The University has continuously monitored its waste generation on campus, including biodegradable waste—food waste. It has sought steps to minimize food waste through the policies promulgated by the CBSUA Resilience Center to aggressively emphasize the issue and recognize the possible environmental and social impacts if not properly managed.
The food waste monitoring was fueled by a vision to become more sustainable and to protect the environment as the University’s commitment to continuous improvement under the international standards for environmental management systems (ISO 14000) from the previous years’ experience has contributed a lot. Compared to 2021-generated food waste, this year’s food waste has increased to about 15%. The University has generated a total of 120.72 Tons of food waste. The gradual opening of the University’s facilities available to its community as the pandemic subsides has affected the waste generation of the University. This data shows the scope of the problem and the need for innovative and long-term solutions.
The University’s dedication to environmental conservation and protection goes beyond trash/waste management. Proper administration of food waste through a range of initiatives, including composting biodegradable waste and waste-to-energy mechanisms such as food waste as feed for vermi worms and swine, were actively pursued by the University. The efforts undertaken by the community in managing food waste for this year represent a significant stride towards becoming a sustainable university.
By monitoring and addressing the issue of food waste, the University emphasizes the importance of taking a leading role in environmental conservation. The initiatives, from composting to waste-to-energy mechanisms, demonstrate the institution’s commitment to reducing its carbon footprint and inspiring positive change in the community.