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NNECERAPPA University of Vermont - March 2010 Erica Spiegel Corey Berman UVM Physical Plant Department Designing for Waste Prevention, Recycling & Composting.

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Presentation on theme: "NNECERAPPA University of Vermont - March 2010 Erica Spiegel Corey Berman UVM Physical Plant Department Designing for Waste Prevention, Recycling & Composting."— Presentation transcript:

1 NNECERAPPA University of Vermont - March 2010 Erica Spiegel Corey Berman UVM Physical Plant Department Designing for Waste Prevention, Recycling & Composting

2 Session Outline Introduction – (Attendee expectations) 1.Snapshot of UVM Recycling Program 2.Measuring the Waste Stream 3.Davis Center Case Study: Building Design & Operations for Recycling 4.Moving Beyond Recycling: Waste Prevention Q & A – Wrap Up

3 Snapshot of UVM Recycling Program

4 Recycling Collection System Single Stream recycling for all paper, cans, bottles, plastics Custodial Services staff involved in collecting materials within all buildings In-house Recycling crew picks up from all buildings (loading docks & exteriors) All materials are delivered to a municipally-owned MRF (5 miles from campus) Pay tip fee or receive revenue share…depending on market. Contracted services for: –Trash collection (dumpsters & compactors) –cardboard recycling (dumpsters) –food waste/compostables.

5 Meet the Recycling Crew 3 FTEs Daily collection route using a side-load recycle truck ~100 service locations & buildings Daily pickup of small house waste Daily pickup of bulky waste, e-waste and surplus property/furniture using stake-body truck Special and seasonal collection programs: –Orientation & Special Events –Student Move-In –Student Move-Out

6 Many generations of bins and containers used inside buildings Collection Bins

7 Other Materials Collected

8 Surplus Property

9 C & D Waste

10 Student Move-In Day ~ 2 tons of corrugated cardboard collected in one day

11 Student Move-Out Week ~ 5 tons of donated food, clothing and household items in one week

12 Program Success Due to Many Partners University Partners –Residential Life –Dining Services –Custodial Services –Office of Sustainability (Eco-Reps) –Environmental Safety –Facilities Design & Construction –Transportation & Parking Services Business Partners –Chittenden Solid Waste District –Contracted Waste Hauler (All Cycle Waste) –Vendors for Specific Commodities (e-waste, grease, scrap metal, etc)


14 Measuring the Waste Stream what gets measured gets managed

15 Getting the Data Weight slips from transfer station for solid waste Contract requires hauler to weigh University waste separately Weight slips from MRF for all recyclables Vendor reports on other commodities (e.g. gallons) For items that are not weighed separately, use a volume/weight estimate (e.g. appliances) Annual weight audit for food waste/compostables to come up with weekly average.

16 Keeping Track of Data

17 Paper, Cans & Bottles, Corrugated Cardboard570 tons Food Scraps Composted159 tons Used cooking oil10 tons Scrap Wood & Pallets58 tons Scrap metal73 tons Appliances White Goods7 tons Tires2 tons Surplus Furniture3 tons Books2 tons Computers E-Waste28 tons Total Materials Diverted912 tons Total Waste Disposed in Landfill1,603 tons Diversion Rate (Recycling Rate)36% Materials Diverted from Landfill Disposal - 2009




21 Paper, Cans & Bottles, Corrugated Cardboard59.3 tons Food Scraps Composted98 tons Used cooking oil1 tons Scrap Wood & PalletsNA Total Materials Diverted158.3 tons Total Waste Disposed in Landfill104 tons Diversion Rate (Recycling Rate)60% Davis Center: Better Than the Campus Average


23 Davis Center Case Study: Building Design & Operations

24 The Dudley H. Davis Center 186,000 square feet Completed in August 2007 the first LEED-Gold certified student center in the U.S.

25 Discussions about recycling and trash handling took place years before actual construction. Recycling staff input during conceptual, schematic and final design development stages.

26 Loading dock area sits below grade, well hidden from street view and pedestrian walkway view. Dock is covered by an 18,000 sq. ft. green roof planted with drought-resistant grasses to absorb storm water. Average depth of soil (12-14) can hold up to 80 lbs per cubic foot including the soil itself, the grasses and storm water/snow. Green roof above dock Loading dock below grade

27 Radiant tubing under the driveway ramp transfers heat from the hot water system to the concrete surface above to prevent ice formation. This radiant snow melt system reduces the need for salt and chemical de-icing agents in the winter. During Construction – March 2007 After Completion – September 2007

28 Two 20-cubic yard self contained compactors. One for commingled recycling, the other for trash. These sit under the covered portion of the dock, protected from snow, rain and wind.

29 Each compactor is fitted with a Perkins ® hydraulic cart lifter enabling staff to empty carts without risk of lifting injuries.

30 Food waste and compostable packaging from the dining areas is collected for composting. These are placed into wheeling carts which are lined with compostable bags (made of cornstarch or PLA).

31 Walk-in cooler at dock which is exclusively used for Food Scraps Composting Collection. The cooler keeps organic waste at a constant temperature – helping reduce odors and pests in warmer months, and preventing frozen carts in winter months.

32 A cart wash area adjacent to the walk-in cooler features ceramic tile wall, sanitary drain with catch basin for solids, and a high-pressure hose for washing out barrels on a regular basis.

33 Plenty of space was designed into the dock area for pallets, milk crates, bread racks and reusable shipping boxes- items that are back-hauled by vendors.

34 Used cooking oil is collected and stored in 45-gallon drums. The drums sit on a spill containment pallet. Emptied by local company – converted into bio-diesel fuel.

35 Service corridor connects to back of house entrances to retail shops, Bookstore and kitchens. Trash, recycling and compost move out of the building away from public pedestrian areas. Double doors in the corridor prevent noise, odors and outside air from entering the building.

36 Inside the building, recycling and waste is collected from attractive built-in cabinets – which are placed throughout every floor. Square Rubbermaid ® Station Containers line the inside of each cabinet.

37 Marketplace Dish Return Area has built-in cabinets for collecting food scraps & compostable packaging, recycling and trash. Brennans Pub uses all reusables and washable dishes (including Mason jars for drinks!)

38 Moveable trash and recycle stations used on the 4 th floor Conference Center of the building, and are rolled into and out of meeting rooms as needed.

39 Spouts on drinking fountains easy to refill water bottles. High efficiency hand dryers no paper towel waste in building Design for Waste Prevention

40 Davis Center – Team Effort to Reduce Waste & Be Sustainable Building occupants were first to use Mini Bin for trash. Sustainability is part of mission Student Life Marketing Director: Earth day, Bottle Free Day Annual Davis Center Waste Sort All Occupants Support Recycling and Waste Reduction Goals Custodial Services –Use of microfiber cleaning; reduce plastic liners Print & Mail Services – scrap paper notepads


42 Moving Beyond Recycling

43 How do we change the culture at an institution to emphasize waste prevention (reduce and reuse) when weve been emphasizing recycling and composting for decades?

44 Rethink Waste WE PURCHASE STUFF WE USE STUFF WE DISCARD STUFF RECYCLE COMPOST REUSE It was stuff before it became waste.

45 Make Better Decisions Upstream PURCHASEUSE In order to reduce the amount of waste on campus - hence the amount we discard- we all need to start making better decisions up stream DISCARD Waste is affected by all the decisions –both large and small - that are made by many individuals at all levels of an organization everyday.

46 Rethink: What We Purchase PURCHASE Institutional Obstacles Culture of new & improved Decentralized purchasing Its real easy to buy stuff Increasing emphasis on food & beverage consumption in all places of our lives (meetings, in classrooms, cars) Emphasis on convenience disposables over reusables Proliferation of vending machines Perception that bottled water is safer than tap water more bottle waste Do we really need it? Whats it made out of? Lease vs. buy? Is it durable? Reusable? Refillable? How far did it travel to get here? How is it packaged? What quantity do we really need? Whats the true cost? Life-cycle costs How will we dispose of it?

47 Rethink: How We Use Stuff USE How much do we need to use? Are we maintaining it to extend useful life of product/equipment? Can we Refill it? Refurbish it? Are we using it up completely? Are we sharing stuff with other departments? Can we borrow from another department? Can we store leftover materials for later use? Institutional Obstacles Culture of replace, rather than repair. We dont own it Preventive maintenance sometimes lacking We are not always good with sharing stuff

48 Rethink: How We Discard Stuff DISCARD Institutional Obstacles Waste disposal is free to all departments Recycling dept provides tools (i.e., bins) but not all people choose to use them. Institution is large – one person cannot be the garbage police Is it hazardous? Is it banned from landfill disposal? Can it be recycled? Can it be composted? Can it be donated? Sold? How do we collect it? Move it? Where does it go? What does it cost to dispose?

49 Shift Your Paradigm to a Zero Waste way of thinking.

50 Upstream Waste Prevention Programs at UVM Procurement Services arrangement with office supply vendor to make deliveries using reusable corrugated plastic boxes less cardboard Dining Services Tray Free in three residential dining facilities less post-consumer food waste Telecommunications eliminated printed directory 7 tons phone books eliminated Custodial Services switch microfiber cleaning rags washable, not disposable

51 Elimination of Desk-Side Trash Collection Service Custodial Services eliminated desk-side trash collection in private offices Optional Mini bin provided to all staff & faculty. Reduction in use of plastic bag liners reduces waste. People are now more aware of the amount of trash they produce each day. Cutting down on waste.

52 Going Paperless: Are we there yet? Paycheck disbursement Student grade reports Schedule of Courses Room reservation forms Catering request forms

53 Office Supply Collection And Reuse (OSCAR) Central location on campus Departments can drop off or pickup used office supplies Sign-in book to track usage Over 100 visits per year. Thousands of dollars saved in supply purchases

54 One Less Cup & One Less Bottle Campaign Over 4,000 One Less Cup decals & over 2,000 One Less Bottle decals distributed. Dining Services discount on mug refills!

55 Promoting Zero Waste events

56 Summary 1.Snapshot of UVM Recycling Program 2.Measuring the Waste Stream 3.Davis Center Case Study: Building Design & Operations 4.Moving Beyond Recycling: Waste Prevention

57 A great information resource College and University Recycling Coordinators Listserv Learn more about UVM program


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