Concerns about the escalation of Climate Change and the general degradation of our natural resources has many communities around the US reconsidering their relationships to food, water, and energy. Here at the University of Montana, there have been substantial efforts to propel us towards a more sustainable way of operating. Back in 2003, we began a Farm to College program with the intent of connecting the university and its students to their food and prioritizing relationships with sustainable Montana agricultural producers. We also joined several other ambitious universities in commiting to a Climate Action Plan, approved in 2010, to address both our consumption of energy and the ways in which our energy is produced. Our goals have been some of the most aggressive, with the aim of being a carbon neutral campus by 2020. With this date right around the corner, our BRIDGES group had the opportunity to tour campus with UM Dining Sustainability Director, Trevor Lowell, and UM Sustainability Coordinator, Eva Rocke, to discuss the successes and challenges they’ve navigated on their journey to developing and supporting a more sustainable campus.
Farm to College
These dapper ducks play their part in maintaining the Lommasson garden on campus
UM dining has a leg up when it comes to taking on sustainability initiatives: unlike most universities across the country, it is a self-run service rather than corporately owned. This gives UM dining the leverage to try new things and flex some sustainability muscle. With two small student-operated campus farms and a commitment to purchasing local and sustainable food, the Farm to College program serves as an educational backdrop for exploring our relationships to food and the role that food and agriculture play in the university’s carbon footprint. Today these efforts contribute to only a quarter of UM dining’s $3.5 million in food purchases, but the Farm to College program has become the face of food at UM.
The Lommasson garden still bears some green as winter approaches
In our meeting with Trevor Lowell, he explained that the majority of his work revolves around marketing and gaining additional support for often pricier but more sustainable food choices. He spoke about the push and pull of competing interests and the constant balancing act that he plays in his work. Attempting to balance between sustainability goals, costs, student requests and tastes, relationships with farmers, convenience, supply, and even politics appears to be somewhat like solving a Rubik’s Cube. The number one priority of UM dining is, of course, serving students, and although there is what Trevor called a “vocal minority” of students requesting more organic and vegan food options, chicken strip night at the Food Zoo still remains by and large the most popular. Trevor explains that, in the minds of most students all the way up to the university’s Board of Regents, the sustainability of UM’s dining services aren’t always a priority. Trevor emphasized that some changes towards sustainable practices, such as quantifying food waste in the kitchen or bringing food production onto campus gardens, are profound for their educational impacts. At UM, these practices not only help us learn how to cultivate and use food more efficiently, but also encourages our educational community to lead the way in considering our role in food systems.
Filing into the Central Heating Plant to get a closer look at UM’s energy
Energy at UM
After learning about how UM sources and uses food, we headed across campus for a glimpse at how the university is heated and powered. The heat and energy required to run campus is managed in the steam plant, a large brick building located south of Grizzly Stadium. We spend most of our time as graduate students working and learning in the 60-plus buildings that comprise the University of Montana campus, seldom thinking about all the energy required to keep these spaces functioning and habitable. Buildings, it turns out, are enormous energy hogs, guzzling away more than 30% of America’s total energy use and greenhouse gas emissions.
UM’s buildings are no exception – the vast majority of energy consumed on campus goes into heating and electrifying them. Overall, UM uses as much natural gas as 4,000 average households (250,000 MMBtu); consumes electricity at a rate similar to 3,000 average US homes (34,500 MWh), and uses approximately 180,000,000 gallons of water annually (5,000 US homes). Moreover, the 220 acres UM sits upon are whirling with construction activity, including the recent addition of the Harold and Priscilla Gilkey Building in 2016 and current work on a 35,000-foot expansion of the Phyllis J. Washington Education Center. These large construction endeavors have made progress toward UM’s carbon neutrality goal increasingly difficult.
Stop by the Central Heating Plant to talk to Jim, Gary, Neil, or Donny about UM energy production
The ongoing challenge of meeting the needs of a changing student body while simultaneously pursuing more sustainable energy practices is one that UM is attempting to address with a number of different strategies, including new technologies, alternative energy, and increased efficiency. In accordance with the Montana University System, all new buildings over $3 million USD must be Leadership in Energy and Environmental Design (LEED)-certified to move campuses in a more energy-saving and sustainable direction. However, like many college campuses, most buildings at UM were built prior to 2000, before LEED standards were developed by the United States Green Building Council. Brian Kerns, an engineer at UM, walked us through the methods campus uses to heat and power its buildings, be they LEED certified or not.
A network of tunnels takes steam and electricity to campus buildings
All of the steam required to heat campus structures is produced in the steam plant. The plant houses three 1960’s-era boilers, which pass steam to all buildings on campus through three miles of underground tunnels. Today, UM’s boilers are powered by natural gas, and in a process known as co-generation, the heating plant uses a steam turbine generator to produce 500 KWh of electricity when steam production exceeds 25,000 pounds hour-1. This equates to about 744 MWh, or 2% of the total energy UM consumes in one year. The rest of the electricity needed is purchased from NorthWestern energy, a publicly traded corporation headquartered in South Dakota. Though NorthWestern sources ~60% (https://www.northwesternenergy.com/docs/default-source/documents/ataglance/ataglancemt) of its power from renewable resources (including hydropower), a large component of their generating capacity is still fossil-fueled. The University of Montana is unable to purchase electricity from other sources as required by a default customer contract between NorthWestern and UM.
The steam plant boilers occupy an impressive amount of the building
Kerns described this contract and mentioned that other universities have reduced their carbon footprint by buying electricity from renewable sources, an option that is currently unavailable to UM. However, UM has considered additional strategies for moving closer to carbon neutrality, including developing their own wind and solar energy resources. While wind reliability in the vicinity of campus does not warrant investment, a couple of solar projects have been proposed. This includes a 2015 resolution passed by the Associated Students of the University of Montana to cover the campus parking garage with solar panels, a project that was estimated to cover approximately 10% of the University’s electricity needs for 40 years. A second project under discussion is the construction of a 3MWh/day solar farm near campus. However, because of UM’s default customer status with Northwestern Energy, power produced at the solar farm could not be returned to the grid through net metering. Instead, UM would have to use the energy through a process known as back metering, which requires additional infrastructure to physically connect the solar farm to UM’s power grid, inflating the final price tag. And, with a 28.5% decline in student enrollment over the last seven years creating severe budget shortfalls at UM, the focus has shifted away from projects that might have sounded feasible when the 2010 Climate Action Plan was being formulated. Now, seemingly more immediate concerns like job retention and UM’s solvency have been prioritized, and the more costly sustainability projects like solar investment have been tabled, at least in the short-term.
A stroll by the south side of Lommasson will give you a peak at our campus duck community
Our Concluding Thoughts
What became clear for us throughout our tour is that the work to transition towards more sustainable practices is not only technically and financially complex, but it involves a negotiation of priorities and perspectives that reminds us there are many dimensions to our human systems. What’s encouraging is that we already have passionate people here in BRIDGES, across campus, and around the country who are intent on contributing their skills and energy towards these changes. As we continue towards our goals of a sustainable future here at UM, we remember that scaling our goals up to a sustainable country and world will take a team of us, and the diverse knowledge and abilities that we have to contribute, together.