| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 70.54 |
| Liaison | Tavey Capps |
| Submission Date | Oct. 18, 2013 |
| Executive Letter | Download |
Duke University
OP-T2-8: PostConsumer Food Waste Composting
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
Tavey
Capps Environmental Sustainability Director Office of the Executive Vice President |
Does the institution have a postconsumer food waste composting program?:
A brief description of the postconsumer food waste composting program:
Bon Appétit meets the criteria for this credit at all Duke University locations. Dynamic signage from the “Taste Don’t Waste” initiative instructs customers to leave all food waste and napkins on their plates when sending them to the dish room. Once in the dish room, all post-consumer food waste is composted. An estimate of about 90% of all post-consumer food waste gets composted. In addition, all garbage cans have been removed from the "All you Care to Eat" facility during these meal periods to deter customers from using them for compostable items.
The percentage of overall meals for which postconsumer composting is available:
The percentage of meal plan meals for which postconsumer composting is available:
The percentage of retail facilities for which postconsumer composting is available:
The percentage of conference meals for which postconsumer composting is available:
The website URL where information about the composting program is available:
Data source(s) and notes about the submission:
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.