| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 67.01 |
| Liaison | Connie Norton |
| Submission Date | Oct. 29, 2014 |
| Executive Letter | Download |
Simon Fraser University
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
2.98 / 5.00 |
Rachel
Telling Zero Waste Coordinator SFU Sustainability Office |
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 350.32 Tons | 351.10 Tons |
| Materials composted | 11.38 Tons | 3.70 Tons |
| Materials reused, donated or re-sold | 0 Tons | 0 Tons |
| Materials disposed in a solid waste landfill or incinerator | 699.80 Tons | 761.70 Tons |
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 1,533.33 | 1,691.67 |
| Number of residential employees | 0 | 0 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment | 24,774 | 23,181.60 |
| Full-time equivalent of employees | 2,675.11 | 2,603.10 |
| Full-time equivalent of distance education students | 1,727.30 | 1,674 |
Start and end dates of the performance year and baseline year (or three-year periods):
| Start Date | End Date | |
| Performance Year | Jan. 1, 2013 | Jan. 1, 2012 |
| Baseline Year | Dec. 31, 2013 | Dec. 31, 2012 |
A brief description of when and why the waste generation baseline was adopted:
The 2012 waste generation baseline was adopted as this is the first year where comprehensive waste generation data for all streams was collected.
A brief description of any (non-food) waste audits employed by the institution:
Waste audits are completed once a semester by Sustainability Office Staff and volunteers.
A brief description of any institutional procurement policies designed to prevent waste:
Dining services has converted all "take-out" packaging to compostable materials to contribute to SFU's diversion of waste from the landfill.
A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:
Office furniture is re-used and recycled through the Facilities Services Central Stores program. When equipping an office, equipment can be selected from Central Stores over purchasing new furniture.
A brief description of the institution's efforts to make materials available online by default rather than printing them:
A brief description of any limits on paper and ink consumption employed by the institution:
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
The Attic Thrift Store, Residence’s own thrift shop, is a Residence Student initiative that began in Fall of 2008. The Attic was created to reduce waste following students moving out of Residence and to provide resources for students new to Residence who need essential items to make SFU Residence their home.
The Attic provides affordable, gently used items by donation to students living in Residence. All donations go to support our various large scale student initiatives.
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:
As above, waste audits are completed once a semester by Sustainability Office Staff and volunteers for all four waste streams.
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:
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):
As described above, dining services has converted all "take-out" packaging to compostable materials to contribute to SFU's diversion of waste from the landfill.
The President's BBQ, the biggest food-related event on campus, has been zero-waste (with all front-end containers either compostable or recyclable) for two years running.
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 catered events on campus use reusable dish 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:
Go Green Container Exchange
Instead of disposing styrofoam containers after every meal, students can now use Go Green reusable takeout containers. Students can be a part of this Green initiative by purchasing a $2.00 Go Green Container Exchange card. The Go Green reusable takeout container avoids spills and mess from sauces and is both microwavable and dishwasher safe, so you can reheat any leftover food.
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:
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.