Page 56 - College Planning & Management, March 2018

The Sustainable Campus TRENDS AND INNOVATIONS
Food for Thought
Award-winning waste management efforts are working for Central Michigan University.
BY JEFF JOHNSTON
IF DINERS EVER WONDER where their leftover scraps go after lunch in a Central Michigan University (CMU) residential restaurant, it might surprise them to learn those scraps could one
day come back to the Mount Pleasant, MI, campus in a load of landscap- ing material, having been composted instead of buried in a landfill.
For the fourth year in a row, that food waste journey has earned CMU a Food Recovery Challenge award from the U.S. Environmental Protection Agency’s Region 5, which covers Michigan and five other Midwest states.
“We just keep winning because we’re that good,” Jay Kahn says. Kahn, CMU director of facilities operations, recently presented a plaque to university kitchen workers—students, staff, and food service contractor Aramark—for their food recovery efforts.
There’s no resting on laurels when it comes to sustainability at CMU. The university is making headway on several fronts.
Competition Drives Progress
Kahn is among those actively involved in RecycleMania. The annual university waste-reduction competition—started among Mid-American Conference schools, now international—is underway and runs through March 31, measuring recycling across the board.
Kahn is quick to note that CMU edged out Michigan State University (MSU) in last year’s contest, reclaiming 38.1 percent of waste that could have gone to a landfill, compared with MSU’s 37 percent.
RecycleMania also includes mini-competitions for conserv-
ing resources and recycling specific materials, including a “Game Day” contest to see how much waste from a basketball game can be collected for recycling.
Last year’s overall RecycleMania performance placed CMU 55th out of 215 competitors, up from 109th the year before. Last year’s 172 tons of recycled material topped a 150-ton benchmark that had been a CMU “stretch goal” for years, Kahn says. He cred- its the improvement to counting CMU’s auction sales for salvaged material—furniture, apparel, tech equipment, and more.
It’s part of a larger trend for CMU waste: “We’re a bigger place, and we’re sending less to the landfills,” Kahn adds.
Students Make a Difference
Students, too, drive the campus environmental agenda.
“We really want CMU to be a morally conscious university,” says Allison LaPlatt. The senior from South Lyon, MI—double- majoring in environmental studies and public and nonprofit administration—is president of the Take Back the Tap student organization. Take Back the Tap works to reduce use of single-use
plastic water bottles on campus, supporting events such as the recent “day without water bottles,” when Campus Dining facilities removed bottled water to encourage alternatives.
Tap water and refillable bottles also get a boost from CMU’s ongoing replacement of traditional drinking fountains with water refill stations. In 2017, the university allocated $25,000 to begin replacing about 10 stations a year until the project is complete, around 2020. The scope of the project and funding will be evalu- ated annually. Meanwhile, anyone wanting to take stock of prog- ress can check the digital counters that tally how many disposable water bottles each refilling station has “saved.”
LaPlatt says Take Back the Tap’s next goals are to work with Residence Life and registered student organizations to promote drinking tap water.
CMU’s residence halls increasingly are focal points for environ- mental efforts, says Residence Life Assistant Director Grant Skomski. Last summer, Skomski lauched a project for each hall to designate
a student sustainability expert to participate in hall councils, share information with hall staff, and keep tabs on recycling efforts.
“The major focus will be on the education component and how we keep our students in contact with sustainability issues,” Skomski explains. “Residence Life should be part of our ongoing campus education process.”
Food Comes Full Circle
Back to that CMU food waste: How does it get from kitchen to compost?
Recycling containers collect peelings and scraps from food preparation and leftovers scraped from bowls and plates. Facilities Management picks up and trucks the waste to Morgan Composting in Sears, MI, three times a week. With CMU feeding around 6,000 of its students three meals a day, the waste adds up to more than 350 tons per year, Kahn says, noting that Morgan does not charge the university to accept the waste, whereas a landfill would.
With the help of Mother Nature, Morgan turns the food waste into a soil “amendment,” or supplement, it calls Dairy Doo. “It’s like giving the soil vitamins,” Kahn says. To complete the cycle, the university trucks some of the composted material back to campus to mix with soil for landscaping. CPM
Jeff Johnston is managing editor, University Communications for Central Michigan University (www.cmich.edu). He can be reached at jeff.johnston@cmich.edu.
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