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GREEN CAMPUS CAMPAIGN

The Don Bosco Green Alliance believes in leading by example! As we endeavour to create a green world, we commit to ensuring that our own campuses are green! Hence, we have launched the Green Campus Campaign, inviting all members of the Alliance to strive towards achieving the ten benchmarks listed below. By establishing eco-friendly campuses, we are helping build a safe and sustainable future for our planet.

The following 10 benchmarks will help you establish your institution/organisation as a Green Campus. 

1

Green Campus Committee
A Green Campus Committee, representing all stakeholders such as management, staff and students, is the driving force behind creating and sustaining an eco-friendly campus.
  • Promote Eco-clubs in the Institution
  • Sponsor a programme/club that educates children about the environment.
  • Post environmental messages/reminders at the institution/organisation.
  • Organize monthly presentations/seminars/workshops to staff about eco-practices or environmental issues.
  • Post environmental messages and tips at key locations at your organisation/institution.
  • Organize a coastal cleanup on International Coastal Cleanup Day (September) or another day.
  • Encourage staff/students to think about reducing litter in daily activities.
  • Carry out sensitisation programmes about reducing litter and the importance of clean surroundings.
  • Encourage staff members to use reusable bags (through education and incentives) and make them available at your institution or organisation, if possible.

2

Zero Litter
An obvious and visible sign of a green campus is that it is totally litter-free, having a proper waste-bins system where waste can be deposited.

3

Waste Management
In the campus, waste generated is reduced to a minimum. While dry waste is sent for recycling, organic waste is composted on the campus itself, thereby ensuring that the very minimum amount of waste is sent to the landfill.

  • Choose durable materials/furnishings to reduce the cost/waste associated with replacement.
  • Donate used office equipment and supplies to services organizations, churches, schools or other groups that could use them.
  • While recycling, separate waste into glass, metals, plastics and paper/cardboard. Have properly labelled waste bins at appropriate locations on the campus. Inform staff/students/visitors of the availability of such waste bins within the campus.
  • Encourage composting of organic waste for reuse in landscaping activities or gardening.
  • Conduct an energy audit of your organization to understand where most energy is being used and how you can cut back.
  • Switch out standard lights with compact fluorescent lights (CFL) or Light Emitting Diode (LED) lights. They are more economical, save energy and last longer than a regular light.
  • Reduce travel to meetings by encouraging online meetings and teleconferencing.
  • Plan deliveries and other transportation activities carefully to reduce the need to drive.
  • Keep business vehicles well serviced to maximise fuel mileage.

4

Energy Efficiency
A green campus tries to meet its energy requirement from renewable sources like solar power as far as possible. Energy usage is planned so as to optimise energy conservation.

5

Water Conservation
Water usage on the campus is monitored to reduce wastage from leakages or improper usage, and all staff/students are conscious about conserving water.
  • Fix any leaky faucets, showerheads or toilets immediately. Ask employees, staff or students to report any leaks immediately to the facilities team.
  • Replace full-flush toilets with low-flush toilets that use significantly less water than regular flush toilets.
  • Replace standard shower heads with a low flow aerated shower heads. This provides the same water pressure but uses half a gallon less water a minute.
  • Use water saving practices and systems in your landscaping, such as selecting drought-resistant plant varieties and using drip irrigation instead of sprinkler watering systems.
  • Plan your travel in advance and integrate environmental impacts and traveller well-being when planning your organisational travel for projects/meetings/conferences/consultations/training events.
  • Consider options for virtual meetings as an alternative to travel wherever appropriate and feasible.
  • Establish schemes to recognize staff members who have reduced their travel-related climate footprint, thereby raising the awareness and importance of this issue within the organization/institution.
  • Prior to authorizing official travel, certify that consideration has been given to achieving the purpose of travel via alternative forms of communication, including web-based and tele/video-conferencing.
  • Maintain efficient ground transport through proper maintenance of vehicles, responsible driver behaviour, using quality fuels, installing emission control technologies and making use of advanced vehicles and fuels.

6

Sustainable Travel
All staff/students either walk or cycle to the green campus, and if this is not possible, they opt for public transport or carpooling instead of using private vehicles.

7

Avoid Plastic Pollution
A green campus stays free from plastic pollution by strictly avoiding all single-use plastic items like plastic bags, cups, plates, straws, soda and water bottles, flex banners and other such disposable items.
  • Educate staff and customers about the dangers of plastic bags.
  • Reuse garbage bags in cubicle bins by emptying all garbage into one bag at the end of the day.
  • Purchase biodegradable plastic bags instead of regular plastic bags.
  • Use reusable, durable containers or bags for storage instead of plastic bags.
  • Encourage the use of reusable/washable dishware and cutlery at events and programmes organised by the institution or organisation.
  • Encourage the use of compostable/biodegradable food containers instead of Styrofoam or plastic for takeout dinners amongst staff and other stakeholders in your network.
  • Encourage staff to bring their own mugs for coffee or te
  • Reduce the use of plastic cups by providing employees with their own reusable cups.
  • If possible develop an organic vegetable garden within the campus of your institution/organisation.
  • Create a healthy food policy for your institution/organisation.
  • If the institution or organisation has a canteen, ensure that it provides maximum of healthy food choices.
  • Create partnerships with local organic farmers in the community or locality to provide fresh produce to the institution/organisation.
  • Provide professional development opportunities for teachers/parents and other support staff to teach and promote healthy eating and being active.
  • Involve students/parents/staff in guiding food policy and practice within the organisation/institution and enable them to contribute to healthy eating, and act on their feedback.
  • Encourage staff/students/parents to develop healthy eating habits and the benefits of eating organically produced food.
  • Encourage the adoption of consuming locally cultivated produce and sustainably caught fish.

8

Healthy Food
Eating healthy food is a characteristic of a green campus. All staff/students avoid ‘junk food’ and make healthy diet choices. Growing vegetables and fruits on campus is also encouraged.

9

Enriched Biodiversity
A green campus is all inclusive, even towards the biodiversity found within and around its vicinity. In such a campus, everybody takes steps to make sure their activities do not harm the local biodiversity, but rather, they work towards enriching the biodiversity.
  • Plan a field day for staff to get out, explore and appreciate the local environment.
  • Volunteer with the local forest department staff in your region to participate and organise programmes that protect endangered species of flora and fauna.
  • Organise/Sponsor/Participate in tree plantations in the neighbourhood or region.
  • Sponsor an environmental challenge/competition for a community (e.g. a Best Yard/Office/School Contest).
  • Clean your local water bodies, forest lands and other habitats in your locality.
  • Encourage the use of environmentally friendly products & promote locally produced products
  • Educate stakeholders about products with environmental dangers and provide options for mitigation.
  • Purchase products packaged in minimal or biodegradable packaging.
  • Have clearly defined operational procedures and standards and train staff in order to reduce unnecessary/careless errors or use of materials.
  • Avoid unnecessary purchases for the office/business; all purchases eventually become waste.
  • Plan operations carefully to use the minimum inputs/materials possible.
  • Buy materials in concentrate or in bulk when possible to reduce on packaging waste.
  • Buy products that are reusable, returnable or refillable.

10

Green Procurement
The institution has an effective system in place, which ensures that all products and services that are purchased for use on the campus, cause minimal adverse environmental impacts.