Sustainability

The state of California has mandated to divert at least 75% of waste related materials by 2020. Although the campus has historically met this requirement based on the high demolition and construction diversion, the daily practices of the campus community will need to improve to continue to meet these goals. Implementing programs that allow students to benefit from reuse initiatives both improve student success and help the University meet its state mandate.

Goals

Increasing Regulations

CalRecycle Requirements (State of California)

• Annual Report
• Mandatory recycling, 75% waste diverted by 2020.
• Mandatory composting since 2017.
• Mandatory receptacles, signage, education and staffing since 2017.

Achievements

1. Initiated compost collection in all buildings where food service is provided.
2. Implemented three-stream centralized bins in all food service buildings, including Family Memorial Library, Dining Commons, Otter Student Union (OSU) and Student Center  [bldg 12].
3. Pilot residential compost collection launched in 2019 and East Campus compost collection initiated as part of a student capstone in 2018 continues.
4. Launched e-waste collection sites in 4 areas throughout campus.
    

   

Providing and promoting healthy eating options has a positive influence on the health and wellness of our students and the environment. Food insecurity can impact students’ academic success and simultaneously food waste is a major contributor to GHG emissions. By redirecting good food to students we can create a win-win situation. The food system is directly connected to water use, GHG emissions and human rights, by conscientiously choosing what food we purchase and eat, our impact can extend far beyond campus.

Food on Campus

Food is the reality of love and security. Food is not only a necessity of life, but also a social activity. Sharing food with people creates unbroken bonds, and everlasting friendships. Here at CSUMB, food is integrated in our everyday lives and our commitment to being sustainable. All dining services on campus compost and recycle, creating less waste that goes in landfills. Also, local food options are served when possible to benefit health, community, and the environment.

Goals

1. Increase locally sourced food in all campus food service venues
   • Strategies:
     • Purchase 20% "sustainable" food by 2020 (local, organic, and fair trade).
     • Create public awareness and training on sustainable food service operations for campus community.
2. Promote food justice and access for all students, staff, and faculty
   • Strategies:
     • Increase food collected and storage during move out for redistribution to students, staff or faculty in need and then to local organizations.
     • Provide better access to off-campus grocery stores through multiple modes by coordinating shuttle trips once a week.
     • Work with campus partners to continue to find new viable products that fit within the scope of Fair Trade, Non-GMO and/or RainForest Certified each year that suits the operations of the unit.
     • Provide produce or products that may be gathered through field “gleening” programs or programs similar to “imperfect produce”. These could provide food at a lower cost, while reducing food waste.
     • Continue collection of metrics and reporting on food recovery to meet and support basic needs.
     • Partner with local agricultural businesses to advance conversations and highlight advancements on sustainable agriculture.
     • Host events, or partner with existing events, to connect and educate the campus community on the relationship between food and the people who harvest, process and transport food.

Achievements

• CSUMB Starbucks donated 8, 328 individual packaged items to students in the year 2019 and 285 Dining Commons meals were donated in Fall 2019.
• Sustainable dairy purchasing is at 4%, as defined by STARS.
• Food pantry received 1,037 unique visitors in 2019 and over 100 pounds of food were collected during Winter 2019 move-out and distributed in January to students.

Sustainable procurement means choosing products or services that have a lesser or reduced effect on human health and the environment when compared with competing products or services that serve the same purpose. Procurement also includes the integration of sustainability into contracts and vendor agreements. The University reports on all recycled content products purchased through CalRecycle’s “Buy Recycled” Program and supports CSU policy requirements such as those related to single use plastic reduction.

Goals

1. Establish a framework for implementing sustainable procurement practices
   • Strategies:
     • Create a “Green List” of sustainable products, and transition the top 10 most commonly purchased office supply items to sustainable alternatives by 2025.
     • Incorporate sustainability criteria into all vendor and contract decisions for State and Corporation.
     • Explore opportunities to better identify metrics and track sustainable supply chains (software).
     • Identify strategies for gathering sustainable procurement related data from non-prefered vendor purchases.
     • Complete “pre-waste” audits to identify ways to eliminate unnecessary purchases, identify conscientious alternatives and evaluate potential cost savings.
     • Complete an audit of packaging waste generated by large or frequently purchased items (food, technology equipment, etc.) and advocate for zero-waste packaging at the source by 2025.
2. Expand leadership opportunities and actions to promote sustainable procurement
   • Strategies:
     • Include sustainability training into training for P-Card use by individual offices.
     • Integrate 2 annual trainings on sustainable procurement into the business operation forum including, but limited to, staff from Finance & University Personal business services, for both the State and Corporation.
     • Increase the number of certified Fair Trade products and campaigns in an effort to become a Fair Trade University.
     • Ensure at least 3 staff procurement officers attend a sustainable procurement conference before 2025 and then provide lunch and learn sessions to colleagues.
     • Centralize printers and eliminate single-user printers.
     • Implement a policy requiring all campus departments to purchase 100% tree-free paper.

Actions on Campus

Green procurement means choosing products or services that “have a lesser or reduced effect on human health and the environment when compared with the competing products or services that serve the same purpose (EPA website).”

Green procurement is important because the university makes large and frequent purchases that contribute to waste generation on campus. Strategic purchases can reduce the level of toxicity in products and in the raw materials used to create them and model these choices for its constituents.

CSUMB currently directs over 55% of its procurement spending to recycled content choices, including paper products, paint, tires, motor oil, pens, plastic products, and printer cartridges. Most computers and other electronic appliances are Energy Star compliant. Cleaning products are Green Seal certified.

The Facilities Department maintains a pool of used office equipment which can be re-used rather than purchasing new. Even the graduation gowns in May 2012 were made of recycled plastic bottles!

Green cleaning

• Look for these attributes to identify green cleaning products:

  • Minimizes exposure to concentrates
  • No ozone depleting substances
  • Recyclable packaging
  • Recycled content in packaging
  • Reduced bioconcentration factor
  • Reduced flammability
  • Reduced or no added dyes, except when added for safety purposes
  • Reduced or no added fragrances
  • Reduced or no skin irritants
  • Reduced or no volatile organic compounds (VOCs)
  • Reduced packaging

Achievements

• 100% of electronics purchased in 2018 were EPEAT Gold certified
• In 2018, 58% of expenditures on cleaning and janitorial products that are third party certified to meet recognized sustainability standards
• Paperless business practices launched in 2018-19

Conserving water protects finite clean water sources, saves resources used in water treatment, and makes the campus more resilient in times of climate crisis or natural disaster. The campus responded well to the most recent drought, which lasted from 2011-2019, and exceeded all water reduction mandates, primarily by reducing irrigation. The goals in this section support lasting reductions.

Goals

1. CSU Sustainability Policy Goals: Governor Jerry Brown's announcement to reduce water use across the state of California, due to the current drought, prompted a series of actions by CSUMB.
   • Reduce 10% by 2016
   • Reduce 20% by 2020
   • Use recycled/reclaimed water where possible
2. Advance innovative opportunities and partnerships to support water conservation and sustainability goals
   • Strategies:
     • Use non-potable water supply for all non-potable water demands in any new improvement on campus and feasible retrofit.
     • Explore opportunities to meet Net Positive Water for campus.
     • Remain an active partner in discussions and agreements regarding regional, potable, and reclaimed water supply.
     • Explore partnerships and opportunities to show the natural cycle of water and our connection to it.
3. Reduce water use in all areas of campus operations
   • Strategies:
     • Eliminate the use of water delivery services on campus. Install hydration stations in all buildings and key outdoor areas.
     • Increase native and/or drought-tolerant landscape.
     • Eliminate the use of potable water on landscape.
     • Use non-potable water supply for all non-potable water demands in any new improvement on campus.
     • Reduce potable water use to levels below CalGreen standards in all new construction projects.
     • Percolate all stormwater within the campus boundary.
     • Implement stormwater design guidelines and Low Impact Development for all new building construction and major renovation while enhancing landscape and beautification.
     • Identify the percent of campus water fixtures that meet the highest standard of water conservation and upgrade 10% of fixtures below this standard every year to reach 100% water efficient fixtures.

Water on Campus

The campus has committed to achieving carbon neutrality by 2030 for scope 1 (on site generation and fleet vehicles) and scope 2 (purchased electricity) emissions. We are also working very hard to reduce scope 3 emissions (travel, waste related emissions and embodied carbon emissions). In appendix A, we describe a detailed road map for how the campus will achieve scope 1 and 2 carbon neutrality. As a core goal, all members of our campus community are encouraged to identify ways to reduce their individual and department greenhouse gas emissions.

Goals

1. Reduce greenhouse gas emissions and achieve carbon neutrality* by 2030
   • Strategies:
     • Identify a preferred scenario and make progress on the Carbon Neutrality Roadmap detailed in Appendix 1.
     • Explore Installation of a microgrid (renewable energy generation + energy storage) connected to the main campus enhancing the campus’s ability to maintain operations during power outages and serve its community during disasters.
     • Ensure that a CSU-wide community choice aggregation (CCA) supports campus sustainability goals and enables CSUMB to achieve carbon neutrality by offering a 100% renewable electricity option.
     • Formalize process for implementing infrastructure projects to ensure that a review of each project is conducted with respect to stated energy policies and existing plans and guidelines, including whether connection to the District heating and cooling system is feasible.
     • Continue to identify and implement energy efficiency upgrades in existing buildings.
     • In accordance with existing CSU policy, CSUMB will prioritize electrification of campus fleet vehicles.
     • Collect data related to business travel and study abroad carbon emissions.
   • *Carbon Neutrality means achieving a state in which the net amount of carbon dioxide or other carbon compounds emitted into the atmosphere is reduced to zero because it is balanced by actions to eliminate reduce or offset these emissions.
2. Support individual and departmental behavior change to lower greenhouse gas emissions
   • Strategies:
     • Remove all desk-side heaters and install smart power strips where possible.
     • Host energy-efficiency training for building occupants to support optimal energy efficiency.
     • Promote energy score cards for each building.
     • Encourage each department to designate an “energy owl” to support energy reductions within departments and offices.
     • Implement residential hall energy-saving competitions.
     • Expand energy-saving programs for Information Technology, to reduce energy use associated with computers, monitors, servers and other types of equipment.

Achievements

• The university has not increased energy use since 2010 despite 50% more square footage and twice the number of students
• 300 lighting fixtures upgraded to LED bulbs
• 17% of all campus energy use supplied by onsite renewable energy

Please place all recyclable materials together in your blue recyclables container.

• METAL: Empty and rinse food and product containers.

  • Aerosol cans (empty and non-hazardous)
  • Aluminum foil, foil trays and pans (clean)
  • Aluminum pie pans
  • Beverage and soda cans
  • Can lids - metal
  • Car ports - small (no fluids)
  • Doors and screens*
  • Electrical motors
  • Food and soup cans
  • Furniture* (e.g. chairs, tables)
  • Hangers - metal/wire
  • Keys
  • Lids and cups - metal (e.g. from glass bottles, jars)
  • Nuts and bolts
  • Point cans (remove excess paint, let residue dry)
  • Pet food cans
  • Pipes
  • Plumbing fixtures
  • Pots and pans
  • Propane/gas tanks* (empty, with valve off)
  • Scrap metal*
  • Screws and nails
  • Sporting goods - metal
  • Tools - metal
  • Toys - metal
  • Umbrellas - metal
  • Utensils – metal

   

• GLASS: Empty and rinse food and product containers.

  • Beverage bottles
  • Blue glass
  • Broken glass
  • Dish-ware glass
  • Food jars
  • Windows - uncoated/un-laminated
  • Wine bottles

   

• PAPER: Staples and tape are acceptable.

  • Books - hardback and softback
  • Carbonless paper (e.g. receipts)
  • Cardboard – un-waxed (flattened)
  • Cereal and cracker boxes (remove liners)
  • Coffee cups - cardboard (e.g. from coffee shops)
  • Juice boxes and cartons - non-aseptic
  • Coupons
  • Pizza delivery boxes - clean
  • Shoe boxes
  • Shredded paper (tie in clear plastic bog)
  • Telephone books
  • Tissue paper (e.g. gift wrap, dry cleaning)
  • White office computer paper
  • Magazines and catalogs
  • Mailers - cardboard (e.g. FedEx, UPS)
  • Newspaper - clean (including inserts)
  • Paper bogs
  • Paper cups and plates - clean, uncoated
  • Photographs - photo paper
  • Egg cartons - cardboard
  • Envelopes (plastic window OK)
  • Frozen food packaging - cardboard
  • Gift wrap (no metallic/foil)

   

• PLASTIC: Empty and rinse food and product containers.

  • Auto parts - plastic (no fluids)
  • Baby wipe containers
  • Baskets - plastic
  • Beverage bottles (e.g., soda, juices, water)
  • Bleach and detergent bottles
  • Buckets (remove metal handles)
  • Coot hangers - plastic
  • Coffee-cup lids
  • Coolers*
  • Crates - plastic
  • Disposable razors
  • Flower pots - plastic
  • Food containers (e.g. cottage cheese, yogurt)
  • Furniture* - plastic (e.g. choirs, tables)
  • Gloves - rubber (not single-use or latex disposable)
  • Hoses (e.g. car, garden, appliance)
  • Household cleaner bottles (non-toxic)
  • Mouthwash container
  • Pet carriers*
  • Pipe - plastic
  • Plastics (with numbers 1-7)
  • Prescription bottles (must be empty)
  • Shampoo and conditioner bottles
  • Shelving* - plastic
  • Squeezable bottles (e.g. honey, mayo, ketchup)
  • Swimming pools* (e.g. rigid, inflatable)
  • Take-out food containers - plastic
  • Toys - plastic
  • Umbrellas - plastic (e.g. patio, beach)

   

• FILM PLASTICS: Bundle in a clear plastic bog and knot the top.

  • Bread bogs
  • Bubble wrap
  • Cellophane bogs (e.g. pasta, salad, cookies)
  • Dry cleaning bogs
  • Frozen food bogs or pouches
  • Newspaper bogs
  • Pallet wrap
  • Plastic or wax liners (e.g. from food packaging)
  • Plastic wraps
  • Produce bogs
  • Shopping bogs - plastic
  • Shrink wrap

   

• ELECTRONIC WASTE: Place these items inside your recyclables container.

  • Appliances - small (e.g. coffee maker, toaster)
  • Calculators
  • Cameras
  • Cell phones and chargers
  • Computer mice
  • Cords - tied up (e.g. telephone, computer)
  • Keyboards
  • PDAs
  • Radios
  • Telephones

   

• ELECTRONIC WASTE: These items may be dropped off at the Alliance Residential Company office at 601 Thomas Ct., Marina.

  • Computer monitor
  • Computer tower (detach from computer monitor)
  • DVRs, VCRs, DVD players
  • Fox machines
  • Laptop
  • Microwave
  • Printers
  • Scanners
  • Stereos
  • Tablet

  For additional information, please contact Alliance Residential Company at (831) 883-3150

  *These are bulky items, call Alliance Residential Company at (831) 883-3150 to schedule a pick-up.

Please place all NON-reusable, NON-recyclable and Non-hazardous materials in your gray garbage container.

• Metal

  • Foil wrapped beverage pouches (e.g. Capri Sun}

   

• PAPER

  • Aseptic containers (e.g. juice, soup, soy milk)
  • Carbon paper
  • Cardboard - waxed or soiled
  • Compostable ware
  • Envelopes (e.g. podded, Tyvek)
  • Ice cream cartons
  • Newspaper - dirty (paint, pet waste or food/grease)
  • Paper cups and plates – coated
  • Paper napkins
  • Paper towels
  • Photographs - Polaroid
  • Pizza delivery boxes - soiled (food, grease)
  • Take-out food containers (e.g. fast food)
  • Thermal fox paper
  • Tissues (e.g. Kleenex)
  • Waxed paper

   

• PLASTIC

  • Chip bags
  • Credit cards
  • Foil beverage pouches
  • Gloves - latex (single-use and disposable)
  • Pipe - PVC
  • Rubber bands
  • Shoes
  • Straws
  • Take-out food containers - polystyrene foam
  • Tarps*
  • Toothpaste and ointment tubes
  • Utensils - plastic (e.g. spoons, forks, knives)
  • Webbing/mesh (e.g. from lawn furniture)

   

• POLYSTYRENE/STYROFOAM

  • Cups and plates
  • Egg cartons - molded foam
  • Foam packing (e.g. from electronics)
  • Meat trays - molded foam
  • Peanuts packaging
  • Take-out food containers - polystyrene foam

   

• FABRIC/TEXTILES: Try donating first.

  • Accessories (e.g. belts, purses)
  • Boots and shoes
  • Burlap
  • Carpet and rugs
  • Cotton
  • Diapers - cloth or disposable
  • Down - filled items
  • Electric blankets
  • Fabrics
  • Leather goods
  • Linen
  • Pillows
  • Polyester
  • Rayon
  • Rubber
  • Stuffed animals
  • Vinyl
  • Wool

   

• FOOD/PET WASTE

  • Bones
  • Bread
  • Coffee grounds
  • Dairy products (e.g. cheese)
  • Diapers
  • Dough
  • Eggs
  • Filters (e.g. coffee, tea)
  • Fish and shellfish
  • Fruit
  • Grains (e.g. bean, rice)
  • Meat
  • Pasta
  • Pet waste
  • Poultry (e.g. chicken, turkey)
  • Vegetables

   

• ELECTRONIC WASTE

  • Audio tapes
  • CDs and DVDs (e.g. computer, music)
  • Speakers
  • Video tapes

   

• GLASS

  • Ceramics
  • Cookware - glass (e.g. baking pans, Pyrex)
  • Dish-ware - ceramic
  • Eye glasses
  • Glass art
  • Incandescent light bulbs
  • Mirrors

   

• YARD WASTE (East Campus only): Items may not exceed 3 feet in length or 6 inches in diameter. For large amounts of these items, please contact Alliance Residential Company at (831) 883-3150.

  • Ashes (hot ashes prohibited)
  • Construction lumber (painted, treated)
  • Crates - wood
  • Dirt/Rocks
  • Ice Plant
  • Pampas grass
  • Pet waste
  • Poison oak
  • Soil
  • Tan bark
  • Wood chips
  • Wood waste

  Note to Multi-family Apartments: All yard waste should be placed inside your garbage container. In addition to the items listed here, the yard waste materials listed on page 5 of this guide must also be placed in your garbage container.

   

• YARD TRIMMINGS: Please place all yard trimmings inside your yard trimmings cart. All items must fit completely inside the cart with the lid closed. Items may not exceed 3' length or 6'' in diameter.

  • Branches
  • Cactus
  • Flax
  • Flowers
  • Gross clippings
  • Hoy
  • Holiday trees (stand/decorations removed)
  • Landscape vegetation
  • Leaves
  • Lumber (unpainted, untreated)
  • Plant trimmings
  • Row fruits and vegetables
  • Sawdust
  • Shrubs
  • Small pruning
  • Small stumps
  • Sod (remove as much soil as possible)
  • Tree trimmings

   

• HAZARDOUS WASTE: These items cannot go into the garbage, recycling or yard waste container for collection.

  • Auto and broke fluids
  • Car batteries
  • Cleaning fluids
  • Computers*
  • Electronic waste* (except as listed in recyclables)
  • Fire extinguishers
  • Fluorescent light bulbs (e.g. CFLs, tubes)
  • Fuel tanks - with valve on (e.g. helium, propane, gas tanks)
  • Grease and cooking oil
  • Household Batteries* (e.g. M, AM, D, nickel cadmium, lithium)
  • Medicines (unused, expired)
  • Mercury thermometers and thermostats
  • Monitors*
  • Motor oil*
  • Oil filters*
  • Points and stains (e.g. oil based and latex)
  • Pesticides and fertilizers
  • Pool and spa chemicals
  • Solvents
  • Syringes and sharps
  • Televisions*
  • Transmission fluid

  For more information on collection or drop-off, please call the Monterey Regional Waste ManagementDivision Household Hazardous Waste Program at (831) 384-5313 or visit www.mrwmd.org.

  *See information in Extra Services for collection options through Green Waste.

  DONATION & REUSE: Please consider donating items that are in good condition to a local thrift store or other nonprofit organization. Many of these organizations hove convenient drop-off locations and/or pick-up options and your donation may be tax deductible.

  Last Chance Mercantile 14201 Del Monte Blvd. Marina, CA 93933

  Tel: (831) 384-5313

  GreenWaste is a proud supporter of the Lost Chance Mercantile in Marina. Most reusable items collected under GreenWaste's Bulky Item Reuse Collection Program will be delivered to the Lost ChanceMercantile.

Currently available in the Dining Common, Otter Express, Library, Student Center, East Campus, Promontory, & Alumni Visitor Center and select campus events

• FOOD WASTE:PRE- AND POST-CONSUMER FOOD SCRAPS

  • Bones and shells
  • Coffee grounds and filters
  • Dairy (cheese)
  • Grains (bread, rice, pasta, beans)
  • Fruits and vegetables
  • Meat and poultry
  • Fish and seafood
  • Table flowers

   

• COMPOSTABLE FOOD WARES (must be certified "Compostable" by ASTM and/or BPI*).

  • Compostable bowls
  • Compostable cups
  • Compostable cutlery
  • Compostable packaging
  • Compostable plastic bags
  • Compostable plates

The graph above shows the amount of recycling and compost materials that were diverted from the landfill. We have not met our 2016 goal to divert at least 50% and need to reach our 2020 goals of diverting 80%. This graph shows that our diversion rate (portion of waste not sent to the landfill) is rising. Although it will take all Otters to set a cultural and behavioral precedent for a Zero Waste campus and community.

 

 

Zero Waste Ambassadors

Join us today in waste watching! What is it you may ask and who can be one? The answer is anyone can be a Zero Waste Ambassador! An ambassador is an individual who monitors/ ensures that people are properly disposing of their wasting in the correct bins. There are three bins: Trash, Recyclables, and Compost. Putting items in the correct bins will help us properly taking care of our waste and planet!

Here at the Sustainability Department, we offer training on what goes in which bins. If you would like the bring the training to your office or event, please contact Carolyn Hinnman at CHinman@greenwaste.com

Submit your own tip

Have a green tip for our school community? Share it with us here: Sustainability Tip Submit Form