K-State Composting Brings Food Waste Full Circle

June 2009
FoodService Director;6/15/2009, Vol. 22 Issue 6, p6
Trade Publication
The article offers information on a new composting program at Kansas State University in Manhattan, Kansas in 2009. It notes that this program is expected to bring Campus dining's food waste full circle. The dining services of K-State has collaborated with the campus' student farm and the college of agriculture's agronomy research facility for the program implementation. The facility have interns who are assigned to collect food waste twice a week.


Related Articles

  • Kansas State U. pursues new foodservice business.  // FoodService Director;12/15/99, Vol. 12 Issue 12, p5 

    Reports on the expansion of the cash food service business of Kansas State University in Manhattan. Purpose of adding three nationally branded concepts in the business; Amount expected from the sales of the expansion; Information on the other plans of Kansas State in the food business.

  • Comfort's New Converts. Weisberg, Karen // FoodService Director;2/15/2008, Vol. 21 Issue 2, p37 

    The article focuses on the food service at Kansas State University in Manhattan, Kansas, which included ld-time comfort foods. According to Mary Molt, assistant director of dining services at the university, comfort foods have been substantial to the school's food service program. She cited...

  • Chartwells Opens Campus Caribou.  // Food Management;Sep2007, Vol. 42 Issue 9, p19 

    The article reports on the opening of the first licensed Caribou Coffee on a college campus in the Student Union at Kansas State University in Manhattan, Kansas, by Chartwells Campus Dining Services. The newly opened store features the full range of the chain's gourmet coffee, espresso-based...

  • NACUFS survey finds campus recycling is a one way street.  // Nation's Restaurant News;09/01/97, Vol. 31 Issue 35, p16 

    Reports on a survey by the National Association of College and University Food Services' (NACUFS) on the recycling policies of foodservice departments in colleges and universities in the United States. Lack of policy requiring the foodservice departments to purchase items made with recycled...

  • Miami U. students waste not, want not. Alexis, Jennifer // FoodService Director;6/15/2004, Vol. 17 Issue 6, p25 

    Focuses on the portion-size reduction and recycling strategies of the food service team of Miami University in Oxford, Ohio. Buffet policy of the university; Information on the recycling program launched by the university in 2002; Goals of the strategies.

  • Stanford Compost Program Takes Hold.  // FoodService Director;9/15/2007, Vol. 20 Issue 9, p8 

    The article reports that two Stanford University students brought their research on composting to two fast-casual restaurants on campus, the Moonbeam and Clad! cafes. The cafes began to stock biodegradable serviceware at an extra cost of 15 cents per meal an alternative that about a third of...

  • Campus composts.  // FoodService Director;11/15/2006, Vol. 19 Issue 11, p1 

    The article reports on the launch of a program in which everything from food to tableware was designed to be recycled as compost by the Portland State University in Oregon. Dubbed as A Midnight Breakfast, the program aims to educate students about recycling and composting. The university uses...

  • Picnicking For The Environment.  // FoodService Director;12/15/2007, Vol. 20 Issue 12, p6 

    The article reports on a waste-free picnic held at Dartmouth College in Hanover, New Hampshire. Dining services switched to ceramic or melamine plates from paper, used plastic tumblers for drinks served condiments out of re-usable squeeze bottles, and offered bleach-free and compostable napkins....

  • Sustaining Sustainability.  // FoodService Director;3/15/2007, Vol. 20 Issue 3, p18 

    The article presents the advice of Lily Berrish, catering director at the University of California in Santa Barbara, on how catering can promote environmental consciousness on a college campus. Berrish says that a good starting point is to educate one's self about sustainability. She adds that...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics