Syracuse University has been recognized as a STARS (Sustainability Tracking, Assessment and Rating System) Silver institution by the Association for the Advancement of Sustainability in Higher Education. STARS is a comprehensive rating system for colleges and universities to measure sustainability. Sustainability Management completes a STARS assessment every three years to track progress.
STARS consists of four categories: academics, engagement, operations, and planning and administration. Each section within these four categories has a set number of points and the final rating (bronze, silver, gold or platinum) is determined based on total overall score. The University earned a silver rating based on an overall score of 64.57, an improvement compared to a score of 61.55 given in 2022. The minimum overall score to reach gold is 65.
Syracuse University earned points due to an increase in sustainability-related academic courses and expanded sustainability research efforts across departments. Additional points came from conducting a 2023 sustainability culture and literacy survey for students, faculty, and staff, which helped establish a knowledge baseline and inform future initiatives. A new peer-to-peer student education program was launched to raise awareness, and the University participated in a peer review exchange of STARS reports with Florida State University. These initiatives helped increase the overall score.
Carbon Neutrality
Sustainability Management continues to work towards the University’s goal of carbon neutrality by 2032. New exterior LED lighting fixtures have been installed outside Graham Dining Hall, Flint Hall and Day Hall. New LED lighting fixtures will be installed on the first floor of Bird Library in the coming months, cutting the energy use from lighting in half.
Phase I of an energy recovery project is in its final stages at the Life Sciences Complex. The project will recover energy from exhaust air and use it to heat the incoming air. This will reduce the building’s need for steam in the heating months. Phase I will impact heating for the research wing of the building, parallel to Comstock Avenue, while the second phase will impact the teaching wing. Phase II is expected to be complete in the fall.
Plastic Reduction
The University is also in the process of drastically reducing its use of single-use plastics by the 2027-28 academic year. Food Services has done a great job swapping out plastics for alternative reusable items such as bulk condiment and coffee creamer dispensers in dining areas across campus. You can visit sustainability.syr.edu to view progress on the plastic reduction dashboard
In the Schine Student Center, Halal Shack, Panda Express and CoreLife Eatery have also converted to compostable cutlery and containers. Sustainability Management worked with Slice Consulting to design effective composting signage and potential solutions to the waste receptacle issues in Schine. The goal is to review these recommendations and implement updates this summer or fall.
Food Waste Audits
Sustainability Management interns conduct a food waste audit in the Sadler Dining hall.
Sustainability Management interns hosted numerous food waste audits throughout Sadler, Ernie and Graham Dining Halls this semester. As students brought their plates up at the end of each meal, interns would ask students to separate the remaining waste into three separate bins. One was for untouched food (a full slice of pizza), one for non-edible scraps (banana peels, apple cores) and one for food scraps (half-eaten bowl of rice). Surveys were also issued to students to gain a better understanding as to why they may have had leftover food on their plate.
Sustainability Management intern Diana (Jiarong) Zou compiled the survey data and found two main reasons why students had leftover food. Food scraps accounted for the highest amount of waste, followed by non-edible scraps and untouched food. The food waste audits helped bring awareness to food waste and encouraged people to be more thoughtful when making their food selections.
Earth Month
Several events were hosted throughout the month of April for Earth Month and Earth Day. Sustainability Management partnered with the Whitman
School of Management for an undergraduate mixer held in the Grand Hall. Students learned about the Sustainability Management department and were given seeds to take home. On Earth Day, student interns hosted a plant propagation event on the Einhorn Family Walk. Students learned about the benefits of compost and were able to take home their own propagated plant. On Friday, April 25, a Sustainability Walking Tour was held. Attendees learned about past, future and currently underway projects to reduce greenhouse gas emissions. Check out the Community Calendar in the fall for the next round of events. If you happen to be around this summer, volunteer hours for Pete’s Giving Garden will also be posted on the Community Calendar.
