|Overall Rating||Gold - expired|
|Submission Date||Feb. 24, 2015|
University of Missouri
OP-23: Waste Diversion
|1.21 / 3.00||
Sr. Recycling & Waste Minimization Specialist
Materials diverted from the solid waste landfill or incinerator:
Materials disposed in a solid waste landfill or incinerator :
A brief description of programs, policies, infrastructure investments, outreach efforts, and/or other factors that contributed to the diversion rate, including efforts made during the previous three years:
Some of the high impact factors that contribute to our diversion rate is our use of Surplus Property, Tiger Treasures Rummage Sale, composting efforts, Game Day Recycling, and Environmental Health & Safety materials reuse.
Reducing waste has many important ecological and economical benefits. Campus Dining Services uses computerized tracking to anticipate and prepare only the food that is needed. As less food is wasted, less food is purchased and prepared. Continued reduction in waste reduces energy used in storing, transporting, and producing food. Continued reduction in demand lowers costs and frees up agricultural resources for other purposes.
Each week, 100 consecutive trays are randomly sampled at lunch or dinner. All edible food and beverage are collected and weighted (no peels, bones or ice). The total weight is converted to ounces and divided by 100 to get an average per person. This same process is followed at every all-you-care-to-eat facility.
A brief description of any food donation programs employed by the institution:
At the end of the semester, Tiger Pantry encourages students to donate their left over swipes for meals to purchase food from the Emporium (mini mart) for the less fortunate. Also, Tigers for Community Agriculture, donated 506 pounds of produce to Tiger Pantry.
A brief description of any pre-consumer food waste composting program employed by the institution:
The University of Missouri collects pre-consumer food waste from eight dining locations on campus: Baja Grill, Dobbs Pavilion, The Mark, MU Student Center, Plaza 900, Rollins Dining Hall, Sabai and Wheatstone Bistro/Starbucks. Students collect the pre-consumer food waste multiple times per week at those locations and it is brought the Bradford Farms for curing.
A brief description of any post-consumer food waste composting program employed by the institution:
Campus Dining Services (CDS) has worked closely with the MU Bradford Research and Extension Center (Bradford Farm) on a full–cycle composting project. CDS sends food waste to Bradford Farm to create the farm’s compost material. Then each year, CDS purchases vegetables grown at Bradford Farm to serve across campus.
In additional, Bradford Farm uses oil from CDS fryers for bio–diesel in the farm’s tractors.
Does the institution include the following materials in its waste diversion efforts?:
|Yes or No|
|Paper, plastics, glass, metals, and other recyclable containers||Yes|
|Food for animals||---|
|Plant materials composting||Yes|
|Animal bedding composting||Yes|
|White goods (i.e. appliances)||Yes|
|Residence hall move-in/move-out waste||Yes|
Other materials that the institution includes in its waste diversion efforts:
Numbers derived from the Solid Waste and Recycling Report FY2014 and can be provided by the Sustainability Office upon request.
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 and complete the Data Inquiry Form.