Trashbusters’ Efforts

After exploring the complexities of this widespread problem, the next step for the Trashbusters is to try to look for ways we can help. In our “Solutions” posts we will be focusing on two main areas: food waste, and food packaging waste.

Food waste is not only a large contributor to the waste in the landfills, but it is also a large contributor to the carbon emissions released into the air such as methane. Many toss out their food waste without thinking about how that waste could be used for other, more useful purposes. Composting would be an ideal way for each household to put in its efforts; however, because of the complexities of separating the food and the contamination of it, residents often do not take part in this process. Restaurants and stores even more particular about their food waste. Food that is perfectly usable is not put our for sale because it is too big or small, or because it has a blemish or bruise. Food also gets thrown out when it passes its expiry date (according to restaurant standards), when it in fact has much shelf life left.

In looking to divert food waste from the landfill, The Trashbusters plan to start food waste reduction at SFU. By looking at organizations such as Freegans and Quest Food Exchange, we will be better able to understand the process of “rescuing food.”

Another large contributor to the landfills is the packaging used for food. Plastic, paper, styrofoam-all are materials are used in food packaging, when it may not be necessary. A prime example is the use of take-out containers in food courts, when many people simple take those containers to eat-in at the food court. Why do we always automatically assume that people are taking the food out, when there are tables set up for people to enjoy their meals at the mall? Each attempt to make food more convenient and on-the-go is making the process of waste reduction more difficult.

The Trashbusters plan to look at chains such as Tim Horton’s and food courts like Oakville Place to get a better idea of how companies can implement reusable dishes without taking away from the economic bottom line. We plan to ask chains in the food court located at SFU Surrey questions about whether they would be willing to participate in program that includes the use of dishes rather than containers.

By looking at these solutions, we plan to get a better idea of the scope of the idea of waste reduction and how to get more people on board. Perhaps it’s a matter of education, or simplicity. Whatever it is, we plan to uncover the truth, and trash the trash.