UNC Asheville Green Tour

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Dining Hall

• Re-usable to go boxes (eco clam shell)
• Project clean plate
• Project green thumb
• Composting

Eco Clam Shell

• Replaced the old BIO boxes which degrade in optimum conditions over 120 days and accounted for about 10,000 pounds of waste each year.
• Made of sturdy polypropylene and are reusable.
• Required for students to use for to-go containers starting January 2009 using a deposit system.
• Will eliminate waste from to-go containers -- only need to wash the containers, the same amount of water as washing a plate.
• Since there will only be one shipment for the semester, there will be a reduced carbon footprint from transporting containers.

Project Clean Plate

• Signage and Chart to track the reduction trend

• Reduction of approximate 200 lbs of waste per day average for the week

• Bottle waters/candy bars given out at tray return to promote customers who bring back clean plates

• Table tents/Information poster on who to reduce portion sizes

Project Green Thumb

• Reduce disposable through purchase of a re-usable mug

• Reduced cost of refills

Composting

• Designed to reduce food waste going to landfills

• This program is designed to close the loop: waste from dining halls is no longer sent to the landfill but is instead composted to make topsoil.  To truly close the loop, UNC Asheville hopes to have the topsoil made from our compost returned to campus for landscaping.

• Composting is being done off-site and is made possible by Danny's Dumpsters.