New system to tackle nonconsumable food waste, contribute to clean energy needs of local farm news notre dame news university of notre dame electricity physics problems

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“Our implementation of this solution to tackle a large portion of our nonconsumable food waste enables us to take a big step towards meeting our waste diversion goals set as part of our University Comprehensive Sustainability Strategy,” said Carol Mullaney, senior director v gashi halil bytyqi of sustainability at Notre Dame. “While we continue to work on source reduction and donations of consumable food to local outlets, we will still have food waste and it’s exciting to know that it will now avoid the landfill and be converted into clean energy.”

When it’s time to empty the tank, a septic hauler attaches a hose to a valve at the bottom of the tank, pumps the waste into a septic truck and kansas gas service bill pay then transports it to a local farm where it is converted to energy. Excluding transport, the process takes about 20 minutes. A “seed” of waste is left behind in the tank as a starter for the next batch of slurry. Noise and odor are minimal.

Combined, the three systems will reduce nonconsumable food waste from the dining halls and CCE by 99 percent, according to Allison Mihalich, senior program director in the Office of Sustainability. They will reduce overall waste, campuswide, by 10 percent, or 700,000 pounds per year. That’s waste that otherwise would combine with other trash to produce methane, a potent greenhouse gas, in local landfills.

“We’re excited gas house dance hall to partner with our colleagues from the Office of Sustainability in the introduction of Grind2Energy at Notre Dame,” said Chris Abayasinghe, senior director of Campus Dining. “Campus Dining is able to divert a significant amount of food waste from the local landfills. The compost generated from the units enables us to enjoy upstream and downstream benefits by combining technologies in LeanPath and Grind2Energy. We look forward to completing a successful rollout at North Dining Hall and South Dining Hall over the next few months.”

Organic waste, including food scraps as well as fats, oils and grease from CCE and the dining halls, is ground on-site into a slurry and then transported to Homestead. There x men electricity mutant, it is converted to energy via anaerobic digestion, a process in which microorganisms break down organic matter to produce biogas, a methane-rich gas that can be combusted to produce energy or heat or processed into other fuels, such as natural gas.

Food waste is an increasing problem nationwide. Currently, about 40 percent of the food in the U.S. is lost or wasted annually, according to the Natural Resources Defense Council electricity distribution vs transmission, contributing to greenhouse gas emissions, deforestation and depletion of freshwater resources. College campuses produce an estimated 22 million pounds of food waste annually through their dining operations alone, according to the Food Recovery Network.

Currently, food waste accounts for about 10 percent of all waste on campus, Mihalich said. That’s despite the University partnering with Cultivate Culinary, a local food rescue organization, and Food Rescue US to rescue unserved food from campus dining halls and athletic venues, including Notre Dame Stadium, Purcell Pavilion and Compton Family mp electricity bill payment online jabalpur Ice Arena. Campus Dining has also switched to smaller trays in the dining halls to encourage students to be more selective, and thus less wasteful, in their food choices.