University Sustainability Initiatives
Vermicomposting Project
The University’s plan to eventually recycle all food waste by using it as compost got a boost in 2008 thanks to the allocation of a building that houses the campus vermicomposting project — a project that saves the University money, saves the environment, and contributes to the nutritional quality of food.
The building is located north of campus and is used by the Department of Sustainable Living for storage and projects as well as composting.
Vermicomposting is the use of worms to break down the food waste, says sustainable living faculty member Alex Kachan. Its advantages over regular composting include: 1) the organic material is broken down more quickly, 2) the end product is more biologically active, 3) the nutrients are more readily available to the plants, and 4), the worms aerate and break down organic material not easily composted conventionally, such as food cooked in oil, cardboard, and the biodegradable paper plates sometimes used in the dining hall.
Mr. Kachan explained that vermicomposting complements rather than replaces conventional compost. “The way I like to think about it is that conventional compost is food for the soil, and vermicomposting is the dessert.”
Currently organic waste from Golden Dome Market is collected and transported to two composting bins at the new venue. Mr. Kachan intends to expand, with a goal of using all of an estimated 1,500 pounds of scraps generated each day by the dining hall. Currently about half of that is being collected daily and composted conventionally.
Mr. Kachan said that it costs $45/ton to dispose of the waste at the regional landfill, in addition to the cost of maintenance and fuel for transporting. The Sustainable Living department hopes that not only will this project save money but also will become financially self-sustaining by making some of the worm castings available commercially.
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