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Carroll University’s sustainability goal: make every bite count

Sustainability is key at Carroll University in Waukesha, Wisconsin. When it was time to replace the university’s aging dishwasher in the Main Dining Room on campus, the dining team looked for the option that reflected Carroll’s green efforts. “It was important for us to be stewards of the institution’s resources, and to look ahead another 25 to 30 years,” said Matt Sirinek, senior director of auxiliary services.
After reviewing a range of possibilities, the team purchased a state-of-the-art, award-winning food waste reduction system called Trisys. The Trisys system reduces organic waste volume by as much as 95 percent and can process all organics including produce, fruits, cut flowers, meat, fat trimmings, paper napkins, coffee grounds, spoiled milk, deli products and some soft plastics. The machine can also process up to 1,250 pounds of commercial food waste per hour. This efficiency is essential for meeting the ongoing dining needs of Carroll’s nearly 3,500 students—1,800 of whom live on-campus. 
In addition to its impressive waste reduction capabilities, the system also features a dehydrator that converts the waste into a dried, sterile biomass soil amendment that can be used as compost. The system reduces ventilation requirements and guarantees no pathogen, biohazard, or harmful emissions to endanger students, staff and the environment. “Going green” also means more money in the bank, with an anticipated $10,000 in cost savings annually.  Sirinek explains, “The university takes pride in its green initiatives, and we’re very pleased to have our eye on the future with this one.”
Carroll’s foodservice excellence also extends to the menu. The university was recently included in the top 75 Best Colleges for Food in America by The Daily Meal. The national ranking recognized Carroll for its green initiatives and its in-house meal preparation approach, which builds menu offerings from fresh, never-frozen ingredients.