Solid waste reduction in dining

All of the following examples are currently under way either on the Danforth Campus, at the medical school or in both locations.

• Conduct a waste stream audit of dining services preparation locations.

• Convert waste cooking oil into biodiesel.

• Contracted with Kelley Green on the Danforth Campus and medical campus.

• Implement stricter controls on menu planning and food preparation to reduce wasted food.

• Reduce or eliminate the use of trays, as studies show that the use of trays causes people to get more food than they can eat.

• Trays have never been used at the medical school and are being phased out on the Danforth Campus with a few exceptions.

• Offered reusable take-and-go containers on the Danforth Campus in the fall 2009.

• Eliminated all-you-care-to-eat option, which is less efficient for food usage than made-to-order choices.

• Donate unused food to area shelters and food pantries through the Campus Kitchens Project at both Washington University and Saint Louis University.

• Compost food organics (pre- and post-consumer).

• Currently investigating options for large-scale composting within reasonable distance of the university.

• Use reusable and recyclable plastics wherever applicable.