DEVELOPING AN INSTITUTIONAL FOOD WASTE RECYCLING PROGRAM

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DEVELOPING AN INSTITUTIONAL FOOD WASTE RECYCLING
PROGRAM

• ILLINOIS STATE UNIVERSITY, NORMAL

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REASONS TO RECYCLE

• Want to wear a green hat
• Current disposal method too expensive
• Have a market or enduse for food waste

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REQUIREMENTS

• Faculty/staff desire
• Administrative support
• - more than just rhetoric
• - commitment to monetary support
• One person in charge (Recycling Coordinator)

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FASTEST WAY TO REDUCE FOOD WASTE

• Individual food item charge
• A la carte vs. cafeteria approach
• A la carte reduces foodwaste
• A la carte can increase non recyclable waste

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ISU APPROACH

• Office of Residential Life Initiative
• Funded by
• - Bond Revenue _____
• - Grants 398,149

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GRANT SOURCES

• DENR (BER)
• DCCA (ICAP)
• C-FAR
• OSWR
• PMI (Hobart)
• A.O. SMITH HARVESTORE
• SIMPSON FARMS

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ISU FOODWASTE RECYCLING

• Remodeled Dish Rooms
• Waste Pulpers
• Recycled Dish Water
• Transport to Farm
• Farm Processes into Cattle Feed
• Farm Mixes with Landscape Waste to Compost

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AMOUNT RECYCLED

• Originally one tonday
• Currently one tonweek

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CURRENT STATUS OF PROGRAM

• Difficult to maintain without funding
• Difficult to maintain without University
  commitment
• Still second oldest Food Waste Program at a U.S.
  University