Assessing Post-Consumer Waste in Duke Dining
Fall 2017 - Fall 2017
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
Gino Nuzzolillo, Anna Kustar, Nadia Thompson, Andrew Gumbel
Charlotte Clark, Tavey Capps
Duke Dining, Sustainable Duke
Campus Engagement, disposability, Food & Dining, food waste, reusable to-go containers, student awareness, Waste