The goal of this IQP was to find a sustainable approach to improve Worcester Polytechnic Institute's food waste management. We explored the current disposal methods used by WPI’s food service provider and solutions implemented at other institutions. From our findings we concluded that the addition of composting to WPI's current system would divert more food and organic waste from its waste stream and function as a backup if the current system ever experiences difficulties.

• This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.

Creator

• Cammarata, Daniel James
• Cevallos, Michael Anthony
• Kelty, Augustine L.
• Dias, Camila Siqueira

Subject

• Environment
• Sustainability
• Community

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-042717-142616

Palavra-chave

• Sustainability
• Refuse and refuse disposal
• Sustainable development--Environmental aspects

Advisor

• LePage, Suzanne
• Looft, Fred J.

Year

• 2017

Center

• Sustaining WPI On-Campus Project Center - IQP

Date created

• 2017-04-27

Localização

• Worcester

Resource type

• Interactive Qualifying Project

Rights statement

• In Copyright

Última modificação

• 2021-02-13