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The University of Central Oklahoma's food waste recovery program

Mark Walvoord | Susan Woods

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State�Background

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  • 5th hungriest state in the U.S.

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  • 14.5% of Oklahoma households are food insecure

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  • 33% of Oklahomans lack adequate access to nutritious food

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  • 60% of school-aged children qualify for free or reduced-price lunch

hungerfreeok.org

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Institutional Background

  • Founded in 1890 (Oklahoma's oldest)
  • 11,613 Students �(2022-2023)
    • 75% Age 17-25
    • 67% Female
    • ~10% live on campus
  • ~2,000 Faculty-�Staff

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Central Pantry (est. 2012)

  • High numbers of UCO students using area pantries
  • Partnered with the Regional Food Bank of Oklahoma
  • In 2021 served 3,052 students from 15,000 pounds of donated food
  • Opened second location at campus Wellness Center in 2022

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Institutional Background

uco.edu/centralpantry 

Programs

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Food Recovery Network – UCO Chapter

Started in 2017

  • Collected food from student-run restaurant to donate to Central Pantry
  • Packaging was purchased by campus Sustainability Office

Institutional Background

Programs

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  • Food being wasted from campus dining facilities
    • Sent to landfill, increasing waste costs and CO2 emissions from transport
    • At landfill, breakdown anaerobically, releasing methane (greenhouse gas)
  • Central Pantry limitations
    • Set hours
    • Food requires preparation
  • Closure of Sustainability Office

The Need

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Broncho Bites

  • Team Members to ensure success
    • Office of Community Engagement
    • University Communications
    • Student Transformative Learning Record (STLR)
    • Nutrition & Dietetics Faculty
    • Housing and Dining
    • Information Technology
  • Packaging and transporting food
    • Dining staff or volunteers
    • Scheduling
    • Food Safety Training
  • Composting of food waste

Considerations

  • Funding
    • Supplies: Packaging, scale, transport carts
    • Equipment: Refrigerator, digital display, livefeed camera
    • Marketing/advertising
    • Services: Compost pickup
  • Sources of donated foods

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  • Team Members
    • 5 Volunteer leads, food safety trained
    • Office of Community Engagement recruits and schedules volunteers
  • Food from campus cafeteria and student-run cafe
  • Funding
    • 2022-2023, $32k grant from �the state (Oklahoma �Department of �Environmental Quality)
    • Packaging, Refrigerator, �Commercial Composter �unit, promo items
    • ~$4k from student �government

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BronchoBites.uco.edu | BronchoBites@uco.edu

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Broncho Bites

Day 0: Dining Staff

Off-the-line food is frozen

Day 1: Volunteers & Lead

    • Pack food in compostable containers
    • Label containers (allergens, expiration, item)
    • Transport to BB fridge in Student Center

Day 1: Community Engagement

Send alert out with menu items

Days 1-3: Campus Community

    • Check livefeed camera
    • Swipe UCO ID at BB fridge
    • Take 1-2 containers

Day 4: Volunteer Lead

Put remaining, expired containers in compost bin

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Outcomes

  • Food Recovered:
    • 3,609.2 pounds
    • 4,698 containers
  • Users
    • 1,370 ID swipes
    • 377 users

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Outcomes

  • Food waste sent to be composted:
    • 1,521 pounds
  • Commercial Composter
    • Installed �July 2023
    • Use starting�August 2023

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Lessons Learned

Collecting and Packaging

  • Develop financially-sustainable method for purchasing packaging
  • Collected more food than expected
  • Banquets/Receptions as food source – must consider food safety
  • Plan for transporting in bad weather

At the Fridge

  • Allergen disclaimer
  • Policing refrigerator for expired food

Communication

  • Consistent communication with dining hall (food donator), volunteer lead, and volunteers (for no-food days)

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Mark Walvoord | Susan Woods

bronchobites@uco.edu