History of Sustainability on Campus –
To date, KCC has had success implementing the following programs and projects in each of the seven key pillars:
As early as 1991, KCC partnered with New York Power Authority by changing the outside lighting poles from mercury vapor to high pressure sodium bulbs. This cut energy usage by 75% (400 watt bulbs were replaced with 100 watt bulbs).
Light fixtures were retrofitted to T-8 florescent bulbs from T-12 bulbs. In addition, reflective shields were put in so that two lamps were needed rather than four per fixture.
Incandescent bulbs were replaced with compact florescent and occupancy sensors were installed. To date the college continues to install occupancy sensors in smaller rooms and office on campus.
All electric motors on campus that are above 5 horsepower were replaced with high efficiency motors.
In the A & S Science Lab S157, where indirect T – 8 fluorescent fixtures were installed to replace 400 watt metal halide bulbs which were used as indirect lighting.
Our Central Heating Plant was completely replaced with new boilers and equipment, and fuel tanks were converted from #6 fuel oil to much a cleaner #2 fuel oil.
Energy efficient roofs were installed on the gym and Central Heating Plant.
Air conditioning units were replaced in the T3 and T4 buildings with energy efficient units to meet new building codes.
In the Physical Education Building, (G Building), all windows in the pool area were replaced with insulated glass, and the College installed a pool blanket which is used during off hours to prevent heat from escaping.
The college replaced single paned windows throughout T-2 with double insulated glass.
A new Marine Academic Center roof was installed with additional insulation.
To save water, KCC converted old plumbing fixtures in many buildings including the Leon M. Goldstein Performing Art Center, and the “T” buildings.
Buildings and Grounds Office established an immediate response program for any water leaks reported on campus.
KCC purchased low volume, auto toilet flushers and installed them in high volume bathrooms.
Free bus service is provided for students, faculty and staff to and from local subway stations.
KCC purchased its first college hybrid vehicle on state contract.
The College purchased a flex-fuel truck.
The College purchases Green Seal cleaning products and recycled paper.
New hand dryers were installed in campus restrooms, which will reduce the amount of paper toweling needed
Our cafeteria has made significant changes by eliminating all Styrofoam service ware. In addition we implemented a bottle deposit/bottle return program for all recyclable beverage bottles sold in the cafeteria.
Between 2009 and 2017 KCC plans to double the amount of collected recyclable paper, plastic, metal and glass. By expanding our participation in a recycling program, KCC expects to save approximately 1200 trees each year, 592 cu. ft. of landfill and 518,000 gallons of water.
Electronic equipment, fluorescent bulbs, ballasts and batteries are recycled per the NYSDEC regulations.
Sustainable Education and Outreach
KCC hosts an Annual Eco-festival on campus. The festival is held over a four-day period and educates students, faculty and staff on environmental issues, and sustainable environments. Additionally the festival aims to raise ecological literacy, foster civic and global citizenship as well as promote grassroots environmental action steps and stewardship.
A Green Boat was donated to campus. KCC’s Marine Technology Program established a “Green Boat Program” which is used to recycle cooking oil and train students. The boat is used on the weekends by volunteer high school students to clean Jamaica Bay of garbage.
The college collaborated with the New York City Department of Parks and Recreation to plant 200 trees on our 70 acres campus.
KCC has an Urban Farm that is an organic, year-round food production site. We grow a wide variety of vegetables, herbs and flowers, compost food scraps from the Culinary Arts Program, and host tastings, events, courses and class visits. The Farm provides students with urban faming expertise and first-hand experience building a more sustainable food system. Our goals are to prepare students for careers in the rapidly expanding local food economy, build a greater understanding of food systems through growing fresh fruits and vegetables, and to educate students on the benefits of leading healthy lifestyles.