| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 29.05 |
| Liaison | Elizabeth Masuen |
| Submission Date | March 31, 2016 |
| Executive Letter | Download |
Metropolitan Community College
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
2.27 / 5.00 |
Sally
Hopley Coordinator of Sustainable Practices Campus Planning and Sustainability |
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 86.05 Tons | 84.67 Tons |
| Materials composted | 1 Tons | 0 Tons |
| Materials reused, donated or re-sold | 0 Tons | 0 Tons |
| Materials disposed in a solid waste landfill or incinerator | 491.18 Tons | 417.85 Tons |
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 0 | 0 |
| Number of residential employees | 0 | 0 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment | 10,978 | 13,443 |
| Full-time equivalent of employees | 1,227.60 | 1,316.10 |
| Full-time equivalent of distance education students | 2,785 | 2,989 |
Start and end dates of the performance year and baseline year (or three-year periods):
| Start Date | End Date | |
| Performance Year | Jan. 1, 2015 | Dec. 31, 2015 |
| Baseline Year | Jan. 1, 2012 | Dec. 31, 2012 |
A brief description of when and why the waste generation baseline was adopted:
The waste generation baseline was adopted for the 2012 year as that year was a time when there was not a sustainability coordinator on site as there had been in previous years. The previous sustainability coordinator had developed a robust recycling program and without that person in place, it was a good measure of how the institution performed without having the pressure of waste generation reporting, but the knowledge of how to properly handle waste.
A brief description of any (non-food) waste audits employed by the institution:
None at this time.
A brief description of any institutional procurement policies designed to prevent waste:
No formal procurement policies designed to prevent waste at this time.
A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:
The college uses a public auction site to rehome any materials no longer needed by the college. This can include technology, furniture, vehicles, etc.
A brief description of the institution's efforts to make materials available online by default rather than printing them:
Course catalogs, course schedules, organization charts, directories, policy and procedures memorandums are all available online. Paper copies are available by request.
A brief description of any limits on paper and ink consumption employed by the institution:
MCC no longer offers free printing to students. All computers have been set to default to double-sided printing, however, that can be overridden. Additionally, we use PaperCut software to track staff and student printing to alert us of any abuse of the privilege of printing.
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
N/A
A brief description of any other (non-food) waste minimization strategies employed by the institution:
The college automotive program is consistently developing novel ways of reusing and minimizing waste. Additionally, our Utility Line program recycles the utility poles once at the end of their useful life to the fire science program as well as creating parking curb stops.
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:
Our Culinary program, which operates our dining room, has great expertise and experience in purchasing the proper amount of food to meet the needs of our dining room. However, we do not currently track our food waste.
A brief description of programs and/or practices to track and reduce post-consumer food waste:
We currently do not have a program to track and reduce post-consumer food waste in our dining room service.
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 meals are served in compostable containers, however, if consumed and disposed of on campus, they are not composted.
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):
All dine-in meals are served using reusable service ware, as it is a sit-down restaurant open to the public. To-go meals are served in compostable containers, however, if consumed on campus, they are not composted.
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:
Not available at this time.
A brief description of other dining services waste minimization programs and initiatives:
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.