Access and Inclusion
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- Overall energy use per square foot increased by 3.7% in 2015 due primarily to an increase in thermal use attributable to a 10.7 increase in heating degree days from 2014 to 2015.
- Electrical use per square foot decreased by 0.8%.
- Energy projects in 2015 were limited due to the significant reduction in available capital funds. They included LED lighting retrofits, installation of high efficiency hot water heaters and boilers, and cap insulation in Rockefeller Hall. While projects funded through Mass College Green began in calendar 2015, the benefit will be seen next fiscal year.
- Greenhouse Gas (GHG) emissions are 2.4% higher than 2014 levels, attributable to the causes described above for energy use increase.
- GHG emissions are at 1990 emission levels, our goal for 2020 is 10% below 1990 levels.
- Since neither fuel choice nor degree days can be relied upon to maintain or reduce emission levels, work remains to reduce emissions through reduction in campus energy use.
- Recycling as a percentage of total discards remains above 50%, with 2015 at 54%.
- Routine trash disposal is 25% below 2005 levels with recycled materials as a percentage of discarded materials increasing 17 % over the same period.
- Not included in these numbers are construction debris, which is recycled, and Equestrian Center waste, which is composted. Both are excluded because their volume would mask variability of other discards.
- Capturing and treating storm water to remove sediments is an important component of maintaining and restoring the health of Upper and Lower Lakes and Stony Brook.
- Prior to 2001, we did not treat any captured storm water. Treatment structures are installed during major construction.
- The percentages remain unchanged from 2014 as no projects afforded the opportunity to redirect more drains to treatment structures.
- This indicator reflects the percentage of the 714 acre contiguous campus that has impervious surfaces. The percentage remains unchanged from 2014.
- Impervious surfaces include all campus buildings and surrounding terraces, roads, sidewalks, and parking lots.
- Sustainable purchases include food that is locally grown, locally sourced, locally processed, or organic.
- The cost percentage for 2015 decreased by 2%. This reduction resulted from a change in produce vendor and purchase of a less expensive brand of tofu. Produce purchases have been switched back to the previous vendor and the tofu vendor is being evaluated.
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