Students at the University have taken the helm and become nationwide leaders in collegiate recycling programs. The UO Campus Recycling Program, started by students in 1991, has diverted thousands of tons of materials from the landfill. This effort has reduced our impact, saved resources and cut down on greenhouse gasses. Until recently, waste reduction could only go so far. Zero waste is the goal and composting is the next frontier.
With concerns about global warming, reducing and eliminating waste is an important component for greenhouse gas reduction. Landfills generate methane, one of the most harmful greenhouse gases, 23 times more potent than carbon dioxide. According to the EPA, about 50 percent of landfill mass is comprised of compostable food and paper products (excluding recyclable paper). This percentage is more than diapers, Styrofoam and tires combined.
Composting has been around for centuries. Prehistoric farmers discovered that straw mixed with manure and organic waste turns into a nutrient-rich soil that enhances farm crops. The modern world has learned from this and industrial composting has emerged as an important tool in attaining zero waste and enhancing soils.
Zero-waste practices are being integrated into all aspects of the community and collegiate life around the country. Composting is taking on a new face by going beyond food waste and capturing compostable food ware such as paper plates and napkins, which are inherently compostable. A new generation of biodegradable cups, utensils and to-go boxes is paving the way for a zero waste culture. International Paper developed a compostable coffee cup, called the Ecotainer, which has a compostable (instead of plastic) liner. Major industries are taking this seriously; even Coca-Cola is working on a compostable soda cup.
Campus Recycling has been a leader in zero-waste and 13 years ago, students identified inherently compostable items and started the zero-waste effort at campus events such as the Street Faire. This effort is being embraced nationwide. Typical waste reduction at these events has been 80 percent.
Thanks to ASUO, Campus Recycling implemented a public composting program. Compost sites are located throughout the EMU, campus cafes and Hamilton Dining Hall. Food vendors are participating by collecting prep food waste. Public collection sites are labeled with photographic signs, making it easy to determine what is acceptable. Currently, collection is limited to compostable products, such as paper napkins, plates, wooden chopsticks and Ecotainer coffee cups (used at all EMU outlets). Meat and cheese are not acceptable at this time.
The compost is sent to a local processor to turn back into soil amendment that is used in place of pesticides and fertilizer. The regulatory agencies have been working to adjust regulations to include meat and cheese at this facility.
The possibilities are endless. Join us in this new journey toward zero waste. Participate in this new program by utilizing compost collection sites around campus. Don’t forget to compost your disposable coffee cups that are labeled “ecotainer”.
The future is here and it’s time to compost!
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