3R (Reduce, Reuse, Recycle) program for university’s waste
Embedded Files
Wastewater/greywater recycling and reuse system
Document Management System for Promote the paperless policy
Green procurement (99.27 %)
No disposable tableware
Campus waste recycling process:
Set up garbage and resource recycling bins at fixed locations → Send the staffs to collect waste daily → Transported to the on-campus resource recycling field → Items are reclassified and cleaned up → Resource waste is regularly cleared, transported and sold by resource recycling manufacturers, and non-resource waste is cleared, transported and disposed of by the cleaning team of the local government's Environmental Protection Bureau.
Food waste is handed over to the Chiayi City Environmental Protection Bureau for recycling and reuse as compost.
Recycling and circular reuse of agricultural organic waste
The excavated soil from construction project was transported to the Sinmin campus to be used as fill
Environmental protection and safty manegment center
The main points of waste classification
Promotions of waste classification and resource fully recycling
Earth Day activities
Discarded furniture recycling plant/Creative design studio
Students use discarded wood to make furniture.
Second-hand goods sale and claim
National Chiayi University has always adopted the principles of Reduce, Reuse, and Recycle for campus waste management. The implementation plans for Reduce, Reuse, and Recycle and some data are elaborated upon below:
1. Reduce:
The student cafeteria manages food preparation with data-driven adjustments to minimize waste. The Meal Committee, consisting of faculty with nutrition expertise, monitors kitchen waste daily.
Campus shops do not provide straws or free plastic bags to reduce single-use items.
In construction, waste is minimized through balanced earthwork design, structural lightweighting, and use of recycled materials.
Administrative processes are streamlined with a paperless policy. The ratio of oneline sign off has reached at 81.83% (inbound documents) and 93.92% (outbound documents) and the mandated green procurement has achieved a 99.27% green procurement rate as of 2023.
2. Reuse:
Individuals are encouraged to bring reusable containers, and discounts are provided in the cafeteria for those who bring their own utensils.
A platform allows faculty and staff to claim second-hand furniture and equipment, and an annual flea market promotes the reuse of items, with proceeds going to an emergency relief fund.
A second-hand book exchange platform is available for students and the public to acquire or purchase needed books and materials.
3. Recycle:
Recycling bins are available in all campus buildings, and waste sorting education is integrated into the curriculum to reinforce the importance of recycling.
Agricultural waste, such as poultry feathers, is composted for agricultural courses, providing organic fertilizer for plants on campus.
Waste is categorized into resource waste, food waste, and non-resource waste, with specific disposal processes. Resource waste is collected, sorted, and transported by recycling manufacturers, while non-resource waste is managed by local environmental authorities.
The university’s creative design studio repurposes discarded furniture and wood, allowing faculty and students to adopt or purchase refurbished items.
4. Educational Promotion:
The Environmental Protection and Safety Management Center organizes annual Earth Day activities focused on recycling and collaborates with iNaturalist Taiwan for ecological exploration courses, raising environmental awareness among students and staff.
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