|Submission Date||Feb. 15, 2016|
University of Richmond
OP-22: Waste Minimization
Director of Sustainability
Office for Sustainability
|Performance Year||Baseline Year|
|Materials recycled||363.36 Tons||534 Tons|
|Materials composted||42.50 Tons||164 Tons|
|Materials reused, donated or re-sold||15 Tons||0 Tons|
|Materials disposed in a solid waste landfill or incinerator||1518.69 Tons||1451 Tons|
Figures needed to determine "Weighted Campus Users”::
|Performance Year||Baseline Year|
|Number of residential students||2700||2700|
|Number of residential employees||9||9|
|Number of in-patient hospital beds||0||0|
|Full-time equivalent enrollment||3761||3732|
|Full-time equivalent of employees||1647||1460|
|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||July 1, 2014||June 30, 2015|
|Baseline Year||Jan. 1, 2005||Dec. 30, 2005|
A brief description of when and why the waste generation baseline was adopted:
2005 was the baseline year chosen for our first waste assessment in STARS.
A brief description of any (non-food) waste audits employed by the institution:
The Office for Sustainability, Waste Management, Facilities and various courses work together to conduct waste audits each fall and spring. Our vendor, Waste Management, is on site to help sort materials properly, provide temporary bins, and weigh the sorted materials. The
We are fortunate to have professors in both Geography and the Environment and Environmental Studies integrate the waste audits into their coursework. The audit outcomes inform student projects and presentations. During RecycleMania, we have conducted waste audits in the Forum, a central outdoor location, each of the last three years.
A brief description of any institutional procurement policies designed to prevent waste:
The University recommends buying Environmentally Preferable Products (EPP) -- products or services that have a lesser or reduced effect on human health and the environment when compared with competing products or services that serve the same purpose. EPPs take into consideration: Performance, durability, the ability to be repaired, natural resource use and waste reduction, recyclability and recycled content, biodegradrable materials, and toxicity.
The green procurement guidelines state a goal to follow the Cradle to Cradle concept of buying products that are sustainably produced and can be easily recycled, reused and re-purposed. The University prioritizes products that use environmentally safe and healthy materials, use design for material reutilization, such as recycling or composting, promote the use of renewable energy and energy efficiency, have efficient use of water, and include strategies for social responsibility.
A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:
The sustainability office manages an office supply exchange, which is open to all offices and student groups who wish to donate surplus supplies or pick up free supplies. In addition.
Surplus furniture is managed through Events, Conferences, & Support Services. Gently used office and meeting room furniture is available for use in offices on campus.
A brief description of the institution's efforts to make materials available online by default rather than printing them:
All course catalogs, course schedules, and directories are made available online. Hard copies of the course catalogs are not available. Hard copies of the University directory are available for a fee. A committee on greening commencement has taken the lead on examining print v. online communications, reducing program booklets (based on previous year leftovers), and condensing print-based outreach to one mailing.
A brief description of any limits on paper and ink consumption employed by the institution:
Students are given a limited amount of print credits each semester. Full time undergraduates are limited to 400 pages a semester, part time undergraduates are limited to 200 pages, and law school students are limited to 350 pages per semester. All limits on printing apply to public printers on campus such as computer labs, classrooms, and libraries. Once students use their print credits they have the option to purchase additional print credits for a small fee.
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
The Big Yard Sale is a materials management event designed to capture discarded items during student move-out for reuse via an end-of-year community sale. Each year during spring move out, the Office for Sustainability and the Falls of the James Group of the Sierra Club, in collaboration with University facilities staff and student groups, collect reusable goods that have been discarded and/or donated for the sale. The collection effort begins a few weeks prior to graduation as students begin to move out of the residence halls.
In an attempt to stem the tide of materials discarded at one time, a 40-foot trailer is located on campus for item storage. Two weeks before the final exam period, bins are placed in laundry rooms across campus for students to deposit yard sale donations. Volunteers from the campus groups place signage near the bins and get the word out about the sale. Custodial staff transport materials from the collection areas to the Goodwill trailer on campus. Throughout the collection period, Big Yard Sale volunteers also gather abandoned items from the dumpster areas.
The University of Richmond provides Millhiser Gymnasium as a host site for the Big Yard Sale. The Falls of the James Group manage all volunteers and oversee the sale. Donated and and scavenged goods are brought into the gym, sorted and cleaned, organized by categories on tables, and priced inexpensively. On Friday evening, generally one week after graduation, University staff, faculty, and students take advantage of the "Preview Sale." Community residents come to the sale on Saturday morning. All unsold goods are donated to Goodwill, which in kind provides the 40-foot trailer and clothing racks for use during the sale.
As a result of the sale, the University of Richmond promotes a culture of waste reduction and material reuse, saves on disposal costs, and fundraises for the community. Hundreds of people come to campus to purchase clothes, electronics, appliances, tools, and more at very affordable rates.
A brief description of any other (non-food) waste minimization strategies employed by the institution:
Banners used for events, athletics, and wayfinding are stored by Facilities. When enough banners are collected, they are used as raw material for upcycling. We currently have banners going back ten years to 2006.
A brief description of any food waste audits employed by the institution:
Each semester the University conducts promotes a bi-weekly trayless dining day and conducts food waste comparisons. We find that the food waste is one-third to one-half less on trayless dining days than days when trays are used.
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:
The University has a pulper that composts pre-consumer food wastes. This goes to a compost collection site managed by the Department of Corrections.
A brief description of programs and/or practices to track and reduce post-consumer food waste:
In 2015, Heilman Dining Center continued its efforts to reduce food waste with "Trayless Fridays." Students from the organization Greeks Going Green marketed the program with signs designating the day as trayless and by conducting a food waste audit. All food waste was separated from non-food waste at the return-tray window before guests exited the building. The food waste is then weighed and recorded. In general, trayless Fridays generate about one-third to one-half of food waste compared to days in which trays are used.
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):
Heilman Dining Center has a reusable to-go container program in which students pay a one-time $5 fee for the reusable container at the cashier's station. Student can fill up the container (up to 28 ounces) with food and can take additional fruit/desserts as well. To-go beverages may be had with use of the "lug-a-mug" that is distributed to all meal plan students at the beginning of the year. Participants are asked to rinse out the container prior to returning it to the Heilman Dining Center for a new, clean container. Dining Services washes and sanitizes the returned 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):
Dining services has ceramic plates and metal serving ware for all in-house meals.
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:
University Dining Services has sponsored the "lug-a-mug” program for a number of years. At the beginning of the year, mugs are distributed to each student who has a meal plan. These mugs allow students the benefit of taking a beverage from the dining room and offer a discount in on-campus retail operations. (Consumers using their “lug-A-mug” can purchase a large beverage for the price of a small beverage. ) These mugs encourage re-use over single-use, disposable items.
A brief description of other dining services waste minimization programs and initiatives:
The website URL where information about the institution’s waste minimization initiatives is available:
Weights for materials donated or reused come from estimates of furniture in the furniture reuse program, the Office Supply Exchange, and Big Yard Sale.
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.
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.