Sacred Heart University – Fairfield, Connecticut
www.sacredheart.edu

Contact:
Floyd Young, Director of Facilities/Campus Operations, or Ed Dobransky, Manager-Support Services, Sacred heart University, 5151 Park Avenue, Fairfield, CT 06825-1000; youngf@sacredheart.edu, dobranskye@sacredheart.edu

The current Sacred Heart University Master Plan envisions, among other things, "going green." It states, "Among the most important priorities for ongoing campus improvements is the imperative to use environmentally sustainable designs and construction techniques wherever possible. This will result in a campus that’s more economical and efficient to maintain, as well as making an important statement about our priorities as a community." SHU is committed to observing Leadership in Energy and Environmental Design (LEED) guidelines in future renovations and new construction.

Currently, waste reduction, through an effective recycling program is the highpoint of SHU sustainability initiatives. Supported by student committees in each residence hall, all paper, glass, aluminum, plastics, cardboard, electronics, and shipping pallets are recycled. In 2009, three reverse vending machines were installed in areas of high student concentration where students can redeem drink containers that are then crushed.

Sacred Heart University is currently considering water use efficiency initiatives including the testing of waterless urinals. SHU has installed timing devices on lawn sprinklers and all residence showers have low-flow heads.

To enhance energy use efficiency, SHU has installed motion detector switches in all classrooms and public areas (including offices). It has upgraded its energy management system by extending the coverage of the automated system to four additional buildings and adding remote managerial access to the system. SHU has begun a project to install new low-e glass, multiple-pane windows in all residence hall rooms. Upgraded heating, ventilation and air conditioning (HVAC) systems in student residences, and academic and athletic centers with more energy efficient units also resulted in improved indoor air quality.

There is no single entity, but rather a cooperative spirit among faculty and staff to jointly advise the administration on environmental, human health, stewardship and related issues affecting the college and affected by the college.

Local and seasonal foods and sustainable seafood are purchased as much as possible. The dining service plans to implement a composting component in the future.

SHU plans to reduce transportation-related emissions by replacing retired fleet vehicles with fuel-efficient, hybrid or alternate fuel vehicles; encouraging contractors to utilize energy efficient vehicles and equipment; and by continuing to encourage students to bicycle and walk on campus.

SHU helps students make the connection between the operation of the college, climate change, and Catholic social teaching through individual faculty course and departmental program innovations and special projects. For example, Business Department requires a capstone course Global Management Integration for all business majors that illustrates how all types of business are globally integrated with a focus on growth and sustainability. Individual faculty members have been extremely active in bringing a sensitivity to environmental stewardship to students through coursework and by increasing awareness of existing environmental programs.