Campus Dining

In the news

Division of Housing and Food Service | Division of Student Affairs | The University of Texas at Austin

The Daily Texan • D

ecember 8, 2008

Food

serv

ice

Dire

ctor

• O

ctob

er 1

5, 2

008

Foodservice D

irector • October 15, 2008

Edib

le A

ustin

• W

inte

r 200

7

Edible A

ustin • Winter 2007

Syne

rgie

s • J

anua

ry 2

008

Synergies • January 2008

The

Dai

ly T

exan

• A

pril 2

2, 2

008

VOLUME THREE ISSUE 1 FALL 2010

environment here,” says Jones. “We don’t have a lot ofextra space or an agriculture division. It worked out thatwe are able to contract with a local company that picks upour waste and takes it to afacility nearby forcomposting, whichleaves a very smalltransportationfootprint.”

Strategically-placedwaste-sorting

stations make iteasy for participants to separate items meant for trash,recycling or composting. In the kitchen, food that can’tbe donated is composted. “We anticipateparticipation increasing as people gain a betterunderstanding of what can be composted,” saysJones. “We’re not sure yet what the cost savingswill be, but we know this is the right thing to do toshift our waste stream and decrease ourenvironmental impact.”

he composting program at the University of Texas at Austin is just getting underway, but already campusrepresentatives are optimistic about its success.

“Recycling is very popular on campus,” saysMeagan Jones, RD,an environmentalspecialist in theschool’s Divisionof Housing andFood Service.“Composting isjust a naturalextension of that,

and students, faculty and staff havealready embraced the idea, with moreparticipants every day.”

The program is not yet campus wide, but itis mandatory in such back-of-the-house locations as the two dining hall kitchens, retail cafes and the coffee shop. Ittook two years to research options and implement the

program, as the schoolconsidered whether tobuy equipment andcompost on site or farm itout to a local company.“We’re in an urban

Decreasing the environmentalimpact through composting

www.cufoodservice.com

“Composting is just a natural extension of

that, and students,faculty and staff have

already embraced the idea, with more

participants every day.”

T

Trends in Higher Ed

ucation Food Service N

ewsletter • Fall 2010

Tren

ds i

n Hi

gher

Ed

ucat

ion

Food

Ser

vice

New

slette

r • S

umm

er 2

010

The Daily Texan • N

ovember 15, 2010

The

Dai

ly T

exan

• O

ctob

er 1

2, 2

010

The Daily Texan • O

ctober 12, 2010

Food

Man

agem

ent •

May

200

7

Food M

anagement • M

ay 2007

Rest

aura

nts &

Inst

itutio

ns •

Oct

ober

1, 2

008

Restaurants & Institutions • O

ctober 1, 2008

C/S

tore

s on

Cam

pus •

Oct

ober

200

5

C/Stores on C

ampus • O

ctober 2005

C/S

tore

s on

Cam

pus •

Oct

ober

200

5

C/Stores on C

ampus • O

ctober 2005

The

Dai

ly T

exan

• N

ovem

ber 3

, 200

7

The Daily Texan • N

ovember 3, 2007

The

Dai

ly T

exan

• O

ctob

er 2

5, 2

010

The Daily Texan • O

ctober 25, 2010

The

Dai

ly T

exan

• O

ctob

er 1

3, 2

010