The Division’s Sustainability Standards provide a cohesive mindset and operational initiatives to promote the individual and organizational behaviors integral to making the campus a national model for a green university.   

Every unit within the Division is responsible for implementing the Sustainability Standards. Staff members are challenged to use their creativity and collaboration skills to engage their colleagues and students to operationalize the applicable components of the Sustainability Standards. 

The Sustainability Standards for the Division of Student Affairs are organized into the following ten categories:

1. Leadership
2. Sustainability Standards Coordination
3. Education, Training and Outreach
4. Business Operations and Purchasing
5. Event Planning and Programming
6. Waste Management
7. Transportation
8. Dining and Food Service
9. Managing Buildings and Grounds
10. Construction, Renovations, Restoration and Maintenance Projects

A.  LEADERSHIP

1.  Advance technical environmental programs and projects

Advance technical environmental programs and projects which are fundamental to sustainability and on the forefront of innovation.

2.  Promote sustainability efforts and accomplishments

Promote the department’s sustainability efforts and accomplishments through publications; at conferences; through programs and events; on social media and department and Division websites; and by collaborating with other units.

3.  Participate in Green Office, RecycleMania and other sustainability activities

Participate in and support Green Office, RecycleMania and other campus-wide sustainability activities such as conferences, initiatives, and assessments.

4.  Include sustainability actions and goals in annual performance reviews

Include sustainability actions and goals in annual performance reviews of the department’s director, appropriate senior staff, facility managers, and any other staff involved with procurement or sustainability efforts to evaluate progress and performance on assigned sustainability actions and the department’s sustainability goals.

5.  Document sustainability accomplishments and goals in annual reports

Document sustainability accomplishments and goals in departmental annual reports; identify the previous year’s sustainability accomplishments and the sustainability goals for the upcoming year.

6.  Evaluate effectiveness of departmental programs and initiatives

Evaluate effectiveness of departmental sustainability programs and initiatives. Conduct continuous assessment and ongoing research regarding current activities, sustainability-related products, and best practices. Share findings with the Student Affairs Sustainability Committee.

7.  Support and provide, training and professional development

Support and provide, training and professional development to ensure necessary staff are sufficiently knowledgeable (and certified as necessary) to plan and implement sustainability initiatives.

8.  Foster financial resourcefulness for sustainability efforts

Foster financial resourcefulness for sustainability efforts by providing encouragement and opportunities for staff to engage in grant writing (for campus and off-campus grants), creative fund-raising, applications for rebates, and other financial incentives.

 

B.  SUSTAINABILITY STANDARDS COORDINATION

1.  Maintain a Divisional Sustainability Leadership Team

Maintain a Divisional Sustainability Leadership Team to direct strategic environmental efforts within the Division, help assess Division-wide progress, clarify Divisional standards and

expectations, lead related committees, represent the Division on campus committees, promote Division accomplishments, and assist in execution and management of selected key sustainability related projects and initiatives.

2.  Maintain a Sustainability Coordinator

Maintain a Sustainability Coordinator at a senior level position serving as the departmental representative on the Student Affairs Sustainability Committee to: collaborate with Divisional colleagues around sustainability; to support the department’s compliance with the Student Affairs Sustainability Standards and oversee the compilation of the department’s bi-annual audit of compliance; and to assist in the development, achievement, and documentation of the department’s sustainability goals.

3.  Report compliance with Division of Student Affairs Sustainability Standards

Report compliance with the Sustainability Standards on a biannual basis and submit to the Sustainability Leadership Team who provide direction to the Student Affairs Sustainability Committee.

4.  Propose changes to the Student Affairs Sustainability Standards

Propose changes to the Student Affairs Sustainability Standards when more efficient equipment becomes available or in response to new standards and/or campus, state or federal regulations; proposed changes are expected especially sustainability coordinators on the Student Affairs Sustainability Committee and from facility managers.

 

C.  EDUCATION, TRAINING AND OUTREACH
 

1.  Orient new professional and student staff to the Division of Student Affairs’ Sustainability Standards 

Orient new professional and student staff to the Division of Student Affairs’ Sustainability Standards.  Provide training to all new staff regarding unit sustainability practices, programs and expected behaviors.  Distribute the Student Affairs Green Guide to all new employees as part of new employee orientation. 

2.  Annually review departmental, divisional and campus sustainability goals, practices, behaviors with all staff 

Provide an annual review of departmental, divisional and campus sustainability goals, practices, behaviors with all staff.

3.  Get involved in sustainability programs and events

Get involved in sustainability programs and events such as RecycleMania and participate in the Green Office Program as a means to promote the education of staff and students.

4.  Promote the department’s sustainability goals

Promote the department’s sustainability goals, activities, practices, programs, metrics and accomplishments on the department’s website, social media and print material.

 

5.  Communicate expected practices and behaviors to end-users

Communicate expected practices and behaviors to end users of the department’s services and products using the web, other social media and print material as appropriate.  Annually review and update materials (such as, but not limited to, conference contracts for use of space, catering, posting policies, what to bring to campus, living off campus tips, commuting information, etc.) provided to faculty, staff, students, summer guests, etc. to ensure the information supports and advances the sustainable practices and behaviors expected of those using services and/or facilities. 

 

6.  Remain current with the sustainability trends 

Remain current with the sustainability trends of applicable “industry” through conference programs, articles, professional associations and other means. Provide specialized training as needed regarding specialized concepts, practices and equipment management for staff such as HVAC systems, green cleaning and building dashboard systems.

 

 

D.  BUSINESS OPERATIONS AND PURCHASING

 

1. Purchase energy efficient and environmentally friendly products

Purchase energy efficient and environmentally friendly supplies, equipment, and appliances in accordance with the University Department of Procurement and Supply’s “Buy Green” guidelines.  Adhere to procurement procedures regarding purchase requisitions and seeking sources for environmentally preferable products. Ensure that sustainability related requirements are clearly specified on related department generated purchase requests or product specifications.

 

2.  Purchase recycled-content office supplies
Purchase recycled-content office supplies including:
 

• White office paper – 100 % post-consumer recycled content
  • Color office paper – 30 % post-consumer recycled content
  • Note/writing pads – 40% recycled content
  • Message pads – 100% recycled content
  • Hanging file folders – 95% recycled content
  • File folders – 50% recycled content
  • Post-it notes – 30% recycled content
  • Composition notebooks – 100% recycled content
  • Other paper goods such as letterhead, envelopes and business cards – recycled content and chlorine free

3.  Purchase Energy Star/energy-efficient appliances and equipment

Purchase Energy Star/energy-efficient appliances and equipment (including computers) when such products are available, and seek written confirmation and/or third party verification with purchase or bid submission.

4.  Buy local

Buy products, equipment, and materials (food items 250 miles) manufactured and/or sourced locally (within 500 miles of campus) as market availability and product information permits and existing procurement policy allows.

5.  Seek and create cost-effective purchasing methods

Seek and create cost-effective purchasing methods to acquire sustainable products and services given that sometimes such items are more expensive than standard or conventional items.  Leverage campus resources such as the Department of Procurement and Supply and other departments to collaborate across campus for economies of scale and other cost-effective solutions.

6.  Establish energy reduction expectations

Establish energy reduction expectations in the department such as, but not limited to, those below, in the department.  Include energy reduction expectations in ongoing training for existing staff and as part of new employee orientation; assign energy reduction tasks to specific staff members to be completed at the end of each work day in all of the department’s offices, shops, and work areas; and periodically assess each work area for individual and group compliance to the energy reduction expectations.

• Turn off lights in offices, meeting rooms, kitchens, bathrooms, shops, store rooms, and other work spaces when not in use during business hours and prior to evenings, weekends, holidays, and breaks as appropriate.
• Enable “sleep mode” on computer, printers, and copiers when not in use after 5 minutes.  Turn off computer, monitor, and printer at the end of the work day (unless needed for remote desktop access).
• Unplug, or turn off office equipment and small appliances (copiers, shredders, microwaves, coffee machines, radios, etc.) before extended breaks or holidays.
• Keep office thermostats at a modest range of 68-78 degrees or to suit the specific needs of the facility and adjust to reduce energy consumption during low use/low occupancy periods (for example overnight, on weekends, and over holidays and breaks).  Turn off window air conditioning units when appropriate.  Close windows and shades to conserve energy.

7.  Reduce paper use  

Reduce paper use throughout the department.  Include the following expectations in staff training and post related signs at all copiers and printers:

• Have paper-free meetings
• Use interdepartmental envelopes for mailing on campus
• Cancel subscriptions to unwanted catalogs and junk mail
• Print and copy  on both sides of a page and set printers/computers to automatically print double-sided whenever possible
• Configure word processing software to use one half to one inch margins on all four sides (left/right/top/bottom) of pages
• Use digital file management where possible
• Format short notes and meeting agendas to fit a half-page, print two-to-a-page, and then cut in half
• Put reports in reusable covers and binders and avoid single-use bindings
• Configure staff email accounts to include a signature/footer file containing text/icon to remind only to print when necessary
• Reduce the amount of printed material for publications, mass mailings, and special events and utilize electronic methods instead (websites, social media, email, etc.)
• Print all Division and departmental publications on 100% recycled content paper using soy or sustainable ink and include “Printed on 100% recycled content paper with soy ink” on all printed materials. 

8.  Use rechargeable batteries

Use rechargeable batteries rather than using non-rechargeable batteries where operations continuously use more than a small quantity of AAA, AA, C and/or D cell batteries.

9.  Reuse items

Reuse items and promote the reuse of items by using Terrapin Trader or appropriate local charities or non-profits consistent with University guidelines.  Participate in events to trade unwanted items among departments. 

 

E.  EVENT PLANNING AND PROGRAMMING

 

1.  Reduce waste and recycle

Plan for reducing waste and recycling as part of the event and program planning process.  Reduce or eliminate waste and recycle at events and programs by providing and promoting the use of recycling containers.    

2.  Reduce or eliminate food-related waste

Reduce or eliminate food-related waste at events and programs by providing and promoting the use of composting containers for the collection of post-consumer food waste and compostable food service products; use reusable food service products; and manage leftovers as appropriate so good food is not thrown into the trash.

3.  Reduce or eliminate use of disposable water bottles

Reduce or eliminate use of disposable water bottles at events and programs by providing bulk water containers or instructing participants where to locate water bottle filling stations when possible.

4.  Encourage the use of public transportation and carpooling to events

Encourage the use of public transportation and carpooling to off-campus events, and plan events in locations accessible by public transportation whenever possible.

 

F.  WASTE MANAGEMENT

1. Provide recycling containers

Provide visible, abundant, and clearly and accurately labeled recycling containers.

2. Provide composting containers

Provide composting containers when appropriate which are visible, abundant, and clearly and accurately labeled.

3.  Recycle toner/printer cartridges, batteries, and electronics

Recycle toner/printer cartridges, batteries, and electronics.  Dispose of electronics through established campus disposal guidelines for University assets. 

4.  Reuse and/or recycle metal, wood, pallets and other building components

Reuse and/or recycle fixtures, parts, equipment, wood pallets and building materials (particularly metal or wood) replaced or removed in building maintenance projects.

5.  Dispose of hazardous and non-hazardous specialized waste appropriately.

Dispose of hazardous and non-hazardous specialized waste such as medical waste, hydraulic fluid, paints, solvents, cleaning chemicals, motor oil, antifreeze, and fluorescent light tubes appropriately following Department of Environmental Safety guidelines.

6.  Retain boxes and packing supplies

Retain boxes and packing materials for reuse or donate boxes and packing materials to other departments or to employees for personal use off-campus prior to recycling or disposing of them.    

 

G.  TRANSPORTATION

1.  Reduce driving across campus or locally for meetings

Reduce driving across campus or locally for meetings, events, and errands by carpooling, walking or taking the bus.

2.  Utilize bicycles and other zero-emission vehicles

Utilize bicycles and other zero-emission vehicles for on-campus employee travel instead of driving.
 

3.  Purchase vehicles that are fuel-efficient, have low emissions, and/or use alternative fuel

Purchase vehicles that are fuel-efficient, have low emissions, and/or use alternative fuel such as hybrid, Compressed Natural Gas (CNG), electric, and zero emission vehicles as appropriate and feasible.

 

4.  Instruct staff operating flex-fuel vehicles

Instruct staff operating flex-fuel vehicles to use E-85 fuel whenever available. 

 

5.  Prohibit idling

Prohibit the idling of department vehicles and vendor vehicles for more than five consecutive minutes when the vehicle is not in motion, with the following exceptions: the vehicle is stopped due to traffic conditions or mechanical difficulties; the engine is operating heating and cooling or auxiliary equipment; to bring the engine to the manufacturer’s recommended operating or shut down temperature; or to accomplish the intended use of the vehicle.

 

6.  Use public transportation, carpools, and bicycles

Use the public transportation, carpools, and bicycles to reduce greenhouse gas emissions associated with business travel and/or commuting.

 

7.  Use flextime, teleworking, and teleconferencing

Use flextime, teleworking, and teleconferencing to reduce greenhouse gas emissions associated with business travel and/or commuting.

 

8.  Reduce air travel

Reduce air travel to reduce associated greenhouse gas emissions. Consider alternative travel modes: train, carpool when practical.

 

H.  DINING AND FOOD SERVICE

 

1.  Collect food waste for composting

Collect food waste for composting in dining facilities and where feasible, including at special events.  

 

2.  Use recyclable or compostable disposable products

Use recyclable or compostable disposable products and eliminate the use of foamed polystyrene products for carry-out food and beverages in Dining Services venues, as part of contractual arrangements with other food service providers, (including off-site caterers), and departments. 

 

3.  Purchase and promote sustainable foods

Purchase and promote sustainable food including ecologically sound (including certified organic and sustainable seafood), humane animal treatment, fair trade products, and locally produced foods when available and feasible.    

 

4.  Reduce use of disposable containers

Reduce the use of disposable food and beverage containers and utensils in departmental offices by providing reusable supplies and bulk water. Encourage staff and visitors to bring their own mugs/water bottles.

 

5.  Support sustainable catering

Support sustainable catering by recycling or reusing platters and containers and reducing waste of food or supplies, ensure caterer uses sustainable serving where whenever possible including avoiding the use of Styrofoam.

 

6.  Purchase Energy Star/energy-efficient kitchen equipment

Purchase Energy Star/energy-efficient appliances and kitchen equipment and seek written confirmation and/or third party verification with purchase. Including but not limited to:

• Dishwashers
• Fryers and steam cookers
• Hot food holding cabinets
• Ice machines
• Refrigerators/freezers
• Microwave/conventional ovens

 

I.  MANAGING BUILDINGS AND GROUNDS

 

Energy and Water Systems

1.  Increase energy efficiency and decrease energy and water consumption of building systems

Increase energy efficiency and decrease energy and water consumption of buildings’ climate control, mechanical, electrical, and plumbing fixtures, equipment and systems in Division-managed facilities. Maintain thermostats at a modest range of 68-78 degrees or to suit the specific needs of the facility and adjust to reduce energy consumption during low use/low occupancy periods (for example overnight, on weekends, and over holidays and breaks).   Engage building users in energy and water conservation efforts and expected practices including in preparation for low occupancy periods and in response to campus-wide power down mandates. 

 

2.  Increase energy efficiency in building lighting, signage and display systems

Increase energy efficiency in building lighting systems through the conversion to more energy efficient lighting (e.g., compact fluorescent, T-5 fluorescent, LED or comparable) and the use of occupancy sensor lighting controls where appropriate.

 

3.  Decrease water consumption

Decrease water consumption through the installation of water-saving fixtures, appliances, etc. where appropriate.

 

Housekeeping/Cleaning Supplies

1.  Use sustainable cleaning products

Use sustainable biodegradable/bio-based, non-hazardous cleaning products (such as “Green Seal”, Design for Environment or other) in cleaning programs (with the exception of disinfectants or other products not available with Green Seal certification) and require vendors to provide proof of sustainable certification with bid submissions.

 

2.  Reduce use of paper towels

Reduce the use of paper towels by eliminating the provision of C-fold paper towels and installing electric hand dryers (where health issues are addressed and funding can support installation).  

 

1. Use recycled content paper towels and toilet paper

Use 100% recycled content paper towels and toilet paper.

 

Furniture    

1.  Use sustainable wood lumber, recycled content composite and plastic wood products, and engineered wood products with no added formaldehyde.

Use Forest Stewardship Council (FSC) rated wood framing and finish lumber where metal framing or composite stock is not used.   Use composite and plastic wood products with recycled content.  Use plywood, particle board, wood paneling, and other engineered wood products with no added urea formaldehyde.

 

Require manufacturer’s chain-of-custody FSC certification with purchase and bid of wood lumber and trim; require vendor’s written confirmation of recycled and urea formaldehyde content with purchase or bid of plastic, composite and engineered wood products.

 

2.  Ensure that wood furniture components are sustainable and that composite wood furniture contains no added urea formaldehyde

Ensure that wood furniture components be FSC rated wood and that composite wood in furniture contain no added urea formaldehyde.  

 

Require manufacturer’s chain-of-custody certification for requested FSC wood components and confirmation of recycled and urea formaldehyde content for composites and engineered wood products.  This may require obtaining an exception to purchase items from Maryland Correctional Enterprise (MCE) and advocacy with MCE to follow FSC standards.

 

1. Reupholster and refinish furniture

Reupholster and refinish furniture rather than replacing it.

 

Flooring

1.  Use carpet and flooring products which are manufactured from recycled content materials and are recyclable. 

Use carpet tiles and mats with a minimum 35% recycled content when carpet is replaced. Seek carpet which is Carpet and Rug Institute (CRI) Green Label Plus Certified.

 

2.  Recycle waste carpet

Require recycling of the existing carpet and any waste scrap from new carpet installations through a third party verified local carpet recycling programs.

 

Paints, Finishes & Adhesives

1.  Use low or no VOC paint

Use low or no VOC (volatile organic compounds) interior and exterior paints, clear finishes, and floor/carpet/other adhesives as defined by current LEED standards with some possible exceptions of coatings used on “hard-use” surfaces requiring a more durable solvent/oil based product, such as handrails, mechanical room floors, elevator machine room floors, and mechanical equipment.  

 

Pest Management

1.  Practice Integrated Pest Management

Require that contracted and in-house pest control operations practice Integrated Pest Management (IPM) or other “best management practices” regarding pesticides and fungicides to prevent or reduce the need for added chemicals. 

 

Grounds Management

1.  Minimize water, fertilizer, and herbicide use

Minimize water, fertilizer, and herbicide use in grounds management operations including turf as well as plant material maintenance.

 

2.  Use non-phosphorous fertilizers

Use non-phosphorous fertilizers for on-going turf and plant material maintenance unless being applied to newly planted areas or the results of soil testing reveals a critical deficiency. 

 

3.  Adjust irrigation systems and use moisture sensors

Adjust irrigation system controls to not run during mid-day, especially in high heat summer months, and use/install moisture sensors in control systems to irrigate only when necessary.

 

1. Use native or adaptive plants

Use native or adaptive plants to minimize irrigation and fertilization needs for department managed or funded landscape projects.

 

1. Eliminate use of potable water irrigation

Eliminate use of potable water irrigation systems to irrigate turf and plant material with the exception of “first impression” areas (e.g. Engineering Fields), recreation fields, and the golf course using adaptive plants and captured water.   Sub meter all irrigation systems to reduce the WSSC sewer costs. 

 

1. Purchase environmentally sound snow/ice melt chemicals

Purchase snow/ice melt chemicals with the least amount of negative environmental impact.

 

Roof Systems

1.  Install reflective or green/garden roofs

Install reflective or green/garden roofs in roof replacement projects where appropriate.

 

2.  Use recycled content slate

Use synthetic 100% recycled content slate instead of natural slate on roof replacements.

 

Laundry Facilities

1.  Use water conserving, Energy Star/energy-efficient washers and dryers

Use water conserving, Energy Star/energy-efficient, front loading washers and high efficiency dryers in laundry rooms.  

 

2.  Install variable speed exhaust systems

Install energy efficient exhaust systems with “smart controls” that sense the need for exhaust and adjust fan speed accordingly.

 

Maintenance Operations

1.  Retain vehicles, tools, and equipment

Retain vehicles, tools and equipment as long as possible before buying replacement products that consume new raw materials.

 

2.  Rebuild fixtures and refinish furnishings

Rebuild fixtures and refinish furnishings to extend each item’s useful life as long as it continues to meet user requirements and departmental standards. 

 

3.  Salvage usable components

Recover used obsolete, abandoned, or damaged tools, fixtures and equipment for usable components if such parts can be used to extend the serviceable life of other existing units.

 

4.  Remove batteries prior to disposal

Remove batteries from equipment, tools, fixtures, and any other devices prior to sending units to equipment/metal recyclers or to a landfill (unless vendors require original components including exhausted rechargeable battery packs.

 

5.  Dispose of chemicals properly

Dispose chemicals, solvents and other compounds properly consistent with their Material Safety Data Sheets (MSDSs) waste disposal guidelines (using the Department of Environmental Safety or other resources). 

 

 

J.  CONSTRUCTION, RENOVATIONS, RESTORATION & MAINTENANCE PROJECTS

 

1.  Pursue sustainable design in construction and maintenance projects

Pursue sustainable design in new construction, renovation, and maintenance projects using LEED, Green Globes or other similar Green Building Code and/or ensuring the design incorporates sustainable products and practices to the extent possible.

 

2.  Recycle demolition materials

Ensure the recycling of demolition materials (wood, metals, asphalt, concrete, etc.) in construction and renovation projects.

 

3.  Include a LEED accredited professional or Green Globes Professional on construction projects

Include a LEED accredited professional or Green Globes Professional on all programming and design teams for department funded construction projects.

  

4.  Consider environmental impact of site selection and development

Consider the environmental impact of site selection and development to reduce impervious areas, protect mature tree stands, minimize storm water run-off, reduce irrigation and fertilization needs, and increase tree/plant diversity in department supported projects.

 

 

 

 

 

 

 

Each staff member in the Division of Student Affairs is responsible for working in the most sustainable way possible.  

Reduce Your Energy Use

Every month, our campus uses approximately 90,000 MBTU of energy for heat and electricity at a cost of over $2.5 million.  http://terpfootprints.umd.edu/

        • Do not automatically turn on lights when entering a room - Take advantage of natural light. 

• Turn off lights when they’re not needed especially at the end of the day.
   
• Use LED or CFL bulbs and replace incandescent light bulbs .

        • Enable “sleep mode” on computers, printer, and copiers when not in use after 5 minutes. Turn off computers and monitors at the end of the work day.

        • Unplug electronics, equipment and appliances (chargers, faxes, printers, copiers, coffee pots, etc.) before breaks (such as Thanksgiving, Winter Break, and Spring Break).

• Use a power strip with an on/off switch to easily turn off appliances and electronics when not in use (microwaves, coffee pots, chargers, etc.).

• Buy Energy Star rated electronics.

        • Keep office thermostats at the campus standard temperature range of 68-78 degrees year round.  Set back thermostats at the end of the day.  

• Turn off window air conditioners overnight, weekends, and holidays. 
   
• Make sure windows are latched shut during heating and cooling season.  Unlatched windows can slide open over time and unnoticed, can remain open all season long.  Report windows that cannot be closed.  
   
• Close blinds to keep out hot sunlight in the summer and to keep warm air inside in the winter.  

       

Reduce Your  Water Use

Each year, our campus uses approximately a half billion gallons of water.  Across campus, we have water-saving devices such as low flow toilets, showers, faucets, and moisture sensors on irrigated fields.  https://sustainability.umd.edu/campus/water

        •  Report leaks, dripping faucets, etc.   In campus buildings, call Facilities Maintenance Work Control x5-2222; in Residence Halls and Recreation Centers, call 4- WORK; in Dining Rooms call x4-8083.

        •  Don’t run faucets any longer than needed and use minimal water pressure.
 

Reduce Your Landfill Waste; Maximize Your Recyclables and Compostables

UMD is reducing our landfill waste every year and increasing our recycling and composting.  https://sustainability.umd.edu/campus/waste

        • Recycle all paper, glass, metal and plastic (rinse food from containers). https://sustainability.umd.edu/faq-type/recycling

           • Provide recycling containers, along with trash containers, in all Student Affairs offices and buildings. Keep a recycling container at your desk. 

           • “If it tears, it can be recycled” is the general rule to follow in terms of paper recycling.  Paper includes: white or colored paper, shredded paper, letters, folders, phone books, books, notebooks, memos with staples, card stock, non-metallic wrapping paper, cardboard, paperboard, and pizza boxes (discard leftover food).

           • Flatten cardboard and paperboard boxes prior to recycling. Remove any product packaging (i.e. Styrofoam) that cannot be recycled. Plastic bags and wrap can be recycled.

           • Routinely evaluate administrative processes to identify ways to decrease or eliminate paper forms.

           • UMD recycles all rigid plastic including yogurt and detergent containers.  You must empty out all liquids and remove food/rinse out.

bottles, plastic pipes, food containers

           •Don’t put used paper towels, napkins and tissues, heavily soiled food boxes, wax paper, or food wrappers in recycling bins.

           •Don’t put Styrofoam or bottles that contain motor oil or pesticides in the recycling bins.

           •Don’t put toner or ink cartridges in the trash. Recycle used toner and ink cartridges from fax machines, printers and copiers through General Stores (x5-5854). General Stores will pick up these items from your office.

           •Don’t throw away batteries. Recycle alkaline, carbon zinc, nickel, iron, nickel metal hydride, nickel cadmium, zinc air, cell phone and smaller “hearing aid” style batteries. Email recycle@umd. edu to request a battery recycling container for office suites and other areas where large amounts of batteries are used. While alkaline (AA, AAA, D type batteries) can be thrown in the trash as they do not contain toxic substances, UM recycles them for the metal content in each battery.           

           •Reduce paper use.  Make two sided copies on printers and copiers. Set defaults for two sided printing on printers and copiers. Print the exact number of copies; refrain from printing a few extra

           •Don’t assume everyone knows what can or cannot be recycled. Post expectations regarding waste reduction near copiers and printers.

        •  Post agendas electronically on smart boards rather than providing printed copies.

        •  For short agendas, print two copies on a page and distribute half sheet agendas.

        •  Decrease margins on documents to reduce page length.

        •  Edit on screen to avoid printing drafts.

        •  Publish documents electronically (agendas, memos, reports) whenever possible.

        •  Evaluate need for mass mailings to reduce volume of print material; post material on the web instead.

        •  Evaluate necessity of magazine/publication subscriptions.

        •  Keep scrap paper handy for re-use as note paper or copier/printer paper.

        •  Establish areas in offices where office supplies and equipment can be reused or recycled by others.

        •  Send unwanted equipment, furniture and appliances to Terrapin Trader https://www.purchase.umd.edu/ttrader/

        •  Look for opportunities to take apart old equipment and fixtures to salvage and re-use their parts.          

        •  Donate the items to the Student Affairs “Purge and Merge Day”.
 

Purchase Sustainably

https://www.purchase.umd.edu/green.html

        •  “Consideration of the environmental impact of products and services must be an integral part of the procurement process and should be weighed along with price and other factors when making procurement decisions.”  (Environmentally Preferable Procurement Policy)

        •  Purchase items that are manufactured using recycled content, and if known, in production facilities which use less energy and have the least impact on the environment.

        •  Purchase items that are designed to consume less energy when run, consume fewer chemicals, and generate the least quantities of waste.       

        •  Items that use chemicals should have the least impact on the environment, require no or minimal special handling and safety precautions for staff when in use, and can be discarded along with regular trash or in plumbing systems.

        • Purchase items that are recyclable.

        •  Use existing equipment, tools, vehicles, PCs, and other items, even though they may be old and appear used, as long as they remain in good working order, continue to be safe when used, are serviceable and have not become obsolete.

        •  Buy and use recycled content office supplies to minimally include:

                   • White office paper – 100% post-consumer (recycled) content

                   • Color office paper – 30% post-consumer (recycled) content

                   • Note/writing pads – 40% post-consumer (recycled) content

                   • Message pads – 100% post-consumer (recycled) content

                   • Hanging file folders – 95% post-consumer (recycled) content

                   • File folders – 50% post-consumer (recycled) content

                   • Post-it notes – 30% post-consumer (recycled) content

                   • Composition notebooks – 100% post-consumer (recycled)
                     content

        •   Buy and/or specify for use Energy Star/energy efficient office and other equipment, appliances and fixtures where available, such as:

                   • Desktop computers/Laptops/Monitors

                   • Televisions/DVD players/Audio Systems

                   • Refrigerators/Freezers

                   • Copiers/Printers/Scanners/Fax machines

                   • Servers
 

Support Sustainable Transportation

        •  Refrain from idling or warming up department vehicles to reduce vehicle emissions.

        •  Use the E-85 fuel available at Motor Pool when refueling a “flex fuel” department-owned vehicle.  Make sure drivers know which vehicles in the fleet use flex fuel.

        •  Walk, bike, use shuttle, or public transportation instead of driving personal vehicles to attend campus meetings.

        •  Carpool, bike, or use public transportation to commute to work. Use the ride share matching service provided by DOTS at www.transportation.umd.edu/share.html

        •  Consider Telework if your position is suitable for it.

Consider FlexTime to avid commuting during peak rush hour

        •  Reduce or avoid air travel whenever possible.

Plan Sustainable Events

 

        •  When print materials are used, specify that the printer use 100% recycled paper and print with soy ink. 

        •  Ensure provision of or provide recycling containers with appropriate signage at all events/programs/meetings, both indoor and outdoor. Temporary exterior recycling containers are available through Facilities Management by emailing them at recycle@umd.edu.

        •  Request re-useable, non-disposable plates, flatware, and other such utensils when scheduling events with Catering/Dining Services. For outdoor picnics or other similar events where china and glass is not available, request compostable paper products and flatware.

        •  Avoid purchasing bottled water for events. When possible, use pitchers of water on tables or other bulk water containers.

        •  Use electronic means of publicity (such as the web and social marketing sites) in lieu of paper invitations and announcements.

        •  Reuse or recycle plastic serving trays

        •  Use reusable plates and cups 

        •  Never use Styrofoam plates or cups

        •  Reconsider necessity of “give-aways” at events and purchase local whenever possible. 

        •  Reduce paper given to attendees by putting the meeting or conference schedule, participant list, and other session materials on line in lieu of handouts.

        •  Consider video conferencing options for interviews, meetings and other similar gatherings.

 

 

 

Interested in seeing how your office is doing in terms of sustainability? Check out the Energy Dashboard to see how you compare to other offices on campus!

http://terpfootprints.umd.edu/#!/

 

 

The Division of Student Affairs participates in the Green Office program!

The Office of the Vice President for Student Affairs is currently certified at the Green Office GOLD Level!

We are proud of the many departments and units within the Division of Student Affairs who are participating in the Green Office Program.