| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 58.11 |
| Liaison | R. Johnston |
| Submission Date | March 10, 2014 |
| Executive Letter | Download |
University of Missouri, Kansas City
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
2.22 / 5.00 |
R. Kaye
Johnston Sustainability Coordinator Campus Facilities |
"---"
indicates that no data was submitted for this field
None
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 415 Tons | 97 Tons |
| Materials composted | 9 Tons | 0 Tons |
| Materials reused, donated or re-sold | 48 Tons | 0 Tons |
| Materials disposed in a solid waste landfill or incinerator | 396 Tons | 794 Tons |
None
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 1,300 | 1,200 |
| Number of residential employees | 25 | 20 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment | 9,744 | 9,731 |
| Full-time equivalent of employees | 4,018 | 3,200 |
| Full-time equivalent of distance education students | 1,500 | 0 |
None
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, 2008 | June 30, 2009 |
None
A brief description of when and why the waste generation baseline was adopted:
The baseline waste generation was adopted in November 2009 as a part of our Recycling and Waste Reduction program. Our goal was set to accomplish zero waste by 2015. We are on track to do just that.
None
A brief description of any (non-food) waste audits employed by the institution:
There are waste audits done each year in 4-5 select buildings on campus by the 335 Waste Management students as their class project. Additionally every two years there is a waste study completed so that the waste contract can be adjusted for less pull for trash and more recycling containers added. This is done through the UMKC Sustainability Office and interns and work-study students are part of this waste study.
None
A brief description of any institutional procurement policies designed to prevent waste:
UMKC procurement encourages departments to purchase in bulk to cut down on multiple deliveries and waste along with asking vendors to use less packaging to minimize waste.
None
A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:
Since 2009 Procurement Services have been holding FREECYCLING events on campus. FREECYCLNG, the practice of exchanging unneeded office supplies was the premise for the UMKC’s Office Supply Swap Meet. The purpose of the events are aimed at saving costs and curbing waste.
Employees from different offices bring supplies no longer used, or had an excess quantity of. These items are placed on tables, and staff shopped around for items they needed that other departments brought in. The UMKC Bookstore donated the bags for shoppers to use.
The event is a success, with over 12 departments participating and over 30 individuals coming by to just shop for needed supplies. With more planning time, many individuals indicated they have more supplies to share.
None
A brief description of the institution's efforts to make materials available online by default rather than printing them:
The academic program catalogs of the university are available online only. The undergraduate programs and the graduate & professional programs catalogs cover all of the academic programs of UMKC.
General undergraduate academic rules and regulations and graduate academic regulations and information apply to all undergraduate and graduate programs, respectively.
Prospective students should be aware that the University reserves the right to make changes in admission requirements, fees and other specifications in the catalog.
The web site address for the catalogs is http://umkc.edu/catalog.
These catalogs are the official record of degree program requirements. Students are expected to become thoroughly familiar with all academic regulations and requirements of this catalog pertaining to their program of study and to comply with its provisions.
None
A brief description of any limits on paper and ink consumption employed by the institution:
UMKC students can use up to $2.50 of print quota in IS-managed labs each week at no charge. This weekly quota does not roll-over from week to week, but resets to $2.50 every week.
If you use your entire $2.50 of free quota in any given week and choose to print additional pages, the cost of the print job is automatically deducted from your OneCard balance (Roo Bucks). This transfer is non-refundable!
Every time you print, you will be prompted to confirm the print job before it goes on to the printers. This will ensure you can see how much each print job is deducting from your free print quota or your Roo Bucks. If you have used your $2.50 of free quota in a given week, be sure you only confirm print jobs that you wish to pay for out of your Roo Bucks
None
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
Every semester UMKC Residential Life provides recycling and reuse containers for move outs so students can reduce the amount of waste they send to the landfills.
None
A brief description of any other (non-food) waste minimization strategies employed by the institution:
UMKC participates in RecycleMania competition annually since 2008 and has continuously improved recycling rates due to this intensive 8-week competition. In 2013, UMKC was #1 Grand Champion across the nation.
None
A brief description of any food waste audits employed by the institution:
Students of the 335 Waste Management Class do food waste audits as part of their class project. Additionally, Sodexo of UMKC Dining Services weights all food waste as part of their food composting program that focuses on reducing food waste to save money and resources.
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:
UMKC Dining Services tracks all per-consumer food waste by weighing all waste to reduce waste and then uses the composting program to compost any leftover food waste.
None
A brief description of programs and/or practices to track and reduce post-consumer food waste:
The Union Cafeteria has recently disposed of all trays from the dining program. Without trays, students will be more prone to strategically picking what foods they would like to eat for their meal thus ensuring more healthy choices. Also, there will be less waste production because students cannot pile food onto their trays so instead they will finish what food is on their plate before going to get more if necessary. Last year, the Cafeteria wasted 30 tons of food as a result of tray usage. Finally, trays waste gallons of water in order to be cleaned so without trays the Cafeteria can save lots of water.
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):
UMKC Dining Services uses certified compostable utensils and food plates and containers. They also use reusable beverage containers and compostable straws.
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):
UMKC Dining Services used durable tableware and utensils that are washed through a waterless dish-washing system.
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:
There is a reduced cost to purchasing refills once a reusable beverage container is purchased.
None
A brief description of other dining services waste minimization programs and initiatives:
UMKC Dining Services recycles all cooking oil with a local company that uses the oil for biodiesel. Additionally, dining services also recycles all paper, ferrous metal, aluminum and plastics 1-7.
None
The website URL where information about the institution’s waste minimization initiatives is available:
Data source(s) and notes about the submission:
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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.