UofL is committed to seeing organic wastes as a valuable resource rather than as "trash" to be thrown "away."
UofL Dining hosted a Weigh The Waste campaign to raise awareness at The Ville Grill for Sustainability Week 2013. During lunch on Oct. 24th, 230 pounds of food waste was collected for composting!
Sustainability requires us to not only reduce waste, but to re-conceptualize waste as resource and to seek ways to creatively 'close the loop' rather than endlessly filling landfills. UofL is achieving this most directly in the way we handle our organic wastes.
UofL has numerous ways for making sure that food scraps and kitchen wastes are kept out of the landfill and turned into valuable organic fertilizer! Food waste from UofL Dining facilities is taken off-site by QRS Recycling (see below).
- The new Cardinal Burger Company on the second level of the Student Activities Center not only features local food and grass-fed, hormone- & antibiotics-free beef, but everything CBC serves and everything it is served on is compostable! When the CBC first opened in the fall of 2013, we experimented with having a compost bin available to customers, but we had to discontinue that program because of constant contamination with landfill trash. We need volunteers who can help staff the composting station and educate our guests. Contact: UofL Dining's sustainability coordinator, Charlie Clabaugh.
Compost Your Own!
There are several places at UofL where you can participate directly in making rich, organic fertilizer for use right here on campus!
- You can now compost your own food scraps on campus at the Garden Commons, which set up four rolling compost bins next to the greenhouse behind the Cultural Center in 2011!
- Compost bins are also available at the new Horticulture Zone garden behind the Urban Studies Institute at 426 W. Bloom St. (behind Bettie Johnson Hall).
- No meat, bones, or dairy products are accepted in any of these on-site composting bins. This helps reduce problems with odors and vermin.
- Please contribute any plant-based wastes such as coffee grounds, tea bags, fruit peels, vegetable scraps, bread waste, leaves, paper towels, paper plates, paper napkins, shredded newspapers & cardboard, etc.
- We seek volunteers willing to set up a compost bucket (with sealed lid to reduce odors and pest problems) in their campus kitchen or break-room who can regularly bring the bucket over to the Garden Commons to be emptied and rinsed. Contact: Brian Barnes, EcoReps Coordinator: brian.barnes (at) louisville.edu, 502-338-1338.
- Large-scale Off-Site Composting
In an effort to scale-up food waste composting efforts, in March 2012, UofL established a new sub-contract with QRS/Blue Skies Recycling for collection and pick-up of all food wastes from UofL dining facilities as well as our Early Learning Campus. This allows us to compost both pre- and post-consumer food wastes, as well as meats, bones, and dairy-products, all of which are now collected and composted into organic soil amendments at a site in southern Indiana, about 25 miles north of campus, run by Koetter & Smith. This new system allows us to keep over 300,000 pounds of food waste out of the landfill every year!
July 2010 - June 2013 (& still going!)
Material Composted: 97,880 lbs.
Volunteer Labor: 1450 hours
UofL began on-site composting of pre-consumer, plant-based food waste from its Belknap campus dining facilities in July 2010. The composting program involves employee and student volunteers and was designed to be educational and coordinated with the campus Garden Commons project which needs a steady supply of compost. Read more about the project here.
The project continues today as a service opportunity associated with UofL's EcoReps Program and has evolved into a community composting partnership with our neighbors:
- To get involved in the partnership and help keep the cycle of life thriving, contact EcoReps Coordinator, Brian Barnes: brian.barnes (at) louisville.edu, 502-338-1338.
- We need volunteers every Sunday from noon-1pm at
our composting site at the Grounds Lot on the 200 block of E. Bloom St.
just one block north of Cardinal Blvd. between Bloom and Floyd Streets.
- Follow us on
- Community Partners: The Root Cellar, Sunergos Coffee, Tulip Tree Cafe in Ekstrom Library, Heine Bros Coffee, Quills Coffee, Days Coffee, Farm-to-Fork Catering, Luv-It Landscaping, Dismas Charities, WaterStep, Limerick Community Garden, The Louisville Zoo, New Directions Housing Corporation, Brandeis Community Garden, UofL Garden Commons, Fern Creek High School, UofL Urban Planning and Public Affairs Horticulture Zone, Amici’s Restaurant, QRS Recycling, Pop’s Pepper Patch, Sodexo, Brown-Forman, Foodworks Louisville, and dozens of anonymous individual community partners.
- UofL Departments or Units Involved: Office of the Provost (Sustainability); Sustainability Council; Philosophy; Urban Planning and Public Affairs; Physical Plant; Groundskeeping; Housing & Residence Life; Athletics; Eco-Reps Program; UofL Engineers Without Borders.
- Project History: Beginning in December of 2009, Brian Barnes, a UofL Philosophy instructor, conceived and built a food waste composting facility at UofL. Barnes noticed a pile of decommissioned dumpsters on campus property and worked with the university to repurpose reclaimed dumpsters to compost all of the campus’s food waste. Since beginning operation in 2010, the UofL Community Composting Project has diverted more than 160,000 pounds of pre-consumer food waste and coffee grounds from landfills into the production of rich, fertile soil that will enhance not only the UofL Garden Commons (our initial partner), but many other landscape projects around the university and around Metro. Since 2011, all compostables are transported to the site in a decommissioned UofL Physical Plant van.
- How It Works: The Project picks up compostables from its community partners once or twice weekly. These donations of primarily food waste and coffee grounds are mixed on-site at UofL’s Floyd Street Mulching Facility. Volunteers layer the waste in reclaimed dumpsters, along with mulched yard waste from community partners, like leaves and tree limbs. Periodically, full dumpsters of waste are aerated by volunteers climbing into the dumpsters and digging holes. Hand tools are used in all aspects of the operation. Composting requires water, and we have modified the dumpsters to maximize precipitation capture; we also use a hose to occasionally water the bins. Volunteers maintain a small herb and vegetable garden, along with a berry patch, between and among our dumpsters.
- How The Compost Is Used: Much of the compost is donated to community partners, but a portion is used to feed our worm population. Running the finished compost through a worm’s digestive tract results in vermicompost, which is nature’s super soil. We maintain a population of red wiggler manure worms (eisenia foetida) for creating the vermicompost, which we harvest periodically to donate to our community partners and university gardens. The worms live and work in modified plastic flavoring barrels provided to the project by Brown-Forman Distillery.
- New Projects: In 2014, the project will begin mycoculture and aquaponics, as well as improving its rainwater capture systems and expanding into dorm waste collection. One core volunteer will spin off the project to work with Metro as a composting provider in partnership with QRS, so we will lose many of our community partners as we donate them to this new enterprise, which is ultimately a purpose of this program—to perpetuate more large-scale composting operations.
- Education: Due to our strong educational orientation, one of the goals of the project is that it always be accomplished in such a way that any or all of its systems could be replicated by other communities, or even elsewhere in our own community. We also strive for a negligible carbon footprint. Learn how you can do this!
- Project Statistics:
Number of Students Involved (2012-2013): 150
Number of Staff Involved (2012-2013): 6
Number of Faculty Involved (2012-2013): 1
Number of non-UofL volunteers Involved (2012-2013): 15
Grant Funding (overall since project began in 2009): $0
The UofL Sustainability Council has provided Brian Barnes a stipend for administrative costs since 2012. The project has received no other financial support.
- Impact on UofL: U of L has become known for its sustainability profile. Closing the loop on food waste on campus has been a powerful example of what is possible with reused resources, imagination, volunteers, campus partnerships, and sustainability initiatives. It is also the case that this project has been accomplished with very little funding, which has also helped it become a model. The project provides high quality soil to planting projects around campus, including two community gardens and a wildflower garden. This project has evolved to include more on-campus and off-campus opportunities for students to engage and learn about sustainability in a very hands-on approach. Beginning in 2011, faculty, staff and students were given the opportunity to compost their own food scraps at the Garden Commons located on campus. In March 2012, inspired by these efforts, UofL established a contract with QRS for collection and pick-up of all food wastes from UofL dining facilities. The Community Composting Project now operates with Sodexo as a much smaller partner, and we are always seeking new sources of waste to reclaim from the landfill. For example, in addition to the Quills and Tulip Tree coffee shops, will begin collecting compost from the dorms on campus early in 2014. We have also begun implementing a partnership with UofL Athletics to collect food scraps from Athletics facilities along Floyd Street. All compost and vermicompost is donated to community partners; there is no sales structure in place to support this project.
- Outreach: The project has caused UofL to receive media coverage, not only from The Louisville Cardinal and UofL Today, but from WHAS-11 and other off-campus news outlets. Coverage such as this has aided the project into evolving into the multifaceted composting initiative that it is today involving many community partners. This project is also the foundation service project for supporting the Garden Commons and the Eco-Reps programs on campus. Recently, the Project was contacted by The Composting for Community Project at The Institute for Self-Reliance in Washington, DC, to provide information about its operations as part of a national education program, and information about UofL’s program was featured at the Cultivating Community Composting conference in Columbus, Ohio, last October.
- Student Involvement: Student participation is robust, though episodic. Students in Business Ethics classes study this organization as a sustainable community model, and they contribute their labor as part of their research; we are involved with SOUL and the Office of Student Involvement, which sends volunteer groups our way at least annually; the project serves as a model to be studied for Barnes’ senior seminar in sustainability and social justice at Bellarmine University; we are becoming known in the community as a composting partner (as one example, The Louisville Zoo contacted us about a donation of compostables from an event); and we receive contact weekly from groups and individuals interested in learning more about what we do. One volunteer, Angie Carlson, made a huge splash, in part, for work with the project, featured in Sierra magazine.
- Impact on Community: The UofL Composting Project provides a working model of an environmentally-sound and sustainable urban composting system. In addition to keeping considerable quantities of trash out of landfills, the project provides soil to community partners for gardening, growing of food, and educational events. The project brings together diverse community partners around the topics of healthy soil, good food, and learning the truth about our trash. The Community Composting Project is becoming known around Metro and the US as a model of sustainable action with low cost, low carbon footprint, and high impact. We have given soil to dozens of community gardens, non-profits, and individuals around the Metro community during our operation. The project is a unique point of innovative convergence with other sustainability groups like WaterStep and Engineers Without Borders.
- Scholarship resulting from this project, includes:
• AASHE Conference 2013
• Bluegrass Bioneers Conference 2011, 2012
• Healthy Foods, Local Farms Conference 2010, 2011
• Campus Community Partnerships for Sustainability Conference 2010, 2011
• Numerous presentations at regional universities like UK, IU, etc.
• Subject of Eco-Reps video series
The University of Louisville Grounds Maintenance Department utilizes selected green waste created from the care of the lawns, landscape and trees on Belknap campus to create compost/mulch on site. This includes chipped/shredded tree limbs, shrub trimmings and leaves. These materials are "tub ground" once or twice per year for mixing and particle size reduction. They are then piled based on their age and turned regularly for aeration. No artificial irrigation is used for the operation. After the materials have decomposed to a satisfactory state, they are used as mulch in campus landscaping or given to the university community.
UofL's research facilities generate about 450 tons/year of waste animal bedding. This material used to be landfilled, but in February 2012, UofL began sending this waste stream to off-site composting facilities, where it is turned into an environmentally-responsible soil amendment. Today it is collected by Waste Management and composted at the Outer Loop Recycling & Disposal Facility, just 8 miles from campus.