Overall Rating Silver - expired
Overall Score 50.39
Liaison Stephen Ellis
Submission Date July 24, 2013
Executive Letter Download

STARS v1.2

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

Status Score Responsible Party
Complete 0.25 / 0.25 Sabrina Pashtan
Sustainability Coordinator
Dining Services
"---" indicates that no data was submitted for this field

Does the institution have a postconsumer food waste composting program?:
Yes

A brief description of the postconsumer food waste composting program:

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.


The percentage of overall meals for which postconsumer composting is available:
95

The percentage of meal plan meals for which postconsumer composting is available:
100

The percentage of retail facilities for which postconsumer composting is available:
64

The percentage of conference meals for which postconsumer composting is available:
100

The website URL where information about the composting program is available:
Data source(s) and notes about the submission:

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.


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.

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.