CURC Campus Recycling & Materials Management Survey

Section #1: Operations & Metrics Questions

Question Title

* 1. Institutional Details

Name of Person Completing Survey

College / University

Title

Department

City

State

Phone (optional)

Question Title

* 2. What materials does your campus recycle / recover on an ongoing basis?

Paper

Cardboard

Metal Cans (aluminum, steel)

Plastic containers #1 & 2

Plastic containers #3 - 7

Cans & plastic bottles / containers

Glass bottles

Surplus property (sold or donated outside the institution)

Yard / green waste

Construction / demolition waste

Electronics

Food Waste

Other:

Question Title

* 3. How many bins / material streams are people instructed to sort recyclables into?

Single stream (all recyclables in one bin)

Two streams (eg: paper separate from cans & bottles)

Three or more separate streams (eg: plastic in one bin, cans in second bin, paper in third bin, etc)

Single stream for some areas of campus, but 2 or more streams for other area

Not sure

Other (please specify)

Question Title

* 4. To what extent do you agree with the following statement: Recycling is convenient in most areas of campus for basic materials (paper, cardboard, cans & bottles, etc.)

Strongly Agree

Agree

Mildly Disagree

Strongly Disagree

Question Title

* 5. Does your campus have formal standards for recycling & waste bin infrastructure (style, color, signage)?

Yes, officially-sanctioned standard required for all new bin infrastructure

In process of developing officially-sanctioned standards

Informal standard, encouraged but not required for new bins

Hope to implement standard in foreseeable future

No standard

Not sure

Other (please specify)

Question Title

* 6. What efforts are made to address food waste?

Collect food scraps from Dining - Back of house (pre-consumer)

Collect food scraps from Dining - Front of house (post-consumer)

Collect food scraps from academic / administration buildings

Collect food scraps from Housing / residence halls

Collect food scraps from special events

Collect food scraps from "To-go" locations (cafes, retail food outlets)

Donate unserved food portions to shelters, food pantries, etc.

Reduce waste from dining front of house (trayless dining, reduce portion sizes, pay per serving etc)

Reduce waste at dining back of the house (steps to reduce over production)

N/A - minimal or no efforts to recover or minimize food waste

Not sure

Other (please specify)

Question Title

* 7. Does your campus have an official diversion rate?

Yes

If Yes, then please list the diversion %: