| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 55.67 |
| Liaison | Jim Walker |
| Submission Date | March 21, 2016 |
| Executive Letter | Download |
University of Texas at Austin
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
1.37 / 5.00 |
"---"
indicates that no data was submitted for this field
None
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 2,167.13 Tons | 1,877.12 Tons |
| Materials composted | 3,048.75 Tons | 3,047 Tons |
| Materials reused, donated or re-sold | 1,500 Tons | 1,500 Tons |
| Materials disposed in a solid waste landfill or incinerator | 4,632.58 Tons | 5,051.62 Tons |
None
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 7,327 | 7,217 |
| Number of residential employees | 16 | 16 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment | 49,004 | 49,884 |
| Full-time equivalent of employees | 12,849 | 12,208 |
| 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 | Sept. 1, 2014 | Aug. 31, 2015 |
| Baseline Year | Sept. 1, 2012 | Aug. 31, 2013 |
None
A brief description of when and why the waste generation baseline was adopted:
We have updated our baseline year to academic year 2012-2013 because the data verification is stronger than the previous base year of 2009. Our performance year is academic year 14-15. Both of these are different than the year described in our institutional characteristics (IC 3), and therefore the student enrollment number is different between OP 22 and IC 3.
Date Revised: June 3, 2016
None
A brief description of any (non-food) waste audits employed by the institution:
A team of students jointly employed by the Campus Environmental Center and Zero Waste conduct waste audits throughout campus to determine recycling contamination rates, recycling composition, amount of recycling and compost in the trash, and building level diversion rates. Additionally, targeted waste audits (event and/or location specific) are conducted on campus to inform program evaluation and development.
None
A brief description of any institutional procurement policies designed to prevent waste:
The University of Texas at Austin has a sustainable purchasing policy in its Handbook of Business Procedures. This policy encourages departments expending university funds to select sustainable products including purchases that reduce consumption, focus on re-use and recycling of existing goods, and minimize the amount of waste generated from university purchases.
None
A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:
The University of Texas at Austin has a robust Surplus Properties operation which redistributes and/or resells university property that was bought with state funds. Additionally, the Campus Environmental Center hosts an annual Office Supply Swap at the beginning of each fall semester which redistributes unwanted office supplies to other campus departments and students.
None
A brief description of the institution's efforts to make materials available online by default rather than printing them:
Many paper-based operations have been converted to electronic documents and processes. Printed class schedules and course catalogues are no longer available to students. Business and Financial Services has converted timesheets and pay action processes to electronic documents. Finally, purchase requests and work orders have been converted to majority electronic processes.
None
A brief description of any limits on paper and ink consumption employed by the institution:
All lab and library printing has a cost per page, which students can apply to their "BevoBucks" balance on their private student account. Students must have a positive balance on their account in order to print in labs or libraries.
None
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
Trash to Treasure, the Campus Environmental Center’s oldest continually operating sustainability program, places bins in the residence halls during move out to collect reusable items that students leave behind. In May 2015, Trash to Treasure diverted 5 tons of reusable items from the landfill that was resold by the Campus Environmental Center, donated nearly 1 ton of food to a local food pantry, and recycled two additional tons of miscellaneous household items.
None
A brief description of any other (non-food) waste minimization strategies employed by the institution:
Landscape Services utilizes grass cycling practices in university lawns and maintains a leaf compost pile to be reused on campus. A new initiative launched by Landscape Services mills wood from trees that are removed from campus and turns it into furniture for campus buildings.
None
A brief description of any food waste audits employed by the institution:
The Division of Housing and Food Services (DHFS) conducts a biannual plate waste study which audits leftover food from the university’s two ‘all you care to eat’ facilities. This information is used to inform educational campaigns as well as operational changes in the facilities. Additionally, the team of students that conduct non-food waste audits also conduct food waste audits in to-go eating establishments as well as event specific food waste audits.
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:
DHFS monitors all orders as they pertain to food production and waste. All edible food that is not served is either repurposed for another meal, donated to a local soup kitchen, or composted. All non-edible food scraps or waste are directly composted. All DHFS Food Service staff are trained throughout the year to ensure that they generate minimal waste and understand proper waste management.
None
A brief description of programs and/or practices to track and reduce post-consumer food waste:
The Division of Housing and Food Services (DHFS) conducts a biannual plate waste study which audits leftover food from the university’s two all-you-care to eat facilities. This information is used to track post-consumer food waste and identify strategies to continue to reduce post-consumer food waste. Initiatives and operational changes that have resulted from these studies include; elimination of trays in ‘all you care to eat’ facilities which saves 48% of food waste from the baseline, operational changes in serving sizes, and implementation of a food waste campaign in all DHFS locations.
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):
DHFS utilizes a reusable to-go program called Eco2Go. Customers pay a one-time membership fee of $5 to join the program and receive a 5% discount on their meal. DHFS also provides reusable water bottles to all incoming residents and reusable hot mugs to all new staff. These items can be used for discounts at DHFS locations including free fountain drinks on Fridays for students using their reusable bottle. Most prepared food in to-go locations at DHFS is served in recyclable or compostable packaging. All DHFS locations utilize reusable utensils. Most to-go items served in Athletic facilities have been converted to either recyclable or compostable packaging. All locations that use compostable to-go containers also have a composting program established.
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):
Campus-wide, all “dine in” meals are served on reusable service ware. All plates, cups, and eating utensils are collected upon a customer’s exit, washed, and reused for the extent of the materials’ life. “Dine in” locations utilize Eco2Go or compostable packaging/plates for to-go meals.
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:
DHFS offers a 5% discount to customers using their Eco2Go reusable to-go container. They also offer discounted coffee or fountain drinks when using a DHFS reusable coffee mug or water bottle with an extra incentive of free fountain drinks on Fridays for DHFS water bottles. Other coffee locations on campus offer discounts when customers bring their own coffee mugs.
None
A brief description of other dining services waste minimization programs and initiatives:
http://www.utexas.edu/student/housing/index.php?site=16&scode=0&id=1901
None
The website URL where information about the institution’s waste minimization initiatives is available:
Data source(s) and notes about the submission:
The baseline year was chosen as it was the first year in which both landfill and recycling was recorded for large university entities including University Athletics.
Weights for University Surplus were derived using average weights for Surplus vehicle loads.
Calculations of landscaping debris weights are calculated using EPA “Waste Generation Calculations” as .3 tons per cubic yard.
http://texassports.com/sports/2013/7/23/sponsor_0723131600.aspx?path=general
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.