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Northwestern University

Resource Conservation

Our vision is to adopt sustainable procurement practices for materials, food, and services and take a comprehensive approach to conserving resources, and reducing and managing waste.

A significant portion of Northwestern’s daily operations involves the purchase and consumption of goods and the production of waste. Leveraging the University’s purchasing power, we can choose environmentally preferable products and services, including locally and sustainably sourced food, and can prioritize waste prevention, reuse, recycling, and composting over landfill disposal.

The Resource Conservation Working Group is the hub for sustainability efforts involving University purchasing and waste reduction and management.

Key Focus Areas

Key Objectives

Waste Reduction

Environmentally Preferable Purchasing

Sustainable Food

Download the Resource Conservation section of the Implementation Roadmap

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