| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 77.24 |
| Liaison | Jim Dees |
| Submission Date | June 10, 2015 |
| Executive Letter | Download |
Appalachian State University
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
1.55 / 5.00 |
Jennifer
Maxwell Resource Conservation Manager Physical Plant Administration |
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 921.90 Tons | 400 Tons |
| Materials composted | 213.70 Tons | 25 Tons |
| Materials reused, donated or re-sold | 117.10 Tons | 0 Tons |
| Materials disposed in a solid waste landfill or incinerator | 1,737.20 Tons | 2,241 Tons |
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 5,524 | 4,803 |
| Number of residential employees | 0 | 0 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment | 16,323 | 13,812 |
| Full-time equivalent of employees | 2,912 | 2,564 |
| Full-time equivalent of distance education students | 987 | 0 |
Start and end dates of the performance year and baseline year (or three-year periods):
| Start Date | End Date | |
| Performance Year | July 1, 2013 | June 30, 2014 |
| Baseline Year | July 1, 2004 | June 30, 2005 |
A brief description of when and why the waste generation baseline was adopted:
FY 2005 was the first year that data was collected and recorded for waste reduction and recycling.
A brief description of any (non-food) waste audits employed by the institution:
The university conducted a comprehensive solid waste and hazardous waste audit on campus in 2013.
A brief description of any institutional procurement policies designed to prevent waste:
Information Technology Services:pharos printing system and print management solution, sharp copier initiative,
Purchasing: inkjet and toner cartridge purchasing program
A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:
Our mission is to dispose of property declared surplus by using agencies through transfers or sales to other agencies, political sub-divisions, qualified non-profit
tax-exempt organizations,sale to the public or by recycling in a manner that provides the most benefit to North Carolina and its citizens.” -Robert A. Riddle
State Surplus Property Officer
A brief description of the institution's efforts to make materials available online by default rather than printing them:
Course catalogs, course schedules, directories and the registration process are all available online. The application and deposit processes are online only. We do not do paper applications or receive deposits by postal mail.
ASU Learn and Open QWAQ are online applications
A brief description of any limits on paper and ink consumption employed by the institution:
Students are required to pay for the pages they print on campus.
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
The Don't Throw It Away campaign collects gently used items from students who either no longer need or want, or don't want to take them home.
In the fall, those items are sold to incoming freshmen, transfer students and returning students who are looking for bargains to help outfit their dormitory hall room or apartment. The sale also is open to the public.
The BIG sale, as it is called, donated the money collected to local charities. In fall, the BIG Sale netted over $20,000 for area charities, and the Don’t Throw it Away campaign kept approximately 72 tons of waste out of the area landfill. This program has grown over the years thanks to generous volunteers.
A brief description of any other (non-food) waste minimization strategies employed by the institution:
Appalachian made a zero waste commitment with goal of reaching 90% diversion by 2022. Through this commitment we have instituted the minibin recycling system in order to bring awareness to individual consumption habits and reduce waste. We have removed trashcans from classrooms as another way to promote connection to individual habits and consumption. We began a zero waste stadium initiative this football season and work with concessions to divert waste through recycling and composting efforts. We continue to work upstream in order to minimize the waste produced on campus.
A brief description of any food waste audits employed by the institution:
Comprehensive waste audit conducted in 2013, which included the audit of our central dining facility.
A brief description of any programs and/or practices to track and reduce pre-consumer food waste in the form of kitchen food waste, prep waste and spoilage:
Pre-consumer food leftovers from dining and catering facilities are donated to the local hunger coalition as part of our food recovery program. Pre-consumer food waste from the prep area on campus is composted at our onsite aerated compost facility.
A brief description of programs and/or practices to track and reduce post-consumer food waste:
Food is sold by the portion rather than all you can eat to reduce food waste. Post-consumer composting has been implemented at all major student program events in the union.
A brief description of the institution's provision of reusable and/or third party certified compostable to-go containers for to-go food and beverage items (in conjunction with a composting program):
Conducted a pilot reusable to-go container program
A brief description of the institution's provision of reusable service ware for “dine in” meals and reusable and/or third party certified compostable service ware for to-go meals (in conjunction with a composting program):
Reusable items are available for use throughout the central dining facility river st cafe and Trivette hall as well as a catering option.
A brief description of any discounts offered to customers who use reusable containers (e.g. mugs) instead of disposable or compostable containers in to-go food service operations:
Dining Services offers a 10% discount on beverages when the customer brings in their reusable mug. They also have BPA free drinking containers for sale. This purchase includes the first fill-up for free, along with the 10% discount on all subsequent beverage purchases.
A brief description of other dining services waste minimization programs and initiatives:
Food Services: purchase bulk items with minimum packaging, all produce is purchased in bulk and prepped onsite, the Roess Dining Hall uses a pulper, place napkins on tables, making it easier for diners to use only what they need and reduced napkin consumption by approximately 50%, reduced delivery truck traffic on campus by consolidating products into a central food storage facility, removed the take-away menus at McAlister's locations, instead posting menus online, and plastic bags are now by request only
The website URL where information about the institution’s waste minimization initiatives is available:
Data source(s) and notes about the submission:
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.