| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 49.31 |
| Liaison | Keaton Schrank |
| Submission Date | June 12, 2014 |
| Executive Letter | Download |
Westminster University - Utah
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
4.58 / 5.00 |
Ida
Kolodziejczyk Sustainability Fellow Environmental Center |
"---"
indicates that no data was submitted for this field
None
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 37.24 Metric tons | 36.29 Metric tons |
| Materials composted | 0 Metric tons | 0 Metric tons |
| Materials reused, donated or re-sold | 0 Metric tons | 0 Metric tons |
| Materials disposed in a solid waste landfill or incinerator | 197.00 Metric tons | 375.39 Metric tons |
None
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 645 | 606 |
| Number of residential employees | 6 | 5 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment | 2,926 | 2,688 |
| Full-time equivalent of employees | 476 | 430 |
| 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 | Nov. 1, 2012 | Oct. 31, 2013 |
| Baseline Year | July 1, 2009 | June 30, 2010 |
None
A brief description of when and why the waste generation baseline was adopted:
Baseline is the performance year used in the last STARS assessment and we are recording the change from then until now.
None
A brief description of any (non-food) waste audits employed by the institution:
Once a year, the on campus Eco-Team completes an audit of a random sampling of campus waste.
None
A brief description of any institutional procurement policies designed to prevent waste:
The food supplier, Bon Appetit, has a "Trim Trax" program used to reduce waste and over production. Daily they measure their green waste and monitor their over production. On average, using this tool a campus has the potential to reduce their food cost by 2%.
None
A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:
Facilities stores office furniture and other materials not currently needed for use in future locations.
None
A brief description of the institution's efforts to make materials available online by default rather than printing them:
All teachers are strongly encouraged to use an online learning management program called Canvas -- allowing them to post tests, quizzes, grades, attachments and essentially any documents to supply students with the necessities for their class. The Registrar's office has put most materials online, and eliminated the printing of the course catalogue.
None
A brief description of any limits on paper and ink consumption employed by the institution:
The campus recently implemented a print cap to reduce on campus printing. It limits the amount of free printing that can be done by each student and reduced overall campus printing by more than 30%.
http://www.westminstercollege.edu/support/?parent=1144&detail=15301
None
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
There are collection bins in the residence halls for local charities during move out periods.
None
A brief description of any other (non-food) waste minimization strategies employed by the institution:
The Environmental Center supplies a Green Events Kit to check out for free any event but faculty or staff. It has re-usable cups, plates, and silverware.
None
A brief description of any food waste audits employed by the institution:
Bon Appetit used the Trim Trax program - they measure daily so they can know where their food is going.
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:
Production records, Trim Trax, and catering spec books are used.
None
A brief description of programs and/or practices to track and reduce post-consumer food waste:
None at this time.
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):
At this time Bon Appetit provides a 9"x9"x3.5" Eco three compartment container. They sell them in the Shaw café. They are from www.get-melamine.com. They have partnered with the Environmental Center to provide these containers for the campus. Many of the non-reusable to-go containers are also compostable.
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):
Bon Appetit provides a full range of dine in service ware. The provide plates, coffee cups, beverage cups, soup/breakfast bowls, forks, knifes, spoons and chop sticks for the guests to re-use.
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:
Bon Appetit has a discount for all reusable mugs for coffee. They also partnered with the campus book store for a greater discount if guests use a Westminster Mug.
None
A brief description of other dining services waste minimization programs and initiatives:
They recycle all card board boxes from the Shaw café. They also have partnered with the on-campus Environmental Center to provide recycling bins in their areas.
None
The website URL where information about the institution’s waste minimization initiatives is available:
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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.