Eric Rossi, a fourth year industrial design major, throws a plate into the bin intended for compost.
Eric Drummond

New bio-plastic cups and plates are not being recycled by RIT Dining Services, but instead thrown out.

On March 10th, 2008, the RITz Sports Zone began introducing special tableware products made from compostable material. This introduction was to act as a pilot program to facilitate the reduction of the amount of waste generated by on-campus dining facilities. After use, the compostable product would be sold to Freshwise Farms, a local organic grower, to help defray RIT’s additional cost in purchasing the bio-plastics over normal tableware. At Freshwise, the material could then be properly composted. As of April 4th, according to a concerned RITz employee, the product was not being properly composted.

“They take the compost and throw it into the trash, and then into the trash compactor,” said the employee, who asked to remain anonymous. “I think it’s wrong to lie to everyone... I was pissed when I found out.”

When asked about this situation, Gary Gasper, Director of SAU Dining Services, acknowledged that he was aware that the compost material was being thrown out, explaining that there had been delays with Freshwise. “The bio-plastic cups... under ideal composting conditions, which is about 155 degrees, break down in about 180 days,” remarked Gasper. Whereas food compost such as vegetables and fruit, he said, take 60 days, which means that farmers “are very apprehensive to deal with bio-plastic.”

“We’re waiting for Freshwise Farms to get back the contract to us,” he said, pointing out that RIT had hoped Freshwise would have been on board by now. Freshwise Farms could not be reached for comment.

Gasper noted that while they are yet to begin composting, the RITz staff is attempting to train customers to properly separate compost from trash. In cooperation with the Student Environmental Action League (SEAL) and Engineers for a Sustainable World (ESW), the RITz has hired employees to monitor the compost receptacles, as well as to remind customers what is trash and what is compost.

“We’re trying to create an awareness with our customers, as to where this stuff is supposed to go,” said Gasper. “People say just ‘throw the stuff away,’ but where’s ‘away’?”

“[Dining Services] knew that they weren’t going to [compost] right away, but they wanted to get the program started and start teaching students what should be separated out,” said Heather Newton, president of SEAL, and one of the coordinators for the composting project.

“[Freshwise’s] concern is that the paper plates and cups will blow out of the compost pile into neighboring lands,” she said, which may be a cause for the delay with the contracts. One solution to this problem, she said, would be to use the FMS wood chipper on the compost material before it is collected. However, there is some question as to whether that is feasible.

In the event that the Freshwise deal does not go through, Gasper, SEAL and ESW are looking into the option of creating a composting facility at RIT. “We’re thinking about opening up our own compost,” stated Gasper, “but it will take time and consultation with organizations such as the New York State Department of Environmental Conservation.”