What kind of food waste could be composted at campus?

1. Pre-Consumer Food Waste:

• Vegetable and fruit scraps from food preparation in dining halls, kitchens, and catering services.

• Meat and fish trimmings.

• Dairy products that have passed their expiration date.

• Bread and pastry products that are no longer fit for consumption.

• Leftover food from dining halls and cafeterias.

2. Post-Consumer Food Waste:

• Uneaten food remaining on students', faculty, and staff members' plates from dining halls and cafes.

• Disposable utensils, cups, and containers made from compostable materials like paper, bioplastics, and bamboo.

• Coffee grounds and tea bags.

• Food-soiled napkins and paper towels.

3. Landscaping Waste:

• Grass clippings and leaves from campus grounds.

• Twigs and small branches resulting from pruning and trimming trees and shrubs.

Composting these food waste streams helps reduce the campus's environmental impact by diverting organic waste from landfills, reducing greenhouse gas emissions associated with landfilling and incineration, and creating a valuable soil amendment and fertilizer for campus green spaces.