Overall Rating Expired
Overall Score Expired
Liaison Brian Peery
Submission Date March 4, 2016
Executive Letter Download

STARS v2.0

Pittsburg State University
OP-22: Waste Minimization

Status Score Responsible Party
Complete Expired Tonya Pentola
Physical Plant Supervisor
Physical Plant
"---" indicates that no data was submitted for this field

Waste generated::
Performance Year Baseline Year
Materials recycled 112 Tons 76 Tons
Materials composted 4 Tons 2 Tons
Materials reused, donated or re-sold 5 Tons 2 Tons
Materials disposed in a solid waste landfill or incinerator 283 Tons 290 Tons

Figures needed to determine "Weighted Campus Users”::
Performance Year Baseline Year
Number of residential students 1206 5162
Number of residential employees 51
+ Date Revised: June 29, 2016
51
+ Date Revised: June 29, 2016
Number of in-patient hospital beds 0 0
Full-time equivalent enrollment 7479 6876
Full-time equivalent of employees 958
+ Date Revised: June 29, 2016
921.71
Full-time equivalent of distance education students 483
+ Date Revised: June 29, 2016
0

Start and end dates of the performance year and baseline year (or three-year periods):
Start Date End Date
Performance Year Jan. 1, 2014 Dec. 31, 2014
Baseline Year Jan. 1, 2012 Dec. 31, 2012

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

The recycling program was expanded in 2012 at which time tracking of materials was implemented. Landfill waste tracking was accomplished at the end of 2014, so 2015 will become the baseline year for it. Sustainability is a goal of University strategic planning.


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:

The University provides sustainable purchasing guidelines and responsibilities that are available to all campus employees, including examples and definitions of terms.


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

Surplus supplies, equipment, and furniture are stored and offered to other departments on campus. Various supplies are also offered to other departments using the University mass email system. Also, at least once per year, items that will not be used on campus are sold to the public for other uses. Items are also salvaged from construction/remodel projects that can be reused and either sold at the sale or donated for a need.


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

New technological installations have enabled expanded capabilities of sharing data and information greatly reducing the need for printed materials. The University does not print course catalogs, schedules or directories. All is provided electronically. Sharing of data electronically is promoted and encouraged by the University.


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:

The University holds a recycling event for Move-in and Move-out weeks every year. Student groups, faculty, and staff participate to recycle and reuse as many materials as possible.


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

The University has a recycling program which collects recyclable material from every building on campus, as well as, outdoors throughout campus. Indoor and outdoor recycling stations are provided and materials collected daily. Materials are collected from every construction project and/or remodel project on campus for reuse or recycle. Game-Day recycle events are conducted at every home football game and collection bins provided for all other athletic events.


A brief description of any food waste audits employed by the institution:
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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 Recycling program collects pre-consumer food waste from the main dining facilities on campus and placed in compost piles on campus and used for flower beds, gardens, etc.


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

Dining Services is 100% trayless dining in the dining hall and student center restaurant promoting the opportunity for less food waste.

https://gorilladining.sodexomyway.com/planet/local.html


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):

Food Services offers reusable to-go containers in the dining hall and campus restaurant.


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):

Dining Services offers reusable service ware in the main dining hall on campus.


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:

Food Services offers a more than 50% discount for reusable mugs.

https://gorilladining.sodexomyway.com/planet/local.html


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:

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.