Brunswick, ME, US
|Rating||Score||Liaison||Submission Date||Executive Letter|
|Gold||68.71||Keisha Payson||Feb. 28, 2019||Download|
The grey bar displays the scores for all STARS rated institutions of the same basic type as the institution featured in the report (Associate, Baccalaureate, Master, or Doctorate) in quartiles. Hovering over the bar reveals the
- 1st quartile score (75% of institutions scored above this figure);
- Median (or 2nd quartile) score (50% of institutions scored above this figure);
- 3rd quartile score (25% of institutions scored above this figure);
- Top score for all institutions of the same basic type.
|Academic Courses||Complete||14.00 / 14.00|
|Learning Outcomes||Complete||1.57 / 8.00|
|Undergraduate Program||Complete||3.00 / 3.00|
|Graduate Program||Not Applicable||
Total adjusted for non-applicable credits
|Immersive Experience||Complete||2.00 / 2.00|
|Sustainability Literacy Assessment||Not Pursuing||0.00 / 4.00|
|Incentives for Developing Courses||Not Pursuing||0.00 / 2.00|
|Campus as a Living Laboratory||Complete||4.00 / 4.00|
|Student Educators Program||Complete||4.00 / 4.00|
|Student Orientation||Complete||2.00 / 2.00|
|Student Life||Complete||1.75 / 2.00|
|Outreach Materials and Publications||Complete||2.00 / 2.00|
|Outreach Campaign||Complete||4.00 / 4.00|
|Assessing Sustainability Culture||Not Pursuing||0.00 / 1.00|
|Employee Educators Program||Complete||0.30 / 3.00|
|Employee Orientation||Complete||1.00 / 1.00|
|Staff Professional Development||Not Pursuing||0.00 / 2.00|
|Community Partnerships||Complete||2.00 / 3.00|
|Inter-Campus Collaboration||Complete||3.00 / 3.00|
|Continuing Education||Not Applicable||
Total adjusted for non-applicable credits
|Community Service||Complete||5.00 / 5.00|
|Participation in Public Policy||Complete||2.00 / 2.00|
|Trademark Licensing||Complete||2.00 / 2.00|
Bowdoin Dining has a long-term and on-going commitment to grapple seriously with sustainability issues as they relate to the production and service of food and beverages to our campus community. This presents both challenges and opportunities, especially given the purchasing volume we represent in the greater Maine community.
Bowdoin Dining uses all reasonable efforts to utilize affordably priced, local, and renewable products. All purchasing decisions are strongly influenced by consideration of sustainability issues. The Bowdoin Organic Garden represents a 13-year commitment to participation in the local growing community and a beautifully fertile focal point for campus engagement on these issues.
Bowdoin Dining is seen as a sustainability leader on campus and a willing partner to students, faculty and staff with initiatives to improve practices. Our dining operations have become laboratories where sustainability theories and ideas are tested in a real world setting. In so doing, Bowdoin students consider the risks and rewards of various changes and the impact of decisions on the whole community.
The dining program has an emphasis on simple, healthy, whole foods, carefully prepared by staff who take pride in their own efforts. It encourages food as a vehicle for community and communication. It advocates moderation and a serious consideration of the impacts of our dining decisions on the planet and society as a whole.
|Food and Beverage Purchasing||Complete||1.07 / 6.00|
|Sustainable Dining||Complete||2.00 / 2.00|
|Landscape Management||Complete||1.15 / 2.00|
This credit is weighted more heavily for institutions that own or manage land that includes or is adjacent to any of the following:
Institutions may identify legally protected areas, internationally recognized areas, priority sites for biodiversity, and regions of conservation importance using the Integrated Biodiversity Assessment Tool (IBAT) for Research & Conservation Planning, the U.S. Information, Planning, and Conservation (IPaC) decision support system, or an equivalent resource or study.
The College has numerous sustainable commuting options available to students. It offers shuttles for free at night within a mile of campus, and has partnered with local transportation to provide discounted fares to students to nearby cities. Bowdoin has also instituted a website and app that encourages carpooling between students to reduce carbon emissions. There is also a club run by the students that rents out bikes to students for a small fee every annually or biannually.<< show less
|Campus Fleet||Complete||0.29 / 1.00|
|Student Commute Modal Split||Complete||1.90 / 2.00|
|Employee Commute Modal Split||Complete||0.46 / 2.00|
|Support for Sustainable Transportation||Complete||1.80 / 2.00|
The College utilizes zero-sort recycling and educates its students, staff, and faculty on sustainability through posters, emails, the Sustainability website and/or training. Bowdoin encourages peer-to-peer exchange and reuse of items via their websites and annual events where students can either buy or exchange their items with each other. Bowdoin Facilities Management runs two "reuse" programs, one for office furniture and one for office supplies. Employees can donate unwanted items to the central clearing house (known as the on-line warehouse) and employees can browse available items and take what they want. At the end of the year, Bowdoin hosts a Give N' Go program for students where unwanted items are donated to the Goodwill Northern New England and unwanted fresh food is delivered to the Midcoast Hunger Prevention Program where the food is then distributed to families or individuals in need.<< show less
|Waste Minimization and Diversion||Complete||1.58 / 8.00|
|Construction and Demolition Waste Diversion||Complete||0.78 / 1.00|
|Hazardous Waste Management||Complete||1.00 / 1.00|
Bowdoin utilizes a rainwater capture system on the roof of two LEED silver certified residence halls and a LEED platinum certified academic building for toilet flushing in those buildings. The College has also adopted use of infrared faucet sensors and delayed action shut-off or automatic shut-off valves, low flow toilets, metering faucets at 0.25 gallons per cycle, low-flow kitchen faucets, low-flow shower heads, domestic dishwashers that use 10 gallons per cycle or less, and use of front loading clothes washers that meet EPA ENERGY STAR ® requirements.<< show less
This credit is weighted more heavily for institutions located in areas of water stress and scarcity and less heavily for institutions in areas with relative water abundance. The points available for this credit are determined by the level of ”Physical Risk QUANTITY” for the institution’s main campus,, as indicated by the World Resources Institute’s Aqueduct Water Risk Atlas and detailed in the following table:
|Rainwater Management||Complete||2.00 / 2.00|
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 and complete the Data Inquiry Form.
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 and complete the Data Inquiry Form.