4J Superintendent Search Survey

The Eugene School Board has begun its search for a new superintendent. Dr. Sheldon Berman announced in June that 2014–15 will be his final year as superintendent of Eugene School District 4J. The board hopes to name a new superintendent in spring 2015.

To begin the process of finding a new superintendent, the school board has selected Hazard, Young, Attea & Associates to provide executive search consultant services. The search process will include opportunities for public input and a candidate screening committee that includes community members.

Parents, staff, students and other interested community members are invited to provide input on the strengths and qualities the district’s next leader should have. An online survey is open December 8–21. Public forums also will be held on December 16 and 17.

Superintendent Search Survey
Encuesta en español
open through Sunday, December 21

Public Forums Dec. 16 & 17

Candidate Application Site
submit applications to HYA online

Waste Reduction Project Ideas from the Oregon Green School (OGS) Handbook

  • Displays in school entry, hallways, staff break room, etc. Examples include waste audit or energy audit results, new recycling efforts, recycling art projects, etc.
  • Student classroom presentations
  • Create a sustainability fair or recycled art fair
  • Create a mural with an environmental theme
  • Create a Q&A forum for staff, students and parents to get their environmental questions answered
  • Post signs in the bathrooms to remind students not to use too many paper towelsTeach students and parents about waste-free lunches
  • Posters in hallways
  • Routing messages rather than printing one for everybody
  • Using e-mail rather than paper
  • Convert some incandescent lights to fluorescents
  • Turn off every other bank of lights in classrooms/hallways
  • Choosing less toxic alternative products
  • Making art projects from old office supplies
  • Print double-sided
  • Create a donation station where people can drop off or pick up used clothing, games, sports equipment, etc.
  • Donate unwanted items to a thrift store or homeless shelter.
  • Encourage students to use rechargeable batteries both at school and at home
  • Have reusable/washable gloves and aprons for kitchen staff
  • Using half sheet forms rather than full sheet
  • Using durable rather than disposable
  • Post “Conserve Water” signs by faucets
  • Naturescaping
  • Bioswales
  • Setting up a REUSE IT closet or materials exchange for students or staff
  • Donating unwanted items that are in good condition
  • Collect paper that has been used on one side and reuse as a draft drawer in your copy machines and to use as note pads
  • Email school newsletters instead of printing
  • Teach staff, students and parents how to get off junk-mail lists
  • Replace disposable cups in teachers’ lounge with reusable cups, plates and cutlery
  • Reduce the use of toxic pesticides as part of school’s effort to become more environmentally sound
  • Put up prompts like stickers to remind people to turn off computers and other devices
  • Post “Conserve Energy” signs by light switches
  • Have your green teams monitor classrooms each week to see if they left lights, computers or other items on when nobody is around. Report these weekly findings to the classes
  • Establish a policy to require monitors to be turned off after 5 minutes of inactivity and computers after 2 hours of non-use
  • Turn off every other bank of lights in classrooms/hallways or delamp unneeded lights
  • Have computers, lights and copy machines set to automatically turn off at the end of the day
  • Conduct an energy audit using the Oregon Green Schools form &/or asking the Energy Trust or PGE to conduct an audit
  • Check that all heating/cooling vents in classrooms are not blocked
  • Do you have motion sensors in seldom used rooms
  • Set thermostats to maximize energy efficiency
  • Install light sensors or work with staff to take advantage of natural daylight and only use the necessary amount of lighting
  • Install solar panels
  • Incorporate water/energy conservation into your curriculum
  • If your refrigerator is older than 1993, use the EPA calculator to determine if your refrigerators are in need of updating
  • Check that refrigerator temperatures are between 38-42 degrees Fahrenheit and freezers between 0-5 degrees Fahrenheit
  • If you have vending machines, ask your distributor to delamp the machines
  • Install Vending Misers on all school vending machines
  • Install a green roof
  • Eliminate T12 lights and magnetic ballasts and replace with T8 lights with electronic ballasts
  • Check all school faucets hot water to ensure that the water temperature is between 120-130 degrees Fahrenheit
  • Install daylight controls for exterior lighting
  • Create a district-wide policy to save energy
  • Install a rain garden
  • Determine how much water is used per year to water lawns/fields. Recommend replacing any non-field lawns with shrubs or native plants and calculate the water savings (in volume and $)
  • Work with your custodian to sweep or blow dirt from paved areas instead of use a pressure washer
  • Install rain barrels or another water caption system to use water that falls on the roof
  • Check that your school has faucet aerators throughout the school
  • Test all toilets for leaks
  • Install timers on bathroom faucets and locker room showers
  • Verify that your kitchen does not use a garbage disposal
  • Mark the storm drains at your schools &/or neighborhood to remind people not to dump motor oil or other waste
  • Post signs in bathrooms reminding students to conserve water
  • Keep the garbage dumpsters clean and away from storm drains
  • If your school does car-washes as a fundraiser, take steps to prevent waste-water from entering storm drains
  • Set up the irrigation system to automatically avoid watering on wet days
  • Water early in the morning to avoid evaporation in the heat of the day. Avoid watering when it is windy
  • Regularly sweep school parking lots to avoid excessive debris in the storm drains
  • Plant native plants throughout school grounds
  • Install low-flow shower heads in locker rooms
  • Analyze your school’s seasonal water use
  • Ensure that all toilets low-flow (1.6 gallons or less)
  • Calculate storm water runoff – measure area of roof and other impervious surfaces—and the amount of rain you receive (use in Math classrooms). Think about ways to divert the storm water away from the storm water drains and put it back to use
  • Research pervious surface alternatives for all impervious surfaces (concrete, asphalt, roofing) and calculate the amount of storm water reduction if replaced
  • Include waste reduction when planning school events like sporting events, plays, carnivals, concession stands, durable lunchbox programs
  • Identify a parent volunteer position in support of green efforts
  • Provide funding for student-led sustainability efforts
  • Manage rebate opportunities e.g., ink cartridge or drink pouches
  • Donate excess food from kitchen to food banks
  • Install software to convert faxes to PDFs rather than print them
  • Install LED exit signs
  • Automatically set up documents to have 0.5” margins
  • Replace milk cartons with milk dispensers
  • Work with your school office to get all bills sent electronically
  • Work with your suppliers to reduce how much packaging they use when sending your orders
  • Eliminate the sale and use of bottled water in your school
  • Get rid of disposable lunch trays and plastic silverware and replace with durables
  • Require after hour event organizers to include a recycling plan
  • Set up recycling at sporting events, plays, school dances, community events, etc.
  • Set up a worm composting system
  • Check that all classrooms, the office, library, hallways, etc. have recycling bins. Check with your school’s facilities department to be sure that there are no fire marshal restrictions on bin placement
  • Compost vegetative waste at your school like fruit peels, coffee grounds, grass clippings, leaves and kitchen waste

Camas Ridge Loves Food Not Waste

On Monday, Camas Ridge Community School will officially begin the “Love Food Not Waste” composting program to reduce the amount of compostable organic waste that sent to the landfill and educate students about the value of resource conservation and composting.

Students, teachers, and staff will be able to separate meat, bones, fish, dairy, baked goods, fruits and vegetables, food-soiled paper, school garden debris, waxed cardboard, and plant trimmings from garbage service by placing them in food waste collection containers picked up weekly by their garbage hauler.

Rexius will take in these recyclable materials and compost them through a rigorous thermophilic composting cycle to produce lush compost that will be delivered to apply in their school garden and sold in bags to gardeners throughout the community.

The school has obtained full grant funding for the program this year and expect the program to pay for itself over time by minimizing the amount of waste generated the community.

For more details about this innovative program, visit http://www.eugene-or.gov/lovefood.

Zero Waste Q & A: Ask a Master Recycler

Our 1st and 2nd Grade classes are having a party in the park for about 85 people. We want to keep our waste to a minimum. I went to Down to Earth and the green store next to it to look for compostable cold cups and neither had them. Do you know of any local resources for this item? And is your bins and dishware program open to anybody? 

Great questions. You can find compostable cold cups at Cash and Carry on Bertelsen in W Eugene but you will not be able to compost these in your home system. If you use compostable hot cups you will be able to compost them at home. If you (or Rexius) are not going to compost the cups then compostable is not a better choice than other paper or plastic cups that are bound for the trash. Disposable cups (plastic or paper) are not recyclable.  Go to: http://www.eugene-or.gov/index.aspx?NID=2203 to find comprehensive information about the use of compostable plastics in our area.

The Lane County Master Recycler Program event bin and dishware loan program is open to anyone in Lane County on a first come, first served basis. Private events are ok.  Glassware is available for rent from party supply businesses. You could probably purchase glassware at thrift stores such as Goodwill or St Vincent de Paul for the about the same or less than the cost of renting.

General Information about the Recycle Bin and Dishware Loan Program:

Pick up and Return: Pick up and return times are generally between 8:30am and 5:30pm Monday through Friday. Go to:  http://tiny.cc/recyclebins to view a Google Map of our location.

Returning equipment in “ready to use” condition and arranging specific dates and approximate times (morning or afternoon for example) for pick up and returns with Kelly are two ways you can help insure that this remains a free program Questions? Please email or call. Thank you for your commitment to producing a zero waste event-Kel

Reusable Dishware: We have 100 place settings of dishware. These are mismatched items primarily from thrift stores and garage sales. You may have seen this dishware at a church breakfast, wedding, school function or company picnic. Go to: http://www.lanecounty.org/departments/pw/wmd/recycle/pages/eventrecyclingbinsanddurables.aspx to view photos of these items on our webpage.

4 kits of 25 place settings each include:

  • plastic large plate
  • small plate
  • bowl
  • cold beverage cup
  • metal fork-knife-spoon
  • cloth napkin

The dishes are stored in large plastic totes. 100 small plastic coffee cups are also available in a separate tote. Reservations are first come, first served. There is no fee.  Borrowers are responsible for returning dishes and napkins on time, clean and ready to use again. There is no fee. Borrowers are responsible for replacing missing or broken items.

 Recycle and Compost Bins: We have 90 pair of recycle and compost bins. These are the same bins you will see at the Eugene Celebration, Art and the Vineyard, national and international track meets at Hayward Field, the Summer Solstice Ultimate Frisbee tournament, the Eugene Marathon and the Lane County Fair. See webpage to view these items. Reservations are first come, first served. There is no fee. Borrowers are responsible for replacement cost of $50 per compost or recycle bin if lost, stolen or damaged. Please return bins in clean condition. Do not permanently alter signs. Bin liners are also provided at no cost.

Waste Bins

Events are responsible for the disposal of trash, recycling and compost. Only one local option exists for the disposal of compostable cups and utensils at this time. That is Rexius Sustainable Solutions. Arrangements need to be made in advance with Rexius if they are going to accept your compostable mix.

Usage Data:

In 2011 Lane County’s recycle and compost bins were used by 94 events serving more than 420,000 guests. Lane County has provided this free program for over 5 years. Recently, at least one local hauler is now becoming more directly involved with the internal recycling process at some of the large events that borrowed our bins in recent years such as the Lane County Fair and the Olympic Trials.

In 2011 the dishware was used by 50 events serving more than 4800 guests of weddings, school groups, neighborhood associations, church gatherings, music events and business events.Several small mutual benefit organizations have begun creating reusable dishware kits of their own. Some churches and schools are restocking the kitchen cupboards with these items.

As you may know, organic matter (paper, wood, food) is the largest percentage of the material disposed as trash. Paper dishware (plates, napkins, paper towels) is not recyclable. Plastic utensils are not recyclable. Food waste is a large portion of that organic material going into the landfill each year. Both paper and food waste create methane which contributes to climate change. By using real dishes, you and your guests are helping to reduce the effects of climate change and by diverting food scraps to chicken keepers, you are diverting organic material from away from the landfill and toward local food production.

Kelly Bell, Lane County Master Recycler Program

Website: www.lanecounty.org/masterrecyclers