Food Waste

Where do your leftovers go?

All food waste from Yale College dining halls and Yale Hospitality retail spaces is processed at an anaerobic digestion facility in Southington, Connecticut that captures resulting methane gas to use as an energy source. Leftovers from the process are used to make organic soil amendments and compost blends.

The university currently does not have capacity to offer compost service to non-dining spaces. We are working toward being able to offer compost services to a broader range of campus events.

Acceptable food waste and organic material

Bones
Bread, pasta, grains
Cheese, yogurt
Coffee grounds and filters
Condiments
Eggs, eggshells
Fruits, vegetables
Meat, poultry, seafood
Nuts, shells
Pastries
Rice, beans
Tea bags

Unacceptable items

Compostable utensils, plates, cups
Electronics
Excessive or hot liquids
Foil
Glass
Human and animal waste
K-cups
Large quantities of oil or grease
Latex and rubber gloves
Metal
Plastic, plastic film
Styrofoam
Toxic materials
Waxy paper

If you have unopened leftovers

Donate all unopened, leftover food and beverages to a local food bank. The Downtown Evening Soup Kitchen (DESK) and the Yale Hunger and Homelessness Action Project (YHHAP) provide food for those in need. All non-perishable food and food that is refrigerated in a timely manner is accepted.