| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 49.70 |
| Liaison | Maria Mendes |
| Submission Date | April 27, 2012 |
| Executive Letter | Download |
Red River College Polytechnic
OP-T2-7: Pre-Consumer Food Waste Composting
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Sara
MacArthur Sustainability Manager Sustainability |
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Does the institution have a pre-consumer food waste composting program?:
Yes
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A brief description of the pre-consumer food waste composting program:
RRC has operated a pre-consumer compost program at the Notre Dame Campus since 2002.
Our compost program is a team effort between Food Services, Culinary Arts, the Grounds Department and the Red River Recyclers.
Here’s how it works:
Pre-consumer waste (e.g. fruit and veggie scraps, egg shells, coffee grounds) is collected in nine Culinary Arts and Food Services kitchens.
The Recycling Team collects organics from the kitchens on a daily basis. The organics are weighed and recorded on a tracking sheet before they are transported to the loading dock and dumped into tractors/ front end loaders. The Grounds department then transports the organics to the compost site.
The finished compost is used to fertilize the College’s flower beds, which saves the College about $1000 in topsoil costs every year.
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The website URL where information about the composting program is available:
Data source(s) and notes about the submission:
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