32
temperatures are monitored, the organic material is aerated, moisture levels are
maintained by incorporating water into the system, and the substrate surface area is
increased by chopping the material with a shovel.
3.3.4 Case Study 4: For-Profit Community Collaborations
Models
Sodexo Inc. is a Fortune 500 global food vendor company and provides the food
vending services for Eastern New Mexico University (Portales, New Mexico, USA).
Sodexo’s Better Tomorrow Plan is a “year-round commitment to the environment,
including waste reduction, water efficiency, energy efficiency and sustainable sourcing.” A partnership has been established between Sodexo and a local pecan farmer
in creating a pre-consumer organic-waste-to-farm-resource compost program. The
University kitchen staff place all pre-consumer kitchen organic waste materials into
strategically located and labeled 5-gallon buckets with secure lids. The full buckets
are kept in the kitchen freezer and then transported to the farm for windrow compost
processing.
In 2016, Sodexo announced a commitment to “Zero Food Waste to Landfills,” in
collaboration with other businesses, government, and nonprofit organizations, in
reducing food waste in the USA by 50% in year 2030 (established by the Obama
Administration in 2015). Sodexo cites “freeing up landfill space” and “reducing
ozone-depleting methane gas emissions” as beneficial effects of reducing food
waste in landfills.
In an effort to minimize landfilled waste many restaurants are converting from
non-compostable to compostable bowls, plates, and other utensil-ware. Rubio’s
Coastal Grill has converted to offering compostable ware for much of its take-out
products, as a part of Rubio’s brand ethos and strategy. Compostable and biodegradable to-go containers that are made from molded fibers prevent more than approximately 300 tons of their past alternative Styrofoam option from being landfilled,
yearly. In collaboration with compost program development companies, compost
facilities and educational initiatives, this compostable ware organic material can be
captured, diverted from the landfills, and utilized in a local community.
3.3.5 Case Study 5: GiveLove – Going Global with Community
Sanitation
GiveLove (www.givelove.org) is a skills training nonprofit organization committed
to the teaching and promotion of ecological sanitation (EcoSan)/humanure/biosolid
(human excrement) compost program development. Much of the information cited
E. F. Creegan and R. Flynn
temperatures are monitored, the organic material is aerated, moisture levels are
maintained by incorporating water into the system, and the substrate surface area is
increased by chopping the material with a shovel.
3.3.4 Case Study 4: For-Profit Community Collaborations
Models
Sodexo Inc. is a Fortune 500 global food vendor company and provides the food
vending services for Eastern New Mexico University (Portales, New Mexico, USA).
Sodexo’s Better Tomorrow Plan is a “year-round commitment to the environment,
including waste reduction, water efficiency, energy efficiency and sustainable sourcing.” A partnership has been established between Sodexo and a local pecan farmer
in creating a pre-consumer organic-waste-to-farm-resource compost program. The
University kitchen staff place all pre-consumer kitchen organic waste materials into
strategically located and labeled 5-gallon buckets with secure lids. The full buckets
are kept in the kitchen freezer and then transported to the farm for windrow compost
processing.
In 2016, Sodexo announced a commitment to “Zero Food Waste to Landfills,” in
collaboration with other businesses, government, and nonprofit organizations, in
reducing food waste in the USA by 50% in year 2030 (established by the Obama
Administration in 2015). Sodexo cites “freeing up landfill space” and “reducing
ozone-depleting methane gas emissions” as beneficial effects of reducing food
waste in landfills.
In an effort to minimize landfilled waste many restaurants are converting from
non-compostable to compostable bowls, plates, and other utensil-ware. Rubio’s
Coastal Grill has converted to offering compostable ware for much of its take-out
products, as a part of Rubio’s brand ethos and strategy. Compostable and biodegradable to-go containers that are made from molded fibers prevent more than approximately 300 tons of their past alternative Styrofoam option from being landfilled,
yearly. In collaboration with compost program development companies, compost
facilities and educational initiatives, this compostable ware organic material can be
captured, diverted from the landfills, and utilized in a local community.
3.3.5 Case Study 5: GiveLove – Going Global with Community
Sanitation
GiveLove (www.givelove.org) is a skills training nonprofit organization committed
to the teaching and promotion of ecological sanitation (EcoSan)/humanure/biosolid
(human excrement) compost program development. Much of the information cited
E. F. Creegan and R. Flynn