Original Stream Date: September 13, 2012
Dining halls and events held by student organizations, academic departments and administrative offices, produce massive amounts of food scrap and dining ware waste. The opportunity for waste reduction is immense. From collection and hauling, to education and training, there is a lot to consider when setting up a composting program. Hear how other campuses are taking on this issue and use the tools provided to map out your own composting program.
Robert Gogan, Supervisor of FMO Recycling and Solid Waste Removal, Harard University (moderator)
Laurie Husted, Environmental Resources Auditor, Bard College Morgan King, Sustainability & Waste Coordinator , Humboldt State University
Christy Cook, Senior Manager of Sustainability Deployment and Field Support, Sodexo
Brent Beringer, Resident District Manager, University of Virginia
Robert Perez, Resident District Manager, UC-Irvine