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What were some challenges encountered with composting on campus?


All of our challenges relate to collecting food scraps on the front end, since this is the only part of the process handled internally by UVM. Keeping the carts and buckets clean, keeping the carts from freezing solid in winter, and from stinking too badly in summer are our biggest challenges.  Another challenge is controlling contamination: an occasional rubber band or non-food item will end up in the cart, but for the most part University Dining Services staff are fantastic at participating. Students are asked to separate their food scraps for composting in all Dining Hall locations. This works well in resident dining areas, but is a bit more challenging in the retail and take-out dining.  

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