|Submission Date||Feb. 4, 2015|
Saint John's University
OP-22: Waste Minimization
Office of Sustainability
|Performance Year||Baseline Year|
|Materials recycled||336 Tons||383.28 Tons|
|Materials composted||0 Tons||0 Tons|
|Materials reused, donated or re-sold||0 Tons||0 Tons|
|Materials disposed in a solid waste landfill or incinerator||868 Tons||960.85 Tons|
Figures needed to determine "Weighted Campus Users”::
|Performance Year||Baseline Year|
|Number of residential students||1502||1502|
|Number of residential employees||22||22|
|Number of in-patient hospital beds||0||0|
|Full-time equivalent enrollment||1896||2080|
|Full-time equivalent of employees||506||451|
|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||July 1, 2013||June 30, 2014|
|Baseline Year||July 1, 2007||June 30, 2008|
A brief description of when and why the waste generation baseline was adopted:
The baseline year was selected as 2008, the first year after SJU signed the ACUPCC.
A brief description of any (non-food) waste audits employed by the institution:
Saint John's has competed in Recyclemania in the past, which requires the weighing of solid waste and recycling.
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:
SJU's Custodial Services operates and maintains a large stored surplus of university office supplies and furniture in a storage facility connected to Virgil Michel Hall. This allows the university to draw furniture from this surplus, instead of purchasing new items and increasing waste.
A brief description of the institution's efforts to make materials available online by default rather than printing them:
Student employees submit their timesheets online through the Banner Self-Service Web Program.
Course catalogs are only available online - the last time our institution distributed paper copies was Fall 2007.
Student Directories are only available online - the last time our institution distributed paper copies was Fall 2004.
Class Schedules area available both online and in print version for students. Our institution also provides a Banner Web Service portal for students to access the complete and updated class schedule at any point online. This is the most-utilized version of the class schedule at our institution.
A brief description of any limits on paper and ink consumption employed by the institution:
We instituted a printing fee policy, which began during Fall 2011. We hope that this policy will create a substantial reduction in wasted printing paper.
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
A new Move-Out program has been instituted this year which provided a variety of outlets for students to reduce their waste upon moving out of their residences. The outlets included: 1) Donation boxes on every residential floor specifically for clothes, school supplies, shoes, and non-perishable food. These boxes were be collected and donated to Catholic Relief Services. 2) E-Waste bins on every first-year floor for electronic waste such as computers, TVs, printers, stereos, and cellphones. These bins were be collected and recycled properly instead of being landfilled. 3) Large metal dumpsters for clean metal items such as futon frames, aluminum, steel, etc. These dumpsters were taken to a local scrap recycler.
A brief description of any other (non-food) waste minimization strategies employed by the institution:
A brief description of any food waste audits employed by the institution:
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:
There is no trayless dining program on campus. This option is currently being considered for the Refectory, SJU's main dining hall.
During the 2013-2014 academic year, the SJU Office of Sustainability worked with Dining Services to administer short quizzes about food waste to students. The campaign reached several hundred students at CSB/SJU in the Refectory.
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):
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:
The student-run coffee shop on campus offers a discount for students who buy and use their reusable mugs. The to-go dining option offers a discount for reusable mugs and refills.
A brief description of other dining services waste minimization programs and initiatives:
SJU pays local farmers to pick up the food waste from on-campus dining halls. The waste is fed to pigs.
The website URL where information about the institution’s waste minimization initiatives is available:
The waste and recycling figures were calculated using estimated from Waste Management based on volume of waste, rather than actual weight.
SJU does encourage the donation and reuse of goods through programs such as moving out events and the furniture swap. These goods are not weighed, however, so that data cannot be provided at this time. In the future, SJU will consider the possibility of doing so.
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.