With the growing pressure to tackle GHG emissions, food waste diversion is increasingly moving beyond dining facilities. Waste audits have shown that organics and food packaging can make up 25% or more of the waste stream from offices, breakrooms and public areas. But capturing that material comes with its own set of logistic challenges, from coordinating custodial labor to managing odors to education about what to compost.

This hybrid web event, a partnership between the Zero Waste Campus Council and Busch Systems, combined a best practices / lessons learned presentation (recorded) with interactive small-group discussions (not recorded) where attendees were encouraged to share their own challenges and practical experience.