Amount of waste avoided or reduced through programs for substitution, refurbishing, reusing, and recycling.

Number of communities where the organization’s products and services were available.

Amount of waste disposed by the organization through composting.

Amount of energy savings over the lifetime of products sold or services delivered.

Indices measuring food loss or food waste

Level of baseline water stress on land indirectly or directly managed by the organization.

Number of residential and commercial conenctions to utilities and services provided by the organization.

Amount of recycled material used in the organization’s products (including packaging).

Amount of waste disposed by the organization through reuse and recycling.

Amount of the product/service produced by the organization.