Data on waste fractions and waste volumes in connection with new building projects

Aarhus University wants to reduce its carbon emissions in 2025 by 35 per cent compared with the 2018 baseline.

All new building projects will stipulate that the supplier is to submit data on waste fractions and waste volumes in order to ensure the best possible waste management in connection with construction projects.

This also applies for the new building for Aarhus BSS in the University City, which was approved in spring 2021. 

Seasonal calendar and ‘meal freezer’ reduce food waste at Caf’Inn

Studenterlauget’s cafeteria at Fuglsangs Allé (Caf’Inn) is looking to optimise food production to minimise food waste and prioritise sustainability in general.

The university cafeterias face a daily challenge when it comes to deciding how much food to prepare to ensure that there is plenty to go around, but also minimal waste. Caf’Inn has previously experienced high levels of food waste, particularly in the hot options of the day. The cafeteria was keen to bring this waste down. 

The solution was a collaboration with Daka Refood to ensure that any left-over food could be sorted and repurposed. The creation of a seasonal calendar has also helped the cafeteria ensure the greatest possible use of Danish, organic and locally-sourced produce. Today, 40 per cent of the cafeteria’s output is organic, earning it bronze-level Organic Cuisine Label certification. In autumn 2017, Caf’Inn was also awarded Refood certification, which is obtained by organising food production in a sustainable manner.

In addition to the collaboration with Daka, the cafeteria has also created a ‘meal freezer’, where students and employees can purchase ready-meals to take away. These meals are frozen in oven-safe packaging. A small portion serving 1-2 people costs DKK 20, while a large portion for 3-4 people costs DKK 30.

The reorganisation of production has, above all, led to a reduction in food waste. Secondly, it has turned the spotlight on sustainability in all other aspects of production. At present, all take-away packaging is being replaced with sustainable alternatives. This is a major, resource-consuming initiative, but one that both cafeteria employees and users are very pleased with.

The cafeteria’s ‘meal freezer’ has virtually eliminated hot-food waste and made it possible for the cafeteria to offer ready-meals prepared from scratch using quality products, at student-friendly prices.   

Further information
Caf’Inn, Studenterlauget, Morten Hededam Christensen, cafinn@studenterlauget.dk

Recycling plastic waste

At MBG (the Department of Molecular Biology and Genetics), a lot of plastic waste is produced in the form of PP plastic packaging from tips purchased by the department. The department wanted to find a sustainable waste handling solution to deal with this packaging.

With the help of the AU Finance and Estates Projects and Development, the department contacted a company that can re-use its plastic waste. This company collects 2 x 660 litres about 12 times a year – or about 16 m3 annually. The total weight of the plastic packaging collected is about 1 ton.

iNANO has also been in contact with a company that is interested in re-using the centre’s plastic waste. iNANO generates about half as much plastic waste as MGB.

Additional information
If you would like to know more, you are welcome to contact Esther S.T. Henriksen at AU Finance and Estates Projects and Development: eh@au.dk.