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Sustainability at Ohio State

by

Amy Tu Lizzy Nix

Pegah Rashidnia Annie Tsolometes

Sushmitha Ravikumar The Ohio State University

Prepared for

President and Provost’s Council on Sustainability The Ohio State University

Abstract:

In many colleges and universities around the nation, excessive amounts of waste are produced in dining halls, on-campus buildings, and off-campus residential areas. Here at Ohio State, food waste is common in many dining facilities and there is a lack of recycling programs across campus. In order to contribute towards Ohio State’s Zero Waste initiative, there are many solutions to implement. First, it is essential to eliminate food waste in the dining facilities. Proposed methods include donating excess food to a local food bank or composting consumer food waste. Secondly, Ohio State needs to promote recycling programs on campus, as well as collaborate with off-campus landlords and the city of Columbus to implement recycling initiatives. Lastly, Ohio State must extend beyond the disposal of goods post-consumption by prioritizing an environmentally friendly supply chain. This can be achieved by reusing inventory transportation storage units and maximizing each truckload to conserve gasoline. The finalized budget for this proposed program along with these various students totals $1,010,600. The contributors of this proposal are experienced, observant students who have different perspectives regarding sustainability on campus. Each individual has qualities and unique experiences, such as involvement in student life as a resident advisor and the off-campus Greek community.

March 12, 2015


Introduction Statement of Problem Packaging is an essential component of many products and provides not only durability, but also aesthetic value to consumers. However, many types of packaging comprise of materials, such as plastics and polymers, that are detrimental to the environment. These materials often fill up many landfills and take long periods of time to decompose, thereby causing environmental impacts on forests, rivers, and oceans around the world. Although some of these materials are recycled, most remain in nature, harming animals that ingest or come into contact with plastic fragments. Petroleum and other raw materials used to make plastics also consume a lot of energy, which causes pollution in the air and water. Furthermore, some packaging materials are heavier than others, creating differences between transportation costs. This problem results in companies spending excessive amounts of money on inefficient transportation methods. The Ohio State University will require first and second year students from the class of 2019 onwards to live on-campus and to purchase a meal plan. Even though the university donates uneaten food to food banks and converts waste into a renewable energy source for Franklin County, dining services still discard a vast amount of food. Many people, including Dining Services employees, feel more efforts can be taken to reduce on-campus waste (Curtis, 2014). Moreover, off-campus students also have fewer access to recycling options. Objective The goal of this project is to create a system involving sustainable, cost efficient materials to package products and food both on and off The Ohio State University’s campus, as well as decrease the impact of waste during the material’s production and disposal. Additionally, this project will supplement on- and off-campus recycling as well as waste reduction programs to help support Ohio State’s “Zero Waste” Initiative. This project will also provide recycling bins near off-campus facilities to further support the initiative. Efficiency within the production of packaging materials will be targeted through economic and practical means by providing equally durable alternatives consisting of biodegradable materials and utilizing less resources in energy, water, and transportation. Significance The benefits provided by the creation of a sustainable, cost efficient system can impact not only faculty and students at The Ohio State University, but also the surrounding community. The cost of implementing this new system will be offset by the cost of waste disposal. Once the materials are created, it will be cheaper to buy them in bulk due to the economies of scale created when transporting large amounts of the same product. The method of transportation for this system can also aim towards sustainability by using only boats and trucks for shipments instead of airplanes, which are not only more expensive, but also produce more exhaust fumes. This means students will pay less for waste management and the University will be able to purchase more environmentally-friendly materials. If the Columbus campus was to successfully implement this project, the branch campuses can also utilize these strategies. Furthermore, students who live off-campus will have more opportunities to be eco-friendly. Food banks can help more people receive food and community members will also have a renewable source of energy through the food pulp process. All of these aspects increase the awareness of environmentally friendly


materials and encourages others to apply sustainable methods towards their lifestyles, which can lead to health benefits including cleaner air, fresher water, and a happier mindset.

Proposed Program Reducing Food Wastes The idea of turning food waste into energy is an evolving area of research that has been done by many experts. This is self-sustainable and produces many positive environmental effects. For example, reducing the need to use a natural gas that emits harmful carbon dioxide gases into the environment, therefore decreasing the contribution to global warming. In India, researchers Sudha G. and Satyanarayana S.V. (2012) work on using fruit pulp to generate biogas that can be used by each household. In their research, using fruit pulp residue generated “excellent biogas production” (Sudha G., Satyanarayana S.V., 2012, 6). Ohio State has also implemented similar programs within the Dining Services. In an article by the Lantern, Ohio State’s official newspaper, Madison Curtis interviewed Student Life’s spokesperson, Dave Issacs, who explained the different efforts Dining Services takes. Ohio State uses food waste and turns it into pulp, which is then transported to an external facility to create renewable energy for Franklin County (Curtis, 2014). Since other countries have had success in this area and Ohio State has also started creating biogas, the goal is to improve these programs. This program will work towards decreasing the cost associated with pulp machines. Instead of transporting wastes to an external facility, on-campus facilities will be created that can generate renewable energy for the campus. Research areas in science and engineering labs will receive support for developing effective methods to convert waste into energy. Currently, only three major dining service facilities turn waste into compost. However, if more bins were provided for food waste around campus, all food waste can become compost and repurposed into renewable energy. This renewable energy can be used to fuel Franklin County and even buildings at Ohio State. In addition, the compost can be used as fertilizer for agricultural programs at Ohio State or sold to businesses such as farms, who need compost for their own agricultural purposes. This would provide another form of profit for the university. Furthermore, Ohio State can expand its efforts in reducing food wastes by creating takeout facilities as well. These facilities can encourage students to bring their own reusable containers. For students who do not have their own containers, Ohio State can develop decomposable and biodegradable containers made from food wastes and recycled material. Ultimately, all of campus foods will be able to be become compost and packaging will be made from reused materials.


Figure 1: Ohio University's in-vessel composter process

Source: Ohio University, http://www.ohio.edu/sustainability/programs/compost.cfm

Berea College in Kentucky have had 12 years of success in re-using campus food wastes by composting. Their program started by growing fruits, vegetables, herbs, and flowers with compost as their potting medium. From the food they produced, a fifth of the produce was sold back to the college’s food service. In total, “more than 180,000 pounds of food scraps” were collected (Sullivan, 2010, 30). Berea College is also looking to expand to other market-style dining facilities. Implementing a similar composting program will be especially useful in the Food, Agriculture, and Environmental Sciences College and will give students a great opportunity to apply their knowledge to this research. On-Campus More than 26% of students currently live on-campus at The Ohio State University and 3,200 more will reside in dormitories following the completion of the North Residential District Plan (“Redefining the Student Experience”, 2012, p. 23). Most on-campus students are required to purchase a meal plan, which means there will be at least 3,200 more meal plans and an increase in food waste. Through proper education and implementation of a larger recycling program, harmful effects of this increase can be minimized to continue with OSU’s “Zero Waste” Initiative. In addition, an education plan would encourage students to think about making sustainable decisions in their daily lives should they choose to move off-campus or during their postgraduate years. These habits would have a long-term impact both on- and off-campus. According to a study, there is no “knowledge gap” between students, only a “commitment gap.” This means that students across the country know the same information about sustainability but feel different levels of obligation to improve. Ohio State’s commitment to sustainability will be increased with more awareness efforts (Emanuel, 2011). In on-campus dorms, all rooms are supplied with a red recycling bin in addition to trash cans. Resident Advisors also have various posters on their floors with information on the items that can be recycled. However, students still throw away recyclable materials. To solve this, the


program will include a poster on the recycling bin in each room, so that information is easily accessible when students throw objects away in their rooms. Additionally, research done at a Spanish university shows that “people who have a greater knowledge of environmental problems are more prone to behave in a pro-environmental way” (Izagirre-Olaizola, 2015). This knowledge comes from education and properly organized programs that provide students with a relative understanding of the problems faced locally and globally. Many students will soon be living on-campus, which means that programs implemented in residence halls will reach a larger audience. By constructing fun and educational programs in on-campus dormitories, students will learn about Ohio State’s role in eliminating excessive waste, along with the problems that exist on and around campus. They will also learn about the global impacts that result from harming the environment and how they can make a difference. A campus-wide “Sustainability Week” along with events throughout the residence halls, the Oval, and the Union will educate students who live on- and off-campus about the benefits of recycling. Collaboration with sustainability clubs such as Students For Recycling and Students for a Sustainable Campus can also encourage increased membership in clubs working to turn OSU into a more sustainable campus. Within the many possible programs that can be offered during the weeklong event, several would consist of understanding the importance of recycling, the final product of recycling and its use, along with how recycling and the failure to do so impacts the environment. Students would also learn about the role they play on-campus and about decreasing their own food and container waste once they graduate from Ohio State. Off-Campus In order to fulfill the goal of reducing campus waste, Ohio State should also focus on areas directly off-campus. These areas currently receive little to no attention in the various sustainability campaigns, even though off-campus sustainability efforts have a large impact on the university and surrounding community as a whole. According to U.S. News, 74% of Ohio State students live off-campus, which means a large amount of waste is generated in areas with few options for recycling (Ohio State University--Columbus Student Life, n.d.). The plan to promote off-campus recycling will begin with providing recycling options to some of the largest houses off-campus-- the fraternity and sorority houses. According to Gabbi Speakman, Chi Omega currently has the option to recycle (personal communication, February 28, 2015). This reduces a significant amount of waste because the 48 girls living in the house are able to take advantage of this option. However, according to Shaina Oberdick, Hannah Wolansky, Ilana Kramer, and Kendall Haas, sorority houses such as Alpha Gamma Delta, Delta Zeta, Alpha Epsilon Phi, and Delta Gamma do not offer recycling for their residents (personal communication, February 28, 2015). Similarly, Jordan Conn from Sigma Phi Epsilon says that his fraternity house does not have a recycling option for the men living-in (personal communication, February 28, 2015). In order for students residing in these houses to recycle, they must save up their recyclables and take them to the nearest recycling bin, which happens to be on-campus. Hundreds of people live in these various houses and providing a recycling option will greatly reduce the waste created by Ohio State students over time. It is imperative to work with the chapter leaders to place recycling bins in every house’s kitchen for students and visitors to use. A current Ohio State staff employee interested in getting involved with Ohio State


sustainability programs or the employees of the chapters will have the responsibility of removing all recycled items from the houses to compile with the items recycled on-campus. The rest of the off-campus community would benefit through the placement of recycling bins, in addition to the trash cans, along High Street to make recycling a more convenient option for students in their off-campus homes. These recycling bins will allow students to dispose of cans and bottles without detracting from the visual appeal of High Street as the bins would take the place of some trash cans. Offering recycling bins to students at involvement fairs and other housing fairs will also act as an incentive and reminder for students to recycle. Working with landlords to add large recycling bins next to the dumpsters in back parking lots and alleys is another way to increase convenience, making students much more likely to recycle. This will make recycling off-campus more convenient and attractive for students in order to aid Ohio State’s “Zero Waste” Initiative. Efficient Supply Chain In addition to recycling and eliminating food waste in campus dining facilities, the “Zero Waste” Initiative needs to promote sustainability in the supply chain that transports food to Ohio State. David Russell, a sustainability expert for Dow Chemical, expresses the importance of a sustainable supply chain. He asserts that a common misconception is that sustainability exists only in the product materials used. However, it is important to consider other aspects of sustainability such as social and economic impact in the transportation of goods (Russell, 2014). One component to contribute to this effort would be the use of reusable transportation materials. In Joy LePree’s article, Finding the Balance in Packaging, she discusses the German company Cartonplast, and their “plastic layer pads that can circulate in a closed logistics cycle. The pads, available on a rental basis, are reusable and 100% recyclable” (LePree, 2014, p.28). Ohio State could propose the usage of similar products to various food vendors in order to not only protect food inventory during shipping and handling, but also save on disposable layering materials used. LePree asserts that product damage is equally detrimental to the environment as it is for businesses, causing not only wasted food, but also material waste from the packaging of damaged food items (LePree, 2014, p.29). By using reusable plastic pads, Ohio State can protect food from both contamination and damage. Other reusable items in transportation include “heavy-duty crates [that] can be reused 25 to 30 times, which saves on crate disposal costs and significantly reduces landfill waste” (LePree, 2014, p.28). Reuse is another essential component to transportation sustainability. Implementing policies such as those discussed in LePree’s articles will greatly improve the logistics of Ohio State’s food transportation sustainability. According to Figure 2 below, recyclable plastic pads improve sustainability by using environmentally friendly materials that allow for long-term use. Additionally, damaged pads can also be recycled for further use.


Figure 2

Source: Cartonplast Group Sustainability Report http://www.cartonplast.com/fileadmin/adminpl/downloads/Nachhaltigkeitsbericht_en.pdf Moreover, Ohio State has the option of consulting a third party logistics company (3PL) to ensure efficiency and lean manufacturing. Regarding the “Zero Waste” Initiative, the focus should be on decreasing the amount of miles used to transport goods, thereby decreasing the amount of gas consumed. Food companies can consult 3PL advisors to reevaluate their current transportation methods in regards to their efficiency with distance, gas, and time. One way to optimize the efficiency in transportation is to avoid small quantity, long distance shipments. According to Figure 3, truck companies spend 37% of their total costs on fuel (“Freight Transportation”, 2010). Therefore, targeting optimization of transportation efficiency will help lower costs associated with fuel and create a significant overall impact in the supply chain. As mentioned above, damage of food products result in waste. In order to promote a sustainable supply chain, it is essential to work with the logistics provider to prevent food packaging from damage, which will decrease the amount of wasted food. Sustainability in the food industry does not stop solely at the elimination of waste after products are received, which means it is essential to consider reducing logistical waste.


Figure 3: Cost breakdown associated with transporting materials by trucks

Source: Freight Transportation. (2010, June) http://www.c2es.org/technology/factsheet/FreightTransportation

Qualifications and Experience As students of The Ohio State University in Columbus, all five contributors to this proposal have a student’s perspective of how the university implements its sustainability programs. Sushmitha is a resident advisor in an on-campus dormitory as well as a Chemical Engineering student with a focus on environmental sustainability and energy efficiency. This enables her to write about effective ways to decrease food waste on-campus and ways for resident advisors and paraprofessionals to contribute to the sustainability initiative. Pegah has lived in the dormitories for two years and understands how Ohio State explains sustainability programs to its on-campus students. This allows her to look for further ways of improving these programs to continue reducing waste. Lizzy is in Delta Zeta Sorority and involved in the off-campus Greek community, allowing her to provide more information about improving off-campus recycling programs. Annie has thoroughly researched improvements to the logistics processes needed to reduce waste. She is also an effective communicator, allowing her to properly explain the group’s exact plans as well as its implementation. Amy was an editor for Centerville High School’s Literary Arts Magazine, providing her with experience in editing large projects. She is also specializing in Operations Management, which aims to create efficient processes within the supply chain. Each individual’s particular expertise within various aspects of campus sustainability allows for the creation of a well-rounded proposal.


Budget

The cost of implementing programs on- and off-campus is approximately $1,010,600 . This budget covers the costs of: ● adding recycling bins off-campus and paying for pick-up ● implementing programs within The Ohio State University’s residential halls ● planning an annual “Sustainability Week” ● switching to a more environmentally friendly supply chain plan ● purchasing and maintaining composting facilities

Table 1: Estimated budget costs to implement on and off campus programs

Program Cost

Recycling Bins: No incurred costs due to intention of receiving bins as a donation.

Pick-Up (Every Other Week):

~$200,000 (EPA)

Dormitory Educational Programs

~$7600 (Average cost per program per building at OSU is ~$200)

Sustainability Week ~$3000 (Ohio Union)

Supply Chain No incurred costs due to collaboration with current logistics providers

Reusable Plastic Pads for Inventory

Transportation

Price cannot be determined until further collaboration CartonPlast due to a variety of factors

Composting Start-Up ~$800,000 (Based off of Ohio University’s start-up costs (“Compost Facility”))

Total Cost: ~$1,010,600

Conclusion There are several methods and policies that Ohio State can implement in order to promote sustainability in the “Zero Waste” Initiative. In addition to providing on-campus recycling bins for students, it is important to consider other ways to increase sustainability within the entirety of the food production system at Ohio State. This includes when the food is packaged in factories, transported to students, and disposed of after it has expired or has not been consumed in campus dining facilities. One way to rectify these issues is to promote a sustainable supply chain through the prevention of damaged goods, reuse of storage materials, and implementation of efficient transportation. Another solution is to educate Ohio State students about sustainability by engaging in a “Sustainability Week”. Allowing students to acknowledge different ways of


promoting sustainability on campus increases their likelihood of contributing to the cause. It is also important to remember the large portion of students living off-campus. Collaborating with landlords to create a recycling program for off-campus students will provide a positive contribution to Ohio State’s recycling programs. Finally, several solutions were proposed to decrease the amount of waste produced in campus dining facilities through the use of a pulp machine and by turning excess food into compost. Promoting all different aspects of sustainability will allow Ohio State to progress towards achieving their “Zero Waste” Initiative.

Once events such as “Sustainability Week” and dormitory educational programs are implemented, students will gain increased awareness about the impacts of recycling. Furthermore, programs such as the composting of pre- and post-consumer food waste, the implementation of off-campus recycling initiatives, as well as the evaluation of improved transportation methods will reduce Ohio State’s net waste. The estimated costs for these solutions to improve Ohio State’s “Zero Waste” Initiative will amount to approximately $1,010,600, however this program will save money over time and provides many economic and environmental opportunities. Thank you for considering this proposal.


References

Cartonplast Group GmbH. 2013. Catrtonplast Group Sustainability Report. Retrieved March 3, 2015 from http://www.cartonplast.com/en/sustainability/sustainability-report. Curtis, M. (2014, February 9). Ohio State Dining Services' waste minimizing efforts challenged.

Retrieved March 3, 2015. Environmental Protection Agency. (n.d.). Collection Costs. Retrieved March 3, 2015, from

http://www.epa.gov/epawaste/conserve/tools/localgov/economics/collection.htm

Freight Transportation. (2010, June). Retrieved from http://www.c2es.org/technology/factsheet/FreightTransportation

Izagirre-Olaizola, J., Fernández-Sainz, A., & Vicente-Molina, M. A. (2015, January). Internal determinants of recycling behaviour by university students: a cross-country comparative analysis. International Journal of Consumer Studies, 39, 1, 25-34.

LePree, J. (2014). FINDING THE BALANCE IN PACKAGING. Chemical Engineering, 121(7),

26-29. Ohio State University--Columbus Student Life. (n.d.). Retrieved March 3, 2015 from http://colleges.usnews.rankingsandreviews.com/best-colleges/ohio-state-6883/student-life Ohio Union. (n.d.). Frequently Asked Questions. Retrieved March 2, 2015, from

http://ohiounion.osu.edu/get_involved/student_activity_fee/faq Ohio University. (n.d.). Compost Facility. Retrieved March 2, 2015, from http://www.ohio.edu/sustainability/programs/compost.cfm Redefining the Student Experience: The North Residential District Plan. (2012, December).

Retrieved February 27, 2015 from http://whatsgrowingon.osu.edu/posts/documents/122112-masterplan-booklet-final-web.pdf

Sudha, G., and Satyanarayana S. V. "Production Of Biogas From Different Fruit Wastes."

International Journal Of Applied Environmental Sciences 7.1 (2012): 1-7. Environment Complete. Web. 28 Feb.2015. http://web.b.ebscohost.com/ehost/pdfviewer/pdfviewer?sid=e4c26da9-098d-46de-a532-897f6b605c22%40sessionmgr114&vid=18&hid=105


Appendix 1: Annotated Bibliography

Emanuel, Richard, J.N. Adams, (2011). College Students' perceptions of Campus Sustainability. International Journal of Sustainability in Higher Education. Vol. 12 Iss: 1, pp.79 – 92. Retreived from http://www.emeraldinsight.com.proxy.lib.ohio-state.edu/doi/full/10.1108/14676371111098320

This article deals with sustainability specifically on college campuses and how students from different areas view this subject differently. It explains different programs implemented on various campuses and uses data from students who were surveyed in order to support the findings that most students have a concern about sustainability. The survey discovered there is no significant “knowledge gap” between students in Alabama and Hawaii, however there is a “commitment gap”, meaning students are more likely to actively do something about these problems in certain areas rather than others. These findings are relevant to our group project because they deal specifically with sustainability programs on college campuses, which is a fundamental piece of our project. However, our project deals more with the “ecological” category, meaning we are analyzing sustainability with recycling practices and transportation in mind. We will not be dealing with economic, institutional, or energetic sustainability. Although we couldn’t get a completely random survey of Ohio State students and how we would answer these questions to compare, we can make judgments about where we would fall on the sustainability spectrum to estimate how much commitment students in Columbus have to this cause. Freight Transportation. (2010, June). Retrieved from

http://www.c2es.org/technology/factsheet/FreightTransportation

This article explains the different efficiencies of different modes of transportation. Rail travel is noted to be the most energy-efficient form of transportation. In addition the article goes on to provide different comparisons between the common modes of travel: boat, air, truck, and rail. By comparing the economic and environmental values of each form of transportation the article demonstrates which form of transportation is the best depending on the user’s needs. This article considers everything from geographies, emissions, energy efficiencies, convenience, and costs all important when considering how goods are transported intercontinentally.

Izagirre-Olaizola, J., Fernández-Sainz, A., & Vicente-Molina, M. A. (January 01, 2015). Internal determinants of recycling behaviour by university students: a cross-country comparative analysis. International Journal of Consumer Studies, 39, 1, 25-34.

This article compares recycling behaviors of students in Spain and the United States. By examining the external factors surrounding students and their environment, it is concluded that students from Spain are more likely to recycle than those in the USA. Reasons behind this are explained and examined, and it is discovered that factors such as students’ environmental knowledge and attitudes are quite an influence in seeing recycling actually being employed. Culture plays a huge role in behaviors towards preserving the environment and involving one’s self in sustainability practices. The article explains that how the country shows their concern for the environment is also how consumers tend to follow and react.


LePree, J. (2014). FINDING THE BALANCE IN PACKAGING. Chemical Engineering, 121(7), 26-29.

This article written by Joy LePree focuses on specific sustainable packaging materials created by companies such as Dow Chemical’s Elite advanced technology line of polyethylene. Additionally, LePree considers other ways to encourage sustainability in distribution and machinery, as well as how the producer decides to make the sustainable choice. She asserts that product damage is detrimental for the environment, which attests to the fact that ensuring the durability and sustainability of a product is equally important. This article builds ethos because it will help us formulate and discuss with credible, ideas supporting the “Zero Waste” initiative at Ohio State. LePree explains some sustainability options in detail, which is what we are aiming to implement at Ohio State’s campus. LePree clearly states where she obtains her information regarding the advancements in sustainable technology, which differs from David Rusell’s article because it provides more detail of specific sustainability solutions that are currently being enacted. Russell, D. A. (2014). Sustainable (food) packaging – an overview. Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 31(3), 396-401. doi:10.1080/19440049.2013.856521 Russell presents an intriguing argument regarding food package sustainability. He asserts that although it is essential that we transition into using food packaging that produces no landfill waste, no air pollution, and no greenhouse gas emissions; it is crucial that we also remember the primary purpose of food packaging. It must protect food from sanitary hazards and health risks. Creating a durable yet environmentally friendly packaging material is an extreme challenge. Russell points out that the entire supply chains should be more sustainable, not solely the packaging materials. Additionally, Russell encourages his audience to explore other areas of sustainability such as social and economic effects. This would be an excellent source to use in our research paper because it expands the initial idea of our paper and will challenge us to think of our topic from a different perspective. David Russell is a sustainability expert who works for Dow Chemical and has done extensive research on sustainability for this article. He discusses several sustainable packaging options as well as explains a proper way to analyze sustainability. His goal is to make the audience aware of various aspects of sustainability and assert that there is not one solution to solve sustainability issues in the food industry. Sullivan, D. (2010). RECYCLING FOOD WASTE: 101. Biocycle, 51(12), 29-34. Dan Sullivan discusses using food wastes in various ways to benefit the community. He talks about how some colleges process their dining hall waste to use in their gardens and farms. Additionally, University of Pennsylvania hulls their food waste to composts in Delaware to recycle. Sullivan analyzes many the recycling of food waste on many college campuses, which could potentially be implemented on Ohio State’s campus. This is an interesting aspect to add to our research as Sullivan’s article is relevant to our intended audience. Additionally, it corresponds to our initiative to support Ohio State’s “Zero Waste” Initiative. Sullivan acknowledges that there is no “catch all” solution to eliminate waste, so he considers an


alternative method to reach this goal. He supports his claims through studies that have been done at various colleges such as Dickinson College and California State University. The astounding amount of food waste produced from the dining halls could appeal to the audience’s pathos by stimulating guilt and therefore motivating action to decrease waste.

Appendix 2: Glossary of Terms

Term Definition

Biogas Gaseous fuel (methane, carbon dioxide) produced by bacterial fermentation of organic matter. Source: http://thesciencedictionary.org/biogas/

Lean Manufacturing

The elimination of waste and the increases of speed and flow. Source: Pearson Education; Murphy Jr., P., & Knemeyer, A.’s Contemporary Logistics

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