Pack Up. Pitch In. Help Out. Program Yields Record Collections

Early numbers for the Pack Up. Pitch In. Help Out. program are in, and they suggest that 2009 may have been one of the most successful years yet. Preliminary numbers suggest almost 28,000 lbs. of clothing were collected, up from 15,107 lbs. in 2008. The program likely pulled in more household items and carpet than in the past, as well.

“We had a very successful event,” coordinator Diane Barker told a group in June. “We’ve reduced the impact on landfills and the environment during our move-out process.”

Program partners including MSU’s Be Spartan Green group and the City of East Lansing also report a 10 percent increase in volume of donated items over last year.

CMID Makes Earth Week Spartan Green at Bath Middle School

Facilities Supervisor Pete Greiner spends most days at the Brody Complex, but this spring he was at Bath Middle School on Earth Day talking about sustainability with the students there. Pete and Facilities Temporary Building Service Worker Heather Greenman showed up with prizes and spoke with the 240 sixth through eighth graders about recycling, energy conservation, what they can do in their school to be sustainable and how the Division increases sustainability on campus.

“These are the future Spartans and hopefully they’ll come to MSU knowing more about sustainability than they might otherwise,” Pete said. “Hopefully we can influence their participation in recycling in the future.”

Kellogg Center Helps Youth onto the Right Track

The Kellogg Center is participating in a career development program with the Michigan Department of Labor and local non-profit organization Eaglevision Ministries. The program gives youth who are pursuing their GED and trying to reenter the world of education a taste of what it’s like to work in the hospitality industry. Since March 2008, 25 students have been given temporary, six-week Kitchen and Housekeeping Department assignments at the Kellogg Center. Kellogg HR Director Jill Respecki says the program has the potential to have a positive impact on the lives of at-risk students, thanks in large part to a willingness by the Kellogg staff members, like Sous Chef Tom Stavischeck, to share their knowledge.

“Tom has been a great supporter of the program, taking on not only a supervisory role but also a mentor role in helping the students get on the right track,” said Jill.

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