| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 57.98 |
| Liaison | Jonna Korpi |
| Submission Date | June 2, 2016 |
| Executive Letter | Download |
University of Minnesota, Duluth
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
2.17 / 5.00 |
Mindy
Granley Sustainability Director UMD Office of Sustainability |
"---"
indicates that no data was submitted for this field
None
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 487 Tons | 284 Tons |
| Materials composted | 11.50 Tons | 0 Tons |
| Materials reused, donated or re-sold | 0 Tons | 0 Tons |
| Materials disposed in a solid waste landfill or incinerator | 537 Tons | 334 Tons |
None
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 3,171 | 2,671 |
| Number of residential employees | 0 | 0 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment | 11,241 | 11,264 |
| Full-time equivalent of employees | 1,604 | 1,506 |
| Full-time equivalent of distance education students | 0 | 0 |
None
Start and end dates of the performance year and baseline year (or three-year periods):
| Start Date | End Date | |
| Performance Year | Jan. 1, 2013 | Dec. 31, 2013 |
| Baseline Year | Jan. 1, 2007 | Dec. 31, 2007 |
None
A brief description of when and why the waste generation baseline was adopted:
---
None
A brief description of any (non-food) waste audits employed by the institution:
Several recycling/waste audits have been performed at UMD over the years. In 2009, a Anthropology Senior Seminar group showed that well over half of all waste was either compostable or recyclable. This audit spurred action, and is partially responsible for the establishment of a organics/composting program that started as a pilot at the coffee shop, and is now located throughout campus.
Student projects and surveys are all archived at:
https://umdsustain.wp.d.umn.edu/programs/ideas-for-student-projects/
None
A brief description of any institutional procurement policies designed to prevent waste:
“Subd.2.Operations. Each University campus shall develop specific sustainability objectives and targets in the areas of:
(a) physical planning and development, including buildings and infrastructure;
(b) operations;
(c) transportation;
(d) purchasing; and
(e) waste management and abatement.”
One example is within UMD Dining Services: food is purchased in bulk containers, and individually-wrapped condiments are avoided in the Dining Center, Food Court, and at UMD Catering events. Bakery and other goods are also delivered in reusable crates.
None
A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:
UMD has an email list serve for re-use of furniture and office supplies around campus. Faculty and staff can send emails (with pictures) to the "UMD Free to Departments: list at free2depts@d.umn.edu
None
A brief description of the institution's efforts to make materials available online by default rather than printing them:
The UMD Catalog describes all of the programs and courses offered at UMD. It is available online at: http://www.d.umn.edu/catalogs/current/
The UMD Catalog is not printed, although students who have special needs can request alternate versions or assistance with the Catalog.
A Catalog archive also makes it easy and searchable to find past curriculum offerings.
None
A brief description of any limits on paper and ink consumption employed by the institution:
UMD uses a pay-per-page printing system.
5 cents per 8.5 x 11 inch black and white page
20 cents per 11 x 17 inch black and white page
$1.00 per 8.5 x 11 inch color page.
$2.50 per 11 x 17 inch color page.
See: http://www.d.umn.edu/itss/labs/printing/
None
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
UMD provides many options for student to get swap, sell, and donate furniture and other items. There are two active sites on Facebook for swapping or selling your items, just for the UMD campus community, we partner with Goodwill Duluth to host trucks on campus (donations of any unwanted household items, including clothing), and a furniture Pick-up is offered through UMD Facilities Management (by appointment, and all other avenues are encouraged first- reuse and donation)
https://umdsustain.wp.d.umn.edu/campus-initiatives/waste/move-out/
None
A brief description of any other (non-food) waste minimization strategies employed by the institution:
---
None
A brief description of any food waste audits employed by the institution:
In 2011, a Composting Feasibility Report was conducted by a UMD student and was instrumental in establishing priorities for campus-wide compost locations. The report is available at:
https://umdsustain.wp.d.umn.edu/programs/ideas-for-student-projects/composting-feasibility-report/
None
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:
---
None
A brief description of programs and/or practices to track and reduce post-consumer food waste:
---
None
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):
With renovation of the Dining Center, UMD Dining Services is planning a compostable "to go box" program. Students, staff, and faculty can pay for access to the dining center, and then fill up the compostable clam-shell box to go.
Retail dining center on campus (UMD Food Court and Northern Shores) provide some compostable to-go containers: for soup, sandwich and sub wrappings, and pasta selections.
None
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):
The UMD Dining Center (or DC) offers virtually waste-free dining. Food leftovers are collected for composting (through partnership at the Western Lake Superior Sanitary District), and all other silverware, plates, and cups are washed and re-used.
None
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:
The coffee shop offers a 10-cent discount for those who bring their own mugs from home. A 20-cent discount of one of the Coffee Shop's reusable mugs is used.
None
A brief description of other dining services waste minimization programs and initiatives:
Meal planning, portion-controlled serving & bulk ordering reduces costs & packaging. Leftover food that can be donated is given to Second Harvest Northern Lakes Food Bank, both to help people and reduce waste (in 2013 alone, over 10,000 pounds of food was donated!). Aluminum, plastic and glass are recycled, and bakery produce brought in reusable containers. Biodegradable and compostable plates, coffee cups, and utensils are provided in the Food Court and Northern Shores Coffee Shop.
UMD Catering offers events with 0% waste for groups over 25 people by utilizing washable dishware, linen napkins, donating unused food and composting leftover/uneaten food.
None
The website URL where information about the institution’s waste minimization initiatives is available:
Data source(s) and notes about the submission:
NOTE: Because donated, swapped/Free2Depts, and Furniture pick-up items are not yet tracked by weight, the "Materials reused, donated or re-sold" tonnage appears to be 0. However much material is re-used around campus, and donated to local organizations. For example, over 100 desks and desk lamps were recently donated to the Duluth community's San Marcos apartments (see http://www.chumduluth.org/)
Additional information on waste minimization from UMD Dining is available at:
https://umdsustain.wp.d.umn.edu/campus-initiatives/dining/
NOTE on demographic data: Because the performance year differs here from data reported for other categories, there is a discrepancy between IC-3 demographic data (year 2014) and OP-22 (year 2013)
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.