UVM contracts with a private hauler who collects food scraps from all dining locations five days per week. Once each semester, the hauler performs a "weight audit" where the truck operator weighs all UVM food waste separate from other customers on the route. From this audit, we know that on average, UVM diverts 7.93 tons of food scraps per week to the composting operation. During fall cleanup, the Grounds department also keeps track of how many cubic yards of leaf and yard waste are hauled to the composting facility.
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