| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 54.63 |
| Liaison | Kelly Wellman |
| Submission Date | Jan. 23, 2015 |
| Executive Letter | Download |
Texas A&M University
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
0.00 / 5.00 |
Nathan
Jones Manager, Water & Envrionmental Services Utilities & Energy Management |
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 15,817 Tons | 716 Tons |
| Materials composted | 823 Tons | 362 Tons |
| Materials reused, donated or re-sold | 0 Tons | 0 Tons |
| Materials disposed in a solid waste landfill or incinerator | 9,975 Tons | 13,442 Tons |
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 10,000 | 10,000 |
| Number of residential employees | 0 | 0 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment | 53,219 | 44,435 |
| Full-time equivalent of employees | 7,652 | 7,688 |
| 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 | Sept. 1, 2013 | Aug. 31, 2014 |
| Baseline Year | Sept. 1, 2004 | Aug. 31, 2005 |
A brief description of when and why the waste generation baseline was adopted:
FY2005 experienced the maximum tonnage of waste materials that were landfilled while recycling tonnages were flat.
A brief description of any (non-food) waste audits employed by the institution:
None
A brief description of any institutional procurement policies designed to prevent waste:
None
A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:
The Surplus Property Office maintains a list of current surplus or salvage property and informs Texas A&M University and/or system members, other state agencies, political subdivisions, and assistance organizations of the Surplus Property and make available for viewing Monday thru Friday during normal business hours. Customers browsing the warehouse claim items and file the appropriate property transfer forms with the Surplus Office.
During the ten (10) business days after property is viewable and transferred to the Surplus Property Office, a transfer to another state agency/Texas A&M University Department has priority over any other type of transfer.
A brief description of the institution's efforts to make materials available online by default rather than printing them:
Texas A&M no longer prints the course catalog or the course schedule. The last time the course catalog was printed was the '09 - '10 version. This was the 132nd course catalog printed in Texas A&M's history. Catalog 133 and 134 were available only online in a PDF version. Catalog 135 is currently being constructed and there are no plans to print it.
Course schedules are also available only online. The last course schedule printed was in the Fall of 2003.
The campus directory is printed; however, measures have been taken to reduce the amount of paper needed in the creation and distribution of the directory. The information collected to compile the ever-changing directory is done electronically, through pdfs. In the past this information was collected through paper. Additionally, only a limited number of directory copies are printed each semester. These are distributed only on request, since the directory is available online.
A brief description of any limits on paper and ink consumption employed by the institution:
Students receive an allocation of printing as part of their Computer Access Fee. Any printing in excess of their allocation is billed to the student.
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
Texas A&M University partners with one or several of the local entities that handles re-usable materials (e.g., Goodwill, Salvation Army, Twin Cities Missions). These entities will establish both personed and unpersoned locations in both the primary residence hall areas.
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:
Although food waste quantification is at various levels of implementation across campus, several areas of food production employ ways to track, monitor, and coach to thus reduce waste.
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:
Trim Trax: offers a sustainable solution to reduce food waste by tracking, measuring and reducing food waste in our kitchens, in three key categories listed below. Pre and post production kitchen waste is taken out of the waste stream, tracked and collected.
Production Waste
Over Production
Unused/Out-of-Date Inventory
Trim Trax provides a great visual training tool for the cooks and prep-assistants in the kitchens to see the food waste they are creating each day by using clear trim trax work station bins. The executive chefs will use these bins to retrain proper trimming techniques, to minimize waste and maximize food use. On some occasions we are able to utilize the trimmings to create stocks and bases in our cooking in order to reduce purchasing these ingredients and further reducing waste.
At the end of each day the station will weigh the amount of waste that they have produced and log it in the trim trax system. This builds awareness and bench-marks to train and coach for reduction of waste and improves production levels.
A brief description of programs and/or practices to track and reduce post-consumer food waste:
No current programs
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):
Chartwells has recyclable and compostable disposables to minimize the impact our disposable products have on the environment. When choosing disposable products, Chartwells considers two issues: source and biodegradability. We offer biodegradable consumer food packaging, plates and utensils made from compostable materials such as bamboo and corn. We help support client efforts to establish capture systems by partnering with sustainable waste management and/or recycling service companies. Units must properly identify receptacle so that the compostable disposables are properly disposed of for collection for composting.
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 offer biodegradable consumer food packaging, plates and utensils made from compostable materials such as bamboo and corn.
In select retail locations we are exploring the opportunity to provide reusable baskets for eat in customers.
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:
Not applicable
A brief description of other dining services waste minimization programs and initiatives:
Trayless Dining: This initiative helps reduce food waste and food costs through the elimination of trays in the cafeteria. In addition to the reduction in water, detergents and energy consumption needed for washing, going trayless encourages students to take only what they can eat and helps them control their food portions.
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.