Presenter(s): Andrew Adams
Co Presenter(s): Jenna Bell, Siena Bowen, Julia Matthews
Faculty Mentor(s): Sarah Stoeck
Poster: #171
Session: Social Sciences & Humanities
Due to local landscape company Rexius limiting the type of waste that will be accepted starting in July, University Dining is attempting to switch to more reusable zero-waste options for students. Our project will be research-based, aiming to provide University of Oregon Housing & Dining staff with detailed options for future campus sustainability. Specifically, we will be looking at the possibility of reusable dishware and eating utensils for non-buffet style dining halls, as well as exploring new incentives for students to return said ware to cut production costs of buying more dishware. Researching anaerobic composters to rapidly consume food waste would allow their future installation into future residence hall/dining hall renovations, preserving a more environmentally friendly waste disposal option for students. Installing new composting technology on campus would prevent us from relying on outside companies and allow us to maintain an independent system to benefit the sustainability of our school. After concluding our findings, we will present them to the relevant departments of the University of Oregon. We will also utilize posters and social media to spread awareness and promote changes to composting.
The compostable material that has always been exported must be redirected to somewhere, and the landfill is not a sustainable option. Our plan will reduce the total amount of waste being created, limit contamination within recycling bins, and contribute to long-term campus sustainability.