, reflecting and restoring your senses on campus. Periodic breaks will help you work smarter, not harder. Various groups will be out and about on campus to support you in taking time out for you.

To Hi (meditation) Garden

When: April 18, 4:00pm

Where: the corner of Wingate and Faculty Drives

Take a break from the constant stresses of college work and life. Meet at the To Hi garden to learn about the diverse growth of native plants in this little campus Shangri-La. Experts will be on hand to discuss the importance of native plants and foods in First Peoples cultural traditions.

Take a Time Out and enjoy the many opportunities right here on campus

When: All Day

Where: on campus

Experience throwing the Frisbee on the quad; visit the Museum of Anthropology, Reynolda House, Hanes Gallery, or StArt Gallery; get your hands dirty working outside in the Campus Garden; take a walk through running trails or down the path to Reynolda Village.

Action: Take a break. Working 24/7 is not a sustainable pathway. Enjoy some time with friends, check in with a family member, get outside, visit a campus museum or gallery, meditate, or engage in a religious or spiritual ritual. With your senses restored, you will be able to work smarter, not harder.

How good is the food in public school lunch rooms?

It might be worse than you thought.

Lunch Line, documentary screening and reception with the filmmaker

When: 7:00pm-10:00pm

Where: Pugh Auditorium; Shorty’s Restaurant

Campus Kitchen’s Wake Up to Food Week is sponsoring a screening of the acclaimed documentary Lunch Line about the U.S. School Lunch Program.

“Lunch Line follows six kids from one of the toughest neighborhoods in Chicago as they set out to fix school lunch — and end up at the White House. Their unlikely journey parallels the dramatic transformation of school lunch from a patchwork of local anti-hunger efforts to a robust national feeding program. The film tracks the behind-the-scenes details of school lunch and childhood hunger from key moments in the 1940s, 1960s, and 1980s to the present, revealing political twists, surprising alliances, and more common ground than people might realize.” according to the Lunch Line web site.

A Q&A with filmmaker, Michael Graziano, and a reception will follow in Shorty’s Restaurant.

Action: Commit to educating yourself about what’s going on in the world by viewing documentaries, reading the news, and taking local action about something that you feel passionately about.