| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 48.92 |
| Liaison | Elisabeth Reed |
| Submission Date | Feb. 29, 2016 |
| Executive Letter | Download |
Illinois State University
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
1.64 / 5.00 |
Emma
Byall Intern Office of Sustainability |
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 1,351.07 Metric tons | 2,236.68 Metric tons |
| Materials composted | 278 Metric tons | 555.20 Metric tons |
| Materials reused, donated or re-sold | Metric tons | Metric tons |
| Materials disposed in a solid waste landfill or incinerator | 1,649.26 Metric tons | 399.93 Metric tons |
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students |
5,993
Date Revised: April 21, 2016
Date Revised: April 21, 2016
|
6,482 |
| Number of residential employees | 18 | 24 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment | 20,788 | 21,080 |
| Full-time equivalent of employees | 3,639 | 3,551 |
| Full-time equivalent of distance education students | 344 | 0 |
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, 2004 | June 30, 2005 |
A brief description of when and why the waste generation baseline was adopted:
The last STARS report was submitted by the institution in February 2012 using 2005 data as baseline. We maintained the 2005 baseline for this report.
A brief description of any (non-food) waste audits employed by the institution:
Every year students in the Environmental Health Science program conduct a campus waste audit. Trash is collected from several buildings and the Quad for a week. Students then sort through the trash to identify materials that could have been recycled but are instead ending up in trash receptacles – and eventually landfills.
Student Kyle Zulz recently performed his own waste audit for Housing and Dining services.
A brief description of any institutional procurement policies designed to prevent waste:
ISU is very involved in waste prevention, especially because the county landfill will be at capacity by 2017.
A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:
Property Control maintains surplus supplies and furniture and makes it available for free to campus departments.
A brief description of the institution's efforts to make materials available online by default rather than printing them:
The course catalog is now available exclusively online and divided up by department to reduce the number of people printing it. Professors are encouraged to post their syllabi online rather than handing one out to every student. ISU directories are no longer printed, and a majority of departmental newsletters, including those to alumni, are now electronic.
A brief description of any limits on paper and ink consumption employed by the institution:
None mandated, it's just a matter of efficient business operations to work electronically.
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
Each residence hall has a large container for belongings that are still in good condition but not wanted by the student. Other students can take what they want and the rest is donated to charity.
A brief description of any other (non-food) waste minimization strategies employed by the institution:
A brief description of any food waste audits employed by the institution:
Business Analyst intern Kyle Zulz recently performed his own waste audit for Housing and Dining services.
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:
Campus Dining batch cooks many menu items. Batch cooking means preparing 20-25 servings at a time in order to heighten food freshness and reduce food waste.
A brief description of programs and/or practices to track and reduce post-consumer food waste:
Once guests have finished their meals and returned their dishes to the dish line, leftover food and napkins are rinsed off the dishes and enter the pulper, which is measured and composted.
Trayless dining at Watterson Dining Commons and the Marketplace at Linkins has led to reduced food waste because over consumption decreases in trayless dining environments.
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):
In 2014 Campus Dining Services switched from Styrofoam containers to ones made with sugarcane fibers. The containers can be run through the bin grinder and added to the University Farm's compost medium.
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):
Trayless dining at Watterson Dining Commons and the Marketplace at Linkins has led to reduced water consumption and energy usage that was required to wash the trays. Additionally, food waste and over consumption decreases in trayless dining environments.
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:
People who bring their own reusable coffee mugs get a discounted price at the Business Bistro and the Airport Lounge.
A brief description of other dining services waste minimization programs and initiatives:
In 2008, Campus Dining transitioned from an a la carte program to an all-you-care-to-eat service style. This change has led to a reduction in waste due to the elimination of prepackaged items that are necessary in an a la carte environment (i.e., individually packaged yogurt cups versus bulk yogurt that is self-served into a reusable bowl). In addition, Campus Dining batch cooks many menu items. Batch cooking means preparing 20-25 servings at a time in order to heighten food freshness and reduce food waste.
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.