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UConn Dining Services

UConn Dining Services

The Challenge

On average, every time a student eats in a University of Connecticut dining hall, he or she creates 2.2 ounces of food waste. That can amount to more than 37 tons in just one month on the Storrs campus. As part of a wider commitment to reducing waste, the institution sought to dispose of food scraps in a more thoughtful and sustainable manner.

The Partnership

We established a pilot program with UConn in December 2017 in which scraps from one dining hall were sent to our facility. In just two months, UConn diverted 14.2 tons of food waste from the waste stream to be recycled. The immediate success prompted leadership to quickly expand the program.

The Results

Today, all eight UConn dining halls divert their waste to our facility. We recycle and repurpose it as clean energy that powers homes and municipal buildings here in Southington.

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