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preconsumer waste

Composting food waste at Emory hospitals

Wasted food is composted at Emory hospitals

Food service workers in Emory’s hospitals have always been conscientious about reducing waste, trying to walk the fine line between preparing too much food and too little.

But when new pilot programs in composting food waste began recently at Wesley Woods Geriatric Hosptial and then Emory University Hospital, staff were surprised to see how much waste piled up—and how much could be diverted from landfills or garbage disposals and converted into compost, some of which will return to Emory to enrich campus flower beds.

Food composting efforts such as these are some of the fruits of a sustainability task force established in health sciences by Executive Vice President for Health Affairs Fred Sanfilippo, MD, PhD.

Lynne Ometer

Director of Emory’s food and nutrition services Lynne Ometer, and her team, began connecting Emory’s hospitals with a waste-to-compost program already under way at Emory University.

As the smallest and most compact of the hospitals, Wesley Woods Geritric Hospital went first, focusing on “preconsumer” waste – scraps generated in food preparation or unusable food items left after serving, and on some “postconsumer” waste – food that has already been served to a patient.

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