Composting Takes Off at SLU: Change Is on the Horizon With Composting on Campus
Imagine a college campus where every banana peel, half eaten sandwich, and napkin no longer ends up in a landfill, but gets repurposed into something sustainable to help nurture the planet – that is the future of waste management at St. Lawrence University. As the conversation around sustainability continues to grow, many institutions are taking action to reduce their environmental impact. SLU’s ethical dedication to the environment is on the precipice of implementing a great change. Starting next semester, dining facilities on campus will undergo an enhancement in composting infrastructure, a reduction in the size of dishware, and the minimization of plastic with the goal of improving waste management. This will foster a cultural reset of sustainability practices which will engage each member of St. Lawrence University.
In its early stages, this shift may feel like a significant adjustment. Just by taking a look at the waste generated in Dana Dining Hall, the urgent need for change is apparent. There are three types of food waste that are currently being produced: kitchen scraps, overproduction, and post-consumer. As of right now, 400 pounds a day of post consumer food waste is generated at Dana. This amounts to 3.14 tons of weekly post consumer food waste on weekdays (not including Saturday and Sunday).
Wasted food means wasted resources. According to the Environmental and Energy Study Institute, landfills are a major contributor of greenhouse gases which account for 18 percent of anthropogenic methane emissions in the United States. 66 million tons of food waste is produced each year in the U.S.
The Greenhouse is a theme house on SLU’s campus whose goal is to live sustainably and low impact as leaders in environmental activism. Greenhouse member Sam Voter ’25 feels passionately about helping others understand the importance of cutting back on waste. “I think what we’re trying to do is make it people’s responsibility to confront their own wasteful habits,” says Voter. “The biggest reason that we are trying to do what we’re doing, especially with the Food Waste Committee, is to promote a culture shift around how we think of waste at SLU.” Voter is looking forward to witnessing this cultural reset and its lasting outcome.
For Lucy Albrecht ’27, this is her first semester living in the Greenhouse. Albrecht immediately got involved in this project as she, too, feels strongly about waste management and encourages those around her to make changes within themselves. “I also think that we talk a big talk at this school, and people think that we’re a lot more sustainable than we are by the way we market ourselves,” says Albrecht. “And so this is the opportunity that students have to make a little bit of a change. And then see themselves in that change.” Albrecht expressed much excitement for these changes to be implemented and to see what will come of them.
Composting offers a wide range of environmental, economic, and community health benefits, making it a valuable practice for both individuals and communities. There are environmental benefits which include decreased greenhouse gas emissions and biodiversity support; economic benefits such as agricultural productivity improvement and cost reduction on waste disposal and fertilizers; and community health benefits, for instance cultivating environmental stewardship and promoting mindfulness.
There are concerns about potential pushback from the student body, especially with the reduction in the size of dishware. In a Campus Food Waste Committee meeting, several members acknowledged both their worries and hopes of what the adjustment period will look like. Those who eat at Dana, whether it be daily, weekly, or monthly, will be encouraged to be more mindful of personal food waste. Two questions diners can ask themselves are: Will I eat everything I am putting on my plate? If I am trying something new, could I serve myself a little bit now, and come back for seconds later?
Jennifer Perry, Organics Recycling Coordinator of the Adirondack North Country Association, spoke about her experience with student pushback. “Students are generally extremely supportive,” says Perry. “It always tends to be more on the administrative side where there’s backlash.” Once students and faculty who eat at Dana fall into a routine, the change will become second nature.
In the world of environmental politics in New York State, a new amendment has been proposed that is waiting for the governor to sign. At the present, if two tons of food waste are generated in a week in NYS, the law obligates those scraps to be diverted to a composter (farm, food pantry, aerobic digester, etc.) only if the said recipient is within 50 miles. With this new proposed amendment, the amount per week would be reduced to one ton and the radius to 25 miles.
As St. Lawrence embraces this initiative, students, faculty, and staff will have the opportunity to contribute to a greener future by minimizing waste, reducing greenhouse gas emissions, and reframing personal mindset to encourage land stewardship. While the transition may feel challenging at first, the environmental and community-driven long-term benefits are undeniable. As our campus begins to integrate these changes into daily life, the hope is that sustainability becomes second nature, transforming the way we think about food waste, resources, and our collective impact on the planet. Through small everyday actions, SLU can make a big difference – and this is just the beginning.
Sources:
Dana Dining Post-Consumer Composting FYP Presentation
Environmental and Energy Study Institute
“Food Donation and Food Scraps Recycling Law – NYDEC.” Dec.ny.gov, dec.ny.gov/environmental-protection/recycling-composting/organic-materials-management/food-donation-scraps-recycling-law.