Dec 17, 2014 04:34 PM
UofL is committed to seeing organic wastes as a valuable resource rather than as "trash" to be thrown "away."
Sustainability requires us to not only reduce waste, but to re-conceptualize waste as resource and to seek ways to creatively 'close the loop'. UofL is achieving this most directly in the way we handle our organic wastes. Most food waste from UofL Dining facilities is composted off-site by QRS Recycling, but there are other smaller local organic waste streams that you can help us turn into valuable organic fertilizer!
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 volunteer students, staff and community members. It 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 Director, Brian Barnes, 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 Brook and Floyd Streets.
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Community Partners: Tulip Tree Cafe in Ekstrom Library, Heine Bros Coffee, WaterStep,UofL Garden Commons, Fern Creek High School, UofL Urban Planning and Public Affairs Horticulture Zone, QRS Recycling, 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, Miller Hall.
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 campus dumpsters from UofL's old recycling system and worked with the
university to repurpose the dumpsters into large compost bins for
campus food wastes. Since beginning operation in 2010, the UofL
Community Composting Project has diverted more than 111 tons 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 garden, orchard, and landscape projects
around the university and around Metro. Since 2011, all compostables are
transported to the site in a surplus UofL Physical Plant van. In 2014 alone, we composted 65,300 pounds of food waste.
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
New Projects: In 2014, the
project began experimenting with mycoculture and aquaponics, as well as improving its
rainwater capture systems and expanding into dorm collection of food wastes. In November 2014, we began partnering with Louisville Composting and Heine Bros Coffee to gather coffee grounds and other compostables from ten Heine Bros Coffee locations around Metro Louisville.
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): 500 Number of Staff Involved (2012-2013): 8 Number of Faculty Involved (2012-2013): 1 Number of non-UofL volunteers Involved (2012-2013): 25 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 also receives financial support as a result of the partnership between U of L Community Composting, Louisville Composting, and Heine Bros Coffee.
Impact on UofL: UofL 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.
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. That document can be found here: Growing Local Fertility: A Guide to Community Composting. Information about UofL’s program was also featured at the October 2013 Cultivating Community Composting conference in Columbus, Ohio.
Trash Mob Flash Mob!
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: • Assoc. for the Advancement of Sustainability in Higher Education (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
Residents of Miller Hall can also compost plant-based materials in a collection bin outside the north exit at the back of the building.
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 Director: brian.barnes (at) louisville.edu, 502-338-1338.
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 alone allows us to keep over 360,000 pounds of food waste out of the landfill every year!
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.