Ohio University Waste Reduction Sub-Group Implementation Packet March 2013
Sustainable Ohio University Leaders SOUL
Sustainability Plan Benchmarks: (Outreach Benchmarks noted in bold font.) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35
Reduce institutional greenhouse gas emissions (<â&#x20AC;&#x201D; Also, Climate Action Plan Goal) Reduce campus and building energy intensity Increase renewable energy LEED certify new buildings and major renovations on all campuses Reduce solid waste Institute annual sustainability profile tracking and assessment process Increase recycling rates Improve sustainability literacy of students, faculty and staff Increase enrollment in sustainability-themed courses, majors, and programs Integrate sustainability goals and objectives into capital campaign Provide undergraduate students with a sustainability-focused major, degree program, or equivalent Evaluate LEED EBOM of existing facilities Prohibit the installation of permanent irrigation systems that rely on potable water Increase purchase of local food Improve identification and proper handling of hazardous waste Improve sustainability profile of student, staff, and faculty vehicles Institute storm water management plan Improve sustainability profile of campus fleet Increase use of green cleaning products Increase the percentage of paper products on campus that include post-consumer recycled content Assess endowment investment in sustainable corporations and entities and recommend strategies for increasing investment in these corporations and entities Implement recruitment strategies targeting sustainability-minded students, faculty, and staff Strengthen sustainability research activities Prohibit elective use of Styrofoam materials and containers Sub-meter campus facilities Practice Integrated Pest Management (IPM) Decrease use of Single Occupancy Vehicles (SOV) Increase purchase on non-food local goods and services and environmentally preferable goods Increase purchase of environmentally preferable computer products Provide information to diners regarding sustainability-attributes of food options Develop sustainability guidelines for concessionaires and franchisees Increase food donations to local service organizations Encourage residency in City of Athens for Athens campus employees Implement notification system for local service organizations regarding availability of surplus items Define and track sustainability research activities
Benchmark 5 Reduce Solid Waste. Target and date: 5% per year between 2011 and 2016. Reporting Bodies: Recycling/Refuse as point FY 12 Report: Progress Level: Minimal Progress Narrative: During FY11, 9,422 tons of solid waste was reported as generated by Ohio University. Categories of solid waste are: landfilled (3,214 tons), recycled (5,956 tons), composted (251.5 tons), and construction and demolition recycling (0 tons reported). The expansion to the compost facility was completed in June 2012. The compost facility, already the largest at any university in the country, will be able to process 6 tons of material per day. All compostable waste generated by the university will be able to be processed by this facility. In FY12, the University launched the â&#x20AC;&#x153;Print Responsiblyâ&#x20AC;? program which will aid in institutional waste reduction efforts. The Recycling and Refuse Office expanded their move-out program in 2012, going door-to-door on campus and off campus to inform students of recycling and reuse opportunities for their solid waste.
FY 13 Progress (as of March 5, 2013):
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Benchmark 7 Increase Recycling Rates. Target and date: 80% by weight of all recyclable solid waste by 2016. Reporting Body: Refuse and Recycling, Design and Construction
FY 12 Report: Progress Level: Some Progress Narrative: The university completed a comprehensive evaluation of all material recycled in FY11. 5,956 tons of materials were recycled, our of 9,422 tons of solid waste generated by Ohio University (this excludes recycling and waste data of construction and demolition). Recycling rate = 63%
Updated/correction as identified by Andrew Ladd: Additionally, 251.5 tons of organic materials were composted. 6,207.5 total tons recycled or composted our of 9,422 tons of solid waste = 65.8%
FY 13 Progress (as of February 27, 2013):
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Benchmark 15 Improve identification and proper handling of hazardous waste. Target and date: Implement tracking system for purchased hazardous chemicals by 2013. Reporting Body: Environmental Health and Safety, Procurement
FY 12 Report: Progress Level: Minimal Progress Narrative: It is the intention of Procurement Services that all hazardous materials are purchased through BobCatBUY. This will allow EHS to identify individuals and units that are purchasing hazardous waste. Additionally, the system requires purchasers to identify that they are aware of proper handling procedures. Processes for safely disposing of hazardous wastes do currently exist. They are outlined online at www.ohio.edu/riskandsafety/ehs/hazmat/chemical.htm. Additionally, the Hazardous Materials Management Manual is in the process of being updated.
FY 13 Progress (as of February 27, 2013):
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Benchmark 20: Increase the percentage of paper products on campus that include post-consumer recycled content. Target and date: 75% of all annual paper products purchased will include at least 40% PCC by June 2012. Reporting body: Procurement FY 12 Report: Progress: Minimal Progress Narrative: The â&#x20AC;&#x153;Print Responsiblyâ&#x20AC;? program was introduced in 2012, which could centralize some paper purchases. Next Steps: OoS will work with Procurement to determine the percentage of paper products purchased with 40% or more PCC in 2011 as a baseline comparison with future years. An educational campaign through SOUL should be explored.
FY 13 Progress: None to report.
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Benchmark 24 Encourage use of sustainable and/or recyclable materials and containers in place of polystyrene by developing environmentally preferable purchasing guidelines. Target and date: Develop and distribute Environmentally Preferable Purchasing Guidelines to the campus community by December 2013. Reporting Body: Procurement FY 12 Report: Progress Level: Minimal Progress Narrative: Though it is not yet an institutional policy, Culinary Services stopped purchasing polystyrene containers in 2007 to give purchasing preference to convenience and ethics. When asked about the change, Chef Matt Rapposelli responded, “...we wanted to go to compostable containers and it was a better choice.” Next Steps: Identify where polystyrene is still in use on campus and research/publicize alternatives. Outreach to purchasers needs to occur, allowing us to educate our campus community about this effort and the reasoning behind it.
FY 13 Progress (as of March 6, 2013): An amendment to the plan was approved in December 2012 that changed the language of this Benchmark to more widely encompass all polystyrene and not just “Styrofoam.”
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Benchmark 30 Provide information to diners regarding sustainability-attributes of food options. Target and Date: Labeling and marketing program by 2012. Reporting Body: Auxiliary Services FY 12 Report: Progress Level: Minimal Progress Narrative: Currently, Culinary Services uses and icon to label items with local in-
gredients. It is anticipated that future efforts will include a broader definition of â&#x20AC;&#x153;sustainability-attributesâ&#x20AC;? so as to include more education in the labeling and marketing program. Next Steps: Continue to work with Auxiliary Services to provide increased education and labeling of OU culinary options.
FY 13 Progress (as of February 27, 2013): Significant investments have been made in new artwork themes and signage increases for compost. The next phase in the project will be increased diner education regarding food options and waste.
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Benchmark 31 Develop sustainability guidelines for concessionaires and franchisees. Target and Date: Guidelines developed by June 2013. Reporting Body: Procurement, Athletics
FY 12 Report: Progress Level: Some Progress Narrative: Sustainability was highlighted as a priority in OUâ&#x20AC;&#x2122;s recent RFP for new Pouring Rights vendor contracts. Suppliers were expected to address eight areas of sustainability in their proposals: support for recycling; waste reduction; energy conservation; promotional support; reporting; carbon footprint reduction; social responsibility; and end-of-life activities. PepsiCo prevailed as the winning supplier and has expressed its commitment to sustainability through innovative programs and initiatives that address personal nutrition, water and emissions reduction, energy conservation and recycling efforts, to name a few. Additionally, PepsiCo representatives agreed to make annual sustainability and resource consumption reports available upon request. Next step: Interested parties will continue to work together to ensure a positive implementation of all areas of sustainability that were guaranteed by the supplier. OoS will maintain a working relationship so as to continue to incorporate sustainability in the RFP process at Ohio Universty. FY 13 Progress (as of February 27, 2013):
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Benchmark 32
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Increase food donations to local service organizations. Target and Date: Meet with Athens County Health Department, Culinary Services and local service groups to discuss current obstacles and establish baseline goals for improvement by the close of 2011. Reporting Body: Culinary Services FY 12 Report: Progress Level: Insignificant Progress Narrative: At this time, health code restrictions limit our ability to comply with this benchmark. Next steps: OoS will work with Culinary Services to consider opportunities that may exist for pursuing grant funding in support of a refrigerated vehicle for food delivery. This would allow the institution to comply with health department code restrictions.
FY 13 Progress (as of February 27, 2013): The new, streamlined food preparation processes as the institution have allowed the university to significantly reduce its pre-consumer food waste. Thus, it has been determined that the carbon emissions of a refrigerated truck would far exceed those of the current waste pre-consumer food waste. Office of Sustainability donates all produce harvested in the Ecohouse Community Garden to local food pantries or community meal programs.
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Benchmark 34
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Implement notification system for local service organizations regarding availability of surplus items. Target and Date: Notification system active within 3 months of Sustainability Plan adoption Reporting Body: Moving and Surplus FY 12 Report: Progress Level: Insignificant Progress Narrative: This benchmark was not addressed by OoS in FY12. Next steps: Work collaboratively with relevant faculty/staff in FY13 to offer support in the advancement of this benchmark. It is the intention of OoS to develop relationships with additional student-centered entities such as Student Affairs, Undergraduate Student Senate and Graduate Student Senate.
FY 13 Progress (as of March 6, 2013): Moving and Surplus has updated their website to include a current listing of surplus items that are available!
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