Ball State University

Ball State Facilities and Services Sustainability Initiatives Heating and Cooling System: 1. Geothermal Conversion Project 2. Condensate return program to reduce lost heat and need for makeup water chemicals and treatment 3. Steam trap maintenance … read more

Ball State Facilities and Services Sustainability Initiatives

Heating and Cooling System:
1. Geothermal Conversion Project
2. Condensate return program to reduce lost heat and need for makeup water chemicals and treatment
3. Steam trap maintenance program to reduce wasted steam
4. Chiller efficiency upgrades and elimination of ozone depleting CFC’s

Cleaning:
1.New paper towel dispensers replace tri-fold with rolls made from recycled fiber. Less waste through better portion control. Less waste disposal, too. Closes the recycling loop. Chose dispenser without batteries.
2. Foam soap fully implemented - lower usage rate and cost.
3. New vacuums with HEPA filtration. More efficient dirt removal.
4. Chemicals: Mineral Shock - a more environmental friendly chemical to remove lime deposits
5. Air fresheners for restrooms that do not use batteries.

Building Construction:
1. In the construction of Kinghorn Hall, harvested many of the existing trees from the site. Have over 12,000 board feet of high quality lumber to use within the building itself. The remaining trees and brush were ground up and will either be used as mulch or undergo further processing through the compost operation.
2. Dehority Hall renovation achieved LEED Silver rating.
3. Kinghorn Hall is targeted to achieve LEED Silver rating.
4. Student Recreation and Wellness Facility is avaiting LEED certification.
5. Studebaker East renovation is seeking LEED Silver certification.
6. Although not seeking LEED certification, the Student Center was designed with LEED principals in mind.
7. Five FP&M staff members are now LEED Accredited Professionals
8. According to recently published reports from the American Institute of Architects 48% of the carbon dioxide emissions come from the use of buildings. Currently studying the percentage of our buildings that sit underutilized because of the manner in which classes are scheduled.
9. Working to maximize building utilization through scheduling and shared space.
10. Stopped printing construction-drawing sets for bidders. Saving up to $80K in printing costs per project. Contractor can still print drawings if necessary but it is their choice.
11. High-density development of main campus. Minimize sprawling and transportation needs.
12. Asbestos removal and disposal.
13. LEED features in Letterman Communication and Media Building and Park Hall
a. Use of daylight – reduces artificial lighting needed
b. Low VOC emitting finishes
c. Locally sourced materials – within 500 miles
d. Certified Sustainable forest woods
e. Energy efficiency
f. Water efficiency
g. Products made from recycled materials
h. Bicycle storage

<< show less

Climate Action Task Force:
1. Develop implementation plan in support of American College and University Presidents Climate Commitment signed by President Gora in 2008.
2. Looking seriously at current operations and all available alternatives.

Campus Dining Sustainability Practices Food Preparation and Service: 1. Donate wholesome leftovers and foods to be discontinued on menus to local services. 2. Purchase and use pre-cleaned and cut produce and fruit when feasible to … read more

Campus Dining Sustainability Practices

Food Preparation and Service:
1. Donate wholesome leftovers and foods to be discontinued on menus to local services.
2. Purchase and use pre-cleaned and cut produce and fruit when feasible to reduce campus food waste.
3. Maintain waste records for over-production / out-dated, discarded food and trim waste on produce. Train employees in minimizing trim.
4. Maintain service records to prepare amounts that match demand to reduce waste.
5. Use smaller food containers at buffets, on salad lines, and on hot lines to prevent over preparation and spoilage.
6. Serve portion sizes that encourage patrons to return for seconds rather than over-serving resulting in food waste.
7. Conduct weekly inventories to keep stocks low and avoid spoilage/waste.
8. Prepare foods, as much as possible, fresh and to order, and in smaller batches throughout the meal period.
9. Date and rotate stock to ensure that perishable food does not spoil or sit on the shelf past expiration dates.
10. Use bulk condiments and salad dressings in all you care to eat locations.
11. Promote sales of fountain or dispensed bulk beverages to reduce the use of cans and bottles.
12. Conduct meal planning based on tracking of food consumption patterns to reduce purchasing costs and to keep waste at a minimum.
13. Use computerized recipes to make exact numbers of needed portions.
14. Recycle oil from fryers and other waste oils. Use bulk-frying oil to reduce the need for paper and plastic oil containers.
15. Recycle and compost coffee grounds.

Paper Goods and Packaging:
1.Provide each resident student with a free “Green” reusable bag to help reduce the use of plastic take-out bags
2. Participate in the local Blue Bag recycling program for trash disposal capturing over 40% of the departmental waste stream.
3. Donate empty pickle buckets and cottage cheese tubs to charitable organizations.
4. Recycle corrugated cardboard boxes, glass, paper goods, plastic, newspaper, phone books, office ink and toner cartridges, batteries and office paper from copying, printing, and shredding.
5. Sponsor a reusable drink container program to all patrons in retail locations—purchase a large drink container and refill it for a reduced drink price on subsequent visits.
6. Purchase and use recycled napkins whenever feasible.
7. Purchase plastic containers with lids that can be washed and reused versus boxes and plastic wrap for transport of bakery products from one unit to another.
8. Use paper wrappers rather than Styrofoam or plastic whenever feasible.
9. Use stainless steel pans rather than aluminum foil disposable pans when feasible.
10. Reinforce the use and selection of china, silverware, and glassware by customers.
11. Buy convenience store goods in reusable totes that are returned to the vendor for refilling.

Cleaning and Chemicals:
1. Utilize air hand dryers in “new” locations and install in “older” locations as those locations are renovated.
2. Use GREEN chemicals and cleaning methods to limit use and prevent waste.
3.Use cloth towels that can be washed rather than disposable towels.

Maintenance and Repair:
1. Administer preventive maintenance programs in all units.
2. Properly dispose of paints, solvents, batteries, fluorescent bulbs, printer inks, and other items used in maintaining food service areas, offices, or food service equipment.
3. Recycle computers, cell phones, computer printer cartridges, and metals.

Equipment:
1. Buy energy efficient and Energy Star rated equipment.

Administrative and Unit Offices:
1. Reduce waste and costs by making all Dining Service forms, policies, and procedures available as e-forms on the computer.
2. Maintain two bicycles for use by office staff to get around campus rather than taking departmental cars.

Waste Collection:
1. Participate in University co-mingling program with trash hauler who separates recyclables.
2. Provide waste containers whereby customers can properly dispose of aluminum cans and recyclable soda bottles. Ensure these items are collected for recycling.

Customer Awareness:
1. Use patron and student involvement in menu planning and evaluation.
2. Offer attractive “educational” flyers, posters, and labels to heighten environmental awareness of patrons and encourage use of permanent dishware, choosing foods that will be eaten and not wasted, and returning to the line for second helpings.
3. Solicit ideas for change from patrons.

Employee Awareness:
1. Educate and train employees to encourage a strict adherence the policies and procedures to facilitate compliance with our environmental goals.
2. Dining Service staff personnel shall serve on campus environmental task forces and remain pro-active in all environment activities.

<< show less

Ball State Facilities and Services Sustainability Initiatives Energy Efficiency: 1. High Efficiency lighting retrofits - testing some T-5 fluorescent lamps. New buildings have T-5 compact fluorescents and LED lighting installed. 2. Retrofitting LED lights in … read more

Ball State Facilities and Services Sustainability Initiatives

Energy Efficiency:
1. High Efficiency lighting retrofits - testing some T-5 fluorescent lamps. New buildings have T-5 compact fluorescents and LED lighting installed.
2. Retrofitting LED lights in several locations where incandescent lighting was previously needed
3. Motion Detectors to turn off lighting in unoccupied areas and rooms
4. Shaffer Tower Lighting retrofit with LED lighting. Reduced KWH with better and more even lighting of important campus landmark.
5. Major renovations being planned and in progress for three academic buildings will increase energy efficiency significantly.
6. Energy Management System operation and utilization to reduce energy costs
7. Plan to eliminate nearly all incandescent lighting except locations where is it a necessary part of the design.
8. Office and classroom renovations include energy efficiency upgrades when possible, e.g. motors, lighting, occupancy sensors, etc.
9. Building energy management system retrofits - most buildings are now monitored and controlled centrally
10. Electrical metering and record keeping - helps identify opportunities for energy reduction and possible problems – meters read and recorded centrally
11. Parking garage lighting upgrades – efficiency
12. Replacement windows and doors - many locations – more efficient, better seal
13. Roof insulation increased when some roofs replaced (Pruis, etc.)
14.High efficiency replacement motors on HVAC, etc.
15. Individual temperature controls in offices

<< show less

Ball State Facilities and Services Sustainability Initiatives Landscape: 1. Implemented reforestation master plan. Now have over 8,000 species trees on campus. Offsets heat island effect and sequesters CO2 2. Developed restored short grass prairies and … read more

Ball State Facilities and Services Sustainability Initiatives

Landscape:
1. Implemented reforestation master plan. Now have over 8,000 species trees on campus. Offsets heat island effect and sequesters CO2
2. Developed restored short grass prairies and wetlands in field station properties around campus. Biology field stations - forever wild and prairie restorations – Christy Woods, Cooper, Hults, etc.
3. Planted an additional 237 trees in 2008 with 5 new species / cultivars.
4. Campus tree management promotes healthy growth and long life.
5. Integrated Pest Management (IPM) to minimize use of pesticides.
6. Green spaces constructed on campus.
7. Extensive new plantings along McKinley, trees, shrubs and annuals –air quality
8. Combined sewer separation projects anticipating city improvements to reduce Combined Sewer Overflows (CSO’s)
9. Developed Parking Parks - shade trees to minimize heat island effect and AC load

<< show less

Ball State Facilities and Services Sustainability Initiatives Going Paperless: 1. Two-sided printing 2. Document management 3. Accounting and Payroll shifting to ACH transfers (e.g. travel reimbursements), self-serve for pay stubs, direct deposit for students, etc. … read more

Ball State Facilities and Services Sustainability Initiatives

Going Paperless:
1. Two-sided printing
2. Document management
3. Accounting and Payroll shifting to ACH transfers (e.g. travel reimbursements), self-serve for pay stubs, direct deposit for students, etc.
4. On-Line maintenance work requests are now available.
5. On-Line Vehicle rental requests will soon be available.
6. Use of email is encouraged to reduce memo production.

<< show less

Transportation: 1. Continuing to purchase hybrid electric rental cars and SUV’s – now have 20 in the fleet. 2. FlexFuel vehicles for about half the fleet are run on E-85 fuel locally. Installed an E-85 … read more

Transportation:
1. Continuing to purchase hybrid electric rental cars and SUV’s – now have 20 in the fleet.
2. FlexFuel vehicles for about half the fleet are run on E-85 fuel locally. Installed an E-85 fueling station on campus.
3. Received gift of a Miles totally electric car and put it into service with the Courier.
4. “Blue Loop” shuttle through adjacent east neighborhood which is predominantly student rental housing reduces traffic and fuel use on campus.
5. Public transportation system through campus with parking shuttle buses
6. MITS bus for free to all students, faculty and staff. Several convenient routes near and through campus
7. Encourage pedestrian transportation through safety improvements on McKinley and other improved sidewalks.
8. B20 biodiesel fuel used in all diesel vehicles
9. Six hybrid-electric shuttle buses used on campus.
10. Bicycle transportation system with locking racks located near building entrances

<< show less

Ball State Facilities and Services Sustainability Initiatives Recycling: 1. Recycling program with continuous improvement - expanding into dining, housing and events 2. Switched to using blue bags in all recycling containers throughout campus to be … read more

Ball State Facilities and Services Sustainability Initiatives

Recycling:
1. Recycling program with continuous improvement - expanding into dining, housing and events
2. Switched to using blue bags in all recycling containers throughout campus to be consistent with Muncie recycling program
3. Placed recycling containers out on campus sidewalks lined with blue bags.
4. Placed recycling containers in academic and administrative buildings.
5. Instituted recycling at all home football games. This included the placement of recycling bins along with public messages and separation of materials collected during clean up.
6. Sixteen different environmental initiatives implemented in auto garage. Recycling, vehicle specifications, oil testing, etc.
7. Mercury minimization plan has reduced use of mercury containing instruments on campus, e.g. mercury thermometers and gauges
8. Hazardous waste management program and monitoring. Secure storage and disposal.
9. Boiler ash recycling
10. Cardboard recycling
11. Purchasing 30% post consumer recycled copier/printer paper
12. Purchasing recycled plastic parking lot bumpers
13. Landscaping waste composting and use as mulch
14. Concrete recycling and reuse

<< show less

Ball State Facilities and Services Sustainability Initiatives Storm Water Management: 1. Reconstructed most of storm water drainage system North of Riverside Ave. 2. Implemented Storm Water Management program to reduce quantity and quality of water … read more

Ball State Facilities and Services Sustainability Initiatives

Storm Water Management:
1. Reconstructed most of storm water drainage system North of Riverside Ave.
2. Implemented Storm Water Management program to reduce quantity and quality of water leaving the campus during storms.
3. Post construction activities include installation of natural vegetation plantings along Cardinal Creek and three “duck ponds.”
4. ScourStop is placed over erosion control blankets at the entrance of culverts to waterways. It replaces riprap stone, is made of recycled plastics and can be planted into to create a vegetative swale.
5. Storm water handling improvements - Duck pond and separation structures on McKinley - implement Best Management Practices – BMP’s (sweeping, retention, inspection)
6. Permeable paving in selected areas to reduce run off and increase groundwater recharge

<< show less