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SMM Web Academy - Food Recovery at Universities and Colleges

In this session, we will learn about EPA’s Food Recovery Challenge (FRC) and success stories from our partners. The FRC challenges participants to reduce as much of their food waste as possible — saving money, helping communities, and protecting the environment and recognizing partner accomplishments. You will hear about:

  • University of Missouri-Kansas City’s experiences as their dining operations strive for zero waste

  • Ohio State University’s organics recycling across campus and in their stadium

  • Harvard University’s strategies for reducing, densifying, de-watering, and composting food scraps in an urban environment


    • Speaker Bios

    R. Kaye Johnston, Sustainability Coordinator, University of Missouri-Kansas City (UMKC)
    Kaye has been working in the environmental field for the past sixteen years and as the Sustainability Coordinator for UMKC since July 2010. Her experience is in management sustainability initiatives. UMKC’s dining operations are striving for zero waste.

    2012 Sustainability In Action: Dining Services and the Path to ZERO Waste (PDF) (13pp, 617k)

    Corey Hawkey, Sustainability Coordinator, Ohio State University
    Since February 2010, Corey has been working diligently to expand and enhance Ohio State’s sustainability efforts. He has expanded organics recycling across campus, started moving Ohio Stadium towards zero waste, and created a zero waste event service. Previously, Corey served as the first Sustainability Coordinator for the Ohio Board of Regents (OBR) beginning in November 2008.

    Organics Recycling at Ohio State (PDF) (39pp, 2.8mb)

    Rob Gogan, Recycling and Waste Manager, Harvard University
    Rob oversees waste reduction, reuse, recycling, composting, and disposal for most of Harvard University. Rob serves on the Steering Committees for the College & University Recycling Council, RecycleMania, and the Institution Recycling Network. He has overseen growth in Harvard’s recycling rate from 5% in 1989 to 55% in 2011 and reduction in per capita trash generation by 50% during the same period.

    Preventing Food Waste at Campus Events (PDF) (13pp, 343k)



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