| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 38.11 |
| Liaison | Jane Stewart |
| Submission Date | June 24, 2011 |
| Executive Letter | Download |
Washington and Lee University
Tier2-5: Compost
| Status | Score | Responsible Party |
|---|---|---|
|
0.25 / 0.25 |
William
Hamilton Associate Professor of Biology & Chair of University Sustainability Committee Biology |
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indicates that no data was submitted for this field
None
Does the institution compost or mulch waste from grounds keeping, including grass trimmings?:
Yes
None
A brief description of the composting or mulching program:
Food “waste” is collected from various Dining Services kitchens on campus by the Kompost Krewe, students who are paid to collect the compostables nightly during the school year. Prep food, table scraps and uneaten food that is not given to the Campus Kitchen Project is taken to a Earth Tub compost machine located at the Campus Garden. ‘Greenware’--plates, cups, cutlery, straws and stirrers and clamshell food containers made from corn and potato starch or sugar cane fiber--as well as paper napkins are also collected and composted. Leaves that are collected from the campus by the Facilities Management Grounds Crew and wood chips are added to the composter and the machine stirs and aerates the contents to speed the composting process. After the compost is finished it is used on the Campus Garden to grow produce for the Campus Kitchen Project and herbs for Dining Services.
None
The website URL where information about the program, policy, or practice is available:
Data source(s) and notes about the submission:
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