| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 36.94 |
| Liaison | David Greenwood |
| Submission Date | Nov. 12, 2014 |
| Executive Letter | Download |
Lakehead University
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
2.01 / 5.00 |
Andrew
Carr STARS Researcher Centre for Place and Sustainability Studies |
"---"
indicates that no data was submitted for this field
None
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 75.29 Metric tons | 67.88 Metric tons |
| Materials composted | 83 Metric tons | 0 Metric tons |
| Materials reused, donated or re-sold | 0 Metric tons | 0 Metric tons |
| Materials disposed in a solid waste landfill or incinerator | 563.25 Metric tons | 585.98 Metric tons |
None
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 1,288 | 1,100 |
| Number of residential employees | 1 | 1 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment | 7,081.93 | 7,169.58 |
| Full-time equivalent of employees | 1,139.66 | 997.33 |
| Full-time equivalent of distance education students | 101.67 | 78.83 |
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Start and end dates of the performance year and baseline year (or three-year periods):
| Start Date | End Date | |
| Performance Year | Jan. 1, 2010 | Jan. 1, 2011 |
| Baseline Year | Jan. 1, 2013 | Jan. 1, 2014 |
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A brief description of when and why the waste generation baseline was adopted:
The baseline was adopted because data only existed for recycling between 2009 and 2013, rather than using 2009, 2010 was chosen as a baseline date because Lakehead University's office of institutional analysis had already calculated weighted campus users for 2010, and thus it reduced administrative burden.
None
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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None
A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:
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A brief description of the institution's efforts to make materials available online by default rather than printing them:
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None
A brief description of any limits on paper and ink consumption employed by the institution:
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A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
Residence has an informal recycling program during move-in and move-out times, and donates many items that are left behind after move-out times.
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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:
Aramark:
Food waste audits are the end result of the above mentioned pre-consumer food waste reduction programs and practices. Food waste audits include following through all steps in the food waste reduction process (detailed above) and are included as part of our larger food management audit process to ensure that food waste reduction programs and practices are being implemented at all Aramark-managed Lakehead University operations.
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:
Aramark:
Our food waste reduction program is embedded into our food management process and includes staff training around expected (ie. trimmings) and preventable (ie. leftovers) food waste, clear bins and scales to weigh and track waste (while also making our staff more mindful of food waste), and a reporting system (online) that provides a food waste dashboard that is monitored and used to provide valuable training feedback to reduce pre-consumer waste through enhancing both awareness of waste and for training staff around practical techniques for reducing waste through production planning and efficient culinary practices.
None
A brief description of programs and/or practices to track and reduce post-consumer food waste:
Aramark:
Aramark managed operations have implemented trayless dining to reduce food waste and reduce water / energy / chemicals used to clean trays. We have also modified menus to reduce portion sizes, particularly in residential dining operations to encourage diners to try smaller amounts of many different dishes and avoid waste from choosing too much food that they can not consume. We also continue to monitor and modify menus on an ongoing basis through our food management and auditing process to make changes to the menu in real-time to reduce post-consumer food waste by substituting unpopular menu choices with items that have greater acceptability.
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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):
Aramark:
Compostable options are provided for to-go take-out containers, bowls, cutlery, hot beverage cups. Clear plastic take out containers as part of our “express” grab n go program are recyclable PET. Re-usable take-out containers (eco-tainers) will be launched in the fall of 2014.
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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):
Aramark:
All Aramark residential and retail operations provide reusable service ware / cutlery (china / stainless steel) as a default unless disposables are requested by the diners (and with the exception of franchise operations where some packaging is dictated by franchise brand standards). Where disposable service ware is offered, compostable options are provided for plates, bowls, cutlery, hot beverage cups, and some take out containers (again with any franchise brand standard exceptions). Clear plastic take out containers as part of our “express” grab n go program are recyclable PET.
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:
Aramark:
We offer “lug a mug” discounts to encourage customers to use reusable travel mugs when purchasing a hot beverage (ie. we charge the lower price of a small coffee for any size travel mug).
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A brief description of other dining services waste minimization programs and initiatives:
Aramark:
We separate all recyclables and ensure they are diverted to the appropriate recycling streams at Lakehead University. We also promote recycling on campus, partnering with suppliers such as Coca Cola to incorporate directional signage and additional recycling bins for recyclable packaging wherever we can.
Aramark has implemented Green Seal certified bio-based cleaning products for daily green cleaning. Products include ware washing, all purpose, glass, floor cleaners, and hand soap. These products do not contain phosphorus, are formulated with environmentally responsible ingredients, and do not contain persistent, bioaccumulative or highly toxic substances.
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The website URL where information about the institution’s waste minimization initiatives is available:
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Data source(s) and notes about the submission:
It should be noted that Lakehead University currently does not track recycling figures for mixed containers, but only cardboard and paper. Jim Squier noted that data for recycling of mixed containers was unavailable from Recool (Lakehead University's recycling associate)
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.