Abstract

This project is a feasibility study to create a year-round composting program at the College of Wooster. The College of Wooster currently lacks a comprehensive, year-round composting system. Currently, the college only composts organic waste from the dining hall during the winter months while sending all campus cafe food waste to a landfill. As a result, about 4 tons of organic waste are sent to landfills during warmer months, as well as over 2 tons from the cafes annually. This food waste also has the potential to generate more than 6 tons of greenhouse gases annually. Food waste is a significant global issue, with substantial economic, environmental, and social implications. In the United States, nearly 40% of food produced is wasted, contributing to landfills, methane emissions, and ecosystem damage. As major producers of food waste through their dining services, colleges and universities have the opportunity to lead sustainability initiatives by implementing effective waste management systems. This feasibility study evaluates the College of Wooster’s current food waste practices by conducting waste audits at the campus cafes and collecting data on the weight of the organic waste produced by the dining hall. The waste audits and dining hall data are used to calculate total annual food waste. This study also explores potential composting solutions while considering space constraints, budget, labor requirements, and sustainability goals. The findings suggest that expanding the Paradise Composting program to include year-round food waste pickups, with odor mitigation strategies in warm months, offers the most practical and cost-effective solution for the college. Additionally, the study proposes a framework for integrating composting at the cafes, as well as educational programs to raise awareness and promote proper waste disposal behaviors.

Advisor

Webb, Brian

Department

Environmental Studies

Publication Date

2025

Degree Granted

Bachelor of Arts

Document Type

Senior Independent Study Thesis

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