UMMC Goes Green

2010 Green Team Fact Sheet

Get your "Green on Greene Street" reusable tote bag at the Center for Image Renewal.

Overview

From left to right: Vickie Stewart, Leonard Taylor, and Denise Choiniere are just a few of the UMMC leaders who support sustainable practices within the medical center.

Denise Choiniere, MS, RN, founded the UMMC Green Team in 2007 with help from a grant she received from Health Care Without Harm, an organization that supports environmentally friendly health care. Members of the UMMC Green Team are committed to:

Reducing environmental risks to our staff, patients, and our communities.
Promoting the welfare and health of individuals and the environment.
Leading by example in the responsible use and care of resources.
Taking responsibility in promoting conservation and environmental stewardship.

For a quick overview of the UMMC Green Teams' accomplishments, check out our "By the Numbers" feature.

Highlights

Purchasing
- Educated hospital vendors about Environmentally Preferable Purchasing
- Phased out DEHP from the Neonatal Intensive Care Unit (NICU)
- Joined the Technology, Equipment, and New Product Committee
  - Obtained DEHP-free tube feed bags
  - Purchased "Eco-Steps," patient slippers containing 70% cotton scraps
Environmental Services
- 75% of UMMC cleaners are Green Seal certified
- UMMC paper towels and bathroom tissued are made of 100% recycled paper
- Floor care equipment is the latest technology, minimum use of chemicals and water
  - Vacuums are HEPA filtered and certified
  - Microfiber mops clean better and save over 500,000 gallons of water per year
Waste Reduction and Recycling
- Batteries (2010)
  - Alkaline Batteries: 1200 pounds
- Blue Wrap and Plastics (2010)
  - 4.9 tons
- Cardboard (2010)
  - 59.7 tons
- Shredded Paper (2010)
  - 137.5 tons
- Construction and Debris (2010)
  - 888.8 tons
- Electronics (2010)
  - 9.9 tons
- Reusable Sharps Containers (2010)
  - 89.5 tons
- Single Stream Recycling (2010)
  - 600.6 tons
  - Diverted 2,251 tons of waste from regular disposal.
Sustainable Foods
- Started Farmers' Market (May 2009)
- Use Fair Trade coffee in cafeteria
- Use hormone-free milk
- Sell organic yogurt in cafeteria
- Participate in "Buy Local" Challenge
- Use single-dispensing napkins made from 100% recycled paper
- Use single-dispensing utensils to reduce waste

This page was last updated on: July 22, 2011.

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