| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 75.65 |
| Liaison | Maddie LoDico |
| Submission Date | Dec. 12, 2014 |
| Executive Letter | Download |
Colby College
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
1.66 / 5.00 |
Kevin
Bright Sustainability Coordinator Office of Sustainability |
"---"
indicates that no data was submitted for this field
None
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 405.50 Tons | 12 Tons |
| Materials composted | 123.70 Tons | 84.30 Tons |
| Materials reused, donated or re-sold | 10 Tons | 5 Tons |
| Materials disposed in a solid waste landfill or incinerator | 566 Tons | 1,469 Tons |
None
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 1,720 | 1,664 |
| Number of residential employees | 13 | 13 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment | 1,820 | 1,764 |
| Full-time equivalent of employees | 721 | 640 |
| Full-time equivalent of distance education students | 0 | 0 |
None
Start and end dates of the performance year and baseline year (or three-year periods):
| Start Date | End Date | |
| Performance Year | July 1, 2013 | June 30, 2014 |
| Baseline Year | July 1, 2004 | June 30, 2005 |
None
A brief description of when and why the waste generation baseline was adopted:
We are using the year 2000 as a common baseline throughout this STARS submission as this was the year the College created its Environmental Advisory Group (EAG) which kickstarted many campus-wide sustainability initiatives. However, 2005 is the first year Colby began recording the amount of materials recycled, so we used 2005 as a baseline year throughout this question.
None
A brief description of any (non-food) waste audits employed by the institution:
In November 2013 and October 2014, two students conducted a Waste Audit of trash and recyclables from three residence halls. Their objective: to determine how effective students are at recycling. Their goal: to improve Colby’s recycling rate.
None
A brief description of any institutional procurement policies designed to prevent waste:
The Assistant Director of Administrative Financial Services, Kelly Pinney-Michaud, works with each vendor on a case by case basis to increase the environmental sustainability, including the prevention of waste, of our products and services.
None
A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:
in 2014, the Office of Sustainability and the Environmental Coalition ran its first Freecycle event, during which students, faculty, and staff could donate their unwanted office supplies and clothing. Others would take any items they need and the rest is donated to local homeless shelters. Additionally, surplus furniture & office items are saved for a Colby “yard sale” for employees each July.
None
A brief description of the institution's efforts to make materials available online by default rather than printing them:
Colby no longer prints and distributes the college directory, course catalog, or course schedules. The Student Handbook, Annual Report of the President, The Annual Report of Contributions and course registration and course evaluations are also now online. Additionally, Colby's faculty is encouraged to use Moodle, an online course management system, which allows students to view course handouts and readings online.
None
A brief description of any limits on paper and ink consumption employed by the institution:
Although black and white printing is free for students, students have to pay for any color printing. Double-sided printing is the default for all College printers on campus.
None
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
RESCUE (Recycle Everything, Save Colby’s Usable Excess) started in 2001-02 to capture clothing, household items, furniture, appliances, and other items that departing students leave behind. Now clothing and furniture are donated to local nonprofits and other items are cleaned and stored for sale the following fall, taking literally tons of material out of the waste stream for reuse. In 2003 RESCUE was named a “best management practice” by the EPA.
None
A brief description of any other (non-food) waste minimization strategies employed by the institution:
All leaves collected through campus landscaping is composted and used on our community garden. All woodchips from tree-cutting on campus is used on the many trails we have in the Arboretum and walking trails.
None
A brief description of any food waste audits employed by the institution:
The Office of Sustainability and the EcoReps conduct a "Weigh the Waste" food audit every month in each of our three dining halls to measure the waste generated throughout the meal and to educate students on how to reduce it.
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:
N/A
None
A brief description of programs and/or practices to track and reduce post-consumer food waste:
Our monthly Weigh the Waste events are designed to track and reduce food waste in the campus dining halls. Furthermore, all of Colby’s dining halls are tray less to reduce food waste.
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):
Colby's Dining Services gives out free reusable coffee mugs to all students and uses either compostable or plant-based products whenever possible for non-reusable products.
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):
All service-ware in campus dining halls are washed and reused.
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:
For our to-go food operations, a discount is given to students who use reusable mugs.
None
A brief description of other dining services waste minimization programs and initiatives:
N/A
None
The website URL where information about the institution’s waste minimization initiatives is available:
Data source(s) and notes about the submission:
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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.