| Economy may hurt waste generation, but not at ISU |
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| Written by Andrew Steckling, Daily Vidette Staff Writer |
| Monday, 04 May 2009 00:00 |
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As the economy continues to fluctuate, there is at least one positive product-less waste generated. For the second consecutive year, according to the consulting firm, Waste Business Journal, the amount of waste generated in the United States has declined from 513 million tons in 2006 to 505 million in 2008. The statistics are the total before recycling. According to James Thompson, the firm's president, the decline was the first in more than 20 years. Waste Management, one of the top national waste removal services, that serves over 25 million customers, has experienced little change in the current economic status, according to spokesperson Bill Plunkett. "The waste business is generally recession-resistant, because we always have a steady volume of waste imported annually," he said. "Granted, this waste could be less than we normally get, but not drastic enough to where we make decisions about our future." According to Plunkett, the prices for recycled commodities have fallen, especially for paper, but that the waste business works in tandem with the economy, and has no fear for the coming months. "As the economy returns, so will our volumes, but until then, all we can do is sit back and watch," he said. This decrease in waste generation has not hit home yet, at least to Campus Dining Services. Desarae Topolski, procurement manager for the Feeney Dining Center at Southside, has not seen a correlation between the economy and less waste generated. "It's kind of a different statistic we're looking at here, since the meals are already pre-paid for. It's really how the students spend their money at the Bone Student Center," she said. "We have seen waste cut down, but not enough to make a significant difference, because we continue to buy bulk anyway." Topolski said the take-out frequency has declined 28 percent from January to March, and credits several reasons to the decline. "Students could be more conscious about the take-out containers and what they're made of, they could be going green by cutting down on their own waste, or simply have found the sustainability from eating in the dining center," she said. Campus Dining Services has already begun the efforts to go green. Topolski said they utilize the food left over by students who dine-in. The food sent to the dish room is pulped and sent to University Farm to be used as compost. The real test, though, will come fall semester. Topolski said the real challenge the campus is facing in the economic decline is enrollment factors, and believes that may be one reason for dining numbers to fall. |
