Composting is a process that turns organic waste (usually food scraps) into nutrient-rich soil.
A Cross-Campus Effort
In 2018-2019, over 37,000 lbs. of food waste was collected and converted to 14,500 lbs. of usable compost. The compost created is used in the landscaping and flower beds throughout campus. Dining service employees first separate biodegradable waste from other kitchen waste. Three times a week, it is transported from the campus kitchens to the composter behind Roth Food Court. Volunteers then mix the food waste with coffee grinds and the bulking agent and send it to the aerobic compost vessel.
What to Compost
- coffee grounds
- coffee filters
- tea bags
- fruit and vegetable waste
- egg shells
- Reduces Carbon Footprint
- Stony Brook uses an aerobic composter. Less waste gets carted by diesel trucks to landfills and less methane gas is released into the atmosphere.
- Recycles Local Waste
- In order to create compost, we need nitrogen, carbon, air, and time. Food waste creates nitrogen. Our carbon element is locally sourced sawdust, the waste product of a cabinet manufacturer, which binds the matter into a product good for the environment.
Stats (April 2009 - March 2020)
- Total waste collected: 340,325 pounds
- Total compost output: 147,750 pounds