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Composting and Food Waste Reduction Program

University of Missouri- Kansas City (UMKC)

UMKC composts pre and post-consumer food in dining services and a goal to decrease the amount of overall food waste.

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Objective

UMKC Dining Service is currently recycling 66% of all its waste.  It is estimated that we are currently composting 75% of our pre-consumer food waste and 50% of our post-consumer food waste.  We make a commitment to increase our pre and post-consumer food waste by 5% through composting and reducing waste at the source.  

If possible (not required), please estimate how much food waste you aim to reduce, recover, or recycle:

UMKC estimates that a reduction of 5% in food waste will result in 4 tons of food being composted or reduced at the source. 

Activity 1

Short description of a specific activity:
Install new intuitive signage in the Dining Halls

Start and delivery dates:
September 2013 to January 2014

Activity 2

Remove Trash Bins in front of house and only have compost and recycling bins available.

Start and delivery dates:
September 2013 to January 2014

Activity 3

Continue to train new incoming staff on food waste reduction and composting:

Start and delivery dates:
September 2013 to August 2014