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.
SUNY as a system maximizes the Energy Smart New York campaign every single day of the year; after all, 97% of the state’s population is within 20 miles of a SUNY campus. As an economic driver in New York State, SUNY capitalizes on the opportunity to profoundly affect New Yorkers by instating smart, and sometimes bold, environmental goals.
Today we focus on a recent national intercampus achievement and groundbreaking systemwide initiative that both focus on the environment. And to kick off our highlighting of SUNY’s eco-friendly push, our Generation SUNY team spoke to SUNY ESF faculty expert Dr. Elizabeth Folta on how SUNY students can maximize (or minimize!) their impact throughout the year with our brand-new video series, Interview With A. Check it out after the jump!