Overall Rating Expired
Overall Score Expired
Liaison Andrea Trimble
Submission Date May 29, 2015
Executive Letter Download

STARS v2.0

University of Virginia
OP-22: Waste Minimization

Status Score Responsible Party
Complete Expired Jesse Warren
Sustainability Program Manager
Facilities Management - Energy & Utilities
"---" indicates that no data was submitted for this field

Waste generated::
Performance Year Baseline Year
Materials recycled 1788.94 Tons 2548.10 Tons
Materials composted 632.69 Tons 427.99 Tons
Materials reused, donated or re-sold 167.12 Tons 174.97 Tons
Materials disposed in a solid waste landfill or incinerator 7436.93 Tons 7097.72 Tons

Figures needed to determine "Weighted Campus Users”::
Performance Year Baseline Year
Number of residential students 6698 6216
Number of residential employees 200 159
Number of in-patient hospital beds 577 570
Full-time equivalent enrollment 22030 20297
Full-time equivalent of employees 13864.20 13289.60
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 Jan. 1, 2013 Dec. 31, 2013
Baseline Year Jan. 1, 2009 Dec. 31, 2009

A brief description of when and why the waste generation baseline was adopted:
---

A brief description of any (non-food) waste audits employed by the institution:
---

A brief description of any institutional procurement policies designed to prevent waste:
---

A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:

A reuse of office supply exchange or ROSE program operated by the recycling division offers used binders, file folders, staplers and other like office supplies to the university to reduce over purchasing of these items. It is frequented by staff and students alike and hundreds of pounds are diverted from land fills weekly. Excess binders are also donated to local schools for use by primary school students that might not otherwise afford them.


A brief description of the institution's efforts to make materials available online by default rather than printing them:

The University of Virginia Student Information System is an all-in-one online system where students and faculty manage students' academic progress, from course advising and registration to financial aid. Printed course catalogs and schedules are not available by default.

The University of Virginia contracts with University Directories, a company dedicated to publication of
college directories, to publish the U.Va. Telephone Directory. Communications Services places an order
with University Directories based upon departmental requests plus the number of dorm rooms on Grounds with a telephone, plus an additional number to satisfy external requests. Given that printed directories are ordered by default for all U.Va. dorm rooms, the University does not fully meet the criteria of this credit. A 2009 study reviewing options to reduce or eliminate the printed telephone directory is available at the link below:

http://www.virginia.edu/processsimplification/teams/directory.html


A brief description of any limits on paper and ink consumption employed by the institution:

Computer labs have reduced the number of printers and began to charge per sheet fees to students in an effort to reduce paper consumption and the rising cost of equipment, repair / replacement.

Double sided printing is enabled by default in many departments and colleges. Annual targeted outreach campaigns like the "Duplex Derby" also encourages organizations to compete to reduce their footprint.


A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:

"Chuck It For Charity" in which non profit organizations come on grounds to collect gently used clothing, furniture and household items for reuse. Drop off locations are set up near residence halls to encourage students to donate items, rather than trash them. Ecycling is also collected at these events.


A brief description of any other (non-food) waste minimization strategies employed by the institution:
---

A brief description of any food waste audits employed by the institution:
---

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:
---

A brief description of programs and/or practices to track and reduce post-consumer food waste:

Trays were removed from the three residential dining halls at the start of the 2008 - 2009 academic year.


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):

As a student on a Dining meal plan, you will receive two reusable to-go program key tags upon registering, which involves providing your name and email id as well as a $5 safety deposit (to be refunded when you leave the program). Each key tag is to be exchanged for a reusable to-go container when getting take-out from U.Va. Dining locations. The more you use the container, the more frequent user punches you’ll rack up to later redeem for Dining rewards. Return your dirty container so Dining can wash it, and get another key tag that serves as a token for you to check out your next clean container.


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):
---

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:

Dining offers a reusable mug punch card whereby one can bring one's reusable mug to buy drip coffee, tea, or soda at any on-Grounds retail location and be eligible for two free drinks after eight purchases. Additionally, if one is not participating in the punch card program, one can bring in his/her reusable mug and be charged for the consecutively smaller size (for example, if a student/staff/faculty member brings in a 12 oz. mug [medium size], he or she will be charged for a small size).


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:

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.