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Solid Food Waste and Recycling

Solid Food Waste and Recycling. Washington and Jefferson College. Andria Pushey. Andrew Simpson. Aaron Houser. Jonathan Ross. Procedure and Information Gathering interviewed Aaron Weaver, Kristina Meshanko, April Cummins, and Kapua Ah Hee concerning solid

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Solid Food Waste and Recycling

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  1. Solid Food Waste and Recycling Washington and Jefferson College

  2. Andria Pushey Andrew Simpson Aaron Houser Jonathan Ross

  3. Procedure and Information Gathering • interviewed Aaron Weaver, Kristina Meshanko, • April Cummins, and Kapua Ah Hee concerning solid • waste production and management at the college • interviewed Jeff Lydic and Mr. Lough concerning • the recycling program on campus

  4. Solid Food Waste Questionnaire • How much solid food waste is produced in a day? • What happens to the above mentioned waste? • Is the leftover food disposed of or given away? • How much untouched food is left over on an average day? • Recycling Questionnaire • How much recycling is taken out of the dorms every week? • 2. Who collects the recyclables? • 3. Where are these recyclables taken? • Is there enforcement for the students to participate? • Is there a quota the college is required to meet?

  5. Solid Food Waste

  6. Aaron Weaver Director of Catering and Special Events • 10% of prepared food goes untouched every day • that food goes to feed employees, feeds parkside • employees, and then the student population • food that has sat out for too long will be thrown away • ~20% of all prepared food is eventually thrown away

  7. Kristina Meshanko Catering Student Employee • if food is served very little is wasted • ~25% of buffet style food is left over • this food is reused in the cafeteria or thrown away • ~10% of touched food is wasted when dinner is served

  8. April Cummins Retail Supervisor and Marketing Coordinator • usually very little untouched food left over • cannot donate food for fear of liability • untouched food is reused for the next meal • ~144 gallons of solid food waste per day • waste cannot be given to farmers for liability • college is able to donate unopened processed foods Continued on next slide…

  9. cafeteria is on a cycle menu • uses production sheets along with formulas for serving

  10. Kapua Ah Hee Dining Services Student Employee • ~150 gallons of waste produced on an average day • students produce almost all of that waste • fried foods are always thrown away • some foods are used to make other foods • on an average day there are only 2 trays of food left • foods cannot be given away because of possible liability

  11. Recycling

  12. Jeff Lydic Director of Physical Plant • recycling program was started a little more than a year ago • the campus has 3 large recycling dumpsters • program was started as the responsible thing to do • recycling education programs have begun • organic recycling is also a priority of the college • mulching mowers fertilize the grass without chemicals • leaves picked up by custodial staff are turned into organic compost • this compost is then distributed to the flower beds on campus Continued on next slide…

  13. glass, cans, and plastics are collected by the Waste Management Co. used newspapers are collected by the Observer Publishing Co.   recycle bins in dorms, office buildings and educational centers

  14. Thoughts and Conclusions

  15. Solid Food Waste • minimal things can be done with left over food • food can be thrown out, eaten by the faculty, or given away • it seems like a lot of food is thrown out but it could be worse • production sheets make it more efficient • food service workers’ judgment also make it more efficient • there’s still a long way to go for more efficient food services

  16. Recycling • recycling has become a huge part of society • the program is just getting off the ground • program needs the help of students and faculty • fiscal restraints cause problems for the college • environmental role model for the community • it’s a group effort and needs everyone’s involvement

  17. THE END.

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