Gregory Cogut U-M Student Profile

Students and Sustainability Profile Series

“I’ve come to the realization that we can’t just snap our fingers and make everything sustainable. It’s a slow process,” says Gregory Cogut, a junior in the Program in the Environment (PitE) with a focus on sustainable development and minors in business and environmental geology.

Cogut is pursuing a major in PitE after being immersed in a culture of sustainability before he came to UM. He recycles, composts and uses alternative products. And he is also interested in a career based in sustainable business and is currently one of the zero waste coordinators on the Student Sustainability Initiative (SSI) board.

Last year, Cogut worked as a UROP (Undergraduate Research Opportunity Program) intern for Noah Webster, Assistant Research Scientist at the Institute for Social Research. Cogut worked with Webster to study human behavior and environmental sustainability. During his UROP experience Cogut had the opportunity to analyze data from the U-M Sustainability Cultural Indicators Program (SCIP). SCIP collects and provides data to campus stakeholders on topics related to cultural sustainability. As a member of the SSI board, Cogut is especially invested in the results of survey data from the Indicators Program — the numbers point to the effectiveness of SSI’s efforts.

“The Sustainability Cultural Indicators Program uses survey data to see if we increase awareness and engagement, are we going to see changes in behavior?”

Collective Impact
Greater involvement and a leadership role in SSI felt like a natural progression from being a Planet Blue Ambassador and a Planet Blue Student Leader, Cogut’s introduction to U-M sustainability efforts.

Students involved in SSI help reduce campus waste and maximize the collective impact of students and groups devoted to sustainability. The SSI Zero Waste Events Program, led this year by Cogut and co-lead Clare Kucera, provides free technical instructions and financial assistance, including compostable cups, plates, napkins, and silverware for student events on campus.

Student groups planning an event can fill out the Zero Waste materials request form. Cogut emphasized the convenience of the program and how it incentivizes students practicing sustainability with free materials.

“We were expecting a very big uptick in sustainable events this year because there has been a lot more outreach from administration to student groups,” explains Cogut. “And we’ve done over 20 events. Probably upwards of 30 at this point.”

Cogut and Kucera educate other zero waste coordinators, help students choose supplies they need and answer questions about the process of composting and recycling before an event.

“SSI provides students with free compostable materials. So you’re helping decrease campus waste and getting free supplies. We also offer grants for sustainable projects through the small grants program (up to $2,500) and the Planet Blue Student Innovation Fund (up to $50,000).”

The U-M Office of Campus Sustainability supports the Zero Waste Program, and pays for the compostable supplies and the transport of compost to a local facility. An estimated 0.35 pounds of waste per person is reduced at events that use zero waste products and best practices. At the time of this interview, Cogut estimates SSI-sponsored zero waste events reduced half a ton of waste already this fall term. SSI anticipates at least 120 zero waste events this year.

“SSI is a great resource for students,” says Cogut. “We are the link between the students and the administration for anything related to sustainability. If students have any questions they want to ask, please reach out to us.”

Slow and Steady Change

And what are the effects of SSI’s hard work and commitment to zero waste? A slow and steady change towards a more environmentally conscious culture on campus.

“Everything is a work in progress but what we are finding is that the University’s efforts to increase sustainability are working,” says Cogut. “It’s hard to create a culture of sustainability but I believe what the University is currently doing is working towards that.”