Eliminating dining hall waste

The Scrape Bucket Campaign took over composting duties at 1920 Commons on Monday.

Penn Dining has launched its Scrape Bucket Campaign — a five-day challenge to track and reduce food waste in Penn dining halls.

From Monday until Friday, diners in all Penn dining halls will be asked to dump their excess food into measuring buckets. Members of the Penn Environmental Group and Penn Eco-Reps are volunteering to direct the diners.

The goal of the campaign, which was launched nationally in Bon Appetit Cafes, is to visually convey the power of food waste, according to Director of Residential Dining Theresa Varvir.

“Twenty percent of all landfill waste is food waste,” Varvir explained, “so making better decisions about what we’re putting on our plates can help to reduce that.”

Penn Dining will record the daily results on a poster in each dining hall, Kings Court Chef Manager Lydia Kumpa said. The aim, she added, is to reduce the total amount of food waste as the week progresses.

In addition to reducing waste those involved hope to see increased participation and interest, Student Eco-Reps Coordinator Julian Goresko said. However, he volunteered during lunch at Hill College House on Monday and added “we really didn’t miss anyone. Maybe one or two out of 100 walked by that we missed. The numbers could actually be pretty steady.”

Though the Scrape Bucket Campaign took place on other campuses three weeks ago, at Penn it was planned to coincide with several of the University’s other sustainability efforts, Varvir added.

The waste collected during the week will count towards Penn’s waste minimization figures for the national RecycleMania competition, Business Services Spokeswoman Barbara Lea-Kruger explained.

Moreover, the accumulated excess food — not only this week, but from now on — will be composted as part of the University’s newly-unveiled food composting initiative, she added.

“We’ve been working hard on a composting program for a while now,” Lea-Kruger said.

With the launch of the composting program, Kumpa noted, kitchen staff members — as well as students — have become more cognizant of sustainability issues.

“They’re asking, ‘Can we cut that melon a little bit closer?’” she said of the behind-the-scenes Bon Appetit team. “Everyone is just making better choices.”

All of these efforts, Lea-Kruger continued, will culminate with a “big splash on Earth Day to talk about what we’ve done.”

For the rest of this week, though, students and administrators will remain focused on the Scrape Bucket Challenge.

PEG Publicity Chair Anna Caffry, a College sophomore, said she is thrilled with both Scrape Bucket and the new composting program, as composting has been an important PEG goal.

“We may not always think about it like this, but food is just another [type of waste] we can reduce. So it’s great, through the campaign, that we’re bringing attention to not creating waste,” she said.

Sebastian Rowland, a College sophomore who volunteered at Kings Court on Monday, agreed that preventing waste is valuable.

“A little bit of broccoli doesn’t mean a lot.” he said, “but a whole field of broccoli, which we could potentially be throwing away, is meaningful.”

Comments (14)

This article is about the five-day Scrape Bucket Campaign conducted in Pennsylvania University. This Scrap Bucket Challenge was conducted to measure the amount of food waste that is thrown out in campus dining halls. On these five days diners in all Penn dining hall are asked to dumb their excess food into measuring buckets. The key goal of this campaign was to visually convey the power of food waste. The aim of this challenge was to reduce the amount of the food waste as the week progresses. They also have planned to combust this food waste collected as a part of the University’s newly unveiled food combustion initiative. This article also contains the advantages of this campaign and its good effects on nature. This article is really a motivation to us too as it points out the need of reducing food waste and how we can use this food waste to produce energy. It also points out the importance of conducting this campaign in each and every campus around the world. The International Rhodes results are announced on a staggered basis.

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