3.0 People's Roles and Food Flows

In order to help understand how a composting program can be implemented at St. Paul's, we needed to look at the people who would be involved with the program and their roles. We also found that it was necessary to examine the flow of food in the dining and kitchen areas. In the following sections there is a description of each of the topics and a diagram.

3.1 The People Involved and Their Roles

In order for the composting program to work efficiently and effectively, three categories of people need to be looked at. the implementation of this program relies on the interaction and co-operation between the decision makers, the managers and the users.

Decision Makers

The decision makers are the Board of Governors and the administration for St. Paul's College . The Board of Governors hire the administration and oversee the decisions of the administration. The administration will make the decision on whether or not to start a composting program at the college. This group of people will also help in the financial assistance for the composting program. A presentation to these people on our final recommendations will influence the implementation of the composting program.


The managers of this program would involve the administration, the head chef, and student council. The administration will be responsible for making sure that the program is economically feasible. They will also make sure that all individuals responsible for the composting program are doing their jobs properly. The head chef will manage the separation of the organic waste and non organic waste. This will be done by educating staff members, the cooks and part time dishwashers, as towhat materials are compostable and what materials are not. Student Council will help manage the students involvements. This will require the council to elect responsible representatives that will aid in the program. As well, Student Council is responsible for all college meetings. This will be helpful for educating the students on the procedures of composting.


The users are all of the individuals that will be using the cafeteria. This includes the student body, the staff and the faculty members.

3.2 Food Flows

This diagram shows the process that food goes through to reach the college. It begins with the agricultural system and then goes to the processing plant, at this point the food is sent to the food distributor and finally to Beaver Caterers at St. Paul's. The food is prepared and then consumed by the patrons of the college. During the food preparation stage, and once the users are finished with their meals the compostables and non-compostables are disposed. In the present system the organic and non-organic waste goes to the landfill. With the implementation of a composting program, only the non-compostables will be taken to the landfill. This process is managed by the administration and the head chef. The black box in the diagram below shows the areas we have focused on for our study. Our study focuses on the waste generated at St. Paul's College.

3.3 Food and Waste Flows Within St. Paul's

This diagram shows the paths that food and recycling materials flow through within the kitchen area at St. Paul's. For this study we are particularily interested in the waste flows which are represented by the red arrows. Presently, all food waste goes to the landfill.


3.4 St. Jerome's Cafeteria Floor Plan

The schematic display of St. Jerome's cafeteria, seen below, presents the flows of food as well as users within St. Jerome's cafeteria. This helped us understand how the food goes through this area, how patrons are involved in waste flows and where the garbage bins are located. This layout has assisted us in understanding the composting procedure that occurs at St. Jerome's. We have also used this information to help determine what composting procedures should occur at St. Paul's.

3.5 St. Paul's Cafeteria Floor Plan

This floor plan has helped us to find the best location for the compost buckets in the preperation areas and in the cafteria. This was determined from the areas that have the maximum food waste and user flows.

Return to Table of Contents

Last updated April 14, 1997.