Over the past year, Boston University has taken strides to implement core elements of its Zero Waste Plan across all three campuses. Throughout the COVID-19 pandemic, the University faced numerous challenges with waste management, as there were more disposables and single-use materials. As the University moves beyond the pandemic, we can now focus directly on reducing the amount of waste we generate and significantly reduce single-use products. These waste-focused steps will help BU reach a major climate action goal: addressing indirect emissions.

Zero Waste Plan

Building on the Climate Action Plan, in 2021, BU launched its Zero Waste Plan. This plan targets a 90% or greater diversion of waste from landfills, incinerators, and the environment. One of the most robust of its kind for US-based colleges and universities, the Zero Waste Plan identifies 21 broad initiatives and core programs.

In accordance with the Zero Waste Plan, the University has focused on standardizing and expanding waste infrastructure. This includes launching six new locations for food waste collection, partnering with Catering on the Charles, increasing food waste collection and reduction efforts, and collaborating with Facilities, Management & Operations in transitioning from dual-stream to single-stream recycling.

Managing Waste as a Resource

Knowing that more than 90% of the materials found in our waste stream is reusable, recyclable, or compostable, the University is implementing strategies that allow us to prioritize waste as a resource. To that end, what had been waste-hauling contracts, are now resource management contracts. In this new collaboration, University vendors are incentivized to help the University meet its Zero Waste goals.

Casella, a regional leader in the waste management industry, and CERO, a Boston-based woman- and minority-owned compost co-operative, are both incentivized to help the University achieve the goals set forth in the Zero Waste Plan. These unique resource management contracts support the University to divert recoverable materials from incineration and landfill, with Casella and CERO committed to finding outlets for the highest and best use of these materials. In practice, our Zero Waste program prioritizes the diversion of waste from landfills and incinerators and identifies practices that reduce waste from the source. With CERO, for instance, BU’s food waste is taken to a local farm, where it gets turned into a nutrient-rich soil amendment.

To reach the stated 90% diversion goal, the University chose to work with organizations that are committed to advancing the University’s Zero Waste goals. Casella and CERO are not simply vendors serving Boston University but rather critical partners in our Zero Waste efforts.

Food Waste Diversion

BU Dining Services plays an important role in reducing wasted food in dining halls and retail dining establishments on campus. Food waste diversion at BU Dining locations has long surpassed the Zero Waste Plan’s diversion criteria. During the 2021-2022 academic year, BU Dining’s “Weigh the Waste” events, where student guides measure the amount of plate waste generated during a meal, realized a 26% reduction in food waste compared to the 2018-2019 academic year.

Front-of-house food waste collection bins are available to guests at the George Sherman Union, Breadwinners and Starbucks in Questrom, and Bay State Underground. In 2023, front-of-house composting will be implemented at Chequers in the School of Medicine Instructional Building nd throughout the Center for Computing & Data Sciences. In addition, back-of-house (kitchen areas) diversion is in place at all BU Dining locations, along with the back-of-house operations at Fuller’s Pub and Agganis Arena.