2. USD characterizes Zero Waste as a dynamic process that requires a systems
approach. While the intent is to become a 100 percent waste-free campus, a
diversion rate of 90 percent shall be considered a successful rate of “Zero Waste”
diversion during the preliminary stages of the process.
Waste diversion is the prevention and reduction of waste through source reduction,
recycling, and composting.
“No burn, no bury”
Zero Waste Definition
3. What do we waste?
Why is the Zero Waste initiative
important?
What do you want to know about?
About Sustainability at USD…
4. Photo Credit: Google Images
http://cache1.asset-cache.net/gc/117451760-energy-saving-light-bulb-x-ray-gettyimages.jpg?v=1&c=IWSAsset&k=2&d=PALEVU7Ain7XDD%2F08FekAppjqBquQu%2BA9oGI
Over 5,000 solar panels across 11 Buildings
Inside Energy Efficiency at
USD ≈ $10 million in conservation measures
Saved over 6 million kWh in one year
More than $1 in annual savings
5. Over 5,000 solar panels across 11 buildings
Produces almost 2 Million kWh annually (7% of total consumption)
Renewable Energy
Overview
9. Waste Stream Data
A 2012 waste audit reveals the composition of the USD waste stream. The Zero
Waste initiative aims to reduce both overall waste produced and discarded, in
addition to capturing a higher percentage of waste that can be diverted from the
landfill.
Solid Waste (41%)
Cardboard (5%)
Green Waste (1%)
Conmingled (51%)
E-Waste
Source: Waste Management “Environmental Services Proposal for the University of San Diego,” October 2012
17. Marketing
• Create a flier to post on social media
and/or electronic displays
• Email event information to the attendees
• Highlight the sustainable features of the
event on fliers
Before the Event
18. Food
• Ensure food is packaged in minimal, recyclable
packaging and does not require utensils (examples:
burritos, pizza, kabobs, bulk sandwiches)
• Ensure vegan/vegetarian options are available
• Order/buy organic, local, seasonal, and in bulk when
possible
• Order only the amount of food needed to ensure little to
no left-over food
• Serve beverages in pitchers; avoid single-serving
beverages
• If necessary, supply drinks in recyclable containers
Before the Event
19. Supplies
• Use reusable plates, flatware, and napkins
• Encourage attendees bring their own water
bottles or cups; ensure access to a water
fountain/filling machine or provide multi-
serving beverages
• Provide clearly labeled recycle and compost
bins
Before the Event
20. • Announce the event is Zero Waste; direct
attendees to recycle/compost bins
• After the meal, monitor attendees to ensure that
waste is being disposed of properly
• Limit the amount of paper distributed at the
meeting; email the agenda/meeting items or
project materials to avoid printing copies
During the Event
21. • Ensure waste is properly sorted; pull out
incorrectly sorted waste
• Use earth-friendly cleaning products
• Let attendees take home left-over food
• Take food scraps to the compost bin behind
Mission Crossroads if applicable (note: meat/dairy
cannot go in the compost bins)
After the Event
22. What did you learn?
What will you do differently?
Conclusion
