RON EYDT VILLAGE FOOD WASTE AUDIT
by: Mike Crabb, Andrea Olfert, Eddy Piva, Eric Joudrey, Julie Fox, Michelle Schlag
Course: ERS 285, 1998
Supervisor: James Kay
The purpose of our study was to determine the quantity and quality of waste generated by staff and students at the Ron
Eydt Village cafeteria. We performed a waste audit in the Ron Eydt Village cafeteria to serve as a base-line study for future
projects. Ron Eydt Village is a first year student residence formerly known as Village 2 (V2). Our objectives were to
reduce University operating costs and to provide information for Watgreen to help them in their quest to create a
sustainable campus community. We examined the inputs of the system including processed and raw solid food
materials. In addition, the outputs of the system were also studied incorporating processed food by-products and student
generated food waste. Our examination of the food waste system considered external factors including food producers,
processors, distributors and those who receive the waste. The food waste generated is important since disposal is costly;
putting stress on the environment, such as; fossil fuel consumption by trucks gathering the wastes, air pollution, leachate
from waste containers, noxious odours, and contamination of the drainage system. Other stresses include toxic run-off at
landfill sights, noise pollution, and public health concerns. Generating less waste will ultimately reduce disposal costs for
the University. Money that is saved can then be used for other projects which promote sustainability on campus.
The Brundtland Commission Report defines sustainability as "meeting the needs of the present without
compromising the ability of future generations to meet their own needs". Our vision of sustainability encompasses the
definition presented by the Brundtland Commission and defines our goal of sustainability on the Waterloo campus. In
order to promote sustainability, we will incorporate ecosystem thinking into our project by looking at external stresses.
Our main focus, however will be on the reduction of stresses to the environment within the campus ecosystem which
are generated by waste disposal in the cafeteria. The objective of the study was to offer practical solutions to further
reduce waste generation.
Last updated: April 23, 1998 plc