Limiting Food Waste - Sustainability Hub for Innovation & Environment

In order to reduce our waste, we first need to know how much and what is in our waste stream. This collaborative project is an effort to establish a baseline and characterize NMU’s waste during the academic year.

Research objectives:

1. Calculate a monthly estimate of waste produced on campus.
2. Determine what percentage of monthly waste could otherwise be recycled or composted.
3. Determine what items are most frequently improperly disposed of (e.g., what is contaminating our recycling and what are we sending to the landfill that should be disposed of differently).