What Bowdoin is Doing

Monitoring

* Sustainable Bowdoin conducts bi-annual food audits to monitor waste and waste prevention in the dining halls.
* Sustainable Bowdoin conducts annual trash audits to monitor how much and which type of recycleable material is ending up in the trash.
* Recycling and Trash are weighed and tallied weekly to track progress.

Policy

* Resize dumpsters to reduce costs and the number of pickups.* Buy in bulk to reduce packaging.
* Re-use items where possible and find alternative ways to recycle. Check out Give and Go for an example of re-using in a big way.
* Reduce hazardous waste material generation and minimize adverse affects of hazardous waste on the natural environment.
* Implement further monitoring and measuring to better understand waste at Bowdoin.

Recycling

* There are recycling facilities in every building on campus for Zero-Sort recycling. All dorm rooms and apartment complexes are provided recycling bins as are all office spaces.

Paper Products

* Office Products are procured over the Internet to reduce the number of catalogs sent to campus and minimize the number of invoices sent to our accounting department.
* Online timecards and other mailings reduce paper waste by thousands of sheets per year, simultaneously reducing printing costs and distribution time. (Online timecards alone save over 26,000 sheets per year.)
* Ongoing efforts on behalf of the mail center minimize junk mail.
* Bowdoin Community Members are encouraged to use their own mugs rather than paper cups to carry beverages from the dining halls. First years are given their own travel mugs for this purpose.
* Double sided photocopying combined with a fee for copying over a certain number of pages per semester and a mechanism to abort long print jobs help prevent printing waste.
* Single sided paper is made into "green pads" at the copy center and put back to use in the library and around campus. Recycled notebooks, paper and other items are sold in the bookstore and text book annex.
* The placement of napkins on dining hall tables reduces napkin use as students take what they need.
* Unbleached, dioxin-free dining hall napkins are composted.

Plastic

* Bowdoin Housekeeping staff uses a biodegradable concentrate that utilizes different, task-specific dilution ratios. The dilution of a single concentrate reduces plastic container use.
* Jack Magee's Pub switched from Styrofoam to biodegradable Green Wave take away containers.

Metal

* Bowdoin Grounds Department recycles all scrap metal at a local scrap metal yard.
* Bowdoin Dining Services recycles metal food-packaging containers.

Organic Matter

* Food Waste is diverted to local farm as animal feed. 
* Donation of unused food to local food shelters. 
* The Bowdoin Grounds Department "recycles" leaf and grass clippings via composting piles and by leaving grass clippings on the lawn as a fine layer of mulch.

Odds n' Ends Recyclables

*Bowdoin recycles office equipment and furniture to different departments. When useful items are no longer wanted, the College sells or donates the goods to individuals and organizations in the local community.
* Students ink-cartridges, CD's, and other technological "waste" are delivered to GreenDisk to be recycled or re-used. Green Disk Techno Trash cans are located in the Coles Tower, H & L and Kanbar computer labs.
* Facilities Management incorporates recycling programs into all renovation and construction projects, recycling stone, wood, and metals to achieve a 90% or higher recycle rate.

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