2012 Dining Waste Audit

A Who, What, When, Where, and Why we’re at your dining hall this week!

Background:

The United States generates more than 34 million tons of food waste each year. Food waste is about 14 percent of the total municipal solid waste stream. Less than three percent of the 34 million tons of food waste generated in 2010 was recovered and recycled. Food waste now represents the single largest component of MSW reaching landfills and incinerators. Reducing, recovering, and recycling food waste for example diverts organic materials from landfills/incinerators, lowers disposal costs and environmental impact, reduces the need for supplemental fertilizers and pesticides, and can be used for power generation.

WVU’s primary objective of the dining waste audit is to quantify the productive use capacity of preconsumer and post-consumer organic materials and recyclables generated in WVU dining halls. Quantifying the amount and type of waste generated will allow WVU to choose a productive use solution fow WVU.

Locations:

Evansdale Residential Complex, Arnold, Boreman, Stalnaker, and Summit.

Date:

March 5 – 9

Volunteers:

Two-hour shifts with one volunteer per shift at each dining room (Approx. 35 volunteers/day)
Click HERE to volunteer.

Partners:

WVU Dining Services; WVU WE CAN Sustainability; Davis College of Agriculture, Natrual Resources, and Design; Volunteers from all over campus

Outcomes:

• Divert more waste from landfills

• Save the university money by reusing food waste in compost

• Eliminate unneeded materials and trays

• Raise awareness of sustainability through diner participation

• Improve efficiency in dining halls

• Provide experiential learning opportunities for volunteers and student planners

Contact:

Daniel Bissinger, Office of Sustainability
Email: dbissing@mix.wvu.edu
Phone: (302) 383-5876

Clement Solomon, Office of Sustainability
Email: csolomon@wvu.edu