| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 49.76 |
| Liaison | Aurora Sharrard |
| Submission Date | Feb. 28, 2018 |
| Executive Letter | Download |
University of Pittsburgh
IN-5: Green Event Certification
| Status | Score | Responsible Party |
|---|---|---|
|
0.50 / 0.50 |
Nick
Goodfellow Sustainability Coordinator Dining Services |
"---"
indicates that no data was submitted for this field
Does the institution’s green event certification program address the following?:
| Yes or No | |
| Sustainable transportation options, teleconferencing options, and/or carbon offsets | No |
| Sustainable catering (e.g. sourcing local and third party certified food and beverages, providing vegetarian/vegan options, using reusable/compostable materials) | Yes |
| Paper consumption (e.g. minimization and recycled/FSC certified content) | Yes |
| Energy efficiency (e.g. equipment and lighting) | No |
| Waste minimization and diversion | Yes |
| Communications and/or signage about the sustainable practices | Yes |
A brief description of the institution’s green event certification program, including the specific components selected above:
For two years the Student Office of Sustainability (SOOS) has developed and managed the Green Certified Events to assist and promote events seeking to minimize their environmental footprint. In 2017 SOOS oversaw 40 Green Certified Events at the University and expects that number to double in 2018.
Green Certified Events encourage event organizers to go zero waste (minimization, recycling, and composting), serve local and plant-based foods through on-campus catering which does not charge extra for compostable serveware, and promote the event electronically using social media and various displays across campus. The program also encourages organizers to allow remaining food to be posted on the Pitt FoodShare facebook page - a page that organizers post notices of leftover food to so that students can come to the event and take the remaining food since it is not able to be recovered through traditional food recovery methods.
Optional Fields
Additional documentation to support the submission:
---
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.