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KVAL, Channel 16 Covers EMU Waste Audit

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EMU Waste Audit Featured in Oregon Daily Emerald, February 7, 2003

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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.

 

Partners

Andrew Smash

University of Oregon Food Services

Greatful Bread

Environmental Issue Committee

Holy Cow

Campus Recycling
Market Place
 Subway
   

 

Advisory Board

Karyn Kaplan, Campus Recycling
John Costello, Director of Food Services
Kathy Levine, Proprietor of Holy Cow