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Zero Waste Partnership with Campus In-House Dining Services
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Zero Waste Partnership with Campus In-House Dining Services

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College Workshop- Collaborating with College Vendors to Share BMP's and Onsite Organics: Rob Gogan, Harvard University, presents how the university has made a campus wide commitment towards zero......

College Workshop- Collaborating with College Vendors to Share BMP's and Onsite Organics: Rob Gogan, Harvard University, presents how the university has made a campus wide commitment towards zero waste and how they've successfully implemented strategies.

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  • 1. Zero Waste Partnerships withCampus In-House Dining ServicesRob GoganRecycling and Waste ServicesHarvard Facilities Maintenance Operations175 North Harvard StreetAllston, MA 02134rob_gogan@harvard.eduhttp://www.uos.harvard.edu/fmo/recycling/MassRecycle R3 Conference19 March 2013
  • 2. •Historic campus laid out on ox trails and Indian paths in 1636, first in AngloAmerica—no back alleys, few loading docks, few dumpsters allowable•500 buildings on 600 acres in Cambridge, Boston and Watertown•Urban setting in most densely populated part of metro area of 3.5 million•25,062 FTE students + 16,114 FTE faculty and staff + 2,000 contractors (2010)•Built on Charles River flood plain with low elevation•$32 billion endowment 2010, biggest in U.S.GeorgeWashington slepthere.Continental Army troopsbarracked here in 1775 &recycled roof flashing intobullets for the Battle ofBunker Hill.
  • 3. Presidential Commitment to Waste ReductionGreenhouse Gas reduction: “30%below 2006 level by 2016”Former US VP Al Gore ’68helps Harvard President DrewFaust announce GreenhouseGas Commitment, Oct 2008Community Service for students:summer housing & boardoffered to any student pledgingto work 30 hours per week as amember of Harvard Habitat forHumanity “Stuff Sale” team torecover student books, clothingand dorm furnishings for resaleSustainability Principle #1: “HarvardUniversity is committed to continuousimprovement in demonstratinginstitutional practices that decreaseproduction of waste … both inHarvard’s own operations and in thoseof its suppliers.
  • 4. RecycleMania:What’s in your trash?Food Service Organics Recovery, Week 1, 2013 CompetitionMASSACHUSETTSInstitution Rank Lbs percapitaHarvard University 16 1.908Boston College 34 0.791Boston University 42 0.624Worcester Polytechnic Institute 42 0.624Suffolk University 54 0.434Emerson College 55 0.406Massachusetts Institute of Technology 64 0.315Stonehill College 74 0.224Worcester State University 85 0.177Massachusetts Maritime Academy 111 0Tufts University 111
  • 5. • Basic Recyclables recovered: 25% 3,677 tons• Recovered for Composting: 23% 2,943 tons– Landscape (31%); Food scraps (59%); Animal bedding (15%)• Other recycling: 8% 1,101 tons• Trash: 45% 6,719 tons– Est 20% of trash is food scraps, thus about 9% of total waste stream is foodscraps which are not currently recovered for composting.• Total refuse 14,440 tons• Per capita trash 361 pounds• Per capita recycling 415 pounds• Average per-plate food scraps: < 2 ouncesHarvard Campus Refuse, 2012Source: Vendor supplied scale weights, volume-to-weight conversions using WasteWise standards
  • 6. MARKED RED EARTHENWARE excavated and identified by Professor ChristinaHodge; Harvard’s first Dining Commons as it might have looked in 1640.Bevis, A. M. Diets and Riots: An Interpretation of History atHarvard University. Boston, MA: Marshall Jones Company, 1936.
  • 7. Echoes of ancient student zero waste practice: Devon Newhouse ‘13 with herHarvard-issued mug. Note initials, like those of her ancient forebearsexcavated from Harvard Yard in 2011 by students of Anthropology S-1130Professor Christina Hodge. Photo by Annie Baldwin
  • 8. Waste audits• Measure what’sactually in campustrash• Show students thatfood and recyclablesare still wasted• Chart progress fromyear to year
  • 9. Reusable mug programLessons learned:•Do not just give to everyone—make recipients pledge to use mugs•Get sponsorship from Dean of Students, Dining and Sustainability•Fill mugs with ice cream!•Allow students to drop off mugs for washing & pick up clean next day on mug tree•Offer different colors of mugs•Give discounts for using mugs in retail outlets•Remove single-use cups from display—reduce cup consumption by > 100,000 monthly
  • 10. Food Waste Audit charts drop inHUDS post-consumer food scrapsPer plate waste drop: from 5 ounces/meal to <2 ounces/meal
  • 11. Food Waste Reduction Opportunities--Donation of Servable Meals (e.g. “Food for Free,” UniLuHomeless Shelter, Lovin’ Spoonfuls)—no liability due to GoodSamaritan Act of 1996--Back of the House, e.g. “TrimTrax”software, buying pre-trimmed food--Peer education: Food Waste Audits, “CleanPlate Club;” cut per plate food waste--Compost on site, e.g. HLS BioGreen 360 toOrganic Landscape Services--Haul away compost to commercial facility; clean food scraps:$80/ton; “dirty” food scraps $130 /ton; trash $92/ton
  • 12. Composting replenishes campus soilsDecomposed remnants of plants and foods created through themanagement of heat, moisture, and aeration
  • 13. Compost TeaSpecific liquid biological amendment made by coaxing the beneficialorganisms from composted landscape waste into an aerated watersolution with various food sources.Below: T Fleischer, Wayne Carbone, compost tea brewer. Photo by Mike Conner
  • 14. Organic Landscape Maintenance
  • 15. Pick-up & Commercial Composting Off-campus•Many farmers do not want“compostable” flatware, even ifcertified by BPI•Prepare to pay more to delivercompostables which includeserviceware•Try to find local sites to receivefood scraps, or at least find waysto incorporate composted foodscraps into local soils
  • 16. Harvard Recycling, 1989-20111989 2011• Trash tonnage 10,800 6,301• Recycling 52 4,590• Compost 0 3,187• Per Capita trash (est) 600 lbs 307 lbs
  • 17. He said to His disciples, Gather upnow the fragments (the brokenpieces that areleft over), so that nothing may belost and wasted.New Testament, John 6, verse 12
  • 18. With good planning, infrastructure, partnershipsand peer marketing…
  • 19. …even old John Harvard can learn how to be green whileconserving natural resources, helping feed his neighbors andreplenish local soils.