|Submission Date||March 7, 2016|
OP-22: Waste Minimization
No Longer with the College
|Performance Year||Baseline Year|
|Materials recycled||162.00 Tons||49.79 Tons|
|Materials composted||134.79 Tons||0 Tons|
|Materials reused, donated or re-sold||28.50 Tons||0 Tons|
|Materials disposed in a solid waste landfill or incinerator||549.46 Tons||648.36 Tons|
Figures needed to determine "Weighted Campus Users”::
|Performance Year||Baseline Year|
|Number of residential students||2559||2068|
|Number of residential employees||19||13|
|Number of in-patient hospital beds||0||0|
|Full-time equivalent enrollment||2737||2545|
|Full-time equivalent of employees||861||1311|
|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||June 1, 2012||May 31, 2013|
|Baseline Year||June 1, 2004||May 31, 2005|
A brief description of when and why the waste generation baseline was adopted:
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:
Used and unwanted office furniture is stored in our warehouse for future use. If no alternative use can be found for these items, they are donated to the Give it Up for Good sale.
A brief description of the institution's efforts to make materials available online by default rather than printing them:
Students' individual course schedules are only available online. Course catalogs are available online and an in-print version is available for pickup in the registrar's office for students who wish to have a paper copy; however, these are not widely distributed (most students use the online version). Although the institution formerly put course directories in student mailboxes, this practice has been eliminated, as they are now available online.
A brief description of any limits on paper and ink consumption employed by the institution:
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
The college, partnering with the United Way of Adams County, organizes the collection and sale of reusable items at the end of the year. Items are also collected from community members who wish to donate. Students donate books, furniture, clothing, et cetera. The donated items are organized in the gym and sold in a large sale. In 2012, the sale raised $20,000 and prevented 30 tons from entering the waste stream.
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:
A brief description of programs and/or practices to track and reduce post-consumer food waste:
Gettysburg encourages students to go tray-less, but the dining hall does not currently have the infrastructure to go completely tray-less. Students who opt to go tray-less must put their dishes on the tray of a friend who is using a tray. Awareness programs and waste audits are used to encourage tray-less dining, and the initiative is popular among certain student groups.
A new Ecovim compost machine has been installed and will be used to minimize food waste for the 2014-2015 academic year.
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):
The college is currently pursuing a reusable to-go container program for at least two dining facilities on campus. The trial for this program will take place in the Fall semester of 2014.
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 first-year students are given a complimentary reusable Spork in hopes that they will choose to use it and wash it, rather than purchasing plastic ware to eat food in residence halls.
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 travel mugs and Nalgene/refillable water bottles can be used for coffee, tea, and drinks. When these more sustainable options are used, customers receive a 25-cent discount at two of our dining locations.
A brief description of other dining services waste minimization programs and initiatives:
The Dining Center is currently installing an Ecovim compost machine to handle organic waste produced there. Local farmers will be using the byproduct for their crops.
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.
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.