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Sustainability 

Sustainability at Missouri State

  • RECYCLING: A trial program to support expanded recycling opportunities across the MSU campus is currently going on in Glass and Temple halls. Two new "Recycling Recovery Stations" have been placed on each floor of these buildings. While recycling bins have traditionally been serviced by Custodial Services, servicing of these "trial" bins is being done by Environmental Management personnel, in order to allow the collection of data in support of creating a campus-wide program. Bins were initially placed in January, and the program has run through the Spring '09 semester. As of the end of April, approximately 1,100 pounds of comingled material (plastic, aluminum) have been collected from these trial bins.
  • SUSTAINABILITY COORDINATOR: Missouri State University has recently (June 2008) hired Jeff Brown as Sustainability Coordinator. Jeff's responsibilities include working collaboratively with administration, faculty, staff and students to assist in developing, coordinating, and promoting effective sustainability initiatives across campus to reduce the University’s impact on the environment, helping to educate the University community and coordinating campus sustainability activities, programs, related research, and annual reporting.
  • NATIONAL RECOGNITION: Missouri State University has been recognized by the National Wildlife Federation for efforts to champion sustainability. Missouri State is one of 334 to be featured in the NWF’s 2008 National Report Card on Sustainability in Higher Education for having exemplary programs or having a strong commitment to “do more.” Missouri State, which is guided by a statewide mission in public affairs, was recognized in the report as a leading school for supporting and evaluating faculty on environmental or sustainability studies.
  • ELECTRIC VEHICLE: In June 2008, MSU purchased an electric-powered pickup truck for use by the Facilities Maintenance Department. This truck, manufactured by Miles Electric, utilizes the latest electric efficiency technology, and is the fourth addition to the growing fleet of electric trucks in use on campus. Because it uses no gasoline or engine oil, it serves to reduce our use of petroleum fuels and to reduce our exhaust emissions on campus. An electric-powered van is also in use on campus by the Receiving Department to make deliveries across campus.  
  • AASHE CONFERENCE: On November 9-11, 2008,  Missouri State faculty and staff members Jeff Brown, Lora Vess and Alexander Wait, along with several MSU students, attended the 2nd biennial conference of the Association for the Advancement of Sustainability in Higher Education (AASHE). The theme for the conference was “Working Together for Sustainability – On Campus and Beyond.”

  • Sodexo dining halls have undergone some changes to make their operations more sustainable.

    • Packaging: Packaging for both the retail and catering operations are more sustainable. Paper and Styrofoam containers have been replaced by biodegradable packaging made from sugar cane, corn starch and potatoes.
    • Paper Products: All disposable paper products have been removed from the dining centers and replaced with biodegradable packaging or refillable mugs. Sodexo has provided 4000+ mugs to MSU residence halls.
    • Napkins: Dinner napkins have been replaced with biodegradable napkins. Napkin baskets have been removed from the tables and are instead loaded into large dispensers. This simple change has reduced napkin waste by 40%.
    • Cleaning Supplies: Sodexo has switched to using new, more eco-friendly cleaning supplies, which reduce the amount of harmful chemicals used on campus.
    • Education: Sodexo has engaged in waste awareness and education for students in the residence halls.
    • Recycling: The dining halls currently recycle cardboard, aluminum cans, plastic containers and bottles and used cooking oil as well as providing recycling containers at catering events. They also participate in Recyclemania.
    • Food Waste Recycling: On October 27, 2008, Sodexo began recycling food waste and other organic material through Black Oak Organics. Black Oak hauls the material to a facility where it is composted, along with brush and yard waste (see below under Grounds). Organic recycling has started at Garst dining center as of January 12. So far, more than 15,000 pounds of materials have been recycled.
    • Water and Energy Efficiency: Dishwashers and garbage disposals are shutdown during slower periods in the day to save water and electricity. Composting food waste has helped reduce disposal usage.
    • Lighting: Office lights and equipment are shut-off when not in use to save on power. Energy efficient light bulbs are used to cut power consumption.
    • Energy Efficiency: When equipment is replaced, energy efficient models are often purchased.

     

    Residence Life and Services has been a leader in campus sustainability efforts.

    • Recyclemania: In the 2008 Recyclemania competition, Res Life ranked among the top five in the nation in the Partial Campus Division. They took 4th place in the paper category and 5th in bottles and cans category.
    • Sustainability Guide: Res Life has put together a campus Sustainability Guide that can be downloaded on this page.

     

    Grounds not only keeps the University looking nice but is also working to make MSU more sustainable.

    • Composting: Grounds have been recycling yard waste through Black Oak Organics. Black Oak takes the clippings and composts them, along with waste from other locations in the area and sells the material for use in landscaping.

     

    Facilities Management has made great strides in energy management and conservation.

    • Performance Contract: Facilities entered into two performance contracts aimed at energy management and conservation. Since completion of the first contract, MSU has reduced CO2 emissions by more than 153,000 tons, Nitrous Oxide by 668 tons and Sulfur Dioxide by 327 tons. Click here to download the current case study.