bc dining sustainability
Boston College is a single-stream recycling institution meaning all recyclables—including glass, paper, plastic, aluminum, and cardboard—are collected in a single can, making recycling easier and more user-friendly than ever before! Adopting this system gives communities like BC the opportunity to work towards reducing waste and building a more sustainable future. Here is what BC Dining has been doing to ensure efficient use of products and material:
- Crush metal cans in the kitchen to decrease the volume and the number of required vendor pickups
- Installed double insulated, sealed grease tanks in all dining locations to prevent spillage during storage and extraction.
- Filter oils a minimum of once per day to extend the life of cooking oils.
- Regularly analyze oil market conditions to purchase the best oil with the longest fry life and health benefits
- Package and donate leftover food through the student run club called Every Bite Counts
Now Introducing Composting at McElroy: Before this year, only one dining hall, Corcoran Commons, had the infrastructure to compost post-consumer food waste, or the food left after consumption while all of our dining halls composted pre-consumer food waste, which includes any excess food waste generated prior to being served to students. Now, with help of student-run groups at BC, including UGBC Environmental Caucasus and EcoPledge, we have introduced composting at McElroy. We enlisted student help and redesigned our trash area to include easy to follow signs for post-consumer composting. We now go to the students and have them sort through their trash in order to increase our composting at one of the largest dining halls on campus!
BC Dining is proud to partner with Save That Stuff, who collects all composting materials and recyclables in order to repurpose our trash.
All Dining locations utilize the LeanPath system to track the amount of food waste generated by each unit and monitor the products that are being over-served. LeanPath helps BC Dining staff zero in on opportunities to decrease pre-consumer waste and improve sustainability.
TRASH DINNER WAS SUCCESSFUL
The February 17 meal consisted of leftover pre-consumer food scraps, like fried sweet potato peels and kale stem pesto with avocado.