Composting at UM and our Post-Consumer Compost Study

Food Waste Compost Program

Pre-Consumer Composting

What we collect and where

       The food waste that is collected as part of U of M's food waste compost program is "prep-waste". Prep-waste is vegetative, pre-consumer food waste generated during meal preparation. No plate waste is collected in the program because of the composting method used. Currently, 5 residence halls participate in the food waste program; Betsey Barbour, East Quadrangle, Markley Hall, South Quadrangle and West Quadrangle. The Hill Dining Center, Pierpont Commons cafeteria, the University Catering Services, located in Pierpont Commons, and Palmer Commons also participate.

 Where the food waste goes

      The waste collected by the Waste Management Services staff is transported to the City of Ann Arbor's compost site. The food waste is mixed with a bulking agent (normally wood chips) and is formed into long piles or "windrows" where air can circulate and aid in the decomposition process. After the food waste has decomposed, the finished compost is tested to assess its potential as fertilizer or soil amendment. If you are interested in participating in the pre-consumer food waste composting program, please review our participation standards and email us at recycle@umich.edu (141.211.219.59).

**Post-Consumer Composting Study Update**

     The Waste Reduction and Recycling Office (WRRO) is piloting a post-consumer food waste composting pilot in conjunction with the Michigan League. From now until November 21, patrons of Beanster's Cafe and the League Underground (featuring Taco Bell and Wendy's) can compost any leftover food waste, napkins and certain other wastes in specially-marked compost bins. This pilot resulted from the recommendations offered in the Post-Consumer Composting Study published in 2010 and marks the University's first step towards institutionalized post-consumer food waste composting.
In 2010, the University of Michigan Recycling Program contracted with Resource Recycling Systems, Inc. to produce a feasibility study and business case for an on-campus, post-consumer food waste composting program. The report can be found here.
      In the meantime, see our Guide to Zero Waste Events. This guide can serve as a starting point for hosting your own zero waste event. Visit our website often for updates.”

Questions and comments should be directed to recycle@umich.edu (141.211.219.59)