| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 53.99 |
| Liaison | Eric Meliton |
| Submission Date | Dec. 20, 2013 |
| Executive Letter | Download |
Wilfrid Laurier University
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
2.41 / 5.00 |
James
Emary Area Manager: Grounds Services Physical Resources |
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 1,071.20 Metric tons | 508.39 Metric tons |
| Materials composted | 152.92 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 | 768.93 Metric tons | 937.76 Metric tons |
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 3,200 | 2,754 |
| Number of residential employees | 0 | 0 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment | 17,075 | 12,907 |
| Full-time equivalent of employees | 2,951 | 0 |
| 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, 2012 | Dec. 31, 2012 |
| Baseline Year | Jan. 1, 2009 | Dec. 31, 2009 |
A brief description of when and why the waste generation baseline was adopted:
Laurier choose 2009 as a baseline for our greenhouse gas monitoring, which includes scope 3 waste as well. This year was chosen because of the quality and quantity of material available
A brief description of any (non-food) waste audits employed by the institution:
Laurier conducts yearly waste audits for garbage, recylables, and organics, as required by the Ministry of Environment.
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:
Individual faculty and staff are responsible for declaring surplus equipment or furniture. Physical Resources picks up surplus material and stores it in a central location on campus. Emphasis is given primarily to recycling equipment and materials through internal redistribution. Secondary consideration is given to disposal or sale to Laurier faculty, staff or students and finally to external private sale or by donation to local non-profit organizations such as the Salvation Army or the Re-Store.
A brief description of the institution's efforts to make materials available online by default rather than printing them:
Laurier has greatly reduced the number of printed course-related materials and syllabi. The large majority of course content and materials for students are available online using 'My Learning Space', an online course management system. Course information and academic calendars are only available online, and have been made easily accessible from the main university web page. Laurier's staff and faculty directory is also now only available online, replacing the previously printed Laurier Phone Book available in the past.
A brief description of any limits on paper and ink consumption employed by the institution:
There is a printing fee for students to print documents from any student-accessible printer on campus. In the library there is a charge of $0.10/page and $0.60/page for coloured prints. There are five other printers available for student use on campus, four black and white printers charging $0.08/page, and one colour printer which charges $0.60/page.
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
The first year leadership program, the Sustainability Council, runs an annual 'Stuff Swap' at the end of the school year. This swap style event encourages swapping of donated items, but also serves as a drop-off and donation location for any unwanted clothing, furniture, jewellery etc, as well as non-perishable food items. Any items left over at the end of the swap are donated to local charities and food banks in order to reduce the amount of waste left in residences and student housing during the move-out process. This event also provides e-waste collection which is taken to Laurier's central e-waste collection to be properly disposed of.
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:
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:
Laurier's dining services have greatly reduced the number of trays on campus. Trays are not made available in the main dining facility unless specifically requested, and only 2 of the 9 franchises make them available to patrons.
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):
Laurier's Eco-tainer program is available for all staff, students, and faculty. These reusable takeout containers can be obtained after presenting a one-time purchased Eco-card at any of the participating on-campus food service locations. The Eco-card is available for only $5 and never expires. Once the users are done with their container, they are returned unwashed to participating on-campus food service locations at which point the student is presented with another card to be used during their next visit.
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:
Food Services offer a 10 cent discount when you use your travel mug at any food service location that offers hot beverages. This discount encourages the use of travel mugs which reduces the number of disposable cups going to landfills.
A brief description of other dining services waste minimization programs and initiatives:
The website URL where information about the institution’s waste minimization initiatives is available:
Data source(s) and notes about the submission:
Baseline year = 2009 due to information availability.
Performance year= 2012
Baseline year = 2009 due to information availability.
Performance year= 2012
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.