grace mathis
Food Waste in Haverford College’s Dining Center
According to Norman E. Borlaug in his piece, “Feeding a World of Ten Billion People”, there are over 800 million people in the world who are hungry (Borlaug). With the world population rapidly growing, the scholar argues that food must be produced in more environmentally sustainable ways (Borlaug). With this concept in mind, I decided to examine how environmentally sustainable food production is in Haverford College’s Dining Center, and more specifically, to assess the food waste that the DC produces. To do so, I interviewed three individuals: Joseph Binotto, the general manager of dining services, Liz Reikowski, a student who works in the DC bakery, and Abby Letts, a member of CER, Haverford’s committee for environmental responsibility.
HISTORY OF FOOD WASTE IN THE DC
In my interview with Abby, I learned that the DC’s historical track record of dealing with food waste is less than ideal. “There was a discrepancy between what the students thought the DC was doing, and what it was actually doing” (Letts, 4/25/17). Abby explained that students believed that the materials in the three separate bins for recycling, composting, and trash were being appropriately allocated. However, last year, Abby and other CER members learned that the recycling and composting materials were in fact just being thrown into the trash at the end of each day (Letts, 4/25/17). During her interview, Liz also painted an unflattering picture of the DC’s history of food waste. Liz explained that the past management would throw away all the food left over from each meal. Often that meant throwing away multiple trays of untouched food (Reikowski, 4/20/17). When I asked Abby and Liz about whether the DC has improved how it handles food waste, they responded that the DC has become much more environmentally stable, since Joseph Binotto came to Haverford.
THE DC TODAY
Joseph Binotto began working at Haverford’s Dining Center in August of 2016, and has transformed the way in which the DC treats food production and food waste, bringing environmental sustainability to the forefront of the DC’s agenda. In our interview, Joe stated that the DC now composts about 2,400 pounds a week, in addition to recycling as well, both of which have drastically improved this semester. He credited the campaigns that were performed by the CER, which educated students on how to compost, with making an enormous improvement in cutting back on waste that is thrown in the trash (Binotto, 4/24/17). In the past, students would place non-compostable items, such as wrappers, in the compost bins, making the compost unusable, ultimately forcing the DC to stop composting temporarily. However, as a result of these CER campaigns, students now understand how to compost and the DC has drastically increased the amount that it composts. He explained that other campaigns conducted by the CER, such as meatless Mondays, have also been instrumental in making the DC more environmentally sustainable. Joe also informed me that the leftovers which would have been thrown away in past years, are now redistributed, nearly every night, to those in a need through a student group, unofficially named the Haverford Food Recovery Group (Binotto, 4/24/17). The DC has also adopted a new form of production called batch cooking, which has become popular among many colleges and universities. Batch cooking involves waiting until the last minute to prepare the food, allowing the DC to reduce the amount of food it makes, further eliminating food waste (Binotto, 4/24/17).
However, while the DC has taken great strides in improving its food waste practices, there is still has room for further progress to be made. Joe articulated that the majority of food waste comes from students taking too much food, and then throwing substantial amounts of uneaten food away. Another great contributor to waste is the DC’s take out program. Joe explained that students take food from the DC and throw their waste away in regular trash cans throughout campus, neither composting nor recycling (Binotto, 4/24/17). In addition, Liz shared that DC workers are instructed to throw out food that doesn’t look “up to par”, such as a cupcake that has had its icing smudged, or a fruit that doesn’t look appetizing (Reikowski, 4/20/17). While the DC has become much more environmentally sustainable, there is still much to be improved.
WHAT THE FUTURE LOOKS LIKE
The DC is continuing to work towards a more environmentally sustainable system. In August of 2017, a new pulper system, self-designed by Joe, will be installed in the DC. This machine reduces the volume of compost up to 85%, making it easier and quicker to compost (Binotto, 4/24/17). Further down the road, the college will hopefully purchase earth tubs for the DC. These tubs essentially cook the compost. According to Joe, this would ideally close the loop between the DC and the Haverfarm, from which the DC currently purchases produce. With the installation of earth tubs, the DC would be able to send its compost back to the Haverfarm, which would in turn use the compost as soil, so as to grow more produce, which the DC would continue to purchase. While Joe recognizes that the completion of this project will be far in the future, he is excited about how much it would increase the DC’s environmental sustainability (Binotto, 4/24/17). Furthermore, Abby informed me that the CER will continue to coordinate campaigns moving forward, including a “weigh your waste” campaign to make students aware of how much they are throwing away (Letts, 4/25/17). The DC is taking the necessary steps to reduce food waste and recognizing that its initial progress is important, but that there is still more to be done.
WHAT YOU CAN DO
While the DC management and student organizations, like the CER and the Haverford Food Recovery Group, are playing important roles in increasing the environmental sustainability of the DC, individual students play a crucial role. Joe, Abby, and Liz all articulated the need for students to take less food initially, and to then come back for seconds, so as to avoid unnecessary food waste. In addition, Joe explained the importance of putting items in the correct recycling, composting, and waste containers, saying that “the key comes down to the end user. If you’re not going to put it in the right container, then the whole thing is mute” (Binotto, 4/24/17). Finally, Liz argued that while most members of the Haverford community want to reduce waste, most students do not fully understand what that means. She believes that the culture around food appearance on campus needs to change, so as to eliminate the unnecessary discarding of food because of its physical appearance. “Not wasting means eating stuff that doesn’t always look perfect” she explained (Reikowski, 4/20/17). Students can make a positive impact on the sustainability in the DC, but they have to be willing to take the necessary steps. 11% of the world population is hungry, and that number is growing. But world hunger does not need to be imminent. It can be fought. Haverford may only play a small role, but it is still an important one. We need to recognize that our everyday actions matter, and that if we take the right ones, we can help to create a more sustainable world.
HISTORY OF FOOD WASTE IN THE DC
In my interview with Abby, I learned that the DC’s historical track record of dealing with food waste is less than ideal. “There was a discrepancy between what the students thought the DC was doing, and what it was actually doing” (Letts, 4/25/17). Abby explained that students believed that the materials in the three separate bins for recycling, composting, and trash were being appropriately allocated. However, last year, Abby and other CER members learned that the recycling and composting materials were in fact just being thrown into the trash at the end of each day (Letts, 4/25/17). During her interview, Liz also painted an unflattering picture of the DC’s history of food waste. Liz explained that the past management would throw away all the food left over from each meal. Often that meant throwing away multiple trays of untouched food (Reikowski, 4/20/17). When I asked Abby and Liz about whether the DC has improved how it handles food waste, they responded that the DC has become much more environmentally stable, since Joseph Binotto came to Haverford.
THE DC TODAY
Joseph Binotto began working at Haverford’s Dining Center in August of 2016, and has transformed the way in which the DC treats food production and food waste, bringing environmental sustainability to the forefront of the DC’s agenda. In our interview, Joe stated that the DC now composts about 2,400 pounds a week, in addition to recycling as well, both of which have drastically improved this semester. He credited the campaigns that were performed by the CER, which educated students on how to compost, with making an enormous improvement in cutting back on waste that is thrown in the trash (Binotto, 4/24/17). In the past, students would place non-compostable items, such as wrappers, in the compost bins, making the compost unusable, ultimately forcing the DC to stop composting temporarily. However, as a result of these CER campaigns, students now understand how to compost and the DC has drastically increased the amount that it composts. He explained that other campaigns conducted by the CER, such as meatless Mondays, have also been instrumental in making the DC more environmentally sustainable. Joe also informed me that the leftovers which would have been thrown away in past years, are now redistributed, nearly every night, to those in a need through a student group, unofficially named the Haverford Food Recovery Group (Binotto, 4/24/17). The DC has also adopted a new form of production called batch cooking, which has become popular among many colleges and universities. Batch cooking involves waiting until the last minute to prepare the food, allowing the DC to reduce the amount of food it makes, further eliminating food waste (Binotto, 4/24/17).
However, while the DC has taken great strides in improving its food waste practices, there is still has room for further progress to be made. Joe articulated that the majority of food waste comes from students taking too much food, and then throwing substantial amounts of uneaten food away. Another great contributor to waste is the DC’s take out program. Joe explained that students take food from the DC and throw their waste away in regular trash cans throughout campus, neither composting nor recycling (Binotto, 4/24/17). In addition, Liz shared that DC workers are instructed to throw out food that doesn’t look “up to par”, such as a cupcake that has had its icing smudged, or a fruit that doesn’t look appetizing (Reikowski, 4/20/17). While the DC has become much more environmentally sustainable, there is still much to be improved.
WHAT THE FUTURE LOOKS LIKE
The DC is continuing to work towards a more environmentally sustainable system. In August of 2017, a new pulper system, self-designed by Joe, will be installed in the DC. This machine reduces the volume of compost up to 85%, making it easier and quicker to compost (Binotto, 4/24/17). Further down the road, the college will hopefully purchase earth tubs for the DC. These tubs essentially cook the compost. According to Joe, this would ideally close the loop between the DC and the Haverfarm, from which the DC currently purchases produce. With the installation of earth tubs, the DC would be able to send its compost back to the Haverfarm, which would in turn use the compost as soil, so as to grow more produce, which the DC would continue to purchase. While Joe recognizes that the completion of this project will be far in the future, he is excited about how much it would increase the DC’s environmental sustainability (Binotto, 4/24/17). Furthermore, Abby informed me that the CER will continue to coordinate campaigns moving forward, including a “weigh your waste” campaign to make students aware of how much they are throwing away (Letts, 4/25/17). The DC is taking the necessary steps to reduce food waste and recognizing that its initial progress is important, but that there is still more to be done.
WHAT YOU CAN DO
While the DC management and student organizations, like the CER and the Haverford Food Recovery Group, are playing important roles in increasing the environmental sustainability of the DC, individual students play a crucial role. Joe, Abby, and Liz all articulated the need for students to take less food initially, and to then come back for seconds, so as to avoid unnecessary food waste. In addition, Joe explained the importance of putting items in the correct recycling, composting, and waste containers, saying that “the key comes down to the end user. If you’re not going to put it in the right container, then the whole thing is mute” (Binotto, 4/24/17). Finally, Liz argued that while most members of the Haverford community want to reduce waste, most students do not fully understand what that means. She believes that the culture around food appearance on campus needs to change, so as to eliminate the unnecessary discarding of food because of its physical appearance. “Not wasting means eating stuff that doesn’t always look perfect” she explained (Reikowski, 4/20/17). Students can make a positive impact on the sustainability in the DC, but they have to be willing to take the necessary steps. 11% of the world population is hungry, and that number is growing. But world hunger does not need to be imminent. It can be fought. Haverford may only play a small role, but it is still an important one. We need to recognize that our everyday actions matter, and that if we take the right ones, we can help to create a more sustainable world.
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