Benchmark 5: Reduce solid waste

Benchmark 7: Increase recycling rates

Benchmark 15: Improve identification and proper handling of hazardous waste

Benchmark 20: Increase the percentage of paper products on campus that include post-consumer recycled content

Benchmark 30: Provide information to diners regarding sustainability-attributes of food options

Benchmark 32: Increase food donations to local service organizations

Benchmark 34: Implement notification systems for local service organizations regarding availability of surplus items