Like most educational institutions, Massey University has abundant food and beverage options available to students and teachers on campus. But with foodservice comes waste including packaging, food scraps, and coffee grounds. The food hall reportedly generated about 83kg of waste on a daily basis. 92% was going to landfill even though 98% of that waste was compostable or recyclable (Source).
In an effort to reduce negative environmental effects associated with single-use packaging and food waste, Massey University has implemented a sustainability solutions program that has seen them replace plastic packaging with plant-based alternatives and implement a robust campus-wide composting program.
Massey University is committed to complying with environmental legislation, but they wanted to take things one step further and explore ways to reduce their environmental impacts. In order to accelerate their sustainability journey, Massey University partnered with BioPak and campus food and catering provider, Compass Group, who are advocates for responsible business practices and assisted the university in rolling out more sustainable foodservice practices.
Across the network of cafes on campus, Massey University has replaced all single-use foodservice packaging made from conventional plastic with BioPak packaging made from responsibly sourced plant-based materials instead.
The majority of foodservice packaging and tableware items used in the dining halls — like disposable cups, napkins, cutlery, plates, straws, and takeaway containers — are made from compostable materials.
Massey University has also implemented the BioPak compost collection service across the campaigns to organically recycle food scraps and compostable packaging. Compost generated through the service is returned to Massey University and used on the communal gardens.
With a campaign being rolled out to educate staff and students, plus new compost bins and signage in place, Massey University aims to divert 91% of waste to compost facilities, with seven percent recycled and only two percent going to landfill. The successful leap towards sustainability in the Manawatū campus has also encouraged the Wellington and Auckland campus’ to consider implementing more sustainable food waste practices.
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