Clarkson’s Institute for a Sustainable Environment has been awarded a grant from the NYSP2I to conduct campus-wide audits at 5 universities across the state. This research aims to help institutions better understand where and how much food waste is generated for compliance with the NYS Food Waste Law, and to define what interventions can be used to improve the diversion of organic resources from the landfill.
For one week starting Monday, Oct 24, we will measure food waste generated at Clarkson University’s Collins Hill Campus from a variety of sources:
- Kitchen scraps
- Dining overproduction (e.g., buffet and catering leftovers)
- Post-consumer food waste (what is left on plates and in to-go boxes)
- Waste from to-go meals
- Residential (apartment, theme house and dorm) food waste
We need your help!
Please scrape your plates/containers into a green bucket if you eat at the Servery or RoBro.
If you take your food in a to-go container, PLEASE bring it back to a central collection facility (empty or with food waste are both needed). These are located in the Student Center and Ross Brooks but we will also have a few mobile stations around campus where you can leave your to go box and food waste to be measured. Are you willing to help at one of these stations with collection and weighing of the waste? Please SIGN UP HERE! Training (brief) will be provided later this week.
This project is a team effort with Susan Powers (ISE), Alex French (ISE) and Jan DeWaters (STEM Ed) leading the project with cooperation of the Sodexo staff, graduate students Maeva Teixeira Machado (MS EnvSci & Engrg) and Bahareh Vahidpour (MS Applied Data Sci), and undergraduate interns: Ceila Darling (Pol Sci), Nick Clearman (ES&P), Logan Ukleya (ES&P). The Clarkson team is joined by the staff at Compost for Good (ADKAction) and partners at St Lawrence University (Lori Clark) and SUNY Potsdam (Ray Bowdish).
Questions or Comments? Please contact Alex French or Maeva Machado.
