| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 28.57 |
| Liaison | Troy Hattermann |
| Submission Date | Nov. 24, 2015 |
| Executive Letter | Download |
Illinois Central College
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
1.91 / 5.00 |
Tracy
Humphrey Asst. Director of Facilities Services Facilities Services |
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 67.12 Tons | 115 Tons |
| Materials composted | 3.50 Tons | 4.60 Tons |
| Materials reused, donated or re-sold | 15.85 Tons | 4 Tons |
| Materials disposed in a solid waste landfill or incinerator | 493 Tons | 277 Tons |
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students |
227
Date Revised: May 6, 2016
|
215 |
| Number of residential employees | 0 | 0 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment |
5,648
Date Revised: May 6, 2016
|
7,195
Date Revised: May 9, 2016
|
| Full-time equivalent of employees | 738 | 550 |
| Full-time equivalent of distance education students | 979 | 2,087 |
Start and end dates of the performance year and baseline year (or three-year periods):
| Start Date | End Date | |
| Performance Year | July 1, 2014 | June 30, 2015 |
| Baseline Year | July 1, 2011 | June 30, 2012 |
A brief description of when and why the waste generation baseline was adopted:
The baseline is the first year STARS was reported (2011).
A brief description of any (non-food) waste audits employed by the institution:
A brief description of any institutional procurement policies designed to prevent waste:
A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:
The purchasing department keeps record of surplus items stored in the college's warehouse. If the items needed are in the warehouse, the product is reused rather than purchased new. The college also utilizes an online surplus store that is open to both employees and the public to sell items that are no longer needed. An employee in the purchasing department also emails the administrative assistants when there is free office items that are available.
A brief description of the institution's efforts to make materials available online by default rather than printing them:
The college's intranet offers all employee related guides and forms online. Employees are encouraged to electronically send all forms within the college.
A brief description of any limits on paper and ink consumption employed by the institution:
Students are limited to 300 free copies per semester. If they need to use beyond their limit, they can purchase additional copies. The library limits students to 4 copies per use of the printer. The default setting for both employees and students is double sided printing.
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
During move in/out, Capstone works with Waste Management to get recycle bins. They also have donation bins available during move out so residents can donate rather than throw items away.
A brief description of any other (non-food) waste minimization strategies employed by the institution:
Compostable plate ware/silverware/cups. Food Services employees use china for meals. Napkins are green seal certified - 100% recycled.
A brief description of any food waste audits employed by the institution:
All food prep areas have waste tracking sheets that are audited by coordinator of Inventory and purchasing.
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:
Deep fried products not sold are used on salad bar and veggies not consumed are being used in soups and stocks. Any waste can be tracked pm waste sheet after one re-heat or according to Health Department Regulations.
A brief description of programs and/or practices to track and reduce post-consumer food waste:
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):
To go food order are all placed in compostable containers and cups. Consumers are able to use their own cups if they have an ICC logo, or re-use their purchased compostable cup of the day
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):
Campus dining employees use china for their meals. Stainless steel silverware is available to all consumers.
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:
Consumers using an ICC mug/cup or reuse of their compostable cup are offered a $0.15 discount on beverage purchase.
A brief description of other dining services waste minimization programs and initiatives:
Campus Dining partners with Facility Services to recycle paper, plastic, and metal.
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.