| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 47.19 |
| Liaison | Kayla Tillapaugh |
| Submission Date | May 30, 2016 |
| Executive Letter | Download |
Selkirk College
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
2.80 / 5.00 |
Pauline
de Grandpre Campus Manager Campus Management |
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 42.30 Metric tons | 17.80 Metric tons |
| Materials composted | 1.50 Metric tons | 0 Metric tons |
| Materials reused, donated or re-sold | 0 Metric tons | 0 Metric tons |
| Materials disposed in a solid waste landfill or incinerator | 145.86 Metric tons | 231.50 Metric tons |
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 200 | 100 |
| Number of residential employees | 0 | 0 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment | 2,269 | 2,693.80 |
| Full-time equivalent of employees | 323.25 | 312.41 |
| Full-time equivalent of distance education students | 488.27 | 650.85 |
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, 2008 | Dec. 31, 2008 |
A brief description of when and why the waste generation baseline was adopted:
The waste generation baseline was adopted in 2008 which we carried out as part of our "State of the Environment Report" for Selkirk College. For this study we used the Global Reporting Index (GRI) system.
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:
A brief description of the institution's efforts to make materials available online by default rather than printing them:
Efforts are being made across the institution to make materials available online rather than produce print versions. Most instructors use Moodle, an online learning platform to post handouts, readings and collect assignments.
Moodle is also used widely to manage committee minutes and agendas.
A brief description of any limits on paper and ink consumption employed by the institution:
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
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:
Compost waste is weighed as it is collected.
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:
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):
The college provides fibre based disposable containers for to-go food items. These containers are intended to decompose, however unfortunately they have to not broken down in our industrial composter.
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 Selkirk dining facilities provide metal utensils and ceramic plates and bowls for "dine-in" meals.
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:
Customers who use a Selkirk College travel mug receive their first coffee free. In addition anyone who uses a travel mug receives a $.20 discount on coffee or tea.
A brief description of other dining services waste minimization programs and initiatives:
Oil from the deep fryers is collected by a local person who converts the oil to biodiesel.
To reduce the waste of baked goods, a 2-for-1 sale is put on near the end of each day.
The website URL where information about the institution’s waste minimization initiatives is available:
Data source(s) and notes about the submission:
The most current compost weight data available was from the 2013/2014 academic year. The values for Materials Recycled and Materials taken to the Landfill are from 2015.
At the Castlegar campus there is a composting program, and industrially compostable to-go containers are used for to-go food items. The containers are verified by the Sustainable Forestry Initiative to contain fibre from forests managed to a specific standard.
The most current compost weight data available was from the 2013/2014 academic year. The values for Materials Recycled and Materials taken to the Landfill are from 2015.
At the Castlegar campus there is a composting program, and industrially compostable to-go containers are used for to-go food items. The containers are verified by the Sustainable Forestry Initiative to contain fibre from forests managed to a specific standard.
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.