food waste composting: college and university facilities erica spiegel recycling & solid waste...
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Food Waste Composting: College and University Facilities
Erica Spiegel
Recycling & Solid Waste Manager
University of Vermont
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Issues to Consider• Who is involved? Does institution have contracted
or in-house food service provider?
• Does contract language address composting (recycling & waste management) responsibilities?
• Who pays for the trash service? (Who has the financial incentive to reduce solid waste?)
• UVM contracts with Sodexho Campus Services: Sec. 5.12 Environmental Initiatives. Sodexho will participate in all University environmental initiatives as appropriate including composting and recycling programs; and will provide recommendations for expanding and enhancing current campus initiatives through the annual review of the Strategic Action Plan.
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Pre-Consumer Food Waste: “from Kitchen to Dock”
• Provide systems in kitchen and prep area to make it easy for staff to participate.
• Ergonomic / worker safety issues.
• Motivate / encourage staff to participate.
• Dining management has financial interest to reduce amount of “wasted food”
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Post-Consumer Food Waste: “from Plate to Dock”
• Are consumers (students) asked to separate their food scraps?
• Much easier to do if reusable plates/china are used.
• Almost impossible to do in areas that use “disposable” plates, etc.
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• Or, do dining service workers separate food scraps behind the scenes?
• Students place trays in dish return area – they are not asked to do anything “active” –perhaps not even aware of composting.
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Loading Dock Issues•Truck Access
•Storage Location
•Storage Capacity
•Container type
•Weather (freezing and heat)
•Vector Control
•Sanitation & Cleaning Carts
•Signage
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From “Dorm Room” to Dock• Audit of residential area waste
reveals that 15 - 20% is compostable food residuals.
• Mostly snacks, uneaten foods, spoiled foods, leftover “take out” food. Often, foods still in the package.
• The Challenge: how to collect little bits of food being generated throughout a building that houses 500+ students.
• Housekeeping/Custodial staff do not want to be involved.
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“Dorm Room” to Dock Options• Small cellulose paper bags
no longer available
• Pilot program giving out quart-size containers.
• Volunteer Eco-Rep students set up buckets in halls, and transport food waste to a nearby loading dock.
• Informal Survey: Most students are unwilling to walk farther than own hallway to be able to compost food scraps.
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Next Frontier: Packaging Waste
• PLA-plastics or “bio-plastics”
• BPI- Approved
• Biggest opportunity for use in special and catered events.
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Case Study: Orientation Picnic• 500 attendees• Everything used, served
100% compostable: utensils, unbleached napkins, uncoated plates, FabriCal cups
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• All “trash” was compostable.
• Taken to Intervale Compost Facility
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Don’t Overlook the Details
• Don’t overlook the small details, as these have big implications on contamination in the food waste residuals stream.
or or
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Erica M. Spiegel
Recycling & Solid Waste Manager
University of Vermont
Physical Plant Department
www.uvm.edu/recycle