Sourcing product in bulk whenever possible to reduce packaging material
Transitioning to source 100% recycled copy paper
Transitioning to source >50% recycled material office supply products to include ballpoint
pens, file folders, paper clips, scissors
Implementation of stand-alone Office machines (printer, fax, copier/scanner) reduction
and replacement by “workgroup” multifunction machines
Preventative maintenance programs to ensure equipment is running efficiently and to
manufacturer specifications
Continuing to evaluate life cycle and energy consumption data for food service equipment
before procurement
Continue to evaluate new equipment purchases based on Energy Star life cycle calculators
and similar criteria
Encourage current and new vendors to adopt sustainable practices. New agreements will
contain verbiage addressing the importance of sustainable/green practices and will
become an added criteria for the basis of award for all RFP’s.
As equipment is replaced, continue to evaluate new equipment purchases based on the
latest Energy Star life cycle calculators and other energy saving models
Continue to encourage and influence manufacturers and distributors of food products
to adopt and continue to employ sustainable practices by evaluating packaging, transportation,
and manufacturing processes
Communicate with other Colleges/Universities through national associations and group
purchasing organizations to share current best practices and adopt new strategies
