| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 47.51 |
| Liaison | Mike Evans |
| Submission Date | Feb. 2, 2016 |
| Executive Letter | Download |
Williams College
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
0.51 / 5.00 |
Mike
Evans Assistant Director Zilkha Center for Environmental Initiatives |
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 249.47 Tons | 193 Tons |
| Materials composted | 50.67 Tons | 0 Tons |
| Materials reused, donated or re-sold | 0 Tons | 0 Tons |
| Materials disposed in a solid waste landfill or incinerator | 759.45 Tons | 696 Tons |
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 1,973 | 1,984 |
| Number of residential employees | 136 | 124 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment | 2,079 | 2,088 |
| Full-time equivalent of employees | 1,064 | 1,050 |
| 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, 2013 | June 30, 2014 |
| Baseline Year | July 1, 2009 | June 30, 2010 |
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:
In January 2014 a waste audit was performed on trash selected from representative buildings across campus to determine categories of waste and potential for minimization.
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 brief description of the institution's efforts to make materials available online by default rather than printing them:
The course catalog, class hours, and faculty/staff directories are all available on-line by default.
A brief description of any limits on paper and ink consumption employed by the institution:
Students are given a quota of free printing for each semester. The quota applies at all computer labs, libraries, and networked printers. If a student prints more than their quota, they have to pay for printing beyond it. The print quota system has decreased student printing by 25-30%.
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
Williams works with several local non-profit organizations on the "Give it Up" end of the year donation campaign. Large storage pods are deployed around campus during the several weeks when students are moving out. Students are encouraged to donate clothing, furniture, food, school supplies, books, and household goods in the pods. The items are retrieved by local non-profits, who re-sell the items at a large fall tag sale and clothing sale.
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:
LeanPath
Measures pre- and post-consumer food waste in dining halls in order to provide information to everyone about the amounts of food waste being produced on campus.
And to help change behaviors both in terms of food prep and on the consumer side.
A brief description of programs and/or practices to track and reduce post-consumer food waste:
Two of three dining halls on campus no longer have trays.
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):
Students can ask for a reusable to-go container at any dining hall and are asked to return them for cleaning and reuse.
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):
For all dine-in meals, Williams provides only reusable service ware.
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:
Customers who bring a reusable mug to the Lee Snack Bar and the Eco-Cafe receive a 50% discount.
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:
Data source(s) and notes about the submission:
Prior to 20 , Williams only collected information about recycling quantities, not trash. The 2005 baseline therefore is conservative, and assumes no improvement between 2005 and 2010.
While Williams has a composting program, we did not collect data on how much we have composted, either in 2005 or 2010.
Prior to 20 , Williams only collected information about recycling quantities, not trash. The 2005 baseline therefore is conservative, and assumes no improvement between 2005 and 2010.
While Williams has a composting program, we did not collect data on how much we have composted, either in 2005 or 2010.
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.