| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 67.41 |
| Liaison | Jeremy King |
| Submission Date | March 23, 2016 |
| Executive Letter | Download |
Denison University
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
0.58 / 5.00 |
Jeremy
King Campus Sustainability Coordinator Office of the President |
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indicates that no data was submitted for this field
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Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 253.70 Tons | 143.80 Tons |
| Materials composted | 80 Tons | 22 Tons |
| Materials reused, donated or re-sold | 20 Tons | 2 Tons |
| Materials disposed in a solid waste landfill or incinerator | 665.60 Tons | 835.50 Tons |
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Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 2,119 | 2,021 |
| Number of residential employees | 10 | 4 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment | 2,151 | 2,099 |
| Full-time equivalent of employees | 671 | 576 |
| Full-time equivalent of distance education students | 0 | 0 |
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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, 2004 | June 30, 2005 |
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A brief description of when and why the waste generation baseline was adopted:
The baseline year was chosen because it is the earliest year for which we believe we have accurate data.
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A brief description of any (non-food) waste audits employed by the institution:
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A brief description of any institutional procurement policies designed to prevent waste:
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A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:
Both the Purchasing Office and the Office Services Department coordinate the collection and distribution of surplus items on campus. Specifically, the Purchasing Office coordinates a surplus sale each year and oversees the re-purposing and re-use of furniture, equipment, and specialty items on campus. Office Services offers a "Free-Cycle" program on campus whereby staff and faculty can donate and take surplus office supplies.
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A brief description of the institution's efforts to make materials available online by default rather than printing them:
The Registrar's Office puts course catalogs and schedules on-line as standard practice. Student and employee directories are no longer printed and are available on-line as well.
Nearly all Accounting and Human Resources forms are now available online and able to be submitted electronically.
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A brief description of any limits on paper and ink consumption employed by the institution:
Each academic year students are allotted 1200 duplex prints. Prints in excess of this are charged $0.04 for single-sided printing and $0.03/side for duplexed prints.
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A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
Operation Move-Out occurs annually at the end of the academic year. Collection tables are placed in every dorm for discarded items that are still usable. Starting on the last day of classes, students can deposit their items in the designated location. Facilities staff and various student volunteers collect the items and bring them to a central storage area on campus. Once collection is complete, local service agencies come and pick up the collected items.
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A brief description of any other (non-food) waste minimization strategies employed by the institution:
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A brief description of any food waste audits employed by the institution:
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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:
All pre-consumer food waste that is not meat or dairy based is composted on campus. In addition food scraps in the prep areas are most often utilized to make soup stocks and bases.
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A brief description of programs and/or practices to track and reduce post-consumer food waste:
Both dining halls on campus have switched to trayless dining at all meals.
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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):
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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):
Our to-go containers are made with biodegradable and/or recycled content materials. All students, faculty, staff, and visitors can opt to use reusable To-Go containers for no additional charge.
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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:
Students and faculty who bring reusable mugs/cups can take beverages to go from the dining halls for free. At the Student Union, students and faculty get a discount when using reusable containers.
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A brief description of other dining services waste minimization programs and initiatives:
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The website URL where information about the institution’s waste minimization initiatives is available:
Data source(s) and notes about the submission:
Denison maintains an internal password protected website where most of this information resides. Public access web pages have limited information on this topic.
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.