Boston University
OP-T2-8: PostConsumer Food Waste Composting

Our post-consumer food waste program started in 2008 in the residential dining halls and since, has spread to retail locations as well. Universal signs are posted at retail locations with instructions on how to sort waste. Most tableware on campus is compostable, allowing for it to go into the compost bin. Also, waste from staffed catered events is always diverted to compost, and customers have the option to divert compost at their non-staffed events.

In order to reduce post-consumer food waste, Dining Services started its first series of food waste audits in 2011. The goal of these audits is to observe food preparation practices and measure both pre- and post-consumer food waste, in order to reduce overall food waste. A percentage of catering meals for which post-consumer scraps are composted is not available, but 1,291 staffed events each year are Zero Waste, meaning that all waste is sorted between compost and recycling. These events have attendance of up to 5,000 people. During commencement 2012, 19 tons of compost and 13 tons of cans and bottles were diverted from the landfill. Our standard protocol for staffed events is Zero Waste. Non-staffed events have a Zero Waste option for a supplementary fee.