Materials and Equipment

Materials and Equipment

Implemented sustainability measures

  • All multifunctional devices for printing, copying, scanning, and faxing use 100 per cent recycled paper as a default setting. But let's think before printing. See the positive data below on water savings, cost sa\vings and less impact by not printing.
  • FollowMe capabilities were installed on the low-energy eco-friendly printing devices for printing, copying, scanning, and faxing with in Bayle (J) and Mandeville (T) buildings (spring 2013). This reduces paper and energy used for printing, and also reduces maintenance oversight.
  • RSM office paper. Did you know it takes approximately 230 gallons of water to produce 1 kg of paper? This means additional water savings for reduced annual paper consumption. Help the school save resources!
    • 2010: 18,301 kg
    • 2011: 16,211 kg
    • 2012: 14,330 kg
    • 2013: 12,565 kg
    • 2014:   9,474 kg
    • 2015:   7,936 kg
    • 2016:  9, 880 kg
    • Up until 2016, the school has experienced annual paper usage reductions;  transitioning to digital file keeping, communications and information sharing. We take note of this irregular increase and are concerned. This is under review with interventions in discussion. 

        Envisioned sustainability measures

        • RSM desires for employees to consistently choose sustainably-sourced materials for work, social events, and festivities. To fulfill this goal sustainable RSM is additionally researching a procurement plan by examining current expenses (with input from the Finance Department), creating sustainable benchmarks and criteria for RSM personnel charged with supply ordering to use as a guide. 
        • The Erasmus University Food Plaza began providing a choice of plant-based (vegetarian and vegan food) along with traditional food options at each vendor sales area. We still have extensive education and positive change ahead in this area. Research has taught us animal-based food contributes up to 18% of global greenhouse gases and is responsible for many human diseases. By giving students and employees access to plant-based food, there is an opportunity to reduce the environmental impact of the food chain on campus as well as improving the physical health of the campus community.
        • We are thrilled to be involved with the business plan and a driver of research in the new Erasmus Food Lab at Erasmus University Rotterdam (EFL@EUR). The lab's presence on campus opens Spring 2018; driving important conversations and transitions on campus related to food. RSM Departments and Sustainable RSM teams will be engaged in research: consumer behaviour, food literacy and education of plant-based foods.
        • The RSM Store is committed to increasing the proportion of sustainable products in its range of branded merchandise. Sustainable RSM joined the RSM Store in a research project through 2016-2017 to examine procurement options, supply chain practices. A report has been submitted with recommendations for how to be a model of sustainable business.