|Submission Date||Feb. 3, 2015|
Kankakee Community College
OP-22: Waste Minimization
Dean, Environmental and Institutional Sustainability
Environmental and Institutional Sustainability
|Performance Year||Baseline Year|
|Materials recycled||42.70 Tons||54.10 Tons|
|Materials composted||0 Tons||0 Tons|
|Materials reused, donated or re-sold||5 Tons||0 Tons|
|Materials disposed in a solid waste landfill or incinerator||53.10 Tons||34.60 Tons|
Figures needed to determine "Weighted Campus Users”::
|Performance Year||Baseline Year|
|Number of residential students||0||0|
|Number of residential employees||0||0|
|Number of in-patient hospital beds||0||0|
|Full-time equivalent enrollment||6744||5145|
|Full-time equivalent of employees||356||340|
|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||Jan. 1, 2010||Dec. 31, 2010|
|Baseline Year||Jan. 1, 2004||Dec. 31, 2004|
A brief description of when and why the waste generation baseline was adopted:
The last two full waste characterization studies were completed in 2004 and 2010. As a state institution, the waste studies are required every five years, and one is due again in 2015.
A brief description of any (non-food) waste audits employed by the institution:
See above--the waste characterization is a food and non-food waste study.
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:
During Sustainability Week in April we conduct an Office Supply Exchange Program.
A brief description of the institution's efforts to make materials available online by default rather than printing them:
All materials are available on-line and we only print minimal copies of most materials like course catalogues, course schedules, directories, etc.
A brief description of any limits on paper and ink consumption employed by the institution:
We set all printers to automatically print on both sides of the paper, and have a printing limit for students (there are limited exceptions on a case-by-case basis).
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
A brief description of any other (non-food) waste minimization strategies employed by the institution:
We reduce, reuse, divert and recycle sustainable resources and prevent them from being wasted. Over 75% of our electronic waste is donated to World Computer Exchange, a global education and environment organization founded to connect more youth in developing countries to opportunities, skills, and understanding the internet--while keeping working computers out of landfills. We also donate over 86% of our books to Better World Books.
A brief description of any food waste audits employed by the institution:
KCC has minimal food waste since we have a small food service, no residence halls, and no meal plans. We also just hired a new Food Service company and this is one of the initiatives we have discussed.
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:
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):
Our Students for Eco-Quality Club sell reusable mugs that offer discounted soft drinks in the cafeteria. KCC is currently working with a new food service that is considering an "OZZI" system of reusable to-go containers. KCC has several "hydration stations" located around campus to discourage the purchase of bottled water and is working with Food Service to eliminate bottled water sales. There is also an effort to eliminate Styrofoam containers.
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):
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:
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: