Food, water and waste
This dimension is twofold:
1) Food and wellness: Politecnico is committed to promoting the sustainability of the agro-food chain (energy saving, re-use of surplus) and local and traditional products and to encouraging guidelines for catering providers within the university in terms of contract and procurement (materials used).
2) Pursuing the sustainability of Politecnico in terms of "Waste management" – throughout its five Campus - means reducing/rationalizing waste production thus reducing its environmental impact, following the "reuse-recycle-reduction" approach. To this end, PoliTO aims to increase the efficiency of both disposals and purchases, looking towards a full closure of the life cycle of the product in a sustainable way.
This dimension of a sustainable university represents the reality of the campus in terms of environmental impact concerning waste; an entity such as PoliTO has an important influence on the city from this point of view and on users themselves (primarily students) who often are not educated or aware enough in terms of disposal and recycling.
Based on the current conditions, one of the PoliTO’s absolute priorities is to face the situation trying, on one hand, to reduce the quantity of material where possible, while on the other hand continuing along the road of awareness and informative campaigns, creating ecological islands for recycling and other activities in order to educate generations of students and young adults living in the university and properly train the adults of tomorrow towards sustainable development.
Following these premises, the actions included in the sustainability dimension of the campus have to also pursue results in terms of efficiency, efficacy and quality. Here is a list of the main steps that PoliTO is undertaking:
- Training and awareness campaign for staff on waste management
- Creation of eight ecological islands with four types of container divided by type of waste;
- Improvement of special waste collection system: internal assembly points (empty toner cartridges, Waste Electrical and Electronic Equipment (WEEE), printers, PCs and other equipment related to the electronic world, but also wood, foliage, iron etc.
- Widespread distribution of paperless online educational services: class registers, applications, exam registration, thesis modules etc.
- Introduction of “door-to-door” collection services and the creation of an awareness campaign aimed also at the “on-campus population”.
- Monitoring and management of drinking water consumption and progressive upgrading of the lines of supply and wastewater collection;
- Monitoring and management of water flows (IN and OUT) to identify potential waste
- Valorisation of public water fountain located inside the Campus
- Quality Monitoring and management of food distributed by dispenser, canteens and bars in order to identify the best ratio between sustainability and cost.
- Measurement of food quantity consumption and reduction of alimentary disposal.