| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 56.45 |
| Liaison | Sean MacInnes |
| Submission Date | Feb. 20, 2013 |
| Executive Letter | Download |
University of North Carolina, Greensboro
OP-T2-8: PostConsumer Food Waste Composting
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Trey
McDonald Sustainability Coordinator Sustainability Office |
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Does the institution have a postconsumer food waste composting program?:
Yes
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A brief description of the postconsumer food waste composting program:
In February of 2011, UNCG Dining Services hired Brooks Contractor Composting Service (http://www.brookscontractor.com/) to haul the post- consumer food waste from its Dining Hall and Catering Operations. All compostable materials are collected at the "back of the house" by UNCG Dining Services staff. UNCG's Catering Services group provides additional food and material waste pickups at events utilizing compostable service ware and takes these wastes to the specially marked compost dumpster at the Dining Hall. All disposable service products used for catering functions are 100% compostable. These include paper fiber plates, starch cold cups, paper hot cups, starch knife, fork, spoon, wood stirrers, paper napkins & starch straws.
Since the inception of the program, Brooks has hauled an average of 11 tons of compostable waste per month. The
food waste and compostable service ware are placed into the industrial-scale windrow compost operation that Brooks has established. Their operation allows disposable compostable wastes (PLA plastic utensils, paper plates, paper cups) to be fully utilized. Food scraps and disposables from catering are added to the main dining compost stream which is picked up by the commercial compost hauler.
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The percentage of overall meals for which postconsumer composting is available:
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The percentage of meal plan meals for which postconsumer composting is available:
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The percentage of retail facilities for which postconsumer composting is available:
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The percentage of conference meals for which postconsumer composting is available:
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The website URL where information about the composting program is available:
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Data source(s) and notes about the submission:
Information provided by K. Deans, Executive Director of UNCG Dining Services, and B. Kunka, Manager of the Office of Waste Reduction and Recycling.
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.