| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 35.38 |
| Liaison | Rachael Rost-Allen |
| Submission Date | June 17, 2014 |
| Executive Letter | Download |
Johnson County Community College
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
2.44 / 5.00 |
Kristy
Howell Sustainability Education and Engagement Coordinator Center for Sustainability |
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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 | 284.73 Tons | 143.40 Tons |
| Materials composted | 37 Tons | 0 Tons |
| Materials reused, donated or re-sold | 70.08 Tons | 12.50 Tons |
| Materials disposed in a solid waste landfill or incinerator | 567.65 Tons | 841.04 Tons |
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Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 0 | 0 |
| Number of residential employees | 0 | 0 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment | 23,520 | 25,257 |
| Full-time equivalent of employees | 1,932 | 1,908 |
| Full-time equivalent of distance education students | 2,110 | 2,052 |
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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 | Jan. 1, 2012 | Dec. 31, 2012 |
| Baseline Year | Jan. 1, 2010 | Dec. 31, 2010 |
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A brief description of when and why the waste generation baseline was adopted:
Paper was the only material recycled on the JCCC campus prior to 2010. Additionally, composting of food waste began in June 2010. Additionally, weights for landfill waste were not tracked prior to 2010, so that is the farthest back in time our data covers.
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A brief description of any (non-food) waste audits employed by the institution:
Please see: http://www.jccc.edu/sustainability/projects/recycling/waste-audit.html
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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:
We have a centrally located room dedicated to surplus office supply storage and distribution. We call the store and associated program the R.O.S.E. Store (Reusable Office Supply Exchange). The store is available to all employees, Monday - Friday, from 10am-4pm.
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A brief description of the institution's efforts to make materials available online by default rather than printing them:
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A brief description of any limits on paper and ink consumption employed by the institution:
We use a printing tracking and limiting software called PaperCut to monitor, limit, and facilitate the purchase of additional printing allotments, should a student need that.
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A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
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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:
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A brief description of programs and/or practices to track and reduce post-consumer food waste:
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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):
Students, faculty and staff are able to purchase access to use a "Greenie" to-go container for a small upfront fee and then receive a small discount off meals that utilize the "Greenie." Containers may be returned dirty and exchanged for a clean container.
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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):
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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:
Reusable mugs may be used for both hot and cold beverages at all dining services eateries and beverage vendors across campus.
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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:
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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.