Organic waste treatment

     In 2024, a total of 90.872 metric tons of organic waste—representing 99.83% of the total 91.027 tons generated—was treated through composting, anaerobic digestion, and recycling.  The organic waste mainly originated from food waste, fallen leaves, and agricultural organic materials.  For food waste management, the university strictly follows the Chiayi City Environmental Protection Bureau’s policy of “reducing, draining, and recycling food waste.” The Meal Management Committee requires canteen operators to minimize food waste by adjusting menu plans and portion sizes. Large and small collection buckets are installed in campus cafeterias and pantry areas to gather food waste, which is then registered and transported by the local Environmental Protection Bureau to authorized treatment plants for energy recovery or anaerobic digestion. Some food waste is also repurposed as feed for livestock farmers.  Kitchen sewage passes through screens and grease traps to remove vegetable residues and solid waste. After oil–water separation, the effluent is buffered and biodegraded until it meets the national discharge standards. Oil fume is treated through dedicated fume processing systems to ensure cleaner air emissions.  Fallen leaves and branches are collected across campus and delivered to the Waste Wood Recycling and Processing Area for composting or wood pellet production. These materials are shredded using wood chippers and later fermented into organic fertilizer to support campus landscaping and soil fertility enhancement.  In addition to standard waste management procedures, NCYU has developed innovative programs for agricultural organic waste recycling. The Department of Agricultural Biotechnology reuses materials such as chicken feathers and spent mushroom substrate by cultivating specific microbial strains to convert them into feed additives and organic fertilizers. This initiative not only reduces the environmental burden of agricultural waste but also promotes a circular bio-economy that links livestock and crop industries while supporting carbon reduction goals. All harvested vegetables from this project are donated to local orphanages, demonstrating NCYU’s commitment to social responsibility and community care.

     To further enhance its circular resource strategy, NCYU will continue promoting food waste reduction and campus composting workshops to raise awareness among students and staff on sustainable waste management and responsible consumption (SDG 12 & 13).