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BEST PRACTICES
Everyday, leftover food and table scraps are thrown into your cafeteria’s
rubbish. The rubbish 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.
- If space permits, reserve a spot on campus to locate an onsite
compost area.
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