Second Opinion Magazine
On Campus: Since 2009, UW–Eau Claire has provided composting services on campus. The Davies Center and the Hilltop Center both have collection receptacles for food waste that will be composted. The dining facilities on campus use materials that can be composted, which are made from paper or corn-based materials. The food services also divert a lot of food waste from landfills by composting it.
Off Campus: Students who live off campus can sign up to have their food waste picked up and used in the composting effort for the campus garden. When students sign up, they are each given a yellow bucket to collect their food waste in. Once a week, they set the bucket out on their front step or porch, and student “eco-reps” come by via specially equipped bicycles to pick it up. This program operates spring, summer, and fall. For more information, contact the Student Office of Sustainability.
Compostable materials (organics for composting) are collected in every building on campus and also within the kitchens of the dining halls, according to Sarah Rykal, sustainability coordinator at UW–Stout. Stout’s dining services also use compostable to-go containers, and the campus also collects paper towels from the restrooms. Rykal explains that the collection containers are all green with photographs of the things that can be composted. “We do this to make it easy and intuitive for students, faculty, staff, and visitors,” Rykal said. “In 2014, we had 326,583 pounds of compostable material diverted from the landfill.”For more information, contact the Sustainability Office.