Nov. 18—Campus Dining has made efforts to eliminate waste by composting, totaling 72.5 tons of composted food items last year.
Nikki Smith, director of campus dining marketing, said the commitment to reduce waste will have a positive impact on the environment.
“With these efforts, we can help lessen our impact on the environment, support food safety, quality and consistency and reduce food costs for Central Michigan University,” she said.
Smith said switching to different margarine pats and eliminating straws has helped reduce the number of items that cannot be composted. The napkin dispensers in the residential restaurants have also been designed to help eliminate waste.