| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 66.58 |
| Liaison | Brad Spanbauer |
| Submission Date | Sept. 12, 2016 |
| Executive Letter | Download |
University of Wisconsin-Oshkosh
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
1.89 / 5.00 |
Brian
Kermath Sustainability Director Sustainability Office |
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 365.32 Tons | 234 Tons |
| Materials composted | 300 Tons | 0 Tons |
| Materials reused, donated or re-sold | 2.40 Tons | 0 Tons |
| Materials disposed in a solid waste landfill or incinerator | 904.02 Tons | 612 Tons |
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 3,600 | 2,911 |
| Number of residential employees | 300 | 525 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment | 11,809 | 8,713 |
| Full-time equivalent of employees | 1,394.72 | 1,050 |
| Full-time equivalent of distance education students | 0 | 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, 2008 | Dec. 31, 2008 |
A brief description of when and why the waste generation baseline was adopted:
When the campus sustainability plan was initiated in 2008 we stated a goal to reduce our municipal solid waste 30% by 2012, which was achieved two years ahead of schedule. Our sustainability plan was just redone and our new objective is to reduce production of municipal solid waste by 10% from 2012 levels by the end of 2017.
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:
Life cycle analysis is taken into account for all purchases in order to reduce waste and bring down costs. All new equipment purchases including copiers, vacuums, washers, electronics, and faucets are Energy Star. We also now purchase eco-friendly cleaning products and EPEAT rated computers.
A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:
Central Stores maintains a Surplus Program that collects and stores furniture and equipment. Facilities Management also maintains surplus for building materials and fixtures. Residence Life maintains a Surplus Program for furniture, equipment and computers that has an annual public sale.
A brief description of the institution's efforts to make materials available online by default rather than printing them:
Coarse Schedules are maintained online by the Registars Office using the TitanWeb system. Official Catalogs are maintained online by UW System Administration. Telephone/email directories are available online through the uwosh.edu website, and were last printed in 2010. Many faculty members are now encouraging students to turn homework in online instead of turning in hard copies.
A brief description of any limits on paper and ink consumption employed by the institution:
Printing throughout all of campus computer labs and in the Polk Library are programmed to automatically print double sided. All of the paper in student labs are 30% recycled and 100% in all other printers. All printers on campus are hooked up to student accounts to track and limit paper usage. Students are allowed 1,000 pages each semester.
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
Move-Out waste reduction includes re-use and recycling in our yearly move-out programmed call Refill Not Landfill. Re-use is enabled by providing outdoor containers (PODS) near dumpsters, and staffing the PODS to encourage students to donate rather than toss. The volunteers also make a determination of whether an item is in good condition for donation. At the end of the collection period, items are donated and delivered to a local charity. Recycling is heavily encouraged during Move-out, with reminders to students and extra containers.
A brief description of any other (non-food) waste minimization strategies employed by the institution:
Offices no longer have waste baskets which has resulted in serious reductions of paper usage (which is also recycled when not being filed) as well as personally generated waste. This saves on trash can liners and time needed to collect and process the waste products.
A brief description of any food waste audits employed by the institution:
We don’t use a food waste audit as such. Below we mention production records which monitor overproduction waste and reduce production of an item for the next time it is offered. This will reduce leftovers and waste. Production meetings are used to show servers the correct portion sizes which will reduce waste caused from over-portioning.
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:
Production Records which predict how much of each food to make for a meal based on historical information along with batch cooking minimizes waste. In many locations foods are cooked in small batches and toward the end of service periods, foods are cooked more to order. Pre cleaned produce reduces organic waste by reducing the trimming waste. Commercial produce providers do this centrally which maximizes yields, minimizes waste and can give better control over where that waste goes. This has not changed since last year.
A brief description of programs and/or practices to track and reduce post-consumer food waste:
We don’t have a good way to separate this out from pre consumer organic waste however we no longer use trays in Blackhawk Commons, which reduces post-consumer waste typically by about 16% to 18%. Portions are reviewed with line servers prior to service. Customers can request additional portions if they want more. Plates returning to the dish return are monitored during meal periods to note any excess waste trends which may be caused by a product issue or a portioning issue. Action is taken immediately with the appropriate server or in the case of say food being too salty, removal from the serving line until it has been properly prepared.
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):
Titan Underground uses all compostable soup cups, coffee cups, and plastic ware, however these end up in the landfill at this point as far as I know. Reusable water bottles and coffee tumblers are given away at Chancellor’s Late Night Breakfast in fall and spring, giving out more than 800 each event.
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):
In our Catering and Blackhawk All You Care To Eat locations, melamine or china service ware is used as well as stainless steel flatware. Where possible meals taken to go are wrapped in parchment paper where appropriate or paper boats instead of disposable foam products.
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:
There is a 10 cent discount on coffee and hot beverages purchased in your own mug or reusable container at all campus coffee locations.
A brief description of other dining services waste minimization programs and initiatives:
Foods that have been properly monitored and that are left over after catered events are often taken to Father Carr’s Place To Be for their food pantry and meal program. Prior to major break periods such as Thanksgiving or Christmas, perishable product levels are double checked and anything that may not be usable after the break will be donated to Father Carr’s Place To Be.
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.