About
The Erb Memorial Union Waste Reduction Project:
Throughout the 2002-2003 academic year this team of Environmental
Studies students will be taking an inside look at the University
of Oregon’s food services to evaluate the waste stream and
make recommendations for reducing food waste.
Currently
75% of waste in generated in the Erb Memorial Union (EMU) is from
food services, and yet much of that waste can be recycled, composted,
or could have been reduced
if reusable food ware were used.
By working
with the University Food Services and other food venders housed
within the EMU, we will provide recommendations to an advisory
board based upon our research. Outlined below are our overall
goals and how we plan to achieve them.
Goals
of the Project
1.
An in-depth analysis of the waste stream.
aObserve
how students, faculty, and staff use the EMU.
aObserve
what types of waste enter the waste stream.
aInterview
Managers and Vendors.
aConduct
a waste audit.
2.
A list of recommendations for the University of Oregon Food Service
and independent vendors.
aResearch
EMU Operations
aConduct
Interviews
aSurvey
Users
aCase
Studies
aResearch
alternatives such as biodegradable or reusable food ware and composting.
3.
Implementing an educational campaign.
a Demonstration
Project
a Poster
Display
a
Presentations by the team to Advisory Board, Environmental Issues
Committee and
the Community.