Overall Rating Expired
Overall Score Expired
Liaison Lindsey Lyons
Submission Date April 30, 2015
Executive Letter Download

STARS v2.0

Dickinson College
OP-22: Waste Minimization

Status Score Responsible Party
Complete Expired Tyce Herrman
Projects Coordinator
Center for Sustainability Education
"---" indicates that no data was submitted for this field

Waste generated::
Performance Year Baseline Year
Materials recycled 196.16 Tons 124.11 Tons
Materials composted 138 Tons 92 Tons
Materials reused, donated or re-sold 0 Tons 0 Tons
Materials disposed in a solid waste landfill or incinerator 505.76 Tons 653 Tons

Figures needed to determine "Weighted Campus Users”::
Performance Year Baseline Year
Number of residential students 1979 1912.50
Number of residential employees 26 26
Number of in-patient hospital beds 0 0
Full-time equivalent enrollment 2344.84 2345
Full-time equivalent of employees 830 780
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, 2013 June 30, 2014
Baseline Year July 1, 2007 June 30, 2008

A brief description of when and why the waste generation baseline was adopted:

The baseline is consistent with our GHG emissions baseline.


A brief description of any (non-food) waste audits employed by the institution:
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A brief description of any institutional procurement policies designed to prevent waste:
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A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:

Facilities Management has an in-house warehouse with used furniture and redistributes this furniture to departments by request.


A brief description of the institution's efforts to make materials available online by default rather than printing them:

The College course catalog is available through the website for the Office of the Registrar and all course scheduling is completed online.


A brief description of any limits on paper and ink consumption employed by the institution:

Students are limited to printing to 600 pages per semester, additional pages can be purchased at $.10 by adding funds to ID card.

Please see this document for more information:

http://www.dickinson.edu/download/downloads/id/3049/student_printing_pdf


A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:

Dickinson U-Turn was instituted in 2007 as a student initiative to reduce the waste related to move outs both at the semester break and end of the year. Several pick up days are scheduled as well as designated drop off spots. Furniture, clothing and household goods are sold at a community yard sale with the proceeds benefiting the United Way and unopened food items are donated to a local food bank. Dickinson also promotes the use of the Dickinson Campus Wall (mycampuswall.com) an online campus e-marketplace for buying, selling, trading, or giving away items. The Dickinson Campus Wall is prominently featured on the Dickinson Today daily email blast.


A brief description of any other (non-food) waste minimization strategies employed by the institution:
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A brief description of any food waste audits employed by the institution:
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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:
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A brief description of programs and/or practices to track and reduce post-consumer food waste:

The dining hall permanently eliminated trays in Fall 2009. The servery remained the same, but multiple beverage stations were added around the hall to ease congestion and avoid multiple trips to the servery area. http://www.dickinson.edu/news/article/252/remarks_of_president_william_g_durden


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):

In Fall 2014, Dickinson launched an eco-tainer reusable program. These are voluntary to use in the Union Station, but are required for hot entrees and soup in the Grab & Go.Hot entrée and soup options require the purchase and exchange of Dining Services-issued ecotainers. Below are directions on purchasing and return of ecotainers:

Grab & Go instructions:
Step 1:

Join our ecotainer program. A one-time fee will be assessed per container. Containers are made of polypropylene and are BPA-free. These containers can be purchased at the entrance to Grab & Go.

Costs: Entrée container ($4.50), soup container ($2.85)

Please note: These prices are at cost to Dining Services. It is not our intent to profit from the sale of containers.

Step 2:
Receive your ecotainers and enjoy this dining option.

Step 3:
Return your used ecotainers to Dining Services to be cleaned. Ecotainers will be collected by the exit door of the Dining Hall. Signs will be posted directing you to the drop-off location. Dining Services will wash and care for the ecotainers.

Step 4:
Receive a wooden nickel from the individual collecting ecotainers. This nickel will be a placeholder until the next time you need an ecotainer.

Step 5:
To receive a clean ecotainer, present your wooden nickel to the Grab & Go staff.

Frequently asked questions about the ecotainer program:

Will other takeout containers be available if I don't buy into the program?
Answer: These offerings are only available to those who commit to this sustainable initiative.

May I bring my own containers?
Answer: Only Dining Services issued containers may be used for this program.

What items are you serving in Grab & Go?
Answer: Daily menus will be posted outside Grab & Go.

http://www.dickinson.edu/info/20205/campus_dining/2657/grab_and_go


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):
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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:

All four to-go operations on campus offer a discount for use of a reusable mug. Over the years, many variations of reusable mugs and bottles have been given out to incoming students.


A brief description of other dining services waste minimization programs and initiatives:
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The website URL where information about the institution’s waste minimization initiatives is available:

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.