Green Campus Checklist for Honolulu CC
On behalf of the Sustainability Committee, we wanted to let you know of a campus wide activity in which we are challenging programs, departments and offices across the campus to change work practices to be more environmentally aware and responsible.

We have a checklist of practices to adopt and points given for making these changes, committing to and carrying out these new work habits.

You can define your ‘office’ community in any way you wish – a department, division or specific academic program, or a particular office or support unit (e.g. Business Office, Administration).

We will ask your group to submit this checklist report at the end of the first three months of the semester (January, February, and March). The committee will tally these cumulative results and the winner will be announced as part of our Sustainability Showcase activities in April.

Attached you will find the checklist so you and your colleagues can begin planning to implement these changes in practice, and help to move the campus towards its goal of greater sustainability in practice.

(adapted from Portland Community College's Green Office Program)

What is the name of area you are representing?
You can define your area however you like as long as it is consistent.
Your answer
What period of time does this checklist cover?
Energy
1. At night, all lights are turned off, including in common areas such as kitchens, storage closets, and bathrooms.
2. We send an e-mail to our staff before holidays and breaks containing a list of energy saving reminders.
3. We do not use space heaters in spaces where air conditioning exists.
4. We have posted energy conservation prompts on or near light and power switches where applicable.
Reminder that obtaining appropriate approvals and using appropriate posting materials (such as but tape) need to be considered
5. We shut off our monitors and/or manually send our computers into energy saving modes (standby or hibernate) when not in use and turn them off at night.
6. We have sleep mode enabled on all copiers and all printers after five minutes or less of inactivity.
7. All lights are turned off when not in use during the day, including in common areas such as kitchens, storage closets, and bathrooms.
8. We rely on existing breakroom or classroom refrigerators instead of utilizing personal refrigerators.
9. Microwaves, coffee makers, and other small appliances are unplugged at night, or are programmed to shut off through a timer.
10. We use power strips as central turn-off points in our individual work stations, and switch them off each night.
Recycling and Waste Reduction
11. There are recycling bins in all common areas where trash bins are present, such as in kitchens and break rooms, conference rooms, mailrooms, and copy rooms.
12. In our office recycling signs are clearly posted on or near recycling bins.
13. We spend time at a staff meetings and through email reminders to ensure all members of our office are aware of proper recycling practices.
14. Individuals responsible for ordering printer supplies will recycle inkjet and laser jet cartridges.
15. We explored possibility of using waste reducing features such as fax to file, fax forwarding, and print to mailbox, on our office copier/printer and shared findings with staff. We contacted IT staff if we had questions about any of these.
16. We announce by email the availability of surplus office furniture and equipmentor else recycle to degree possible.
17. We have a designated area in our supply closet, or elsewhere in our office, for sharing office supplies that can be re-used (file folders, binders, pens, paper clips, etc).
18. In our office, department, or building we have a place for collection of small electronic waste that is then disposed of during periodic e-waste collections.
Paper
19. We reduce paper margins in order to decrease the length of documents we may print.
20. We print or copy to both sides of a page whenever possible. Double-siding is set as a default on our office computers, and we placed a visual prompt on our copy machine to remind members of our office to double-side whenever possible.
21. Our office displays a sustainability poster on an office bulletin board.
22. In order to save paper when printing and copying, we reuse paper that has text on only one side whenever appropriate. We keep a scrap paper pile near our printer and/or copier.
23. For printing and copying, our office only uses paper containing at least 30% recycled content.
24. As part of our effort to use recycled office supplies beyond computer paper, we use other paper products with 30% recycled content, including envelopes and post-its.
Purchasing
25. Whenever we order office supplies we order in bulk to reduce the number of deliveries and/or trips.
26. When purchasing other office supplies, we make an effort to buy environmentally-friendly products.
27. If surplus items are not available, we consider more sustainable furniture options before purchasing new furniture.
28. Before we purchase office furniture, such as file cabinets, desks, etc., or appliances, we check to see if there is any surplus in stock or can obtain any.
29. If we must purchase new (or used) appliances and equipment (printers, copiers, microwaves, etc), we only purchase Energy Star or EPEAT certified models.
Outreach & Participation
30. We have solicited feedback from office members about sustainability features we have or could have in our office. A member of our office has shared this feedback through the sustainability point person.
31. Someone from our department serves as a point person for division/department/program/office sustainability efforts.
32. Our department participated in or is actively working on a submission for the Sustainability Showcase
Events & Meetings
33. Before events and meetings we send an e-mail reminding attendees to bring mugs or reusable cups if beverages will be served.
34. We have recycling bins available at all events and meetings.
35. At our events and meetings we use reusable cups, dishware, and utensils whenever possible.
36. For occasions when reusables are not possible, we use recycled paper or compostable products.
37. At our events and meetings we reduce waste by using the following in bulk containers: sugar, salt, condiments, and beverages (including water).
38. We require attendees to bring mugs or reusable cups if beverages will be served.
Transportation
39. Members of our office are aware of more sustainable transportation modes for commuting such as public transportation, ridesharing, and bicycling.
40. When planning work-related travel, we use greener transport options when applicable, such as hybrid taxis, ZipCar, or ecoShuttle.
41. When choosing lodging, we lodge with one of the following certifications: US EPA Energy Star Label for Hospitality, LEED, Green Hotels Association, or EcoRoom, when applicable
42. Members of our office have used sustainable transportation modes for commuting such as public transportation, ridesharing, and bicycling at least once a month.
43. Information about the sustainable transportation programs are displayed permanently on one of our information boards.
44. We have a space on our information board where employees can request carpool or biking partners.
45. At least half of our employees use more sustainable transportation options to get to work regularly.
Kitchens & Breakrooms
46. In our kitchen, we use environmentally preferable dishwashing soap.
47. In our kitchen or break room we have reusable mugs, dishware, and silverware for staff and visitor use. We encourage employees to donate their old dishware to the break room.
48. In our area we have reusable mugs, dishware, and silverware for staff and visitors use. We encourage employees to donate their old dishware to the break room.
49. We collect organic waste to compost in our kitchen or breakroom.
50. If we supply paper products to staff in our break room or kitchen, we purchase napkins and paper towels with at least 30% recycled content.
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