Read the full story at Treehugger.
Last December, Michigan State University was faced with quite the conundrum. Freezing temperatures compromised the stores of mayonnaise for its dining services — 500 2.5-gallon containers of the stuff. It wasn’t spoiled, but it wasn’t usable either.
Usually when food products are not quite right, the MSU Food Stores donates them to the local food bank, but because of the lower quality and the huge amount, that wasn’t an option. It was also too much mayo to just throw out and waste.
Luckily, the school has sustainability officers tasked with curbing waste that came up with a great idea. The university has an anaerobic digester that helps to power farm areas and buildings on the south side of campus.