Composting at Smith: Possibilitiesfor the FutureEVS 300Campus Sustainability Project5-5-04Katie MarloweSmith CollegeAbstractThis study seeks to investigate the possibilities and impacts of expanding Smith Collegeís composting program. Currently at risk of being cut due to lack of funding, the program needs to be economically sustainable as well as ecologically sound to be successful. Through interviews with campus staff at Smith and other colleges (Middlebury), research on how similar collegesí programs operate, and surveying Smithís resources, I determined a practical model for the program to follow. By installing ìpulpersî in all kitchens and incorporating the resulting dry foodwaste into our existing ìgreenî compost site, Smith could expand the program to include all kitchens at a minimal yearly cost. I propose that college apply for a grant from the Massachusetts Division of Solid Waste to fund the initial investment, as this would be the largest obstacle to overcome. If Smith follows the lead of similar colleges by creating a sustainable and productive composting program, it will reduce its waste stream (along with the associated environmental and economic impacts) and set itself apart as an environmental role model for the larger community. The compost program could be used for educational purposes within and beyond Smith, and would increase the environmental awareness of Smith students. Ultimately, the more visible and respected institutions take steps toward becoming environmentally sustainable, the greater will be public awareness and demand for society to be ecologically responsible.IntroductionThe United States Environmental Protection Agency (EPA) estimates that about 11% of our annual waste stream (before recycling) comes from food (Municipal Solid Waste, 2004). This amount is about equal to how much plastics we waste and is significant enough to warrant action to reduce it. In 1999, U.S. landfills received about 25 million tons of food waste (ibid). While all of this matter is biodegradable, it will decompose much more slowly in a landfill and could be used more efficiently and productively as a source of nutrients. Composting is an excellent method of speeding the decomposition process to incorporate the nutrients locked in food waste into rich soil that is good for many purposes. Composted matter can be used to createfertilizer, in landscaping and loam fill material, and to reduce erosion. All of the above products are necessary to colleges and universities. As these institutions create large amounts of food waste, it follows that they should take advantage of that resource to fill their own needs, rather than investing in outside sources that are often less environmentally sound.Food waste that is not composted either goes into the garbage or into garbage disposals, which flush into the sewage system. Economically, the first option requires institutions to pay landfill-dumping costs of $75 to well over $100 per ton for this heavy waste. The latter route often puts excess stress on local water treatment plants, as extra chemicals may be necessary to properly prepare the nutrient-rich water for deposition. Institutions that put excess stress on treatment plants are sometimes fined (Campus Consortium for Environmental Excellence, April 2003). Therefore most ecologically and economically sound option for food disposal is composting, where its nutrients are recycled directly back into the earth, often to produce more food, with no waste.In considering how to implement a composting program on a college campus, there are several important factors to consider. First is the campus culture ñ will significant steps need to be taken to make composting a popular and respected aspect of the college? Second is the level of support expected from people who will essentially run the program (this may include kitchen staff, grounds crew, custodians, Physical Plant staff, and student workers). The amount of effort required for proper education and training of supporting people must be considered. Third are available resources and limitations, including land, money, staff, and produced food waste. Forthis what to do with the product ñ will the college compost on campus and use or sell the material, or pay to dump the waste at an existing site (CCEE, April 2003)?I sought to understand Smithís composting program as it stands now, and to determine the feasibility of expanding it to incorporate the whole campus. Further, I wanted to find a way to make composting economically feasible at Smith in light of our recent budget cuts and the possibility of the current program being cut due to lack of funding. By presenting programs at colleges similar to Smith, I hoped to show what is possible at small institutions and to motivate Smith to become as ecologically responsible as its academic peers. MethodologyGathering Background InformationIn order to consider the future of Smith composting, I had to understand the current program. Todo this, I interviewed Bob Dombkowski, Head of Grounds at Physical Plant, and Patrick Diggins, the Area Manager from Residence and Dining Services (RADS) responsible for overseeing the composting program from within the kitchens. Through them, I learned how the existing program began, how it works now, and gained some insight as to what issues need to be considered in mapping how to expand the program.Researching Other CollegesTo gather ideas for how Smithís program could be expanded, I researched programs at other colleges. While I researched large universitiesí programs (including the University of California, Davis and University of Massachusetts, Amherst), I focused on New England liberal arts colleges of similar size and academic prestige as Smith. By looking at their websites and online publications, I learned how programs at Middlebury (Middlebury, Vermont), Bates (Lewiston, Maine), and Williams (Williamstown, Massachusetts) began and operate. I also conducted an interview (via email) with the composting coordinator at Middlebury College, Missy Paquette.Identifying Smithís Resources and LimitATIONSThe next step was to examine Smithís resources and limits (including land, money, staff, student workers, and equipment) and how much compostable material Smith creates on average. This information helped me to determine what composting options I saw at work at other schoolswould or would not be practical at Smith.