In an average week, UVM diverts over 9 tons -- that's 18,000 lbs-- of pre-and post-consumer food waste for composting.
At UVM, we believe in recycling our food scraps back into soil. Composting is a process that takes residual organic materials-- e.g., food scraps, leftovers, yard waste and animal manure-- and turns them into a nutrient-rich product called "compost." We support the local economy and local farmers and growers by composting our food waste instead of dumping it in a landfill or down the drain.
In an average week, UVM diverts over 10 tons -- that's 20,000 lbs-- of pre-and post-consumer food waste for composting. Food waste and compostable packaging is collected from several campus locations each day.
Food waste from dining halls is picked up by a contracted hauler, Casella, using a specially designed Hybrid-powered truck which is equipped with a hydraulic bucket that dumps "toter" style carts into the back of the truck. The carts are lined with a compostable bag liner which helps keep the carts moderately clean, and the truck can simply dump the carts and then go on to the next stop. (Periodically, the carts do require a washing out off site.)
Food waste from residence halls is picked up by a small crew of Work Study students who work for UVM Recycling, based in the Physical Plant.
All organic materials from all locations are sent to to Green Mountain Compost
, a facility located in nearby
Williston, Vermont which is owned and operated
Chittenden Solid Waste District (CSWD).