Food service doesn’t end at the table; leftovers and scraps must be disposed of. Doing so in an environmentally responsible way—especially at Crossroads Culinary Center, University at Buffalo’s busiest dining hall where 2,000 students eat daily—can be a daunting task.
When university leaders couldn’t find existing models to guide their efforts, they turned to a program started by UB students.
Known as the “canal,” the 32-foot, stainless steel channel moves food waste along its length by recirculating water. It’s the first step in a recycling process before the waste is taken to one of two food composters on campus where it is heated and dehydrated. The result is a soil amendment that is free to faculty, staff, students and community organizations.