The College's agenda for achieving carbon neutrality was initially due by September 15, but the green game-plan has been set back. The President's Climate Commitment Advisory Committee's report is now expected to be available around the beginning of November.
Program Director and Rusack Associate Professor of Environment Studies and Biology Phil Camill, a committee member, said that it has taken longer than expected to get the needed feedback on the report. The committee decided to file for an extension so that affected groups could read it.
President Barry Mills said the long-term goal of the Climate Committee is to find a "realistic way of bringing down carbon emissions."
"Last year was a learning year," said Camill. Much attention was paid to realistically projecting how fast Bowdoin can reach carbon neutrality.
But, in light of the current economy, there are questions about realistic expectations.
Mills said, "In many respects, I do not think the economy will get in the way," adding that many of the practices are "cost efficient."
Camill also said, "It's always a challenge when you're doing a sustainability project like this."
In addition, he mentioned certain issues specific to Bowdoin, such as electricity and heating.
"We can easily get down to about 50 percent," said Mills. But, since Bowdoin is heated by fossil fuels and the winters are brutal in Maine, the other 50 percent will be harder to reach, he said.
Despite the economy and the extension of the report, there is no indication of a decline in green practices on and around the Bowdoin campus.
Over the summer, three Haws Corporation Hydration Stations were installed on campus, encouraging students to stop purchasing bottled water and to start using refillable water containers.
Associate Director of Facilities Operations Jeff Tuttle said that each unit costs approximately $2000, but that "long term savings would be there."
There are currently Hydration Stations in Moulton Union, Smith Union (near the Convenience Store) and the Peter Buck Health and Fitness Center.
The Bowdoin Dining Service is also heavily involved in sustainability efforts, which include limiting the sale of bottle water, reducing the number of trays used at meals, and purchasing food from local farms.
Associate Director of Operations Michele Gaillard said that Dining wants to "make changes that will resonate most with the students."
Many adjustments have been made in the Convenience Store, the Bowdoin Express, and catering services.
According to Associate Director and Executive Chef Ken Cardone, there are usually a couple thousand catered events a year, and there have been no complaints about the earthenware dispensers that have replaced the bottled water that used to be served.
Although Poland Springs bottled water is still sold and is internationally owned, it draws its water and employs locally, said Cardone.
The Dining Service also works with Farm Fresh Connection, LLC. Representatives from Bowdoin coordinate with Farm Fresh Connection, which in turn communicates with as many as 60 local farms to fill orders.
Moreover, the tomatoes found in dining halls are grown under glass year round at Backyard Farms in Madison, Maine. Cardone listed the natural pest control methods, beehives, heat pipes and controlled humidity units that are found all over the 24-acre greenhouse of tomatoes to make the process as natural and eco-friendly as possible.
The efforts on campus, though, would not be complete without the involvement of students who continue to be involved in green efforts in and around campus.
Gaillard said that three students first started the movement for the reduction of bottled water last year.
This semester, Camill's Environmental Studies 301 class, The Environmental Capstone Project, is working with the Towns of Topsham and Brunswick to take green house gas inventories and develop climate action plans.
Mills said that the College is "continually looking to raise the level of awareness," and that one of the strongest chances at reaching carbon neutrality lies in "personal responsibility."
He said, "turning off computers", "turning off lights" and "keeping windows closed" all make a big difference when trying to go green.