| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 49.78 |
| Liaison | Herbert Sinnock |
| Submission Date | April 20, 2015 |
| Executive Letter | Download |
Sheridan College (Ontario)
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
2.25 / 5.00 |
Wai Chu
Cheng Sustainability Coordinator Office for Sustainability |
"---"
indicates that no data was submitted for this field
None
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 235 Tons | 235 Tons |
| Materials composted | 4 Tons | 4 Tons |
| Materials reused, donated or re-sold | 0 Tons | 0 Tons |
| Materials disposed in a solid waste landfill or incinerator | 1,515 Tons | 1,515 Tons |
None
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 736 | 736 |
| Number of residential employees |
5
Date Revised: Nov. 9, 2015
|
5
Date Revised: Nov. 9, 2015
|
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment |
24,401
Date Revised: Nov. 9, 2015
|
24,401
Date Revised: Nov. 9, 2015
|
| Full-time equivalent of employees |
2,771
Date Revised: Nov. 9, 2015
|
2,771
Date Revised: Nov. 9, 2015
|
| Full-time equivalent of distance education students | 0 | 0 |
None
Start and end dates of the performance year and baseline year (or three-year periods):
| Start Date | End Date | |
| Performance Year | April 1, 2013 | March 31, 2014 |
| Baseline Year | April 1, 2013 | March 31, 2014 |
None
A brief description of when and why the waste generation baseline was adopted:
We are attempting to establish a consistent baseline for all goals identified in Mission Zero and the Integrated Energy and Climate Master Plan (IECMP).
When Sheridan launched the Zero Waste initiative in 2012, the target of waste reduction was set to measure against the baseline year (initially 2011). However, since 2010/2011 waste data are not available, this cannot be used as Sheridan's waste diversion baseline. Instead, we have recently changed the baseline year to 2013/2014 FY because these data are more reliable and complete.
We are maintaining a performance year of 2013/2014 fiscal year to be consistent with the other data reported in this STARS submission.
None
A brief description of any (non-food) waste audits employed by the institution:
Spinnaker Recycling Corp. was employed by Sheridan College’s Office for Sustainability to perform a detailed waste audit of the B-Wing and Cafeteria areas of the Trafalgar Campus in April 2013, with the goal of determining the current composition of the waste materials generated within these areas.
In October 16, 2014 Sheridan College’s Office for Sustainability performed an in-house waste audit along with two co-op students and one volunteer. This information informed us of common contaminants in each stream and will allow us to focus our outreach and education efforts on addressing the appropriate disposal of these materials.
None
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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None
A brief description of the institution's efforts to make materials available online by default rather than printing them:
The following paper-based processes have moved to online platforms:
1. Employee payroll
2. FCAPS registration
3. HR Forms
4. Employee Directory
5. Transfer credit requests (Advanced Standing)
6. Fee Invoices
In 2014 Sheridan began publishing a digital version of the Alumni magazine called “Ovation.”
https://www.sheridancollege.ca/alumni/news/digital-ovation.aspx
None
A brief description of any limits on paper and ink consumption employed by the institution:
Sheridan introduced its PaperCut program “Print Green” in 2013 with the addition of 60 new EPEAT registered multifunctional devices across all four campuses. The launch of the Green printers is part of the Zero Waste strategy to reduce the 26 million sheets of paper used annually to 10 million sheets by 2014. This goal was surpassed by the end of 2014.
The Green printers make it possible for students to print from any printer on campus from the global print queue. It has helped prevent students from printing jobs, forgetting them, and then reprinting which results in the unnecessary use of paper. Additionally, the Green printers are set to duplex printing by default to encourage using less paper. The printing rates are 4 cents per page and 3 cents per page for duplex jobs. The Print Green project has resulted in the reduction of paper waste, the number of pages printed, amount of toner and supplies used the amount of power consumed, and the cost of equipment leases and maintenance.
None
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
In line with Sheridan’s Zero Waste initiative, Residence has implemented garbage bins, recycling bins, and organic waste bins in every suite. Residence coordinators plan to provide educational material on proper waste disposal. Additional garbage and recycling bins are placed in Residence during move-in/move-out. A community donation bin for used clothing, electronics, kitchen appliances etc. have been also been provided.
None
A brief description of any other (non-food) waste minimization strategies employed by the institution:
Sheridan has introduced new refillable water fountain stations throughout the campuses in order to encourage students, faculty, staff, and visitors to refill their water bottles rather than purchasing single-use plastic water bottles. Each of the water fountains has an energy-efficient refrigeration and filtration station with a “Green Ticker” that counts how many 20-ounce water bottles have been saved from landfill. The bottle filler is touch-less, sensor activated, fills three times the rate of a standard water fountain and shuts off after 20 seconds to prevent waste.
High efficiency hand dryers have been installed in some of the washrooms at Trafalgar and Davis and all of the washrooms at HMC to replace paper towel dispensers.
None
A brief description of any food waste audits employed by the institution:
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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:
Sheridan/Chartwells has adopted the Trim Trax program which focuses on tracking, measuring, and reducing the amount of kitchen food waste in all Chartwells facilities.
Chartwells at Sheridan uses D’Angelo Vegetable Oil which contains soybean oil and canola oil and zero trans-fats. In addition, Chartwells ‘Used Cooking Oil Recycling’ program collects used cooking oil to be converted into biodiesel to help reduce the environmental footprint of the foodservice operation. Some of the net proceeds of this program are sent as a contribution to ‘Children’s Wish’.
Sheridan/Chartwells uses a variety of fresh fruit, vegetables and unprocessed whole grains that contain no trans-fat and also cook from scratch as often as possible instead of relying on pre-packaged mixes.
None
A brief description of programs and/or practices to track and reduce post-consumer food waste:
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None
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):
- Delivering Styrofoam-free food service operation
- Purchasing compostable, biodegradable disposables (e.g. utensils)
None
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):
- Delivering Styrofoam-free food service operation
- Purchasing compostable, biodegradable disposables (e.g. utensils)
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:
Discounts are offered as an incentive for customers to use re-usable mugs whether purchased from the food service operation or the customer’s own travel mug. Re-usable water bottles are available for customers to purchase as well. Tim Hortons, Second Cup, and the Student Union coffee shop (Bruin Coffee House) all offer discounts if you bring your own mug.
None
A brief description of other dining services waste minimization programs and initiatives:
Using sugar cane-based chafing fuel for catering events.
Purchasing 100% compostable napkins for the café and catering functions. Chartwells at Sheridan College uses ‘Cascade Napkins’ which are 100% recycled, 60% post consumer content, 100% chlorine free, 100% compostable and unbleached. Napkins are dispensed using a stand-up ‘One-at-a-Time’ dispenser.
As of 2014, all campuses have implemented organics collection in addition to the already existing landfill and single-stream recycling bins.
None
The website URL where information about the institution’s waste minimization initiatives is available:
Data source(s) and notes about the submission:
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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.