| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 50.52 |
| Liaison | Alicia Hodenfield |
| Submission Date | Feb. 18, 2021 |
Sonoma State University
EN-8: Employee Orientation
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 1.00 |
Trisha
Ramos Managing Director of Payroll and Benefits Human Resources, Payroll and Benefits |
Percentage of new employees that are offered orientation and/or outreach and guidance materials that cover sustainability topics:
A brief description of how sustainability is included in new employee orientation:
All new staff and management employees attend New Employee Orientation offered by Human Resources. During New Employee Orientation, our new employees are welcomed and provided a wealth of information and resources. Also, the core values of the university are highlighted which include: Diversity & Social Justice, Sustainability & Environmental Inquiry, Connectivity & Community Engagement, and Adaptability & responsiveness. Presenters from across campus provide essential information provided by their department.
Campus Recreation Conserve empowers and educates employees on sustainability, wellness, resource conservation, and pollution prevention through:
* Offering sustainability training to all Campus Rec employees.
* Offering sustainability training to student program coordinators.
* Utilizing the Wellness Wheel (developed by Vanderbilt University) for creating well-rounded and sustaining programs.
* Informing employees about both environmental and social issues such as Spare-the-Air days, JUMP events, and sustainability events. This is done through all-staff e-mails, visual displays, training materials, and staff meeting discussions.
* Utilize a Student Development model that empowers students to become leaders while enhancing their college experience.
* A semester programmers retreat and weekly meetings that establish: quality communication, student or full-time staff presentations, professional development, and a collaborative work environment.
* Training student employees to be CPR-certified.
University Culinary Services(UCS) has a thriving sustainability program built around waste reduction and buying local. UCS relies on 100% compostable packaging in its 8 venues and catering service on campus which are highlighted to the new employees. Some of the initiatives focused on are:
* Buying from local growers and businesses.
* Trayless Dining
* Composting
Website URL where information about sustainability in employee orientation is available:
Additional documentation to support the submission:
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.