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June 2014

Sustainability Cultural Indicators Program (SCIP) YEAR 2 UPDATE. June 2014. Agenda. Overview of SCIP Objectives Background Year 2 Results Key Change Items Summary Indicators Opportunities for Interventions by Campus, Region, a nd Subregion Revisions for Year 3 Discussion.

jermaine-bonner
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June 2014

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  1. Sustainability Cultural Indicators Program (SCIP) YEAR 2 UPDATE June 2014

  2. Agenda • Overview of SCIP Objectives • Background • Year 2 Results • Key Change Items • Summary Indicators • Opportunities for Interventions by Campus, Region, and Subregion • Revisions for Year 3 • Discussion

  3. Integrated Assessment Themes

  4. University of Michigan-Toward a Sustainable Community “As we do all of this, and more, we will scientifically measure and report our progress and behavior as a community…” -President Mary Sue Coleman, September 2011

  5. SCIP Process Winter 2012 Create a steering committee Spring 2012 Design and conduct focus groups Summer 2012 Design and test questionnaires Fall 2012 Administer questionnaires via web Winter 2013 Analyze data - feedback to users Summer 2013 Report findings 1000 from each undergraduate class 400 graduate students 1000 faculty 1000 staff YEAR 1 Summer 2013 Modify questionnaires Fall 2013 Administer questionnaires Winter 2014 Analyze data - feedback Summer 2014 Report findings 1000 freshmen 330 from each other undergrad class 400 graduate students 750 faculty 750 staff 1500 panel of undergraduates (soph, jr, sr) YEAR 2 Summer 2014 Modify questionnaires Fall 2014 Administer questionnaires Winter 2015 Analyze data - feedback Summer 2015 Report findings YEAR 3

  6. Culture of Sustainability What is it? How do we measure it? How do we know if its changing? Knowledge, Awareness Behaviors, Actions Commitments Values, Dispositions general U-M specific Travel & Transportation Waste Reduction & Conservation Natural Environment Sustainable Food Climate Change CLIMATE ACTION reduce GHG emissions by 25%; decrease GHG/passenger trip for UM trans. options by 30% WASTE PREVENTION reduce waste tonnage to disposal facilities by 40% U-M Goals 2025 HEALTHY ENVIRONMENTS protect Huron River water quality by reducing volume of chemicals used in land management by 40%; purchase 20% of U-M food from sustainable sources. COMMUNITY AWARENESS educational programs; monitoring/evaluating progress; reporting

  7. Questionnaire Content student faculty/staff

  8. Ann Arbor and The University of Michigan EAST CAMPUS NORTH CAMPUS MEDICAL CAMPUS CENTRAL CAMPUS SOUTH CAMPUS

  9. http://www.ocs.umich.edu/goals.html

  10. SCIP Results YEAR 1 2166staff and faculty responses 4018 student responses All campus response rate = 44% YEAR 2 1547staff and faculty responses 2396student responses - new cross section 841 student responses - panel All campus response rate = 22%

  11. Sustainability Cultural Indicators Primary Secondary Sustainability Engagement U-M (3) General (4) Sustainability Commitment (1) Sustainability Disposition (3) Evaluating U-M Sust. Initiatives (8) Climate Action Travel Behavior (1) Conservation Behavior (4) Waste Prevention Waste Prevention Behavior (4) Healthy Environments Protecting the Natural Environment (3) Sustainable Food Purchases (3) Community Awareness Travel and Transportation (4) Waste Prevention (5) Natural Environment Protection (4) Sustainable Food s (7) U-M Sustainability Initiatives (8)

  12. Faculty Residential Location

  13. Staff Residential Location

  14. Student Residential Location

  15. CHANGE IN TRAVEL BEHAVIOR INDICES : 2012-2013 20122013 2014 2015 2016 2017 high 10 9 8 7 6 5 4 3 2 1 0 Students Faculty Staff low

  16. CHANGE IN WASTE PREVENTION BEHAVIOR INDICES: 2012-2013 20122013 2014 2015 2016 2017 high 10 9 8 7 6 5 4 3 2 1 0 Faculty Staff Students low

  17. CHANGE IN AWARENESS OF WASTE PREVENTION INDICES: 2012-2013 20122013 2014 2015 2016 2017 high 10 9 8 7 6 5 4 3 2 1 0 Faculty Staff Students low

  18. CHANGE IN CONSERVATION BEHAVIOR INDICES: 2012-2013 20122013 2014 2015 2016 2017 high 10 9 8 7 6 5 4 3 2 1 0 Faculty Staff Students low

  19. CHANGE IN AWARENESS OF SUSTAINABLE FOODS INDICES: 2012-2013 20122013 2014 2015 2016 2017 high 10 9 8 7 6 5 4 3 2 1 0 Faculty Staff Students low

  20. CHANGES IN SUSTAINABILITY ENGAGEMENT AT U-M: 2012-2013 20122013 2014 2015 2016 2017 high 10 9 8 7 6 5 4 3 2 1 0 Students Staff Faculty low

  21. TRAVEL BEHAVIOR INDICES DIFFERENCES AMONG STAFF-FACULTY –2012 & 2013 Central Central North Medical Health South East Campus-West Campus-East Campus Campus Sciences Campus Campus high 10 9 8 7 6 5 4 3 2 1 0 2012 2013 low

  22. CONSERVATION BEHAVIOR INDICES DIFFERENCES AMONG STAFF-FACULTY –2012 & 2013 Central Central North Medical Health South East Campus-West Campus-East Campus Campus Sciences Campus Campus high 10 9 8 7 6 5 4 3 2 1 0 2012 2013 low

  23. AWARENESS OF SUSTAINABLE FOODS INDICES DIFFERENCES AMONG STAFF-FACULTY –2012 & 2013 Central Central North Medical Health South East Campus-West Campus-East Campus Campus Sciences Campus Campus high 10 9 8 7 6 5 4 3 2 1 0 2012 2013 low

  24. AWARENESS OF U-M SUSTAIN. INITIATIVES INDICES DIFFERENCES AMONG STAFF-FACULTY –2012 & 2013 Central Central North Medical Health South East Campus-West Campus-East Campus Campus Sciences Campus Campus high 10 9 8 7 6 5 4 3 2 1 0 2012 2013 low

  25. Questions / Discussion

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