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Zero Waste Program

University of Oregon

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Objective

Reduce food waste from kitchens, dining halls, cafes, and offices on the U of O campus. Increase the waste recovered from events.

We aim to recover 300 tons of food waste from kitchens, dining halls, cafes, and offices on the U of O campus for the fiscal year 2013-2014 (July 2013 – June 2014).

We aim to raise our event diversion percent from 81% to 85%

Activity 1

Provide collection bins for individuals in offices. Service centralized compost collection roll carts at office building loading docks.

Start and delivery dates:
We delivered the first office bin in January 2013. We expect the program to continue indefinitely.

Activity 2

Collect pre-consumer and post-consumer food waste from kitchens, dining halls, cafes and the Erb Memorial Union.

Start and delivery dates:
Collection started in 2008. Train staff in dining halls annually with full staff meetings. We expect the program to continue indefinitely.

Activity 3

Provide zero waste service to events. Provide monitors at select events to educate the public about properly sorting waste.

Start and delivery dates:
Start in July 2013, end June 2014. We provided zero waste service to 62 events in 2012-2013 with a diversion rate of 81%.  Our goal is to provide service to 80 events with a diversion rate of 85%.