| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 78.48 |
| Liaison | Patrick McKee |
| Submission Date | June 20, 2016 |
| Executive Letter | Download |
University of Connecticut
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
2.55 / 5.00 |
Sarah
Munro Sustainability Coordinator Office of Environmental Policy |
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 1,051.73 Tons | 985.36 Tons |
| Materials composted | 1,043.65 Tons | 0 Tons |
| Materials reused, donated or re-sold | 398.28 Tons | 0 Tons |
| Materials disposed in a solid waste landfill or incinerator | 3,022.33 Tons | 5,362.50 Tons |
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 12,723 | 11,524 |
| Number of residential employees | 32 | 26 |
| Number of in-patient hospital beds | 8 | 8 |
| Full-time equivalent enrollment | 21,298 | 18,616 |
| Full-time equivalent of employees | 5,902.79 | 4,570.29 |
| Full-time equivalent of distance education students | 312 | 0 |
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, 2005 | Dec. 31, 2005 |
A brief description of when and why the waste generation baseline was adopted:
A brief description of any (non-food) waste audits employed by the institution:
UConn Facilities conducted an audit in Fall 2014 in two buildings on the main campus. The audit included three weeks of data collection (September 16th-October 6th). Facilities counted the number of trash vs. recycling bags as well as measured the weight of trash vs. recycling. Comparing the weight recycled vs. disposed of Laurel Hall revealed that the building had a 29% recycling rate. The School of Business had a 51% recycling rate. Following this study, new recycling labels and new mixed recycling bin lids were deployed.
A brief description of any institutional procurement policies designed to prevent waste:
The University’s Purchasing Department encourages departments to select remanufactured toner when placing ink orders and to recycle empty toner cartridges. More information on this policy can be found at the link below:
http://media.procurement.uconn.edu/ucount/images_announcements/Sustainable%20Toner%20Program.pdf
A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:
The University Surplus Department provides UConn departments with furnishing and other office supplies at no cost. When departments no longer have need for equipment, furniture, or supplies, they can send these items to the Surplus Store. Then, other departments can visit the surplus showroom and tag items they want and take them.
In addition, the Public Surplus Store sells surplus items generated by all University of Connecticut departments to the general public.
A brief description of the institution's efforts to make materials available online by default rather than printing them:
Course catalogs can be found online. They can be found on each department's website as well as compiled together on a single webpage.
Course schedules are managed through the PeopleSoft student administration system, which also handles enrollment.
Beginning in Spring 2012, teacher evaluations were available online for students to complete, reducing paper waste from hard copies.
Additionally, billing and account information is available online.
Beginning in Spring 2012, teacher evaluations were available online for students to complete, reducing paper waste from hard copies.
Additionally, billing and account information is available online.
A brief description of any limits on paper and ink consumption employed by the institution:
Most computer labs and libraries charge for printing. Pricing is determined by the department that maintains the computers. Some labs offer an initial balance, which in effect provides a limited amount of free printing each semester. Some computer labs do not charge for printing, but most of those are limited to certain students (e.g. by program or degree pursuit) or to faculty.
The following link includes additional information on printing and pricing at various locations on campus:
http://www.print.uconn.edu/about.html
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
Give & Go is a program meant to divert waste during the move out week for undergraduates living in dorms. Each dorm complex has a manned collection point throughout the move out week. The diverted items are then donated to local charities. In 2015, a total of 8,687 pounds of donated goods were collected. This included:
• Towels: 45 pounds
• Laundry: 20 pounds
• Office supplies: 312 pounds
• Appliances: 1,836 pounds
• Chairs: 179 pounds
• Household items: 388 pounds
• Shelving/storage: 773 pounds
• Other: 22 pounds
• Toiletries: 49 pounds
• Cleaning: 45 pounds
• Tables: 107 pounds
• Laundry: 5 pounds
• Bedding: 634 pounds
• Bike: 26 pounds
• Clothes/other: 16 pounds
• Clothes: 1,275 pounds
• Books: 166 pounds
• Rugs: 1,727 pounds
• Futon 364 pounds
• Food: 417 pounds
• Misc: 235 pounds
• Lamps: 46 pounds
A brief description of any other (non-food) waste minimization strategies employed by the institution:
25 hydration stations have been installed on campus, which promotes reusable water bottles. Over the next fiscal year, UConn aims to install 25 more hydration stations.
A brief description of any food waste audits employed by the institution:
EcoHusky student group conducts an annual food waste study. Each year, the study is done in a difference dining hall. Volunteers collect food waste in a bin as students leave the dining hall. The food is weighed and the amount of food waste per individual student is calculated. The data is compiled and displayed in the various dining halls to encourage students to be conscience of the amount of food they are taking each meal.
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:
Dining Services uses Somat’s eCorect decomposers in five of its dining halls to reduce the volume of pre- and post-consumer food waste by 70%. The units dehydrate food waste from preparation areas, including produce and meat products. Currently, the end products are sent to UConn’s Spring Valley Student Farm or are discarded. During 2015, the eCorects processed 87,300 pounds of food waste, which reduced the volume of waste to 26,190lbs.
A brief description of programs and/or practices to track and reduce post-consumer food waste:
The eCorects process post-consumer waste that is derived from our dish rooms. These are currently processing approximately 34,848 gallons.
Also, all dining halls on campus, are now trayless. This program was implemented after a study at one of the dining halls, which found that trayless dining reduces food waste by 30% and reduces energy and water consumption (dishwashing) by 20 - 25%. This study was conducted at Whitney dining hall, where dinner meals were monitored over a three-week period. Week one, they measured waste, energy consumption and water usage with trays, the second week with "trayless" education, and the final week, without using trays. At The final dining hall (South) had its trays removed this past year resulted in 150-200 gallons of water saved per day.
EcoHusky student organization has conducted annual food waste studies and has calculated the average food waste per student per meal is equal to 1.8 ounces. These studies promote conscious eating and serve as a visual so students can see how quickly food waste accumulates.
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):
Patrons can request a free recyclable, reusable food container at our Union Street Market Food Court. Food is placed in the clean, sanitized container. After eating, patrons place the used container into a U-Recycle bin located in front of the food court. Each container is made of 100% BPA free polypropylene, incorporated with Microban and is NSF approved.
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 dining halls use reusable dishware and cutlery. Students can also order meals in reusable containers from the Union Street Market Food Court.
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:
By using a refillable mug, each student can prevent unnecessary waste, reduce paper demand and save money in the process. A coffee refill costs a $1.20 regardless of size compared to the following: $1.55 (small), $1.85 (medium), $2.05 (large). This is a 20-40% discount. A tea refill costs $0.55 regardless of size compared to the following: $1.25 (small), $1.60 (medium), $1.80 (large). This is a 60-70% discount.
In addition to the mug discount, students can also reduce waste by asking for a reusable food container called a “green piece” when ordering at any food station in the Student Union or at One Plate, Two Plates. Once done eating, the students place the container in the green piece return box, which is sanitized and reused by the Union. Students can save money through this program by purchasing a “Green Piece Elite Card.” The card has an initial fee of $5, but each time the student uses a green piece with their Elite Card, they receive a $0.25 discount. The program pays for itself after 20 uses.
A brief description of other dining services waste minimization programs and initiatives:
In partnership with UConn Dining Services and UConn Community Outreach, Food Recovery collects and delivers surplus food to the Covenant Soup Kitchen in Willimantic, CT. Every weekday morning student volunteers arrive at the Library’s Bookworms Café to collect any prepackaged foods like salads and sandwiches that were not sold during the previous day. Bookworms receives all the unsold food products from all UConn Cafes as it is the last one to close. The volunteers then drive the food to the Covenant Soup Kitchen. Students also collect food from Putnam and Towers dining halls. This is food that has not been put out to serve yet and is not made up of salad bar items. Food is transported in cambro containers or produce bags depending on the type of food being donated. Volunteers usually pick food up once or twice a week from Uconn Dining Halls. Food safety is the number one priority as Food Recovery is careful to keep track of the temperatures of the food en route from UConn to Willimantic.
Additionally, napkins have been moved off the dining hall tables and put in centralized dispensers. During the pilot program in 2014, two dining units moved the napkin dispensers and demonstrated $4,000 in savings, resulting in the use of 286,000 fewer napkins. Now, the program extends to other dining halls as well, minimizing napkin use in cafeterias.
The website URL where information about the institution’s waste minimization initiatives is available:
Data source(s) and notes about the submission:
Notes about the submission (public):
Assume 1 cubic yard of landscape waste= ~650 kg
The weight value for materials reused, donated, or resold was not quantified for the 2005 baselines but the dollar value was $60,782
Notes about the submission (public):
Assume 1 cubic yard of landscape waste= ~650 kg
The weight value for materials reused, donated, or resold was not quantified for the 2005 baselines but the dollar value was $60,782
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.