| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 36.77 |
| Liaison | Ashley Woolman |
| Submission Date | Feb. 16, 2016 |
| Executive Letter | Download |
Western Colorado University
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
1.08 / 5.00 |
Ashley
Woolman Sustainability Coordinator Facilities Services |
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 98 Tons | 98 Tons |
| Materials composted | 0.10 Tons | 0.10 Tons |
| Materials reused, donated or re-sold | 0 Tons | 0 Tons |
| Materials disposed in a solid waste landfill or incinerator | 417 Tons | 417 Tons |
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students |
942
Date Revised: March 3, 2016
|
942
Date Revised: March 3, 2016
|
| Number of residential employees |
7
Date Revised: March 3, 2016
|
7
Date Revised: March 3, 2016
|
| Number of in-patient hospital beds |
4
Date Revised: March 3, 2016
|
4
Date Revised: March 3, 2016
|
| Full-time equivalent enrollment |
2,096
Date Revised: March 3, 2016
|
2,096
Date Revised: March 3, 2016
|
| Full-time equivalent of employees |
295
Date Revised: March 3, 2016
|
295
Date Revised: March 3, 2016
|
| Full-time equivalent of distance education students |
223
Date Revised: March 3, 2016
|
223
Date Revised: March 3, 2016
|
Start and end dates of the performance year and baseline year (or three-year periods):
| Start Date | End Date | |
| Performance Year | July 1, 2014 | June 30, 2015 |
| Baseline Year | July 1, 2014 | June 30, 2015 |
A brief description of when and why the waste generation baseline was adopted:
Waste audits were extremely rare before 2014, so the most accurate data wasn't collected until the 2014-2015 fiscal year.
A brief description of any (non-food) waste audits employed by the institution:
We performed a week long waste audit in the fall 2014 using volume to weight ratios with information provided by Waste Management.
A brief description of any institutional procurement policies designed to prevent waste:
We have a green purchasing policy. For example, this has led to the purchase of microfiber rags rather than paper towels for cleaning or the purchase of 100% recycled paper. We purchase in bulk whenever possible and try to purchase environmentally preferable products.
A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:
We have a message board for exchanging and reusing office supplies.
A brief description of the institution's efforts to make materials available online by default rather than printing them:
Course catalogs, schedules, and directories are all available online on Western's website.
A brief description of any limits on paper and ink consumption employed by the institution:
All student use printers were changed to double sided printing in 2012 and students are only allowed to print 600 pages for free.
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
We set up Freecycle dropoff locations so that students can leave stuff for others to claim and reuse. We also have a program called "Move out while you groove out" which teaches students about Freecycle and where they can go to drop off or pick up used items.
A brief description of any other (non-food) waste minimization strategies employed by the institution:
We recycle various materials through our comprehensive recycling program.
A brief description of any food waste audits employed by the institution:
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:
We compost prep waste and spoilage in our Earth Tub. Also, we buy some local food and use seasonal produce from our campus garden when possible.
A brief description of programs and/or practices to track and reduce post-consumer food waste:
We compost post-consumer food waste in our Earth Tub and send the rest to a local pig farm. We give waste oil to the county biodiesel fuel burner. We have tray-less dining.
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):
We use biodegradable/compostable flatware and cups.
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):
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:
Discounts on coffee at our cafe are offered to those students who purchase our reusable Western mug.
A brief description of other dining services waste minimization programs and initiatives:
We use a pulper/extractor to reduce food waste volume by as much as 75%.
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.