Implementing Waste Interventions to Improve Composting in Dining
Fall 2018 - Fall 2018
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.
Location: Sanford School of Public Policy, Wilson Gym
Esmeralda Figueras, Sam Ditesheim, Henry Kohn, Julia Kemper, Raines Shamburger
Charlotte Clark, Tavey Capps
Duke Dining, Duke Waste and Recycling
composting, Duke Dining, Food & Dining, Waste