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    The waste management team at NYU Tandon conducted research on sustainability efforts at Jasper Kane dining hall. They found that 350 tons of solid waste and 140 tons of recycling are generated each month, with excess packaging and lack of proper disposal options. Stakeholders like NYU students and sustainability office could benefit from increased composting and awareness. Research highlighted NYU's sustainability goals and best practices at other universities, like composting and donation programs. Student surveys found most throw away leftover food and want more sustainable options like reusable dishes and smaller portions. The team recommends a composting pilot at Jasper Kane and developing an awareness campaign.

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    waste management

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    The waste management team at NYU Tandon conducted research on sustainability efforts at Jasper Kane dining hall. They found that 350 tons of solid waste and 140 tons of recycling are generated each month, with excess packaging and lack of proper disposal options. Stakeholders like NYU students and sustainability office could benefit from increased composting and awareness. Research highlighted NYU's sustainability goals and best practices at other universities, like composting and donation programs. Student surveys found most throw away leftover food and want more sustainable options like reusable dishes and smaller portions. The team recommends a composting pilot at Jasper Kane and developing an awareness campaign.

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    © All Rights Reserved
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    37 views14 pages

    Waste Management

    Uploaded by

    api-557424888
    The waste management team at NYU Tandon conducted research on sustainability efforts at Jasper Kane dining hall. They found that 350 tons of solid waste and 140 tons of recycling are generated each month, with excess packaging and lack of proper disposal options. Stakeholders like NYU students and sustainability office could benefit from increased composting and awareness. Research highlighted NYU's sustainability goals and best practices at other universities, like composting and donation programs. Student surveys found most throw away leftover food and want more sustainable options like reusable dishes and smaller portions. The team recommends a composting pilot at Jasper Kane and developing an awareness campaign.

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    of 14

    VIP: Solutions

    for
    Sustainable
    Futures
    Waste Management Team:
    Sofia Monfiglio
    Chang Yin
    Senthia Ahmed
    Christian Meulenhoff
    Current Situation

    • 350 tons solid waste and 140 tons


    of recycling each month
    • Excess packaging and waste
    being used
    • Lack of proper waste disposal
    options and awareness of
    sustainability issues
    • Jasper Kane is the only NYU
    Dining Hall without a composting
    option
    Stakeholders & Impact

    Stakeholders Impact
    • NYU Tandon students, faculty, • Waste reduction and composting in
    staff Jasper Kane
    • NYU Office of Sustainability &
    • Increased sustainability awareness
    Chartwells
    & participation in recycling
    • Neighboring communities in
    NYC
    Research Phase

    Best Practices from


    NYU’s Sustainability Universities around
    & Waste Efforts
    the World

    AASHE Reports and Student Reports


    Academic Literature and Projects
    NYU Sustainability: Reduce food-related greenhouse
    emissions 25% by 2030
    48% of the food products are vegan/vegetarian
    NYU Dining supports 24 small local farms

    Best Practices: Green Rewards program, on campus


    garden, personal containers/utensils

    Research
    Highlights AASHE: campus sustainability toolkits, STARS rating
    NYU has prestigious gold rating ranked in top 30%
    university nationally

    Student reports: University of Nebraska Lincoln - waste to


    energy converter (methods: wasted cooking oil → biodiesel,
    paper waste → fuel pellets, and food waste → biogas),
    Reduce food portions and food production
    Pilot Interview Highlights

    • Interviewed a total of 12 students


    • 42% try to recycle but can not because
    they are in a rush/not enough recycling
    bins
    • 50% have food leftover and throw it away
    • Student recommendations
    • Reusable and disinfected utensils & plates
    • More appetizing food options
    • Smaller food portions
    • Donate food
    • Labelled disposal bins
    Survey Drafting

    • Drafted first draft after pilot interview


    findings
    • Second draft with revisions after
    feedback from Professor Reznickova
    • Meeting with Dianne, Director of
    Sustainability
    • Feedback on survey drafts,
    suggestions, new information
    • Feedback from Chartwells
    • Third draft with new revisions and
    feedback
    Recommendations &
    Next Steps
    Viability
    Timeline
    Thank you to:
    Professor Alice Reznickova
    Thank you for watching! Dianne Anderson, Director of Sustainability

    Sources:
    Communications, NYU Web. “Office of Sustainability.” NYU,
    www.nyu.edu/about/leadership-university-administration/office-of-the-president/chief-ofst
    aff/office-of-sustainability.html.
    Download Job Interview Conversation for free
    https://www.freepik.com/free-vector/job-interview-conversation_9650007.htm
    “Sustainability.” Tufts Dining, 7 Dec. 2018, dining.tufts.edu/sustainability.
    “The Sustainability Tracking, Assessment & Rating System.” AASHE.
    https://reports.aashe.org/institutions/new-york-university-ny/report/.
    Zappala, Macrae. “How are University's Handling Dining Hall Food
    Waste-UNL Study.” Digital Commons, University of Nebraska-Lincoln.
    27 Apr 2019.

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