| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 55.91 |
| Liaison | Aldo Pierini |
| Submission Date | Nov. 25, 2014 |
| Executive Letter | Download |
Villanova University
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
0.29 / 5.00 |
"---"
indicates that no data was submitted for this field
None
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 1,145,907.68 Metric tons | 953,217.11 Metric tons |
| Materials composted | 546,213.21 Metric tons | 154,899.07 Metric tons |
| Materials reused, donated or re-sold | 9,071.85 Metric tons | 18,143.69 Metric tons |
| Materials disposed in a solid waste landfill or incinerator | 3,098,344.33 Metric tons | 3,530,962.59 Metric tons |
None
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 4,358 | 4,300 |
| Number of residential employees | 0 | 12 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment | 9,253 | 7,931 |
| Full-time equivalent of employees | 2,358 | 1,951 |
| Full-time equivalent of distance education students | 690 | 18 |
None
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, 2008 | Dec. 31, 2008 |
None
A brief description of when and why the waste generation baseline was adopted:
Date of earliest accurate available data.
None
A brief description of any (non-food) waste audits employed by the institution:
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None
A brief description of any institutional procurement policies designed to prevent waste:
At this time Villanova does not have a formal policy in place to prevent waste. We have on occasion included waste reduction language in larger request for proposals, such as furniture.
None
A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:
Facilities collects unwanted furniture and reuses it across campus or donates the item to local charities.
None
A brief description of the institution's efforts to make materials available online by default rather than printing them:
An online version of the course catalog and campus directory is available to students faculty and staff. Faculty are encouraged to use blackboard for class material dissemination.
None
A brief description of any limits on paper and ink consumption employed by the institution:
Students are given a printing dollar limit, they are able to add more to that print limit, but they have to pay for any additional money needed.
None
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
For move out signs are posted in each resident hall and brought up at each of the final Resident Assistant meeting before move out about how all waste and recycling is to be handled. Students will receive clear plastics trash bags where they put all of their mixed paper waste to be recycled. Bottles, cans and plastics are recycled in the same bins as usual. Donation boxes are placed in the lobbies of each resident hall where students can place all of their usable items that they are not taking home with them. All of these items are collected by the recycling crew, sorted by volunteers in the Villanova community, and then picked up and donated to local charities.
For move-in, the recycling team is ready to help break down boxes and recycling any unwanted packaging.
None
A brief description of any other (non-food) waste minimization strategies employed by the institution:
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None
A brief description of any food waste audits employed by the institution:
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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:
Dining services is currently using the LeanPath Program to track all pre-consumer food waste on campus. results are not yet available but will be shortly.
None
A brief description of programs and/or practices to track and reduce post-consumer food waste:
A few years back dining implemented trayless dining across the campus to help reduce food waste and water use.
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):
Cafe Nova, an a la carte dining hall, uses only compostable items including to-go containers, silverware, etc.
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):
We have three all you care to eat dining halls on campus, they all use reusable service ware.
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:
NA
None
A brief description of other dining services waste minimization programs and initiatives:
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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.