| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 51.11 |
| Liaison | Kathleen McCaig |
| Submission Date | March 15, 2016 |
| Executive Letter | Download |
Berea College
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
0.00 / 5.00 |
Kathleen
McCaig Sustainability Coordinator Operations & Sustainability |
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 1,223.60 Tons | 11.50 Tons |
| Materials composted | 51.38 Tons | 49.77 Tons |
| Materials reused, donated or re-sold | 0 Tons | 0 Tons |
| Materials disposed in a solid waste landfill or incinerator | 456.34 Tons | 436.78 Tons |
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 1,578 | 1,587 |
| Number of residential employees | 615 | 417 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment | 1,600 | 1,605 |
| Full-time equivalent of employees | 615 | 417 |
| Full-time equivalent of distance education students | 0 | 0 |
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, 2013 | June 30, 2014 |
A brief description of when and why the waste generation baseline was adopted:
The baseline was the first year that the data was gathered on campus, and thus is (while in parts incomplete) the fullest set of data previous to the current performance year.
A brief description of any (non-food) waste audits employed by the institution:
A brief description of any institutional procurement policies designed to prevent waste:
A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:
The Office Supply Exchange (OSE) is a depository for collecting and sharing reusable, surplus office and school supplies among members of the campus community. This program allows students and departments to donate to and use supplies from the OSE. This service provides budget savings to campus programs, departments, and students, while also reducing the amount of new resources necessary for daily operations as well as the overall waste produced by the College
A brief description of the institution's efforts to make materials available online by default rather than printing them:
The college now offers course schedules and directories online. These two documents will no longer be printed. Schedules are made available through the colleges website. Directories are made available through the students college email account as well as the college website. Professors, organization, and campus groups have the option of using Moodle. Moodle is a powerful Learning Management System (LMS) which combines web 2.0 features and total course management. Through Moodle course can be completely paperless.
All students are required to attend convocations each week. Attendance sheets were paper based until Fall, 2015 when the entire system was converted to an online barcode system to track attendance.
Schedules <http://www.berea.edu/cataloghandbook/default.asp>
Directory <http://www.berea.edu/directory/people/default.aspx>
A brief description of any limits on paper and ink consumption employed by the institution:
At Berea College each semester students get a small printing credit on their student account. After students have used their allocation, they are responsible for adding funds to their account.
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
The Office of Sustainability, Facilities Recycling, and Residence Life collaborate each year during move-in and move-out to have easy and visible access to recycling areas for cardboard and other recycleable waste. The college has partnered with our local Goodwill to place their collection bins in the residence halls to capture donated items.
A brief description of any other (non-food) waste minimization strategies employed by the institution:
A brief description of any food waste audits employed by the institution:
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:
The Berea College Dining Program is operated by Sodexo. As part of its
commitment to reduce organic waste, support local communities and lower its
carbon footprint, Sodexo implemented the LeanPath food waste prevention system
in the Berea Mountaineer Dining Hall in March 2012. In less than one year of implementing the LeanPath food waste prevention system,
Berea College reduced its pre-consumer food waste by 49% year-over-year and lowered
plate cost significantly. They have re-invested the savings to provide Berea students with a 4% increase in locally-grown foods without raising prices to students or increasing overall food costs. All remaining pre-consumer food waste is composted at the college gardens.
You can read the full case study of the LEAN Path implementation here: http://www.leanpath.com/case-studies/
A brief description of programs and/or practices to track and reduce post-consumer food waste:
Berea College’s residential dining facility is 100% trayless. The Mountaineer Dining Hall was renovated in summer 2010, and reopened with plated meals that are carried to tables. Trayless dining reduces food waste, conserves water and energy and contributes to healthier eating habits.
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):
Dining Services instituted a reusable "to go" container program in 2015 in our dining hall available to students, faculty, and staff.
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):
Permanent-ware will be used for events with up to 100 attendees
For events under 100, BC Catering uses the approved compostable disposables composted at our college gardens
Organic and locally sourced products always available
Indoor or outdoor recycling, composting, and trash bins accompany your order
For events with 100+ attendees, student volunteer Recycling Ambassadors can be provided to help attendees dispose of items properly
Full info here: https://www.berea.edu/sustainability/take-action/green-event/
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 cup are given to incoming students, 10% discount is given on purchased beverages.
A brief description of other dining services waste minimization programs and initiatives:
The website URL where information about the institution’s waste minimization initiatives is available:
Data source(s) and notes about the submission:
* We don't have a complete data set on our baseline year except for the solid waste data*
* We don't have a complete data set on our baseline year except for the solid waste data*
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.