Overall Rating Gold - expired
Overall Score 65.82
Liaison Kimberly Reeves
Submission Date Feb. 20, 2015
Executive Letter Download

STARS v2.0

University of Colorado Colorado Springs
OP-22: Waste Minimization

Status Score Responsible Party
Complete 4.59 / 5.00 Linda Kogan
Director
Office of Sustainability
"---" indicates that no data was submitted for this field

Waste generated::
Performance Year Baseline Year
Materials recycled 169 Tons 46.30 Tons
Materials composted 75 Tons 0 Tons
Materials reused, donated or re-sold 0 Tons 0 Tons
Materials disposed in a solid waste landfill or incinerator 356 Tons 880.20 Tons

Figures needed to determine "Weighted Campus Users”::
Performance Year Baseline Year
Number of residential students 1,140 755
Number of residential employees 2 0
Number of in-patient hospital beds 0 0
Full-time equivalent enrollment 8,667 6,774
Full-time equivalent of employees 1,421 990
Full-time equivalent of distance education students 988 198

Start and end dates of the performance year and baseline year (or three-year periods):
Start Date End Date
Performance Year July 1, 2012 June 30, 2013
Baseline Year July 1, 2005 June 30, 2006

A brief description of when and why the waste generation baseline was adopted:

This is the first year for which we have reliable data.


A brief description of any (non-food) waste audits employed by the institution:

The Office of Sustainability does 1-2 waste audits per year to assess the waste composition. This is done through Mt. Trashmore events and a similar event in housing. In our analysis of trash we have consistently found that between 40-50 percent of the trash could have been recycled. We use these events to educate the campus community and determine which items people have difficulty recycling.


A brief description of any institutional procurement policies designed to prevent waste:

The university attempted to reduce packaging on a 2013 computer refresh however the extra shipping, time, and costs were unacceptable.


A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:

The university uses a listserve for both faculty and staff to redistribute office supplies that can be reused. Items are diverse, from folders, printer cartridges, furniture, computers, monitors, etc. The listserve is used frequently and items turn over very quickly. Being in lean budget situations ensures that all materials are re-used and do not end up in the landfill.


A brief description of the institution's efforts to make materials available online by default rather than printing them:

Many items are available on line now throughout the university and many electronic forms are added each year. These include catalogs, research in the library, financial aid, budgeting forms and reports, timesheets, pay advices, etc.


A brief description of any limits on paper and ink consumption employed by the institution:

Several years ago UCCS instituted the Pawprints program which charges for prints in all computer labs and the library on campus. Between the pay for printing and the double-sided printing default settings, paper consumption in the labs has been reduced by over 50 percent.


A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:

Each year 2 Goodwill trailers are provided on campus during the week of move-out to provide students with a way of donating reusable goods, including electronics. There is also an opportunity, through a local electronics recycler, for students to get rid of unused electronics. Extra recycling bins are provided during the week to encourage waste diversion.
During move-in recycling bins were added in more locations and cardboard was collected and baled.


A brief description of any other (non-food) waste minimization strategies employed by the institution:
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A brief description of any food waste audits employed by the institution:

Food waste audits are done periodically by Sodexo and students in housing. They are also sometimes done as a part of course work.


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:

Sodexo at UCCS has agreed to invest in and is participating in a pilot program introducing Lean Path. This is a program designed to track food waste within the food service operation. A view of the program can be seen here: http://leanpath.com/. Scales are in each of the kitchens at prep areas and all pre-consumer waste is measured and tracked.


A brief description of programs and/or practices to track and reduce post-consumer food waste:

In August 2010 UCCS with Sodexo instituted a trayless program in the Lodge, which serves all of the 900 residential students in a cafeteria style all you can eat manner. There are no longer trays in the facility which has reduced the amount of food waste significantly.


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):

In September 2010 UCCS with Sodexo instituted the Clyde's Carryout program in the Clyde's venue. Participants have been provided containers free of charge for this semester. Containers are exchanged with Clyde's chips, which can then be redeemed for a clean container. Additionally, in catering, customers can now order box lunches that are served in the reusable containers. All styrofoam has been discontinued. All conatainers are now compostable.
Coffee vendors on campus are still a mix of recyclable, compostable, and landfill containers.


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 of the dining facilities on campus use reusable dining ware. All of the materials for to-go meals are third party certified compostable and are directed to composting receptacles. This includes all of the service ware for catering.


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:

Sodexo provides all campus dining operations on campus. There is a discount at all outlets on campus for using reusable mugs. The discount is 42 percent for a regular coffee. There is also a similar discount for refilling fountain drinks using a reusable Sodexho cold mug.


A brief description of other dining services waste minimization programs and initiatives:

Sodexo is encouraged to use bulk condiments, cream, and to avoid individual packets.


The website URL where information about the institution’s waste minimization initiatives is available:

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 and complete the Data Inquiry Form.