Source separation and potential re-use of resource residuals at a university campus

Source separation systems for solid residuals were introduced to the kitchen/cafeteria and concourse areas of a 9000 student university campus. Over a 5 week in-semester period, the total source separated residuals stream generated in the kitchen/cafeteria area comprised 37% (w/w) food residuals, 3% (w/w) paper, 5% (w/w) plastic, 33% (w/w) rubbish, 15% (w/w) cardboard, 1% (w/w) glass, 1% (w/w) newspaper and 5% (w/w) steel cans, whilst the proportions generated in the concourse area were 25% (w/w) food residuals, 4% (w/w) paper, 18% (w/w) plastic, 53% (w/w) rubbish. A cross contamination analysis showed that improved source separation performance could increase the recycle rate to 88% (w/w) for the kitchen/cafeteria residuals stream and to 84% (w/w) in the concourse area. Major recyclable materials present in the kitchen/cafeteria rubbish stream were food, paper and plastics, whilst food, glass and plastics were the major cross-contaminants in the concourse area. Food streams in both areas were relatively clean. Food residuals were found to be suitable for composting in combination with on-campus green (yard) waste, whilst most other separated streams were either accepted in practice, or technically suitable, for recycling. Improved ongoing education and training is required in order to achieve a high standard of source separation performance from both the kitchen/cafeteria staff and the university community. (C) 2003 Elsevier B.V. All rights reserved.