The Erb Memorial Union Waste Reduction Project:
Throughout the 2002-2003 academic year this team of Environmental
Studies students will be taking an inside look at the University
of Oregon’s food services to evaluate the waste stream and
make recommendations for reducing food waste.
75% of waste in generated in the Erb Memorial Union (EMU) is from
food services, and yet much of that waste can be recycled, composted,
or could have been reduced
if reusable food ware were used.
with the University Food Services and other food venders housed
within the EMU, we will provide recommendations to an advisory
board based upon our research. Outlined below are our overall
goals and how we plan to achieve them.
of the Project
An in-depth analysis of the waste stream.
how students, faculty, and staff use the EMU.
what types of waste enter the waste stream.
Managers and Vendors.
a waste audit.
A list of recommendations for the University of Oregon Food Service
and independent vendors.
alternatives such as biodegradable or reusable food ware and composting.
Implementing an educational campaign.
Presentations by the team to Advisory Board, Environmental Issues