North Carolina State University
OP-22: Waste Minimization

The fiscal year 2005 provides a sufficient amount of data to benchmark waste reduction efforts against.

Waste Characterization Study April 2015: Determine the composition of garbage disposed in various types of buildings (33) across campus. 2 samples/bldg (4 samples from Talley Student Union), consisting of waste generated over a 24-hour period. Samples sorted into 47 distinct material categories. Results used to identify target materials and locations for increased recycling/diversion and aid the University in reaching its recycling goals.

In the Sustainability Standard Operating Procedures (Sustainability SOP), section 2.5.3 deals with the procurement of paper products and initiatives that minimize paper use. It states that all paper and tissue products purchased be made from 50% post-consumer recycled content. In the absence of 50% post-consumer, the highest post-consumer recycled content or highest pre-consumer recycled material content available shall be purchased. The Sustainability SOP also deals with photocopy practices that minimize paper use and reduce costs. These measures include double-sided printing and photocopying, the use of digital file management and imaging software, enhancing capabilities for electronic document creation and storage, eliminating unnecessary printing wherever possible, and using the maximum margins allowable by University branding guidelines to fit more content on each sheet of paper. By January 1, 2015, 50% of paper products complied with this regulation. The goal is for this to increase by 25% each year until 100% of all paper and tissue products comply.

Surplus sales are held twice a month and are open to the public. A wide variety of items are usually available including laboratory equipment, computers, monitors, desks, tables, office chairs and filing cabinets.

NC State does not print an undergraduate catalog or schedule of courses, both are available online. The Sustainability SOP has more information on the University's efforts to reduce printing and paper usage. https://sustainability.ncsu.edu/wp-content/uploads/2014/07/Sustainability-SOP.pdf

Sustainability Standard Operation Procedures: 2.5.3 Procurement of paper products and initiatives that minimize paper use • Purchase paper and tissue products made from 50% post-consumer recycled content. In the absence of 50% post-consumer, purchase the highest post-consumer recycled content or highest pre-consumer recycled material content. • Use photocopy practices that minimize paper use and reduce costs including: o Duplex (double-sided) printing and photocopying o Use of digital file management and imaging software o Enhance capabilities for electronic document creation and storage o Eliminating unnecessary printing o Using the maximum margins allowable by University branding guidelines to fit more content on each sheet of paper • By January 1, 2015, 50% of paper products will comply with this regulation and will increase by 25% each year until 100% of all paper and tissue products comply."

Move In: Additional cardboard dumpsters and signage are placed on campus for students to use as they unpack new items or discard moving boxes. Volunteers from Greek Life helped students to break down and recycle cardboard boxes during move-in. Move Out: Partnered with Feed the Pack Food Pantry and Triangle Residential Options for Substance Abusers (TROSA) for the 2015 Wolf Pack N Give Move Out Program. During move out 2014 and 2015, plastic bags were distributed to students for clothing, shoes and bedding. This helped educate them about the program as well as keep the pack rat storage containers better organized.

The Sustainability SOP has several places where waste minimization is the focus- in both the Purchasing and the Waste Reduction and Recycling sections. https://sustainability.ncsu.edu/wp-content/uploads/2014/07/Sustainability-SOP.pdf

As part of the post-consumer pilot at Talley Student Center, NC State Stewards performed a visual contamination inspection in the compost bins. Data was collected on the success of the program to promote further expansion of the program.

University Dining has been utilizing our food service software, CBORD, to properly forecast correct food amounts for meal periods in hopes to reduce food waste. By utilizing this software and working with our managers to ensure we are preparing the proper amount of food, University Dining can reduce the amount of food waste that is generated during food preparation.

University Dining has worked with the NC State Stewards to educate consumers about food waste through Weigh-the -Waste programs. These programs aide in making customers aware of how much they are putting on their plates, and how much waste con be produced. Additionally, a student chapter of the Food Recovery Network has been formed and started a pilot of collecting food waste for donation this semester.

The all you care to eat facilities utilize reusable clam shell containers. This program has proven to be very successful in reducing disposable plastics in the dining halls. There are plans to initiate this same system in some of the retail venues as well.

In the all you care to eat facilities, all the service ware is reusable. These products are used by the students and then washed in the energy efficient dish rooms. In the retail locations, strides are being made to transition to all compostable containers. The first location where we will be utilizing these compostable containers is going the be On The Oval, located on Centennial campus. The plan is to replace all plastic options with containers that can be composted.

The campaign, One Less Cup, is a collaboration between University Dining, Waste Reduction and Recycling and the University Sustainability Office. The program features stickers that can be applied to any mug or cup and then used to receive $.10 off fountain drink and drip coffee purchases. The One Less Cup program is utilized in the Atrium Food Court, Talley Student Union, the Oval Food Court, on campus convenient stores and cafes.

University Dining removed the trays from campus dining halls in 2008 which not only saves water for washing but reduces the amount of food that students take and therefore waste.