Improved Food Waste Processing Through Water Removal in a University Dining Hall

Abstract

Elon University has committed to composting food waste, however currently this process requires biweekly visits from CompostNow: a company that takes compost from the community and turns it into fertilizer. Reducing the weight of the waste will result in fewer trips and therefore a reduction in carbon emissions for the composting process; according to U.N. Food and Agriculture Organization, every pound of food thrown away equates to 3.8 pounds of greenhouse gas emissions. The current process being used by Elon University requires compost to be stored in individual cans which hold 200 pounds each. Our analysis of the current composting process reveals potential for savings in cost and emissions. Since compost is comprised of 40-60% water, due to its high-water content, liquid removal from the compost would result in a more efficient process. Therefore, our team proposes a way to reduce the amount of water in compost which will in turn result in a reduction of costs for Elon University. Through observational visits, we established a process flow model of Lakeside dining hall. This included both pre-consumer and post-consumer waste. This model was used to identify potential sizes and locations for compaction as well as to specify our user needs. We additionally performed research into state-of-the-art compaction units as well as user preferences. Regulations and standards for liquid leachate disposal were also reviewed for potential effects on operations. Process flow information was used to specify and design a solution to reduce the weight of compostable food waste. We anticipate that the successful incorporation of this compaction technology into Elon University dining operations will result in decreased cost and carbon emissions associated with composting.