Soul Food

It’s a deeply disturbing paradox. At a time when 13 percent of people in the U.S. don’t have enough to eat, Americans are wasting up to 40 percent of food produced in this country, according to the United States Department of Agriculture. This waste adversely impacts the environment while families in need go without.

Since 2016, the university’s Office of Sustainability has addressed the issue of food waste head-on, partnering with Chartwells Schools Dining Services and the Food Recovery Network. The resulting Food Recovery Project is a win-win initiative. It diverts food from the waste stream while providing extensive real-world experience to the Southern student interns who run the program with Heather Stearns, recycling coordinator, and Suzanne Huminski, sustainability coordinator. The initiative also bring s nutritious, high-quality, unserved food to those in need at local soup kitchens. And through a partnership with Quantum Biopower in Southington, Conn., uses cutting-edge technology to convert food scraps into landscape products and clean, renewable energy.

In New Haven, food insecurity is much higher than the national average, according to CARE — the Community Alliance for Research and Engagement, which partners with Southern. 22% of the city’s residents are food insecure — up to 50% in low-income neighborhoods.

Food Recovery & Food Scraps

• 33,677 lbs. of excess unserved food collected by student interns & Chartwells Dining Services at Conn Hall dining & other campus food retailers as well as 45 Tons of food scraps collected.

• Food Waste is the largest portion of the waste stream in the U.S., and it’s the least recycled.

• In 2017, Southern was recognized for achievement in food recovery by U.S. Environmental Protection Agency (EPA) and the National Materials Management Program.

Soup Kitchens

• 27,500 meals • Student interns deliver food to area soup kitchens/food pantries, including St. Ann’s Pantry and Soup Kitchen.

Campus Garden

• 1,500+ lbs. • Local families receive produce through Community Garden Nutrition Program, a partnership with the Community Alliance for Research and Engagement (CARE) and New Haven Farms. Info. on nutrition, gardening, and healthy eating also is shared.

• Organic gardening methods means no pesticides or synthetic fertilizers!

Quantum Biopower

• Operational since 2017, Southington, Conn.-based Quantum Biopower is the first facility of its kind in the state. Southern also is at the environmental forefront as an early client.

• Organic waste including Southern’s collected food scraps are used to generate renewable energy.

Notable Facts

• Southern’s Office of Sustainability has had 50 + interns.

• Campus departments/offices voluntarily collect food scraps in this student-run composting program — 1,000 pounds of food diverted from waste stream.

• Sierra Magazine and the Princeton Review repeatedly include Southern among the most ecologically responsible colleges and universities in America.

More at SouthernCT.edu/sustainability.