|Submission Date||Jan. 28, 2016|
Sterling College (VT)
OP-22: Waste Minimization
|Performance Year||Baseline Year|
|Materials recycled||29.17 Tons||13.20 Tons|
|Materials composted||4.36 Tons||0.80 Tons|
|Materials reused, donated or re-sold||5 Tons||5 Tons|
|Materials disposed in a solid waste landfill or incinerator||36.98 Tons||45.40 Tons|
Figures needed to determine "Weighted Campus Users”::
|Performance Year||Baseline Year|
|Number of residential students||
Date Revised: March 3, 2016
Sterling College (VT) requested that AASHE Staff correct a mistake in this reporting field for the reason specified below.Previous Value: 115 None
Explanation: Error; our apologies
|Number of residential employees||5||5|
|Number of in-patient hospital beds||0||0|
|Full-time equivalent enrollment||120||109|
|Full-time equivalent of employees||45||45|
|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, 2014||June 30, 2015|
|Baseline Year||July 1, 2013||June 30, 2014|
A brief description of when and why the waste generation baseline was adopted:
We started tracking waste for FY14 as part of our first AASHE survey. As you can see above, we have increased the amount of materials recycled and composted, and reduced the amount of materials disposed into a landfill.
A brief description of any (non-food) waste audits employed by the institution:
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:
We have a central office supply closet on campus. Community members are invited to bring in their surplus or no longer needed office supplies so that others may use them.
A brief description of the institution's efforts to make materials available online by default rather than printing them:
Our website employs an intranet for students and faculty/staff that puts as much information online as possible. Additionally, we are turning as many forms into online forms as we can. Our course catalog is completely digital, and has been for some years now. We are sharing as many documents using the intranet and Google docs as possible. All of our course schedules are online via the website or via Google docs.
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:
We have a free box in every dorm and in the main student center. Students are encouraged to "shop" the free box. We also encourage sharing outdoor supplies such as gear for Expedition, tents, and skis.
A brief description of any other (non-food) waste minimization strategies employed by the institution:
The Sterling College community reuses as much as possible. That can mean anything from having free boxes in every dorm for re-use of clothing to recycling shingles during renovations. Everything is scrutinized to wring as much use from items as possible.
A brief description of any food waste audits employed by the institution:
See "Captain Compost," below.
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:
As a Work College, we have a full time student whose job it is to track and move compost for both pre-and post consumer food. This position is nicknamed "Captain Compost." The position responsibilities include:
• Develop a workable compost system that maximizes re-use of waste materials.
• Routine management of garden compost activities and timely emptying of kitchen compost to insure efficient and sanitary return of composted materials in soils.
• Establish record keeping of compost progress and keep consistent records.
• Turn piles regularly.
• Rodent control.
• Creatively interface with the campus community to educate and inform about the composting process.
• Train weekly Farm Chores Crew.
• Support Farm Hands Coordinator and work with Farm Hands Crew.
A brief description of programs and/or practices to track and reduce post-consumer food waste:
Aside from Captain Compost (we're thinking about getting that position an official cape), we do not use trays in our dining hall. We ask that community members take a reasonable helping first of food, finish that, and THEN go up for seconds (if needed).
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):
We do not use any to-go containers for food and beverage items. We have a large collection of mugs for community members to use for coffee and tea; if people are bringing food out of the dining hall, they may use a regular plate.
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):
We use no trays. We use no disposable plates, silverware, mugs, or glasses. They are all reusable.
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:
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: