The organic materials will include meat, bones, dairy, fish, poultry, vegetables, produce, herbs, breads, grains, pastas, and other compostable materials. The vendor shall supply wheeled containers in an appropriate number to accommodate the busiest weekly period. The wheeled containers will be the proper size to integrate with the existing dining hall composting operation. The containers will be of a quality to accommodate the weight of the composted material and its movement. The containers shall also be pest and rodent deterrent. The service should include pickup two to three times per week, and the collection will typically occur overnight. The vendor will use a certified composter and supply the name of the facility utilized.
