| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 56.90 |
| Liaison | Paul Mathisen |
| Submission Date | April 16, 2015 |
| Executive Letter | Download |
Worcester Polytechnic Institute
OP-22: Waste Minimization
| Status | Score | Responsible Party |
|---|---|---|
|
1.23 / 5.00 |
Liz
Tomaszewski Facilities Systems Manager/Sustainability Coordinator Facilities Department |
Waste generated::
| Performance Year | Baseline Year | |
| Materials recycled | 251.60 Tons | 143.90 Tons |
| Materials composted | 62.01 Tons | 0 Tons |
| Materials reused, donated or re-sold | 0 Tons | 0 Tons |
| Materials disposed in a solid waste landfill or incinerator | 680.07 Tons | 629.72 Tons |
Figures needed to determine "Weighted Campus Users”::
| Performance Year | Baseline Year | |
| Number of residential students | 1,941 | 1,217 |
| Number of residential employees | 4 | 2 |
| Number of in-patient hospital beds | 0 | 0 |
| Full-time equivalent enrollment | 4,125 | 3,814 |
| Full-time equivalent of employees | 916 | 761 |
| Full-time equivalent of distance education students | 399 | 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, 2005 | June 30, 2006 |
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:
WPI did a waste audit on America Recycles Day in 2011 and has repeated it every November since then. Students, staff, and faculty sort through waste and recycling from residential and administrative/academic buildings to determine the building level waste and recycling rates. The Student Green Team then produces a report that is posted on the sustainability web site that shows the actual recycling rates as well as the potential recycling rates.
A brief description of any institutional procurement policies designed to prevent waste:
WPI faculty and staff are encouraged to consolidate orders, make use of electronic or CD-ROM catalogs, and buy only what they need. Further, WPI gives preference to products that are durable, reusable, upgradeable, and recyclable or compostable.
A brief description of any surplus department or formal office supplies exchange program that facilitates reuse of materials:
WPI has surplus inventory for equipment and furniture that it reuses on campus, gives to employees, and donates to local school districts and non profit agencies in and around Worcester. We do not monitor the weight of surplus items that are recycled in this way but it is likely 100,000s of pounds.
A brief description of the institution's efforts to make materials available online by default rather than printing them:
WPI encourages the use of online resources. Course catalogs, directories, and instructional materials are all available online. Limited printing of materials is done and community members are directed to online resources.
A brief description of any limits on paper and ink consumption employed by the institution:
Students are required to pay for any printing beyond 100 pages each term.
A brief description of any programs employed by the institution to reduce residence hall move-in/move-out waste:
There is a "Movin' Out" Drive conducted every May to collect unwanted items from students. These items are then donated to a local charity.
A brief description of any other (non-food) waste minimization strategies employed by the institution:
All surplus furniture or equipment is donated to municipalities or local nonprofits in the city. Surplus office supplies and equipment are offered to other community members on a "Craig's List" type of platform called "Potpourri."
A brief description of any food waste audits employed by the institution:
During the annual waste audit, the Student Green Team and other staff and faculty volunteers sort trash from several buildings, and a weight count of food waste is obtained.
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 operations' food waste initiatives include TrimTrax, a waste stream auditing system for service kitchens.
A brief description of programs and/or practices to track and reduce post-consumer food waste:
All dining locations on campus are trayless, including Morgan Hall, the Library Cafe, and the Goat's Head Restaurant. The trayless dining has decreased food waste substantially, Also, Project Clean Plate is a nationwide program that began on the WPI campus. The program is designed to reduce food waste in all-you-can-eat campus dining operations and provides awareness about international hunger to students. The program solicits help from student organizations to encourage peer-to-peer waste education. Food waste is monitored at the disposal area and an estimate of waste food is posted weekly, educating students about preventable food waste.
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):
Since August 2013, we have used 100% compostable containers for to-go food and beverage items.
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):
Morgan Hall dining uses reusable utensils, glasses, cups, and dishes. As of winter 2013-14, the Campus Center is providing reusable dishware and utensils.
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:
A discount is offered to people who bring their own cups for coffee/tea.
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:
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.