Green Design Class Has Real-Life Applications

"We challenge this institution with its vision of preparing graduates to bring 'healing and hope to a diverse world,' to look at energy sources that are non-violent."

Nate Derstine, a biology major, was one of several students to present their green design study to the EMU board of trustees in March. He described geothermal, wind turbine and photovoltaic options. (Also pictured is Twila Yoder, assistant to the president.)

Download Green Building at EMU, a report of the course prepared by class participants

"Refreshing!" is how first-year EMU student Emma Stahl-Wert described a class with real life applications this spring: Green Design 352.

"It's a great example of EMU preparing students to 'do justice, love mercy and walk humbly with God,'" said Stahl-Wert, of Pittsburgh, Pa. "In this case, we are learning how to 'walk humbly' on God's earth."

Students Influence Design

Fourteen students shared their findings with EMU's Board of Trustees at their quarterly meeting in March. The class hoped to influence the design process for EMU's soon-to-be-renovated Suter Science Center.

Among other things, the students recommended that the combination of the new addition and the renovated original facility use no more energy or water than is currently being used there. They said water management goals could be reached with the help of bio-retention plots and a "living machine" to process waste water and manage run-off, as well as a green roof to limit run-off and insulate the building.

In terms of energy use, the group challenged the administration to consider alternative forms of energy. "Currently EMU's primary energy source is coal, and our coal comes from West Virginia where it is mined by mountain top removal," explained sophomore Nathan Derstine of Harrisonburg, Va., displaying a photo of a painfully-ravaged mountain ecosystem.

"We challenge this institution with its vision of preparing graduates to bring 'healing and hope to a diverse world,' to look at energy sources that are non-violent," Derstine, a biology major, said. He described geothermal, wind turbine and photovoltaic options for consideration.

Research Focused on LEED Ratings

With guidance from associate professors of biology, Dr. James A. (Jim) Yoder and Dr. Douglas Graber Neufeld, students researched around five key areas of human and environmental health: sustainable site development, water savings, energy efficiency, materials selection and indoor environmental quality.

The categories come from the U.S. Green Building Council's LEED - Leadership in Energy and Environmental Design - system, an impartial rating system that assures standard measures and accountability in green building efforts.

The students interacted with Troyer Group architects, who are designing the science facility; reviewed drawings, reports and data with EMU Physical Plant director Eldon Kurtz; visited innovative green buildings and technologies at Swarthmore (PA) College and other sites; did extensive online research and collaborated with classmates and others on campus.

"This has been the richest learning experience I think I've ever observed on this campus," Physical Plant director Eldon Kurtz. "I have learned as much from the students as I think they have learned in the process," says Kurtz, who has nearly 20 years with EMU Physical Plant.

Other Efforts to 'Be Green'

Among the many other "green efforts" on campus this academic year were:

• Cabinet-level appointment of a Creation Care Council, which provides a forum for coordinating campus-wide interest in sustainability.
• A January 2008 forum for students, faculty, staff, alumni and community members to foster a sense of ownership in plans to renovate the Science Center into a sustainable learning environment.
• A switch by Pioneer Catering to "Greenware," biodegradable disposable dinnerware that is made from recycled materials. General Supply of Virginia, based in Roanoke, is the supplier. "It's something I've thought about a lot as part of campus-wide discussions on earth care," said Bruce Emerson, director of dining services. "Yes, the products cost 20-30% more than the Styrofoam we have used until now, but it's worth it."
• Efforts to include locally grown food in dining hall options, including establishment of garden plots on campus.
• Visits by students, faculty, staff, administration and board representatives to Oberlin (Ohio) University to learn about their Adams-Joseph Environmental Studies Center.
• Sustainability chapel series throughout the year featuring speakers such as Lynn Miller on first-fruits giving, Dr. David Orr of Oberlin University and Shane Claiborne of The Simple Way intentional community in Philadelphia, Pa.

By Andrea Wenger, posted 5/14/08