Assessing Post-Consumer Waste in Duke Dining
Timeline
Fall 2017 - Fall 2017
Description
Universities are estimated to generate almost 540,000 million tons of food waste annually (Whitehair et al, 2013). Containers, edible food remains, recyclables, and landfill waste constitute post-consumer waste. The extreme amount of waste poses a significant obstacle for universities who seek to reduce their environmental impact. Duke Dining, a nationally-recognized entity managing all food-related operations on Duke University’s campus, has specifically identified post-consumer waste as an object of further study. Duke Dining’s 2017 Sustainable Procurement Report indicates sustainability to be an important value for the institution in the immediate and long-term future. The findings from this research should yield initial information on patron behavior and waste that will lay groundwork for future food waste-related research on campus.
Location: Brodhead Center for Student Life
Team
Members
Gino Nuzzolillo, Anna Kustar, Nadia Thompson, Andrew Gumbel
Leaders
Charlotte Clark, Tavey Capps
Sponsors
Duke Dining, Sustainable Duke
Related Content
Related Links
Related Courses
ENVIRON 245
Academic project