|
|
|
BEST PRACTICES
Everyday, leftover food and table scraps are thrown into your cafeteria’s
trash. The trash must be picked up and transported to a disposal facility at a
significant financial and environmental cost. Did you know that this cost could
be reduced? Cafeteria food scraps and kitchen prep waste are recyclable through
composting. Food scraps are wet, heavy portions of the waste stream, and diverting
them for re-use can result in reduced garbage tipping fees and useable end products.
Adequate space is needed to be successful in collecting and composting organics.
Here are some ways to create space for food scraps generated in cafeterias on
campus:
- Designate a good-sized area in the kitchen prep and dishwashing areas for
collection containers and design the cafeteria garbage stations with logical
and obvious places for all recyclables, including plate scrapings.
- Designate an area on the loading dock for extra 50-90 gallons totes used
for collecting organics.
- If space permits, reserve a spot on campus to locate an onsite compost area.
|
|
|
