Implementing Waste Interventions to Improve Composting in Dining

Fall
2018
Fall
2018
Project Theme(s): 
Food & Dining
Waste
Description: 

In the summer of 2018, Duke University implemented a disposable plastics ban in all 34 campus dining locations. The dining venues now use reusable, compostable, or recyclable materials for all of their needs. The student team was enlisted to design a multifaceted plan to promote proper waste disposal at selected campus dining locations (Red Mango and Saladelia in Sanford). If successful, this plan could be expanded to other dining locations in the future.

Proper composting of materials can reduce the amount of waste sent to landfills, which reduces Duke University's GHG emissions and improve the sustainability of campus. 

Departments/Organizations: 
Duke Dining
Duke Waste and Recycling
Additional Information/Links:
Instructor: 
Charlotte Clark
Tavey Capps
Project Team: 
Esmeralda Figueras
Sam Ditesheim
Henry Kohn
Julia Kemper
Raines Shamburger
Keyword(s): 
composting
Duke Dining