| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 61.29 |
| Liaison | Lindsey MacDonald |
| Submission Date | Feb. 6, 2013 |
| Executive Letter | Download |
Western Washington University
OP-T2-7: Pre-Consumer Food Waste Composting
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Lindsey
Juen Sustainable Dining Coordinator Campus Dining |
"---"
indicates that no data was submitted for this field
None
Does the institution have a pre-consumer food waste composting program?:
Yes
None
A brief description of the pre-consumer food waste composting program:
Dining halls and markets are equipped with “blue barrel” containers for recyclable metals and plastics associated with food preparation, cooking, and/or baking, and general trash disposal. Dishwashing areas usually contain compost-specific containers. Although compost is typically used for post-consumer waste they also serve as receptacles for pre-consumer foods that cannot be prepared due to expiration, or for food scraps generated in the preparation process. Compost and recycling is collected and processed by a local waste management company.
None
The overall percentage of meals for which pre-consumer scraps are composted:
100
None
The percentage of meal plan meals for which pre-consumer scraps are composted:
100
None
The percentage of retail facility meals for which pre-consumer scraps are composted:
100
None
The percentage of conference meals for which pre-consumer scraps are composted:
100
None
The website URL where information about the composting program is available:
Data source(s) and notes about the submission:
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