| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 50.53 |
| Liaison | Taryn Wilkinson |
| Submission Date | Aug. 10, 2016 |
| Executive Letter | Download |
Niagara College Canada
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
2.02 / 5.00 |
Taryn
Wilkinson Sustainability Coordinator Facilities Management Services |
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 200.80 Metric tons | 178.02 Metric tons |
| Materials composted | 305.75 Metric tons | 42.64 Metric tons |
| Materials reused, donated or re-sold | 151.35 Metric tons | 20.05 Metric tons |
| Materials disposed in a solid waste landfill or incinerator | 307.11 Metric tons | 121.66 Metric tons |
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 420 | 420 |
| Number of residential employees | 0 | 0 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment | 10,159 | 9,771 |
| Full-time equivalent of employees | 1,859 | 1,655 |
| Full-time equivalent of distance education students | 646 | 1,209 |
Start and end dates of the performance year and baseline year (or three-year periods):
| Start Date | End Date | |
| Performance Year | April 1, 2014 | March 31, 2015 |
| Baseline Year | April 1, 2011 | March 1, 2012 |
A brief description of when and why the waste generation baseline was adopted:
The waste audit completed for the 2011-2012 academic year was the first audit completed with an established methodology that is consistent with the 2014-2015 waste audit providing comparable data.
A brief description of any (non-food) waste audits employed by the institution:
The Pollution Prevention students studying in the Environmental Management and Assessment program conduct annual waste audits for Niagara College to be in compliance with Ontario Regulation 102/94 and 103/94.
A brief description of any institutional procurement policies designed to prevent waste:
No such policies are currently in place.
A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:
Any departments that have furniture or equipment that can be redeployed at Niagara College need to complete the Declaration of Surplus, Obsolete or Scrap Furniture/Equipment Form and submit it to the Finance Department, in which the materials will be sold at auction, donated or redeployed upon review.
A brief description of the institution's efforts to make materials available online by default rather than printing them:
In Fall 2015, Niagara College launched a new website and while the improvements and new features are many, the key changes are distinct areas for specific audiences, and a responsive design that allows the site to be viewed on tablets and devices of all shapes and sizes. With the new website it makes information much easier to disseminate to staff, students and the community further assisting in reducing the need for hardcopy information.
A brief description of any limits on paper and ink consumption employed by the institution:
Students on campus are not provided free printing. Niagara College charges ten cents per black and white page and twenty cents per colour page in all computer labs, libraries and photocopy stations. Niagara College also has a print management system in which all printing and photocopying is tracked, monitored and controlled in a central location.
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
The Office of Sustainability works with the Residence staff to ensure proper bins and signage are in place for both move in and move out days to minimize landfill waste.
A brief description of any other (non-food) waste minimization strategies employed by the institution:
Four stream waste receptacles and signage have been deployed across the institution which includes landfill waste, plastics/glass/metal recycling, paper recycling, latex/nitrile gloves and composting streams. Other waste minimization strategies include educational and engagement events focusing on reducing disposable take out containers including coffee cups, educating staff and students what types of waste goes in what respective waste stream, training workshops for campus contractors, specifically cleaning and food service providers.
A brief description of any food waste audits employed by the institution:
Food waste audits are completed in conjunction with annual waste audits.
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:
The food service provider participates in pre-consumer recycling/composting as well as post-consumer recycling/ composting, which is captured in the annual waste audits as a waste generating area.
A brief description of programs and/or practices to track and reduce post-consumer food waste:
Cafeteria's are captured in the annual waste audit as a waste generating area which allows adjustments to be made in the number of bins or servicing based on the results of the waste audit as compared to previous audits.
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 disposable containers and coffee cups provided by the food service provider are compostable in the wide-spread organics program on campus.
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):
No reusable service ware is utilized at Niagara College, except for in Benchmark Restaurant, the full service restaurant in the Canadian Food and Wine Institute.
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 food service providers on campus provide a 20 cent discount for people utilizing a reusable mug including the cafeteria, Tim Hortons, and Bench-to-Go.
A brief description of other dining services waste minimization programs and initiatives:
Not Applicable
The website URL where information about the institution’s waste minimization initiatives is available:
Data source(s) and notes about the submission:
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.