» Main Campus Dining Services

 Prior to the 2016 Chapman University Waste Management and Dining Services Audit, the volume of waste being produced at and by on-campus dining options was unknown.  The Main Campus Dining Services chapter fills this knowledge gap with data from waste audits conducted at two high-traffic on-campus eateries:  Argyros Forum and Starbucks. 

This chapter looks at the volume of disposable post-consumer waste generated at on-campus dining, the impact of education and potential impact of incentive programs on waste reduction behavior, and purchasing options and how more sustainable purchasing options can be made for main campus dining options. For more information, refer to Chapter 5 of the 2016 Environmental Waste Audit, written by Ari Jong, Katherine Whiteman, and Abigail Messmer.

  • Reduction of Waste
  • Education and Behavior Change
  • Disposable Post-Consumer Waste
  • contents AF trash

    This figure shows the contents found in trash receptacles from the first floor of AF during the first waste audit in March 2016.  Potentially compostable items include items that could be composted if purchasing options were changed (excluding food waste)

    contents af recycle

    This figure shows the contents found in recycling receptacles from the first floor of AF during the first waste audit in March 2016.  Potentially compostable items include items that could be composted if purchasing options were changed (excluding food waste)

    

    Recommendations

    •Switching to new disposable products for all Main-campus dining locations can save Chapman money.

    •Compostable products include paper cups, plates, bowls, utensils and napkins.

    •Less generation of landfill waste

    •Inexpensive, comparable to prices of existing products

    •Encourage Chapman to develop a composting garden

    • This section of the Main Campus Dining Chapter describes the results of a study that tested the effectiveness of educational waste sorting signage on the proper recycling habits of the Chapman community by conducting waste audits both before and after education signage was posted at on-campus eateries.

    waste sorting design

    Figure: The designs of the educational waste sorting signage posted the day following the first waste audit for both locations.

    

    • Results from the “before” and “after” waste audits of both the first floor of Argyros Forum and the on-campus Starbucks show that the percentage of improperly disposed of waste items decreased by small proportions, on average 5% and 8% respectively, during the three weeks between the first and second audits.

    first floor af auditstarbucks audit

    Figure: Percentage of improperly disposed waste items out of total trash or recycling weight.The percentage decreased from Audit 1 to Audit 2 for both locations on campus, but more modestly for the first floor of AF than for Starbucks.

    

    • This data demonstrates that education alone is not enough to encourage transitions to more sustainable behaviors. The pie chart indicates that the Chapman community feels that the greatest barriers to increasing sustainable behaviors in their own lives are convenience and financial cost.

    student opinions

    Figure: Student opinions on sustainable choices.

    • A waste audit of the immediate surrounding area of Starbucks was conducted, twice
    • Both lids and cups considered in this data were plastic, therefore, recyclable
    • One recommendation would be to implement Starbucks’ reusable tumbler discount at all on-campus dining services.
      • 10 cents off a beverage with the use of a reusable cup/tumbler

    second starbucks audit

    third starbucks audit

    polled students