Clean Sweep/ReCoop keeps tons of left-behind items out of the landfill each year.
The Recycling Center in the mail room of the Smith Campus Center provides disposal opportunities for specialized wastes, including batteries.
- Greenware reusable dishes event kits Greenware event kits provide reusable plates, bowls, cups, and cutlery, along with 100% recycled napkins and composting materials. Kits are custom sized and checked out to students, staff, and faculty for campus events. Order your reusable Greenware here.
- ReCoop/Clean Sweep This student-run program promotes reuse and responsibility for items on campus. Diverting over 20 tons each year, this program collects items left behind and discarded by students during move-out weekend and recycles them back in a reuse sale in the fall.
- ReCoopOFFICE program Departments and offices on campus can now easily exchange unwanted office supplies and furniture through an extension of the ReCoop Program.
- Waste Audit Each year, students and volunteers conduct and analysis of the campus waste stream. The group sorts 300 to 400 lbs. of trash into various categories to see what is going to the landfill. 2015 results, available here [pdf] , included that approximately 55% of what was in the trash (by weight) could have been either recycled or composted on campus! Read how the process works with the Environmental Analysis student project of 2010, available here.
- Composting Compostable wastes are processed at the on-campus Organic Farm. Wastes may be collected by students, offices, or organizations, and the College makes compost buckets available through the sustainability checkout program. These wastes may then be deposited at the Farm or other campus composting sites around campus.
- Post-consumer composting Diners can compost vegan food scraps and napkins in compost bins located near the tray return at all three dining halls.
- Trayless dining Pomona's dining halls have been trayless since August 2009. Food waste audits conducted in the dining halls in spring and fall 2009 indicate that Pomona diners leave an average of 0.27 lbs of food on their plates at the end of each meal. This number saw a 10 percent decrease attributable to trayless dining.
- Student print management Students are limited to a certain value of print quota for using College printers each year. This includes use of the poster printer in the IT lab.
- Extended computer refresh cycle ITS has extended the cycle of computer replacement from 3 to 4 years, in part to reduce electronic waste.
- Construction waste diversion During construction and renovation projects, demolition and construction wastes are diverted through reuse, recycling, and donation. Diversion rates for construction projects are required to divert 90% per the Sustainability Action Plan [pdf] .
- Food Rescue Leftover prepared food from the dining halls is donated to local shelters and charitable organizations by the student Food Rescue group.
- Reusable to-go containers Dining Services offers reusable clamshell to-go containers and mugs. Each student received one container free (with additional costing $6). Students can exchange dirty containers for clean ones upon entering the dining hall. Reusables are also available in lieu of disposables at the Coop Fountain cafe.
- Recycling Center site visits The SIO hosts trips to the Mission Recycling Center in Pomona so students can see where their campus recyclables go and how the single-stream recycling process works.
- Electronic publications A number of offices produce electronic publications in lieu of print, including the annual student handbook and the President's Annual Report.
- Electronic payroll information The Business Office provides payroll and tax information electronically as an option.
- Less frequent printing Starting in 2009, the College Catalog is now printed every two years instead of every year.
- Recycling Bin stickers and cards The Sustainability Integration Office distributes stickers (student rooms) and cards [pdf] (staff and faculty) detailing the College's recycling program.