HOW AN INSTITUTION OF HIGHER LEARNING CAN IMPACT REGIONAL GROWTH IN SUSTAINABILITY PRACTICES Growing Relationships Through Composting: A University Case Study

EXPANDING FROM PRE- TO POST-CONSUMER COMPOST COLLECTION  Purpose  Reduce the creation of solid waste  Strive for zero waste food & beverage dining  Scope  University of Washington  24 food service operations  29,000 customers a day plus catered events  Goal  When the customer is finished eating, is to capture 100% of what is left, as reusables, recycling and compost materials. There is in effect, “zero waste.”

We support a cradle to cradle nutrient cycle that generates ecological, social and economic value.

CHANGE LEADERSHIP & ENVIRONMENTAL STEWARDSHIP AT THE UNIVERSITY OF WASHINGTON Rotunda Cafe – Retail Restaurant SUBWAY – Retail Restaurant, National Franchise Bay Laurel Catering Supporting Sustainable Farming: Fred Fleming, Shepherd’s Grain, meets with HFS Sustainability Manager, JR Fulton

PARTNERING WITH A WORLD CLASS OPERATION Cedar Grove Composting’s facility Everett, Washington

MAKE IT EASY FOR YOUR CUSTOMERS The entire package needs to be 100% COMPOSTABLE Ecotainer soup cup Plate made from renewable resources Paper souffle cups Greenware cold cup, lid and compostable straw 100% recycled fiber napkin Cutlery made from renewable resources

LARGE SCALE SORTING STATION FOR HIGH VOLUME CAPTURE AND DIVERSION High volume resident dining operation, Eleven 01 Cafe

A SMALL CAFÉ CAN CAPTURE WASTE FROM IN FRONT AND BEHIND THE COUNTER

UPDATE SIGNAGE WITH PRODUCT LINE CHANGES TO QUICKLY REDUCE CONTAMINATION

DISPOSABLE CUTLERY SENT TO CEDAR GROVE COMPOSTING A waste audit reveals customers are properly composting their disposable cutlery

COMPOSTABLE SERVICE WARE CAN BE COST EFFECTIVE AND KEEP YOU WITHIN BUDGET

THE ECOTAINER PRODUCT LINE IS EASY TO IDENTIFY AND HAS AN ECO FRIENDLY LOOK

CLEAR BIOPLASTICS CAN BE DIFFICULT TO IDENTIFY AS COMPOSTABLE BY THE CUSTOMER

ONE NAPKIN REDUCE WASTE AND PREVENT CONTAMINATION OF THE COMPOST STREAM

HUSKY PRIDE STUDENTS WANT GOOD FOOD IN A ZERO WASTE ENVIRONMENT

CAPTURE IT AND DIVERT IT FROM LANDFILLS TO COMPOSTING & RECYCLING IT’S WHAT STUDENTS WANT

COMPOST MUST BE FREE OF CONTAMINANTS SETUP SITE FOR CAPTURE OF COMPOSTABLE ITEMS STRIVE FOR 100% DIVERSION OF ALL COMPOST AND RECYCLABLE MATERIALS

CRITERIA FOR SUCCESS COMPOST SITES MUST BE PAIRED WITH RECYCLABLES

READY FOR MORNING PICKUP COMPOSTABLES ARE REMOVED FROM THE BUILDINGS TOTERS ARE PACKED FULL TO REDUCE VENDOR CHARGES

MEASURING SUCCESS MONTHLY COMPOST-TOTER PICKUPS UnitJanuary 07May 07October 07

UP-CYCLING TURNING FOOD WASTE INTO COMPOST