IT hardware is replaced once every four years; old IT equipment is recycled in a eco-redistribution system. Advertisements to RSM employees are posted at intervals.
Waste paper and cardboard is separated into central bins on each floor of the T and J buildings. A service agency is contracted to collect the waste and transport it to a paper recycling plant in Rotterdam.
Textile towels are available in the WCs of Bayle and Mandeville buildings, saving paper.
After successful awareness and reduction campaigns, and with the collaboration of IT services at RSM adjusting the default settings on departmental printers, the use of paper has reduced during the last six years. (see materials and equipment).
A successful awareness campaign encouraged students to contribute to reducing e-waste in an environmental and social manner by trading in their old mobile phones with electronics resellers.
Since 2011, an estimated 300,500 used aluminum coffee pods have been collected and recycled by Nespresso. In autumn 2016, RSM is transitioning to a new coffee vendor which totally does away with the pods, but we need to keep aware of the impact of the new service.
Envisioned sustainability measures
sustainable RSM continues to encourage the Erasmus University Rotterdam Facilities Services to set policy and implement an integrated waste system; separate recycling points for glass,aluminum, plastic and food waste throughout campus - it's just good business! In autumn 2015 sustainable RSM committee work focused on researching integrated waste systems, benchmarks of other Dutch universities and presented findings and recommendations in April 2016. More work is scheduled for driving the next steps of action to policy and the realisation of an integrated waste operation at the Woudestein campus.
sustainable RSM continues dialogue with Erasmus Facilities Services to facilitate catering contracts and sustainable food procurement. The driving objectives: healthy products for our community, cost-savings, waste reduction, CO₂ reduction, and reduced impact on our environment. We work with the team developing the future Sustainable Food Lab; shaping its business plan and its anticipated contributions in education and research.
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