|Submission Date||June 30, 2017|
|2.50 / 3.00||
Director, Procurement & Contract
Supply Management Services
Information related to sustainable purchasing and the university's Green Procurement Principles is published online:
These are promoted by Supply Management Services and the Office of Sustainability to advance the university's performance, and include green procurement principles rooted in the principles of waste reduction and pollution prevention.
The University of Alberta uses life cycle cost analysis (or total cost of ownership) in many of its design and purchasing decisions. This requirement is included in the design guidelines and RFP documents.
Below are two examples from the design guidelines:
• Incorporate innovative design approaches only after thorough consideration is given to potential benefits and risks, value analysis and life cycle cost.
• Optimize life cycle costs while ensuring long life for building components and elements.
The university manages purchases for washroom paper, soap, cleaning products and equipment through a preferred supplier. The supplier is required to provide up-to-date information on sustainable products, processes and equipment, including safe work practices in the cleaning industry. Sustainability was considered in the supplier selection process, and sustainability criteria have been included in the resulting contract.
Landscape maintenance also considers sustainability in their programs and practices.
DESIGN AND CONSTRUCTION GUIDELINES
Design and construction standards and guidelines are published and considered in all facility specifications. Using these guidelines, the building should minimally achieve the equivalent of LEED™ (Leadership in Energy and Environmental Design) Certified. Preferably, the building will achieve the equivalent of LEED Silver.
The guidelines cover:
• Cradle to cradle economics.
• Building design should enhance/encourage sustainable practices.
• Renovate, reuse, renew, and recycle materials, systems, products and/or spaces.
• Water efficiency.
• Energy use.
• Materials use.
• Indoor environmental quality.
The university manages IT purchases through preferred suppliers. This provides superior value through competitive pricing, streamlined delivery cycles and efficient processing on a selection of standard configurations.
Preferred suppliers were bid in 2016. Successful suppliers support the university’s Green Purchasing Principles by helping to reduce packaging and ensuring a safe end-of-life disposal process for IT equipment. Following goals set in the Sustainability Plan 2016-2020, these suppliers are providing products that meet or exceed ENERGY STAR 6.0 requirements and EPEAT certification for all electronics.
The Students’ Union always has a section in their Request for Proposals (RFP), which goes out every five years when existing food court leases expire, that addresses sustainability criteria. The following is an excerpt from the RFP:
5. Environmental Attitude
The indications as to the Applicant’s concern for the environment as expressed in the form of environmentally-aware initiatives, attitudes and practices which are meaningful and effective but which do not substantially increase the cost burden on customers.
In particular, the Landlord will take into account the Applicant’s willingness to implement, or to join with the Landlord and other Tenants in implementing:
a) A system under which the Students’ Union commits to the purchase of re-usable hot and cold beverage cups and containers of generally acceptable sizes. These cups and containers will be sold to members of the Campus community, and will be filled by the Tenant at a lower price than that which the Tenant charges for a similar beverage of a similar size sold in a non-reusable container.
b) Key elements of energy and water conservation, including the use wherever possible of task lighting and energy efficient ballasts or bulbs, and reductions wherever and whenever possible in use of lights and water usage.
c) Effective reduction, re-use and recycling practices including, wherever and whenever possible:
- source reduction (through reductions in packing materials, and through the use of bulk, re-usable drinks dispensers);
- the re-use of items (including packing materials made ideally from corrugated cardboard instead of box board), and the minimization of the use of products which have glass or metal waste;
- the use of products made from recyclable materials (including packaging such as pallets & boxes, and cutlery & dishes);
- assistance, wherever possible, with the Landlord's recycling initiatives and the Landlord's attempts to recycle all bottles, cans, paper and cardboard, and to prevent contaminated materials from being recycled.
- the use of compostable food containers and cups and the elimination of Styrofoam containers.
In addition, the Landlord will take into account the Applicant’s willingness to join with the Landlord and other Tenants in considering for implementation, either immediately or at some point in the future, a token system, operated by the Landlord, which enables environmentally-aware customers to receive their food and beverage purchases in or on reusable containers. Such a system would operate without cost to the Tenant, except for a reasonable cost for a common contribution to central Food Court dish washing facilities and services.
ETHICAL BUSINESS PARTNERS
The foundation of ethical conduct in research, teaching, learning and service is the leading value in the University of Alberta's institutional strategic plan, For The Public Good. This value is translated into policies on ethical business partners by individual faculties and departments. An example is this section in the Students' Union's operating policy manual:
" The Students’ Union shall give preference to companies that:
- are based in Canada;
- are energy efficient in their production;
- use minimal packaging;
- use recycled or reused materials where possible;
- produce organic products; and/or
- possess a fair trade label."
Sustainability was considered in a number of competitive bid processes for products and services (waste management, waste receptacles, cleaning services, furniture, cold beverage supply). Examples of the language used in the bid process are included below.
"To have an integrated waste management program that aligns with the Sustainability Plan 2016-2020 and the Greenhouse Gas Emissions Reduction Plan, the University desires to enter into a contract with a Proponent who shares our commitment to sustainability and will work in partnership with the University to take a zero waste approach to the handling of its solid waste."
"Areas of sustainability to consider in proposals are the following points but should not be limited to the following:
- Energy conservation of vending equipment in regard to lighting and program cooling cycles
- Waste reduction
- Organic content of containers
- Stewardship of water
- Corporate responsibility plan
- Future sustainability plans
- The environmental sustainability features of proposed equipment and the benefits of these features."
Additional Responsible Parties:
Office of Sustainability
Project Planner: Certification & Metrics
Facilities and Operations
Manager, Buildings and Ground Services
Energy Management and Sustainable Operations
Office of Sustainability
Chief Sustainability Officer
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 and complete the Data Inquiry Form.
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 and complete the Data Inquiry Form.