In an effort to promote sustainability, the University plans to expand its dining hall waste compost program to Newcomb and Runk Dining Halls within the next year.
Waste composting has been a priority for Dining Services, especially since fall 2008, when the program began at Observatory Hill Dining Hall. The Green Dining Group, an advisory committee comprised of students and University faculty and staff members, particularly advocated composting.
"The University has made a commitment to composting," University Recycling Superintendent Bruce "Sonny" Beale said. "What we do is waste aversion."
Dining Director Brent Beringer estimated that Observatory Hill Dining Hall has produced about 100 tons of compost since the start of the program. By adding Runk and Newcomb Dining Halls to the program, the University may be able to compost about five tons per week, he said.
The program will begin at Newcomb Dining Hall after Spring Break, Beringer said. But the program will not be able to commence at Runk as quickly because it has yet to obtain the proper equipment, he said. In addition, dining staff must find a way to fit the pulpers into Runk's kitchen.
These pulpers are needed to remove moisture content from the organic waste dining halls produce. The waste then is placed in steel drums that are delivered to Panorama Farms in nearby Earlysville, Va. Once there, the waste is composted into fertilizer. The University receives no profit from the program, Beale said.
Fourth-year Engineering students Cara Magoon and Dan Michaelson originally designed the program. Magoon said the idea came partly from seeing her parents produce compost.
"I just didn't see the need to send it [in the trash] to the landfill," Magoon said, noting that the dining halls "were open to the idea as long as students were putting in the work to make it happen."
To develop the program, the University first submitted plans to the Virginia Department of Environmental Quality. Those plans had to be rewritten and resubmitted when Newcomb and Runk were added to the program. This step alone took six months.
The results, however, may have been worth the effort.
"I feel like it's got a good start to it and I just hope it continues," Magoon said.
Currently, Dining Services has no plans to expand the composting program beyond the dining halls, Beringer said.
Read More
U.Va. researchers identify that HIV drugs can protect against Alzheimer’s disease
By Lauren Seeliger | YesterdayDoctor Jayakrishna Ambati and his research team have begun work on a new drug called K9 which could treat and prevent Alzheimer’s.
Graduating students share their future plans as they enter the job market
By Nina Broderick | 2 days agoMany students find the Career Center to be a valuable tool during the job search and application process.
U.Va.’s Finals Weekend spotlights the achievement and service of the Class of 2025
By Leigh Bailey | 4 days agoIn University President Jim Ryan’s welcome address, he acknowledged the support of family members and friends present in the audience and beyond that played supportive roles in these graduates’ lives.
