Post-consumer composting takes off

Seattle University's Facilities Department has expanded its composting program to include more user-friendly disposal sites, increased marketing and new compostable materials.

Cherry Street Market, as part of a campus-wide push to move to nearly all compostable materials, has recently introduced corn-based utensils and new plates and napkins as part of the program, which was launched in the spring.

"If you want to do it right, you have to make everything compostable," said Buzz Hofford, food service director for Bon Appetit.

Hofford indicated that aside from a non-compostable sushi-box, the university made the transition with all of its containers and silverware.

There have been, however, concerns about the utensils and its environmental impact. Some have voiced concern over the corn-based products.

"I've got issues with it as do a number of people. First of all we are supporting the monoculture of the corn industry," Hofford said. "Unfortunately that is all that is available to us right now. It's like, pick your poison."

Tyler Dierks, recycling director for Facilities, said he too has had some concerns with the environmental impact of the corn-based materials, but like Hofford, said the alternative is even more detrimental.

Dierks directs both onsite and offsite composting programs at Seattle U.

The university collects roughly 30 tons of pre-consumer food waste per year in a facility located next to the Facilities building. The site was created in 2003. The pre-consumer waste is waste that has not yet been used—mostly scraps from the kitchen.

Post-consumer waste, the materials that are thrown away by people across campus, gets picked up on a weekly basis by Cedar Grove, a company located in Everett. Dierks estimates 18 cubic yards of compost is shipped out of the university per week.

The compost that comes out of the campus facility is used by the Grounds Department for campus gardens. It takes roughly two months for the composting process to take place before facilities and grounds can use the material on campus garden beds.

The new trash centers in Cherry Street Market were designed by Facilities after a period of research that included taking a tour of the University of Washington's composting receptacles.

"It just looked terrible," Hofford said of the UW's composting facilities. "At Seattle University, we needed to make it match the ambience."

Instead of directly modeling UW's receptacles, the final designs were modeled after those at PCC Natural Markets, of which Hofford is a trustee.

The waste disposal bins, located in several locations around Cherry Street Market, contain three different receptacles—one for composting, one for recycling and the other for trash.

Students have generally been using the bins correctly, though there are still areas of confusion.

Roberto Mendez, freshman psychology major, said the program is much needed.

"If we have the option, it's good to reuse," Mendez said. "It's worth taking the time."
He added, however, that residence halls need similar facilities.

Dierks said it is on the way.

"In the near future, I would like to get compost up and running in the residence halls," Dierks said.

For Josh Chen, junior finance major, the composting system is effective but a little confusing.

"Sometimes [the composting system] confuses me," Chen said. "When I see the trash bin, it is natural for me to just put everything in there."

He added few of his friends compost.

In order to get students to be more active in the composting process, Dierks said education is key.

"I think that students in general nowadays want this kind of change. It's not specific to SU," Dierks said. "However, there is a large part of this program that is educating people how to do it and why."

Alex can be reached at alacasse@su-spectator.com