Business Building     |     University Park, PA 16802      |  netimpactpsu@gmail.com

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  Campus Projects

 

 

Ink Cartridge Project:

          Currently, within Smeal there is no system for recycling cartridges. While some departments choose to recycle printer cartridges in their own right, many of them are getting thrown out. The Net Impact Projects Committee partnered with the local business, Cartridge World, to recycle not only the ink cartridges, but all of the waste streams from their packaging as well. With the help of the staff and faculty, with a huge thanks to all of the administrative assistants, we will now divert a portion of waste from going to landfills. 

 

          We have set up a system for recycling all of the ink cartridges and their packaging  in the Business Building.  We went to each department in Smeal and placed a recycling bin in each for only ink cartridges and related packaging to make it easy on the staff to recycle.  We attached signs explaining the purpose of the bins so that faculty will constantly be reminded of what they are there for.  Once we collect all of the cartridges, they are then picked up by Cartridge World on a biweekly basis to be recycled.  We are now in the part of the project where we are attempting to find the purchasing data of all the ink cartridges in Smeal so that we match up the purchasing data with what we are recycling.  Our goal is to make the ink cartridges and their packaging completely zero waste in the business school and then expand the program to other schools around the campus.

 

Sustainable Catering Project:

          The sustainable catering project aims to create a resource that encourages students and faculty to choose caterers that aim to incorporate sustainability into their practices. This process will be completed through the use of environmental scorecards, which evaluate catering options on a five point scale, based upon specific criteria. Some of these criterion include: ingredient sourcing distance, use of local and organic ingredients, use of fair trade ingredients, dinnerware choices, vegan and vegetarian friendly options, as well as how they dispose of (or reuse) both pre-consumer and post-consumer food waste.  Upon completion of this project it is our hope that there will be a website listing all "sustainable caterers", creating an easy way for events to make more sustainable choices in their food sourcing.