NADIA WILSONKARMYN FLESCHEMILY RHODESGABRIELA SANCHEZ
KFLES4@UIS.EDU
GROUP 18

SOLID WASTE DISCARDED (BY MATERIAL) IN2010 (IN MILLION TONS)FOOD WASTE HAS ALWAYS BEEN
A COMMON ISSUE, ESPECIALLY
ON COLLEGE CAMPUSES WHO

AVERAGE 22 MILLIONPOUNDSOF FOOD WASTE PER YEAR
292.4 MILLION TONS OF FOOD WASTE
PRODUCED IN 2018, BROKEN DOWN

Food

(NRDC, 2017).

RECYCLED69
TO LANDFILLS
198.4

LACK OFKNOWLEDGEW
astePapePlar/Pa sticperboardMetalsWoYard odWastTe extilesRuGlbbasers/leatherOther3530252015105025COMPOSTEDLACK OFACCOUNTABILITYIMPLEMENTING COMPOST IS THE FIRSTSTEP TOWARD MORE SUSTAINABLECITIES AND COMMUNITIES. BEING
AWARE OF FOOD WASTE IS KEY TOBEING A RESPONSIBLE CONSUMER.

LACK OF GROUPAND STUDENTINVOLVEMENTERADICATEDCOMPOST EFFORTSAT UISFOOD WASTE ADUITMEET WITH HEAD OF FOOD SERVICESSET GOALS AND CREATE A TEAMGATHER MATERIALS NEEDED FOR AUDITSORT AND SEPERATE FOOD AND MATERIALS INTOGROUPSWEIGH AND RECORD WASTEANALYZE AND SHARE DATAACT AND IMPLEMENT FOOD WASTE PREVENTIONIDEAS

CASE STUDY
SOUTHERN ILLINOIS UNIVERSITY CARBONDALE, WITH THE HELPOF A $150,000 GRANT FROM THE ILLINOIS DEPARTMENT OFCOMMERCE AND ECONOMIC OPPORTUNITY, ESTABLISHED A
VERMICOMPOSTING CENTER IN 2006
UTILIZES WORMS TO COMPOST FOOD WASTE
FROM THE CAFETERIASUSES THE COMPOST IN THEIR SUSTAINABLEGARDENSCOMPOSTS APPROXIMATELY 12,800 POUNDS OFVEGETABLE WASTE PER YRVERMICOMPOSTINGTHE PROCESS OF COMPOSTING USING WORMS TO BREAK DOWNORGANIC WASTE

COST EFFICIENT
FEW MATERIALS NEEDEDCOMPOSTIMING2LB OF WORMS COMPOST1LB OF WASTE EVERY 24HRSVERFAST

EASY TO MAINTAIN

DOES NOT NEED TO BE FLIPPEDOFTENEFFECTIVE
1LB OF WASTE BROKEN DOWN
PER 1 SQ FT OF CONTAINERS

FUTURE COMPOSTING AT UIS
1.

FOOD
WASTE
AUDIT

3.DELEGATIONANDACCOUNTABILITY

2.
INFORMATION

4.
VERMICOMPOSTING

1. CONDUCTED TO SEE FOOD WASTE HABITSON CAMPUS
2. INFORMING STUDENTS ABOUT THE DATAFOUND
3.
DELEGATING GROUPS TO HANDLE THE
COMPOST, AND HOLDING THEMACCOUNTABLE
4. USING VERMICOMPSTING TO HANDLE THE
FOOD WASTE

ALATTAR, M. A., & MORSE, J. L. (2021). POISED FOR CHANGE: UNIVERSITY STUDENTS ARE POSITIVELY DISPOSED TOWARD
FOOD WASTE DIVERSION AND DECREASE INDIVIDUAL FOOD WASTE AFTER PROGRAMMING. FOODS, 10(3), 510.
HTTPS://DOI.ORG/10.3390/FOODS10030510
APPENDIX F: FOOD WASTE AUDIT GUIDE STEPS TO A FOOD WASTE AUDIT STEP 1: DEVELOP GOALS FOR YOUR AUDIT. (N.D.).
NOVEMBER 9, 2023, RETRIEVED FROMHTTPS://HOTELKITCHEN.ORG/WPCONTENT/UPLOADS/2017/11/APPENDIXF_FOODWASTEAUDITGUIDE.PDF
GUNDERS, D. (2019, JANUARY 28). WASTED: HOW AMERICA IS LOSING UP TO 40 PERCENT OF ITS FOOD FROM FARM TOFORK TO LANDFILL. NRDC.
HTTPS://WWW.NRDC.ORG/RESOURCES/WASTED-HOW-AMERICA-LOSING-40-PERCENT-ITS-FOOD-FARM-FORK-LANDFILLSELDEN, P., DUPONTE, M., SIPES, B., & DINGES, K. (2005). SMALL-SCALE VERMICOMPOSTING.
HTTPS://WWW.CTAHR.HAWAII.EDU/OC/FREEPUBS/PDF/HG-45.PDF
US EPA, O. (2017, OCTOBER 2). NATIONAL OVERVIEW: FACTS AND FIGURES ON MATERIALS, WASTES AND RECYCLING.
HTTPS://WWW.EPA.GOV/FACTS-AND-FIGURES-ABOUT-MATERIALS-WASTE-AND-RECYCLING/NATIONAL-OVERVIEW-FACTSAND-FIGURES-MATERIALS#:~:TEXT=OF%20THE%20MSW%20GENERATED%2C%20APPROXIMATELY%2069%20MILLION%20TONSVERMICOMPOSTING CENTER | SUSTAINABILITY CENTER | AGRICULTURAL SCIENCES. (N.D.). COAS.SIU.EDU. RETRIEVEDNOVEMBER 9, 2023, FROM HTTPS://COAS.SIU.EDU/RESEARCH/UNIVERSITY-FARMSFORESTRESEARCH/SUSTAINABILITY-CENTER/VERMICOMPOSTING.HTMLADVISING FROM HEATHER LATINO, CLINICAL INTRUCTOR, HARVARD UNIVERSITY FOOD LAWAND POLICY CLINIC, HLATINO@LAW.HARVARD.EDU