- Conserves energy by eliminating heating water
- Saves water
- Reduces food waste into landfills, incinerators and waste water facilities
- Lessens the amount of detergents and aids in washing trays
Typical food waste is 70% water and 30% food. At GSU Dining, facilities use a SOMAT system to dispose, extract and pulp pre-consumer and post-consumer waste into a confetti like mixture which has saved the dining halls over 100 tons of waste in the last year alone! We are able to do this with composting through two processes:
Closed Loop Organics, a leading organic recycling company, then picks up the pre-consumer and post-consumer mixture and delivers the material to Wilbro’s Organic Recovery who converts the material to compost. Closed Loop combines food waste, yard waste and wood waste creating a high quality organic compost with zero landfill contribution or re-sale
We use LeanPath Waste Management System to help control pre-consumer food waste. LeanPath weighs all pre-consumer food waste, generates reports on results and guides managers and employees on suggested ways to waste less.
- Food prices
Food prices have increased dramatically in the last 5 years and LeanPath has helped to thwart those additional costs.
- Food Costs
We have also decreased our food cost, reduced our waste disposal costs and increased employee engagement, creating more employee efficiency.
- Less pressure on the overall food systems, specifically farmers, smaller carbon footprint, a decrease in fertilizers, herbicides, pesticides, fuel and animal feed.
- Reduces waste to landfills which reduces methane and other harmful emissions.
- GSU Dining Halls creates a sense of community and shared support towards a common good among employees and patrons.
- Compared to the November 2009 baseline, Patton Dining Hall had a waste avoidance of 73,456 lbs or 36.73 tons
- Compared to the August 2011 baseline, Piedmont North Dining Hall avoided 49,421 lbs or 24.71 tons of waste
- This means that GSU Dining Halls have eliminated 61 tons of food waste, equivalent to 12 elephants
- We have also saved $161,000 in total waste avoidance
The dining halls switched from smaller plastic bottled condiments to bulk condiment dispensers in 2011.
Environmental Impact: minimizes plastic bottle usage and waste.
Economic Impact: saves GSU dining $9,084.29 per year.
Economic and Social Impact: decreases labor required to marry partial bottles together while eliminating a tedious employee task.
- GSU picks up all cardboard, aluminum, plastics and paper weekly
- Our chemical provider reuses the containers in an effort to decrease waste
- Geo Biofuel is a socially and environmentally conscious “Greenfuel” firm dedicated to providing energy while protecting the environment by using state-of-the-art “no spill” technology and making sure all oil collected is 100% recycled
- The fuel is produced locally, made from natural, renewable resources (vegetable oils, animal fats, cooking oils), making it less toxic than table salt and as biodegradable as sugar!
- Biofuel creates approximately 78 percent less carbon dioxide and 100 percent less sulfur emissions than petroleum-based diesel fuels
Napkins and Napkin Dispensers
GSU contributes to minimizing pre-consumer waste through recycled napkins and napkin dispensers.
EasyNap by Georgia Pacific The napkins used at our dining halls and retail location are 30% post-consumer fiber and have a minimum of 95% recycled fiber content, making them great compost material. A one-at-a-time dispensing unit reduces paper usage and waste.