| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 46.81 |
| Liaison | Stephanie Del Rosario |
| Submission Date | Sept. 11, 2015 |
| Executive Letter | Download |
California State University, Fullerton
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
0.47 / 5.00 |
Kevin
Mattson Sustainable Waste Management Specialist Facilities Operations |
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 6,059.10 Tons | 7,299.64 Tons |
| Materials composted | 9.24 Tons | 0 Tons |
| Materials reused, donated or re-sold | 5.59 Tons | 0 Tons |
| Materials disposed in a solid waste landfill or incinerator | 5,708.12 Tons | 6,086 Tons |
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 1,904 | 800 |
| Number of residential employees | 0 | 0 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment | 29,892.50 | 30,284.50 |
| Full-time equivalent of employees | 3,901 | 4,886 |
| Full-time equivalent of distance education students | 0 | 0 |
Start and end dates of the performance year and baseline year (or three-year periods):
| Start Date | End Date | |
| Performance Year | Jan. 1, 2013 | Dec. 31, 2013 |
| Baseline Year | Jan. 1, 2008 | Dec. 31, 2008 |
A brief description of when and why the waste generation baseline was adopted:
Required if the end date of the institution's baseline year is before 2005.
A brief description of any (non-food) waste audits employed by the institution:
In May 2013, Waste Management Sustainability Services completed a waste assessment for California State University, Fullerton. The evaluation of a waste stream including our Arboretum: 25.9% Recyclables, 12.8% Trash, 60.6% Organics, and 0.7% Unused Items. Excluding our Arboretum: 40.7% Recyclables, 19.4% Trash, 38.8% Organics, and 1.1% Unused Items.
A brief description of any institutional procurement policies designed to prevent waste:
1. Campuses shall seek to reduce the solid waste disposal rate by 50 percent by 2016, by 80 percent by 2020, and move to zero waste.
2. The CSU will encourage the reduction of hazardous waste to the extent possible while supporting the academic program.
A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:
Facilities Operation's moving services stores and reuses office furniture and equipment where applicable. They also contractor with the General Auction Company to sell surplus material. Through General Auction Company, they sold approximately 5.59 tons of materials in 2013.
A brief description of the institution's efforts to make materials available online by default rather than printing them:
The Institution provides a complete electronic/web-based form of the University Course Catalog, Campus Directory, and Class Schedule are available at no cost to the public from the campus homepage. The campus bookstore charges for the printed version of the catalog to encourage use of online materials. The campus also uses online forms, electronic document storage, and prefers email vs. paper memos for campus employees. As of Fall 2015 there will be no more printed course catalogs, they will only be available on-line for students.
A brief description of any limits on paper and ink consumption employed by the institution:
All campus printing outlets default to double-sided printing, and charge students for printing to discourage over-consumption.
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
While the campus makes a large effort to manage the increase of waste during move-in/move-out, no programs have been implemented to directly reduce waste. A plan is in place for 2015 move-in/move-out to include donation collection and cardboard collection.
A brief description of any other (non-food) waste minimization strategies employed by the institution:
The campus uses self-mulching mowers across 19.3 acres of grass and turf. This grasscycling method equates to approximately 125.45 tons of grass clippings diverted from collection and disposal annually. The campus is also expanding bottle water refill stations across the campus. In 2014, the campus reduced 100,518 plastic bottles or approximately 1.41 tons of PET. The campus is also piloting hand dryers to reduce paper towel consumption in restrooms.
A brief description of any food waste audits employed by the institution:
N/A
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:
N/A
A brief description of programs and/or practices to track and reduce post-consumer food waste:
To reduce post-consumer food waste, the Gastronome currently uses all re-usable plating, silverware, cups, and trays. The napkins that are used are also composted.
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):
N/A
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):
The campus' Housing Dining, the Gastronome, uses all reusable silverware, plating, and cups.
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:
All campus coffee houses, the Cup, Aloha Java, and 2 Starbucks, provide savings incentives for customers who bring in their reusable mug.
A brief description of other dining services waste minimization programs and initiatives:
1. All campus food service organizations should track their sustainable food purchases. Such tracking and reporting will be grounded in the Real Food Challenge guidelines, or equivalent, with consideration to campus requested improvements. Campuses shall strive to increase their sustainable food purchases to 20 percent of total food budget by 2020.
2. Campuses and food service organizations shall collaborate to provide information and/or training on sustainable food service operations to staff and patrons.
The website URL where information about the institution’s waste minimization initiatives is available:
Data source(s) and notes about the submission:
- A brief description of programs and/or practices to track and reduce post-consumer food waste
(pending: I contacted Kevin to confirm the description from the last assessment, and he is currently investigating the topic)
-Start and end dates of the performance year and baseline year (or three-year periods)
(currently investigating)
- A brief description of programs and/or practices to track and reduce post-consumer food waste
(pending: I contacted Kevin to confirm the description from the last assessment, and he is currently investigating the topic)
-Start and end dates of the performance year and baseline year (or three-year periods)
(currently investigating)
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.