Blackwell Celebrates Two Years of Organics Recycling
May 1, 2013
In April 2011, in an effort to divert organic waste from the landfill, the Blackwell began separating organic material from the waste stream.
The effort was developed by Ohio State’s Facilities Operations and Development Department, with the support of the Energy Services and Sustainability office. Ohio State’s Fawcett Center and Faculty Club also participate in the program. These two operations currently divert approximately five tons of organic materials a month, while The Blackwell diverts approximately 20 tons a month.
The Blackwell is also unique because of the method for handling the organic materials. The food material is ground into small particles by an InSinkErator unit that was installed in collaboration with Kurtz Bros. and InSinkErator. The materials are then taken to the anaerobic digester operated by Quasar Energy Group where the organic waste is converted to electricity, clean natural gas, and fertilizer.
“The Blackwell is not just committed to its guests – it is committed to preserving and enhancing the environment,” said Lori Pratt, Director of Food and Beverage at the Blackwell.
This process allows the Blackwell to divert an estimated 80-85 percent of its organic waste from the landfill at about the same cost as if they were disposing everything as trash. The Blackwell reduced collections from 22 times a week for trash and recycling to seven times a week for trash, recycling, and organics. Additionally, the hotel eliminated the use of trash liners in the kitchen areas, adding to the savings.
“This is a great way Ohio State is demonstrating its commitment to being a leader in sustainability and supporting a society of global citizens,” said Corey Hawkey, Sustainability Coordinator, Ohio State.
More information: http://fod.osu.edu/ess