Orange Coast College received the Excellence in Energy and Sustainability – Faculty/Student Initiative Award from the California Community Colleges Board of Governors during the November Board of Governors’ meeting.
OCC was recognized for its multidisciplinary collaboration among marine science, horticulture, culinary arts, and food and beverage management programs. This effort aimed to introduce advanced agriculture techniques and led to the creation of the Aquaponics Lab and the Campus to Table Project.
“We are honored to receive this Sustainability Award from the CCC Board of Governors, reflecting the dedication and innovative spirit of our college community,” says OCC President Angelica Suarez. “Coast’s reputation as a leader in sustainability and climate action is built on our commitment to multi-disciplinary collaboration and innovation that is evidenced through our rich traditions such as Green Coast Day. This award is not just a recognition of our efforts—it underscores our leadership in tackling some of the most pressing environmental challenges.”
In 2020, OCC horticulture faculty and staff began considering upgrades to train students in sustainable agriculture techniques; simultaneously, the marine science program sought to teach students how to use aquaculture skills to promote sustainability. These interests merged to create the Aquaponics Lab, one of the most visible sustainability projects at OCC, which opened in early 2022. Aquaponics combines aquaculture (raising fish) and hydroponics (growing plants in water), creating a sustainable cycle to grow lettuce and tilapia.
At the Aquaponics Lab, marine science and horticulture students work together to produce 300 heads of lettuce with just one bucket of water each day. Culinary arts and food and beverage management students then use the produce at Captain’s Table, OCC’s student-run, casual-upscale restaurant. Additionally, the harvested produce is distributed to Pirates’ Cove, OCC’s on-campus food pantry, helping to address food insecurity among Coast students. This year, OCC’s Hot Food Team won regional and national recognition through the American Culinary Federation competitions for their “campus to table” menu, which included tilapia and greens sourced from the Aquaponics Lab.
Established in 2012, the Board of Governors Energy and Sustainability Awards are divided into four categories: Excellence in Energy and Sustainability – Climate Action Leadership; Excellence in Energy and Sustainability – Sustainability Champion; Excellence in Energy and Sustainability – Innovative Project; and Excellence in Energy and Sustainability – Faculty/Student Initiatives.
The Excellence in Energy and Sustainability - Faculty/Student Initiatives award recognizes faculty and students who have excelled in developing sustainability initiatives for their college. The criterion for this award includes the creation of an innovative initiative that institutionalizes sustainability by integrating the initiative into campus operations and student learning or curriculum, engages the community in implementing the initiative, and has measurable results to demonstrate success. Faculty and student collaboration in the creation and implementation of sustainability plans are also eligible for this award.