Expanding Sustainability Efforts with Composting and Recycling Initiatives

Our Culinary Center is leading the way in sustainability with its new composting program, launched in September 2024 in partnership with a new local composting company. In just the first eight weeks, the initiative diverted 9,134 pounds of food waste from landfills—preventing approximately 4.63 metric tons of carbon dioxide equivalent (MTCO2e) from entering the atmosphere.

Based on these early results, the Culinary Center expects to divert around 30 tons of food waste annually, reducing greenhouse gas emissions by an estimated 30.1 MTCO2e per year. That’s the equivalent of removing 7.2 gasoline-powered vehicles from the road or eliminating the energy consumption of nearly four homes for an entire year.

Prior to implementing composting, the Culinary Center was already committed to reducing waste through strategic purchasing, but some food waste is inevitable. Compostable items include inedible vegetable trimmings, expired food, leftover employee meals, rejected produce, and samples from new product testing.

Composting significantly reduces methane emissions, a potent greenhouse gas produced when food waste decomposes in landfills. Studies show that composting emits less than 10% of the greenhouse gases associated with landfill food waste. With food making up over one-third of landfill-bound trash, expanding composting efforts could lead to substantial environmental benefits.

“This program is a win for both Carilion and the environment,” said Mark Hiner, Dining and Nutrition Services Director and a key leader in the initiative. “By composting our food waste, we’re not only reducing landfill use but also making a real impact on greenhouse gas emissions. It’s a simple change with a significant payoff.” Clarence Hale, Dining Services Manager, emphasized the broader implications. “Sustainability isn’t just a buzzword—it’s a responsibility. Every step we take to reduce waste helps protect our environment for future generations. We’re proud to be part of that effort.”

This environmental focus isn’t just happening in our Culinary Center—it’s also happening in our warehouses.

One example is our Franklin Road warehouse, which has been recycling cardboard, plastics, and other materials for years. In March 2024, in partnership with Sustainability and Logistics, the warehouse expanded its efforts by launching a soft plastics recycling program.

Soft plastics—such as pallet wrap, bubble wrap, and plastic bags—are now collected at the warehouse and picked up weekly by Logistics for transport to a local recycler.

“This initiative is a great step forward in reducing waste,” said Forrest Irving, Materials Management Manager. “We handle a large volume of materials daily, and by recycling soft plastics, we’re keeping a substantial amount of waste out of landfills. It’s a team effort, and we’re proud to be part of Carilion’s sustainability commitment.”

From composting food waste to recycling soft plastics, we are taking intentional steps to reduce its environmental footprint. These programs highlight the organization’s commitment to sustainability and demonstrate how small changes can lead to meaningful progress.