DEVELOPING AN INSTITUTIONAL
FOOD WASTE RECYCLING PROGRAM
ILLINOIS STATE UNIVERSITY,
NORMAL
REASONS TO RECYCLE
Want to wear a green hat
Current disposal method too
expensive
Have a market or enduse for
food waste
REQUIREMENTS
Faculty/staff desire
Administrative support
- more than just rhetoric
- commitment to monetary support
One person in charge (Recycling
Coordinator)
FASTEST WAY TO REDUCE
FOOD WASTE
Individual food item charge
A la carte vs. cafeteria approach
A la carte reduces foodwaste
A la carte can increase non
recyclable waste
ISU APPROACH
Office of Residential Life
Initiative
Funded by:
- Bond Revenue $_____
- Grants$398,149
GRANT SOURCES
DENR (BER)
DCCA (ICAP)
C-FAR
OSWR
PMI (Hobart)
A.O. SMITH HARVESTORE
SIMPSON FARMS
ISU FOODWASTE RECYCLING
Remodeled Dish Rooms
Waste Pulpers
Recycled Dish Water
Transport to Farm
Farm Processes into Cattle
Feed
Farm Mixes with Landscape
Waste to Compost
AMOUNT RECYCLED
Originally one ton:day
Currently one ton:week
CURRENT STATUS OF PROGRAM
Difficult to maintain without
funding
Difficult to maintain without
University commitment
Still second oldest Food Waste
Program at a U.S. University