University of North Carolina at Chapel Hill
OP-8: Food Recovery
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Victoria
Hill Sustainability Manager Carolina Dining Services |
8.1 Food recovery program
Narrative and/or website URL providing an overview of the institution’s surplus food donation program:
More than 150 pounds of food are donated weekly to a community kitchen in partnership with the Food Recovery Network.
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:
Pre-consumer food waste from UNC dining halls, catering, conference centers, and retail outlets is picked up six days a week by a local contractor.
Fryer oil from all locations is recycled into biodiesel fuel through a partnership with FiltaFry.
Produce scraps from the salad bar are donated to a local animal sanctuary.
https://dining.unc.edu/food-recovery
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:
Post-consumer food waste from UNC dining halls, catering, conference centers, and retail outlets is picked up six days a week through a partnership with CompostNow.
The post-consumer food waste is then taken to Brooks Contractors' Goldston processing facility and turned into a nutrient-rich soil amendment.
Compostable packaging, including clamshells, cups, napkins, and straws, is offered in the main retail locations to increase the amount of post-consumer waste diverted from the landfills.
https://dining.unc.edu/food-recovery/
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:
Carolina Dining Services (CDS) employs a food waste management process to identify and eliminate wasteful procedures, and tracks food production to better forecast future purchasing.
CDS also uses monthly compost reports to track waste diversion rates over time.
In FY 2023, CDS composted 1,044,855.2 pounds of organic material.
https://dining.unc.edu/reducing-waste
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Additional documentation for this credit:
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