We recycle plastic bags from courses, food to compost, office paper to note tablets, green glass, brown glass, clear glass, tin, aluminum, steel, mixed paper, cardboard, number 1 & 2 plastics, motor oil, antifreeze, and automotive batteries.
We ensure proper disposal of alkaline batteries, lithium batteries, tires, refrigerators, and computers.
The paper we purchase is post consumer/acid free 35% recycled office paper and the toner cartridges we buy are recycled.
Efficiency
Rather than using mechanical air conditioning, we open the windows, use shade trees, and use window blinds.
Heating systems are controlled with the programmable thermostats; we also use mostly radiant heating, controlled by timers.
All lighting at NOLS Pacific Northwest is fluorescent, with controls on the number of fixtures in use. Outside timers or photocells control lighting. Some lights have keyed switches so they can’t be turned on accidentally.
An on-demand heater heats hot water and we are currently changing from pilot lights to electronic ignition.
The buildings on site were designed using passive solar principles. The windows are made with low-emission thermo-pane glass, and the buildings are insulated above commercial requirements to reduce the need for mechanical heating and cooling.
The water used in our course clean-up area is heated with a solar hot water system.
Purchasing an ozone generator to kill mildew and mold has allowed us to reduce energy consumption formerly used to heat unoccupied spaces.
Minimizing Impact
Our property is home to designated wetlands, which were surveyed and we work to preserve.
Roof run-off is collected and routed to retention ponds, where it is metered out at a rate consistent with the land before development.
Ground water from the parking areas that could contain oils is collected in the retention ponds and passes through an oil separation system before disbursement.
We plant trees and shrubs, and compost our food waste.
Transportation
We maintain vehicles to get 10 to 15 years of reliable life from them.
We utilize the smallest vehicle possible for each trip.
Being Organic
We have an organic garden for staff and student meals. If we don’t grow it, we buy items that are grown or produced locally.
Our kitchen serves primarily vegetarian meals consisting of foods low on the food pyramid.
