The purpose of this study was to test the consumer-stated willingness to pay (WTP) of a native Texas plant fruit product, texas persimmon (Diospyros texana), for the restaurant industry, as well as for the consumer market. Farmers’ markets and restaurants specializing in either local foods, organic foods, or both were the focus of the market samples. Responses were gathered from five cities located in the geographic area of central Texas where the fruit is native including: San Marcos, Austin, New Braunfels, Wimberley, and Bastrop. About 400 quantitative survey responses were collected from farmers’ markets consumers during market days. Seven interviews collecting qualitative responses from restaurateurs provided more in-depth data on the value of the product to specialty restaurants. Restaurateurs responded positively to the texas persimmon and stated they would be willing to pay between $3.59 and $3.69/lb of texas persimmon. Results indicated the prime audience for the texas persimmon to be those who attend farmers’ markets in the age group of 25–34 years who value locally produced foods and are concerned about the environment. Farmers’ market consumers were willing to pay prices similar to specialty fruit prices.

At Texas State University, a cafeteria-composting pilot program was established in which students source-separated their organic waste at one of the food courts while the program educated students on the value of organic waste and compost. Waste sorting bins were set up in a dining hall to direct students to sort trash into recyclables, compostables, and trash. Waste audit results demonstrated the value of the operation to the university in terms of savings in waste hauling expenditures, as well as showed the percent contamination, and percent waste diverted to the university's recycling and composting program. There was a significant difference between pre and post-test waste audits. The pilot site composting program resulted in a net loss of $3741.35 to the university during the first year, but was expected to produce a positive net return of $2585.11 in subsequent years. The pilot test showed the program was most successful when ongoing education at the dining hall occurred. Additionally, the student-run composting program resulted in hands-on training for students in producing a valuable horticultural commodity in an emerging waste management field. Results also indicated opportunities for further diversion such as the incorporation of compostable cups and utensils, as well as through expanding the operation to include more collection locations. With more collection sites and, therefore, more efficiency, the expanded composting program has the potential to become a self-supporting operation.

No abstract

No abstract

No abstract