Here at Penn State, bruised fruit and used napkins -- normally items found in the dumpster -- are being used to promote growth of richly colored flowers and healthy plants and shrubs.
Project Earth Grow, which began in 1997 as a pilot program at Redifer Commons, converts napkins and food waste into nutrient-laden compost at Farm 10, a university-owned farm northeast of State College. The compost then returns to campus for use in planting and landscaping projects.
Food that isn't taken by students or cannot be cooked, as well as napkins that are thrown in the recycling bins, are composted. In addition, wood clippings and fallen leaves are added to the mixture. About three-quarters of the compost mixture comes from cow manure collected at farms operated by Penn State.
Al Matyasovsky, supervisor of Central Support Services for the Office of Physical Plant, explained the volume of compost and its uses around campus.
"We make approximately 1,500 tons of compost per year once everything is mixed together and we use every pound of it," he said. "Every flowerbed, raised flower pot, the University flower gardens, fields near Beaver Stadium and even the rugby fields benefit from the compost. Its all Penn State stuff and it all stays here on campus."
After the waste is collected in barrels in the commons, it is weighed, picked up by waste management workers and taken to Farm 10. There the campus food waste is spread and covered with manure. Equipment turns the mixture as the composting process begins.
In addition to the positive environmental impact, the composting also saves money by keeping food waste out of the landfill, Matyasovsky said.
Penn State saves $56 per ton of food waste they compost. The potential waste stream generated by food contributes 800-1,000 tons of waste per year, which adds up to $56,000 in possible savings per year.
The project was first proposed by students who questioned why the University didn't have a way to reuse some residual waste from the commons. Since Penn State has begun recycling food waste, Purdue University and University of Maryland have come to observe the process as possibilities for their campuses.
Support for this composting project among students remains high.
"I think it's a worthwhile thing to do," said Jen Hickey (senior-integrative arts and German). "It's much better than just dumping it out or throwing it away somewhere."
Brandon Riley (sophomore-landscape architecture) supports the university's efforts to be more sustainable campus-wide. "They are trying to turn around some of their problems, making it a very nature-friendly campus," he said.
All dining commons, Nittany Lion Inn and Penn Stater Conference Center Hotel participate in the program.
Matyasovsky said that Café Laura, which recently quit supporting the program, is sorely missed, but he attributed the most important role to students.
"The student response has been fantastic--they have always been supportive. It starts with them. They are helping to generate the compost in the dining halls and they recognize that this program has a great importance here at Penn State," he said.
