Overall Rating Gold - expired
Overall Score 65.70
Liaison Aaron Durnbaugh
Submission Date Jan. 17, 2014
Executive Letter Download

STARS v2.0

Loyola University Chicago
OP-22: Waste Minimization

Status Score Responsible Party
Complete 3.13 / 5.00 Aaron Durnbaugh
Director of Sustainability
Office of Sustainability
"---" indicates that no data was submitted for this field

Waste generated::
Performance Year Baseline Year
Materials recycled 253.40 Tons 142.90 Tons
+ Date Revised: Aug. 19, 2015
Materials composted 46.50 Tons 0 Tons
Materials reused, donated or re-sold 0 Tons 0 Tons
Materials disposed in a solid waste landfill or incinerator 574.30 Tons
+ Date Revised: Aug. 19, 2015
894.40 Tons
+ Date Revised: Aug. 19, 2015

Figures needed to determine "Weighted Campus Users”::
Performance Year Baseline Year
Number of residential students 3,961 3,753
Number of residential employees 26 25
Number of in-patient hospital beds 0 0
Full-time equivalent enrollment 14,333 13,923
Full-time equivalent of employees 2,641 2,639
Full-time equivalent of distance education students 717 114

Start and end dates of the performance year and baseline year (or three-year periods):
Start Date End Date
Performance Year July 1, 2012 June 30, 2013
Baseline Year July 1, 2008 June 30, 2009

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

This is the first year that we have good data tracking on waste data. Our previous hauler did not provide reporting. This was the first complete year with the new waste hauler.

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:

We have a sustainability policy in our purchasing manual that addresses waste in procurement.

A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:

In purchasing we have a Redistribution of Assets program.

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

There has been a significant digitizing effort for university records across over 15 departments.

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

Each student, staff, faculty must pay to print on public printers (labs, libraries, etc) through their student card. Printer is automatically set to double-side default.

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

Loyola students, faculty, staff, alumni and the extended university community realize the rates of resource consumption greatly impact the availability of resources for future generations and are committed to reduce material and energy use on campus and beyond. The program "Think Green and Give" is a charitable collection event in which gently used, clean clothing and household items, and nonperishable unopened food/toiletries are collected at the end of the academic year when students move out of the residence halls for the summer. Anything collected through Think Green and Give is donated to America's Disabled and local food pantries.

A brief description of any other (non-food) waste minimization strategies employed by the institution:

Participation in student waste projects, competitions, education campaigns and many more.

A brief description of any food waste audits employed by the institution:

We've conducted food waste audits at all of our dining halls as part of our compost roll out in 2012.

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 has a very advanced food waste program to reduce food waste in prep and in over planning.

A brief description of programs and/or practices to track and reduce post-consumer food waste:

All of Loyola's residential dining locations feature tray-less dining. Our tray-less dining program saves each individual almost 500 gallons of water used for cleaning every year. It also saves energy, stops the use of cleaning agents that can pollute water supplies, and reduces food waste by 25-30%.

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):

Loyola currently does not have a reusable to-go container program. However, Loyola's dining services are deeply committed to protecting and improving the environment and we consistently encourage students to use reusable containers and utensils.

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 dining halls have reusable service ware. Take out locations feature compostable and recyclable food ware.

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:

Nearly all dining locations at Loyola offer a discount for using a reusable travel mug or drink container.

A brief description of other dining services waste minimization programs and initiatives:

Aramark has a food waste recovery program to prevent food waste and additional cost.

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.