| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 53.24 |
| Liaison | Tess Esposito |
| Submission Date | Feb. 23, 2017 |
| Executive Letter | Download |
University of Dayton
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
1.13 / 5.00 |
Wes
Napier Manager of Contracted Services and Customer Service Facilities Management |
"---"
indicates that no data was submitted for this field
None
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 1,215.63 Metric tons | 238.30 Metric tons |
| Materials composted | 65.32 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 | 1,354.43 Metric tons | 2,135.04 Metric tons |
None
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 6,109 | 5,882 |
| Number of residential employees | 0 | 0 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment | 10,092 | 10,043 |
| Full-time equivalent of employees | 2,639 | 2,376 |
| Full-time equivalent of distance education students | 229 | 355 |
None
Start and end dates of the performance year and baseline year (or three-year periods):
| Start Date | End Date | |
| Performance Year | Jan. 1, 2016 | Dec. 31, 2016 |
| Baseline Year | Jan. 1, 2011 | Dec. 31, 2011 |
None
A brief description of when and why the waste generation baseline was adopted:
---
None
A brief description of any (non-food) waste audits employed by the institution:
---
None
A brief description of any institutional procurement policies designed to prevent waste:
---
None
A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:
Supplies that can not be used on campus are regularly diverted to the Montgomery County Materials Reclamation Facility. This facility makes surplus donated supplies available to local non-profit organizations and educational facilities. In addition to office supplies, we also divert books, furniture and displays to this facility.
None
A brief description of the institution's efforts to make materials available online by default rather than printing them:
---
None
A brief description of any limits on paper and ink consumption employed by the institution:
There is no free printing available to students. They are charged a per-sheet fee, which is deducted from their student account or payable with a credit card.
None
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
The university partners with local charitable organizations to capture about 30 tons of furniture, clothing, kitchen supplies, books, electronics, bedding, and other housewares during the move out period each spring. Because we have such a large inventory of single family homes and duplexes in our university housing stock, students often have a large quantity of usable housewares and furniture they can not or do not wish to take with them. We provide drop-off locations and a pick-up service to divert this material from dumpsters.
None
A brief description of any other (non-food) waste minimization strategies employed by the institution:
---
None
A brief description of any food waste audits employed by the institution:
---
None
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:
---
None
A brief description of programs and/or practices to track and reduce post-consumer food waste:
We have not undertaken trayless dining initiatives because we feel it would have little impact on food waste on our campus. None of our dining units have "all you can eat" meal plan options, so students are not at risk of overloading trays and wasting food to try to maximize the use of their plans. All food items are individually priced, which means students will be less likely to over-indulge and more likely to choose economically.
While a tangible water use reduction could be realized through trayless dining, experiments have produced a strong student backlash and resulted in full-time tray availability.
None
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):
---
None
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):
---
None
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:
Any member of the campus community using a UD issued refillable mug or bottle receives a $0.45 discount on a fill-up.
None
A brief description of other dining services waste minimization programs and initiatives:
---
None
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.