Published on Brock University (http://brocku.ca)
According to a 2011 Brock waste audit report, close to 50 per cent of all waste that the University sends to landfill is organic material.
Although organic waste is the largest contributor to the waste stream, everything from food scraps (including meat, fish and bones) to sandwich and fruit leftovers, to coffee grounds and tea bags, are compostable and can be recycled at the University.
In order to get the word out about organics recycling at Brock, custodial services and food services staff in conjunction with the University’s Sustainability Co-ordinating Committee have partnered to make it easy for everyone to chip in and help out.
“This is an area where the individual user can help the University to achieve a higher waste diversion rate,” says Domenic Maniccia, director of custodial services. “We’re looking to encourage a culture of organic recycling here at Brock.
“The biggest opportunity to capture organic waste at the University is definitely in our eating areas - dining halls, food services areas, kitchens and lounges,” he adds.
“The concern is not so much behind the counter because dining services is already doing a good job of recycling organics in kitchens and prep areas. Our focus is on what the end user is doing with food scraps.”