Large-scale composting on campus is finally a reality

The program may be experimental, as composting on this scale hasn't been attempted before by Waste Management in southern Colorado, but compost materials are now being collected on a large scale to help create a more sustainable community here on campus.

Drew Johnson, a zero waste coordinator in the Office of Sustainability said, "Students have asked for it, and the Office of Sustainability is proud to introduce composting in the University Center and the Lodge."

Johnson noted that the program has only been in place for several weeks and has already become a tremendous success.

Johnson explained that the waste is collected separately from landfill and recycling items and allowed to decompose. This decomposing process produces heat, such as what a hay bale might do. The material is turned periodically as the material gradually turns into usable compost.

Staff members from the Office of Sustainability will soon be taking a tour of the waste facilities, located between Colorado Springs and Pueblo, in order to learn more about this process.

The compostable materials can be disposed of in the green containers labeled "Compost" in the Overlook and Lodge. Materials that can be placed in the bins include food, soiled napkins, clam shell containers and even plastic cups and utensils if they are made of corn cellulose, like the ones at the Lodge.

Pay close attention when placing items in the receptacles in order to not cross-contaminate the containers.

Sodexo, campus' food contractor, has partnered with the Office of Sustainability in order to make the program successful.

According to Russell Saunkeah, general food service manager, educating students to pay attention to how they dispose of their items will ensure that time and labor isn't wasted by Sodexo employees trying to sort it themselves.

"We want to reuse any materials we can; it's the concept of waste minimization," said Saunkeah. The kitchens have begun collecting their unused and uneaten food. Boxes in the prep area are emptied into the green containers and green containers are also provided for the dishwashers.

The waste was weighed in order to produce a baseline for how much waste accumulates in just one day. One kitchen collected 67 pounds of pre-consumer waste collected during food prep, and 78 pounds of post consumer waste.

The University's food services is hoping to see food waste dramatically reduced; if there is a reduction in the post-consumer waste by the end of the semester, the chef of the Lodge has agreed to offer a steak dinner to resident dining students.

Clyde's is also supporting the initiative to reduce waste. Currently employees are making the trip upstairs in order to deposit their compostable materials. Jen Voorhees, the manager of Clyde's said, "We support the idea of composting. We realize that the program is new, but it could use some refinement."

It is hoped that the program will be successful enough to place more compost receptacles closer to the dumpsters and around campus.