While most wooden pallets are reusable, there comes a time when they no longer have the structural integrity to fulfill their purpose. According to GMR, that takes about nine reuses. Once a pallet reaches this stage, there are recycling and refurbishing options. Reclaimable pallets will get fixed then resold and other pallets will get used as surplus wood. As a last stop, exhausted pallets could become mulch or a source of fuel.
Holy Cross participates in wood pallet recycling by contracting with a third party vendor to annually pickup the College’s wooden pallets and recycle them offsite. This action contributes to the College’s 35+ percent diversion rate, which helps keep recyclable and compostable materials out of the landfill and incineration. Reducing the College’s trash production also supports Holy Cross’ carbon commitment to reach net zero carbon emissions by 2040. Watch the video where Bo’s Pallets & Mulch, Inc. demonstrates how they recycling wooden pallets.
The Holy Cross community can now donate used, unwanted clothing and household goods to Hartsprings Foundation via an on-campus collection bin behind Alumni Hall.
Founded in 1997, Hartsprings Foundation “collects used, unwanted clothing and small household items on behalf of Big Brothers Big Sisters mentoring programs in Massachusetts and Connecticut.” Savers thrift stores purchase the donated goods from Hartsprings Foundation, providing revenue to financially support six Big Brothers Big Sisters mentoring program locations. To date, Hartsprings Foundation has raised millions of dollars, which has helped more than 2,500 at-risk children form meaningful 1on1 relationships with mentors.
Beyond Hartsprings Foundation’s financial support to change children’s lives for the better, the collection and redistribution process of usable clothing and goods reduces the amount of material entering the waste stream, which directly supports environmental stewardship. As the College works toward its Carbon Commitment, producing net zero carbon emissions by 2040, our participation in this process will lower the amount of trash the College produces, consequently reducing carbon emissions.
Participation is easy. Simply bag any donations and place the bags into the designated bin 24/7.
All cloth items
Clothing (All sizes, styles, ages, and genders)
Bedding and Draperies (No bed pillows)
Books (No encyclopedias, textbooks, or library books)
It is almost finals season, which means a few things: cramming for final exams, preparing for the holiday season, and rushing to move out of dorms and off-campus apartments before we head home for winter break. Typically, many students throw out items from their dorms or apartments as they head home for winter or summer break. Are you looking to make your move out more sustainable? Here are some tips!
Invest in reusable boxes, containers, and shipping materials
Investing in reusable boxes and containers is a great way to decrease waste. Instead of buying cardboard boxes, invest in reusable containers. Not only will this save you some money down the road and decrease waste each time you move in or out of a dorm or apartment, but they also double nicely as dorm or apartment storage. For wrapping breakable items, look into sustainable wrapping materials. For instance, check out paper. For a zero-waste option, consider using blankets, scarves, or towels as wrapping materials.
Donate any leftover non perishable food items
Have any leftover cans of soup or ramen noodles sitting in your room or apartment? Instead of letting them sit there over winter break, donate them to a local food pantry. Instead of throwing them out, giving them to a shelter or food bank ensures not only that they do not go to waste, but that they go to someone who needs help, especially as we approach the holiday season. In other words, this is a great way to help your community and practice sustainable habits at the same time! Here are two local non-profits in the Worcester area that are accepting non-perishable food item donations: The Worcester County Food Bank and St. John’s Food for the Poor Program .
Donate gently used dorm items and clothing that you don’t need anymore
About to throw out your dorm lamp that doesn’t fit in the car? Don’t! Instead of throwing out gently used dorm items and clothes, consider donating them to local charities or thrift shops. This is a great idea for students living both on or off campus. Items being collected include gently used clothing, furniture, wipes, and books.
It may seem simple, but it is super important: recycle, recycle, recycle. Make sure that you recycle any recyclable items or materials instead of throwing them in the trash.
Even with careful thought and passionate execution, some sustainability projects take more than one trial to get right. For instance, the innovative freezer system used at Williams Hall and Figge Hall took over two years to develop. During the first attempt, the Student Government Association co-directors of environmental concerns and Presidential Task Force on the Environment members installed an aerated static pile composting system right outside the two buildings. However, student residents solemnly participated because the system was located outdoors. Possibly worse, the Facilities Department received complaints about bad odors. The implementation team decided to conclude this first attempt and pivot the project to a different model.
Today, student residents at Figge Hall and Williams Hall may successfully compost their food waste through a compact freezer system. Instead of traditional indoor collection bins, students will find small freezers at the collection zones. These freezers require less frequent pickup and provide flexibility for changing demand. They also mitigate icky smells and increase user convenience. When students have food waste to discard, they simply place their waste in a bag into the freezer. An Environmental Services staff member then removes the waste and brings it to the compost compactor located near Kimball Hall. Holy Cross’ hauler, Waste Management, picks up the organic waste and turns it into rich soil.
While some projects happen rapidly, many others take time, trial and perseverance to implement. The freezer composting system at Figge Hall and Williams Hall exemplifies this process.
The first topic of my Political Economy course, taught by Professor Justin Svec, explored the logic behind externalities. An externality occurs when one agent’s action affects the welfare or profit of another agent. There are both positive and negative externalities where positive externalities raise some other agent’s welfare (or profit) and negative externalities lower them. The problem with externalities is that the acting agents do not internalize the full costs or benefits of their actions leading to the socially inefficient equilibrium. More specifically, positive externalities are under produced while negative externalities are over produced.
Thinking in terms of sustainability and our life at Holy Cross, this simplified example of a student bringing a reusable thermos to Cool Beans will show how a positive externality is under-produced.
Reduce your consumption of single use cups, lids, and straws
Having to carry the thermos around campus
Reduces the waste Holy Cross produces
Having to rinse out the thermos after each use
Individuals behave optimally by setting their private benefit equal to their private cost. In this case, the student would fail to internalize the benefit of the reduction in waste for Holy Cross. Thus, the student’s cost of bringing a reusable thermos outweighs the benefits leading the student to choose not to bring a reusable beverage container to Cool Beans.
Shifting gears to negative externalities, I have outlined a simplified example of a student choosing to litter to show how a negative externality leads to overproduction. In this example, the student fails to internalize the cost to the greater Holy Cross community. That being said, the student’s private benefit is equal to their private cost leading the student to choose to litter instead of walking to a trash can.
Easier than walking to a trash can
You see a dirtier campus
Every other student sees a dirtier campus
There are multiple interventions that college campuses can implement to help the community reach the socially optimal equilibrium. These interventions include command and control and Pigouvian tax/subsidy. Command and control can occur when the college administration mandates a certain level of production. One example of this is if the college were to limit the take out containers that the cafes on campus were allowed to use. In doing so, students might be nudged to bring their own reusable containers. College administration can implement Pigouvian taxes or subsidies that match the size of the negative or positive externality. Similar to Pigouvian subsidies, our very own Cool Beans has implemented various efforts to incentivize students to bring their own reusable thermos. These efforts include discounting drinks when students bring their own beverage container and selling reusable thermoses for students to use.
Recognizing the added benefits of a positive externality and the extra costs of a negative externality, I hope that we can make the conscious effort to produce more of the good and lessen the costs we impose on our environment. Let us work together to reduce our waste, reuse our beverage containers, and recycle our clean bottles, plastics, paper, and cardboard.
When diners enter the Main Dining Room at Kimball this Fall, they will now use reusable to-go containers for takeout. Each student on a meal plan will receive one nine inch by nine inch container as well as one six inch by nine inch container, free of charge, when they visit Kimball each time this semester.
The best part? Dining Services will clean and sanitize the dirty containers; students don’t need to rinse them. Dining Services provides a clean container during each visit. Students return their containers to the Main Dining Room at Kimball at their own convenience.
This initiative builds on Dining’s consistent effort to exemplify and provide environmentally sustainable service. In 2009, the Main Dining Room at Kimball went ‘trayless,’ which saves over 900 gallons of water daily. Back of house composting dramatically expands waste diversion efforts and diners currently enjoy a styrofoam-free dining experience. The United States generates 80.1 million tons of container and packaging waste annually. By utilizing reusable containers at Kimball, Dining Services continues to offer exceptional dining services while exemplifying environmental stewardship.
Visit Dining Services for more information about sustainability initiatives.