How We Practice Sustainability

In 2017, PBC joined the New Jersey Sustainable Business Registry. In 2018, Egner Lodge, the Center's dining room, became a Level 3 Certified Green Restaurant by the Green Restaurant Association. Staff and young people are trained in the concepts of Leave No Trace. The core value of sustainability guides decision-making throughout our Blairstown Campus Programs. In 2019, the Center started a Sustainability Task Force to develop strategies to move the organization toward a more sustainable future.

Reduced Energy Consumption

• Installation of low water use flushometers;

• Installation of low-flow shower heads;

• Use of 1.07 gpm dish sprayer;

• Use of Energy Star appliances: ice machine, convection over, printer;

• Use of programmable thermostats in most buildings;

• Installation of occupancy sensors in most buildings;

• Serving one meal each day with a vegetarian main course;

• Installation of new HVAC system in Egner Lodge (2017) through NJ Clean Energy Program;

• Installation of a new oil-fired boiler (85% efficiency) in Egner Lodge (2018) through NJ Clean Energy Program;

• Installation of low-flow aerators in all faucets through NJ Clean Energy Program;

• Relamp/reballast for LED lighting (2017 & 2018) through NJ Clean Energy Program;

• Installation of new fans in Egner Lodge for cooling (2020);

• Installation of a bottle filling station in Danielson Lodge (2020) and two in new Lakeside Wash House (2021);

• Installation of walk-in cooler/freezer evaporator fan controls and electronically commutated motors and electric defrost control (2023) through NJ Clean Energy Program;

• Installation of high-efficiency split unit HVAC equipment in all cabins, as well as Hunt Environmental Education Center and Twins Lodge (2024).

Alternative Energy Generation

From 2007-2023, the Center had a 10KW solar panel system to the south facing side of Egner Lodge’s main roof. Over the years 84,196.49 kg of CO2 were avoided. In the fall of 2023, the original system was replaced with a 34.8KW system. Additionally, a 12.9KW system was installed on the Johnson Apartments.

In 2019, the Center added a geothermal water pump system to cool and heat Danielson Lodge. This is a closed-loop system with fluid circulating through underwater piping that absorbs Bass Lake’s heat, though no water is actually removed from the lake. This system is considered the most economical of all geothermal designs as it burns no fossil fuels for heat and releases no pollutants.

In 2020, the Center installed two electronic vehicle charging stations thanks to a partial grant from the State of New Jersey. The chargers were added to encourage employees to purchase and drive electric vehicles. It also enables chaperones and adult participants with electric vehicles to drive them to Blairstown.

Building & Property Maintenance

• Near total elimination of pesticides through an Integrated Pest Management program;

• Use of aeration equipment and elimination of fertilizers;

• Replacement of oil-based paints and stains with acrylic and water-based products;

• Purchase of new mattresses made of recycled plastic bottles and bags that can be recycled at the end of their lifespan instead of going into a landfill;

• Installation of floating islands to naturally control nitrogen levels in Bass Lake and reduce algae formation.

Sustainability signs were developed in 2022. They were placed around Campus in 2022 and 2023 to share information about different sustainability initiatives.

Reduced & Recycled Waste Production

• The Center’s kitchen composts pre-consumer and post-consumer food scraps; the Center
  teaches students about the value of composting and in 2023 composted 1,158 pounds of food scraps;

• Electronics and batteries are recycled;

• The t-shirts and hoodies for sale in our store are made from post-consumer plastic bottles;

• Whenever possible, biodegradable paper products are used in place of plastic disposables, including plates, bowls, and napkins (Greenware); and

• All program and private residences recycle as much as possible including cardboard, steel, paper, glass, aluminum, and plastics.

Organic Gardening

Gardening has been a part of the Center's history for many years. Over time, the Center has switched from synthetic fertilizers to using only organic products to set the soil for optimal growing conditions. The garden size increased by 25% in 2009 to help reduce food costs and produce healthy organic foods.

In 2023, the Center’s garden produced 254 pounds of organic vegetables including lettuce, celery, cucumbers, swiss chard, tomatoes, zucchini, yellow squash, and beans.

From 2020 to 2023, the Center installed and expanded a pollinator garden. Without pollinators, we would have a third less food to eat. However, pollinators like hummingbirds, butterflies, moths, bees, flies and beetles are quickly losing their food sources.

Reduced Carbon Footprint

In 2023, the Center purchased 200 pounds of fruits and vegetables from local farmers and utilized 900 pounds of rescued food donated to the NORWESCAP Food Bank.

Science, Technology, Engineering, and Math (STEM)

Starting in 2015, as part of our Summer Bridge Program, we began teaching daily STEM classes to all students. Since 2021, the thematic focus has been food justice with activities including stream study, community gardening, and food miles studies.