One way a university dining hall reduces food waste by UC Science Today

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When it comes to composting, there are different phases. There is pre-consumer waste, like scraps from prepping food, and then there’s post-consumer waste, or table scrap refuse, which needs to be separated from the other trash. Jill Horst, director of dining services at the University of California, Santa Barbara, says composting on their campus has evolved over the years.

“We started small and we just did pre-consumer waste to compost and we really wanted to do post-consumer because we were trying to divert as much as possible from the landfill.”

By partnering with a local company, Horst says the campus now has a compost compactor to scrap everything in the dining hall.

“So right now, we divert 90 percent of our waste from the landfill, so 90 percent of our waste is going to this composting company up that street. It is huge.”

And it’s in keeping with the University of California’s efforts to be carbon neutral by 2025.
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