| Overall Rating | Gold |
|---|---|
| Overall Score | 66.19 |
| Liaison | Kimberly Reeves |
| Submission Date | Nov. 22, 2024 |
Agnes Scott College
OP-8: Food Recovery
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Kimberly
Reeves Executive Director Center for Sustainability |
8.1 Food recovery program
Narrative and/or website URL providing an overview of the institution’s surplus food donation program:
Agnes Scott Dining Services implements intentional food waste reduction practices through its food procurement policies and practices. As such, the only food surplus that is generated is in December and May. At these times when there is food surplus, Agnes Scott Dining donates all food to partners, including local places of worship and food pantries.
Do the institution’s dining services divert pre-consumer food waste from disposal for processing and use as animal feed, compost, and/or biofuel?:
Narrative and/or website URL providing an overview of the institution’s pre-consumer food waste diversion program:
Agnes Scott Dining Services participates in a pre-consumer food waste composting program. The dining hall staff sorts scraps, food residue, peeling, etc. into bins and our compost hauler collects the food waste three times a week.
https://www.agnesscott.edu/center-for-sustainability/waste-diversion.html
Do the institution’s dining services divert post-consumer food waste from disposal for processing and use as animal feed, compost, and/or biofuel?:
Narrative and/or website URL providing an overview of the institution’s post-consumer food waste diversion program:
Agnes Scott College has a post-consumer food waste composting program in Evans Hall, its main dining facility. Guests put their dishes, residual food, napkins, etc. on the dish return and the dining hall staff sorts it into the appropriate bins.
https://www.agnesscott.edu/center-for-sustainability/waste-diversion.html
Do the institution’s dining services track and assess their food and organic materials management efforts on at least an annual basis to inform ongoing improvements?:
Narrative and/or website URL providing an overview of the institution’s food and organic materials management tracking and assessment initiatives:
Agnes Scott tracks and assesses their food and organic materials management efforts on at least an annual basis to inform ongoing improvements. For example, in FY23, the Center for Sustainability, ASC Green Team and Agnes Scott Dining & Catering leveraged the 2023 Campus Race to Zero Waste Case Study Competition to conduct the Composting in Evans Dining Hall Case Study. The intent of the case study was to increase campus awareness on best composting practices, promote positive behavior change and increase composting in the college’s dining hall by diverting compostable waste from the landfill. The results of this interactive campaign informed next steps in both operational logistics and educational campaigns in the dining hall. And in FY24, Agnes Scott again leveraged Campus Race to Zero Waste as a tool for our campus and was recognized as a 2024 winner in the Green Events Category for under 50 attendees for the Campus Race to Zero Waste competition. The Eco-Film Festival was a three-part event series that was recognized in the Green Events Category included food organics waste audit for a total of 150 attendees.
https://campusracetozerowaste.org/scoreboard/current-results/
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