Aug 14, 2009
Gettysburg College - Case Study
Hobart’s WPS-1200 WastePro Waste Equipment System helps Gettysburg College reduce water usage and solid waste.
Before installing the Hobart WPS-1200 WastePro Waste Equipment System in 2007, Gettysburg College employees were physically strained by the former waste system. The previous sys-tem was installed during renovations in 2003 to reduce the amount of solid waste to a manageable level and decrease water usage. Unfortunately, it was impractical from a labor standpoint.
The amount of solid waste generated exceeded the capacity of the scrap basket, which needed to be emptied several times during meal service. Dumping the waste collection baskets into 20-gallon trash cans left the dish room wet and dirty. Because the trash receptacles were unable to be drained, a minimum of two employees were needed to empty the 40- to 70-pound trash cans into the dumpster.
After installing the new Hobart system in 2007, the amount of solid waste has decreased significantly. The waste was reduced from 300 gallons (15 loads of a 20-gallon trash container) to a single 64-gallon toter. The physical strain is also lessened because the toter is wheeled to the waste collection site. Prior to switching to the Hobart system, Gettsyburg College hired an outside refuse collector to transport the solid waste produced by Dining Services.
Gettysburg College experienced a 30 percent reduction in the amount of solid waste that ends up in area landfills. Additionally, labor costs to Dining Services for the removal of the solid waste has been reduced by 50 percent.
Overall, Gettysburg College has saved $2,100 is annual water costs by switching to Hobart’s WPS-1200. Another large savings comes from the annual hauling cost. With the Hobart equip-ment, Gettysburg College can now use its own trash collection truck to remove solid waste.
By not outsourcing waste removal, the college is saving $18,000 annually on hauling costs. In total, the Hobart system has saved the college more than $22,000 annually. Additionally, the staff in the dish room has a safer and ultimate-ly happier work environment.
View PDF Version HERE