1.Food waste must be diverted from disposal in landfills or incineration facilities by donating, composting, or anaerobic digestion1. The other options are incorrect because they are product recycling requirements that apply to all LEED AP O+M projects, not just Schools and Hospitality.
LEED v4.1 O+M Reference Guide, page 223
Guide to the LEED AP Operations and Maintenance (O+M) Exam, page 105
LEED v4 AP O+M Mock Exam, page 82 =========================================
Within the LEED AP Operations + Maintenance rating system, particularly for Schools and Hospitality projects, there is a heightened focus on sustainable waste management practices, including the recycling of specific products. One area of particular importance for these project types is the management of food waste due to the significant volumes generated and the opportunities for diversion from landfills through composting, donation, or other sustainable waste management practices.
Recycling requirements for batteries and lamps, electric-powered equipment, and office equipment, appliances, and audiovisual equipment are generally applicable across various project types. However, the specific emphasis on food waste recycling in Schools and Hospitality projects aligns with the operational characteristics of these facilities, where food service and preparation are integral activities. By focusing on food waste recycling, these projects can significantly reduce their environmental impact, contribute to community well-being, and often achieve operational cost savings.
References:The LEED v4 for Building Operations and Maintenance reference guide provides a detailed overview of the Materials and Resources credit category, which includes requirements for waste management. It outlines the specific emphasis on food waste management for Schools and Hospitality projects, recognizing the unique opportunities and challenges these project types face in achieving sustainable waste management practices.
