The CommonWealth Compost Initiative

Prepared by:Karsyn Ansari

John BoulangerSam Brookham

Emily McNaryRyan Phebus

Chris Siracusa

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Introduction

The CommonWealth Compost Initiative wishes to inform the University of Utah campus community

about the potential benefits an on-campus composting system can bring about. These benefits

include: increasing sustainability on campus through a reduction in food waste, instilling a stronger

sense of food and ecological awareness, creating an open display educational opportunity, all while

increasing University financial savings, and promoting the campus economy. Furthermore, we offer

different composting design options located in an open, heavy-traffic area where students and faculty

can witness the ‘garbage’ to garden process. Other Pac-12 schools such as the University of Arizona

and the University of Southern California have shown that campus composting can be successfully

implemented. The following proposal outlines a potential small scale compost project that would

benefit the entire

campus

community.

Figure 1: Campus map. Red circle notes location of proposed compost.

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Why Compost on Campus?

The implementation of new composting area on campus would provide the university with an

opportunity to begin to achieve some of the goals that were laid out in the 2010 Climate Action Plan:

1. A Zero Waste Campus : According to a composting feasibility study conducted in 2012, there

is an estimated 960 tons of organic waste created on campus every year. If we were able to

compost just a fraction of that we have the opportunity to take a step in the right direction,

and to set an example for the rest of the community.

2. 25% waste reduction in 5 years through reuse, diversion, and aggressive recycling : A

composting program would provide an outlet for more aggressive forms of recycling, as well

as help to eliminate waste from entering the waste stream.

3. Compost 100% of garden waste : Garden waste could be a major component in this compost

program, it would also provide the landscape and ground crew with compost instead of

having to purchase it from an outside source.

4. Revise vendor contracts to implement stricter sustainability practices and delineate

incentives for waste minimization: Once more compost programs are in place, the university

will have the opportunity to renegotiate contracts with vendors and provide incentives for

required waste reduction and compost participation which would increase the sustainability

of the food systems on campus.

Along with these points from the Climate Action Plan, the university has also indicated that a number

of different goals when it comes to sustainability as a whole:

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1. The pursuit and practice of sustainability: The New U integrates the values of a sustainable

and just society into all facets of the University, including academics, operations, and

administrative practices

2. Promote and coordinate interdisciplinary and cross-campus sustainability research,

learning, and programs

3. Practice sustainability on campus by making sustainability an integral part of our

operational framework and our decisional framework  

Everyone who has been involved in this project has heard from students, faculty, and staff that they

would like to see the university put more of an effort into composting. While composting is not the

easiest thing to do on a large scale, starting with numerous small -scale compost projects such as this

one would provide the university with a stepping stone to implement composting on a larger scale.

Organic Waste on Campus

In a waste audit conducted by Cascadia Consulting group, which was completed in 2005, we are able

to see just how much organic waste is produced on campus every year. Unfortunately this is the most

recent data that we have regarding waste created on campus. The study shows that out of all the

waste produced on campus 18% of that waste is compostable. The areas surveyed were libraries,

residence halls, classrooms, research buildings, admin building, hospitals/clinics, exterior litter cans,

the union, support services, and auxiliary buildings. These buildings accounted for 720 tons of food

waste, 206 tons of compostable/ soiled paper waste, and 264 tons of prunnings, leaves, and grass.

Totaled together that is 1,190 tons of organic waste. If 18% of that waste is compostable, that means

that 214.2 tons can potentially be composted on campus and eliminated from the waste stream. This

data is outdated and another waste audit should be conducted to determine more current numbers,

but even with these numbers, there is no question that it is time to start acting (Morris 2012).

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Potential for Financial Savings

The CommonWealth Composting Initiative believes an experimental phase is crucial to grasp the

feasibility and inner-workings of such a project. By starting with a small composting system(s), the

financial risk is minimal. While exact statistics in the amount of savings is directly dependent upon

the amount of collected and composted materials, the opportunity to procure savings is highly likely.

Through a composting system on campus, the University may incur financial savings in two ways:

1. If students begin to value the importance of composting food scraps on campus, this will

inevitably lead to some reduction of food-waste on campus. A reduction in food-waste

means a reduction in the amount of waste being sent to the landfill, a reduction in the

amount of food-waste being sent to the landfill means a reduction in waste management

handling fees. Not only can the University reduce food-waste on campus but also a reduction

in yard/landscaping waste is possible. The same concept in a reduction of waste

management fees applies to yard/landscaping waste.

2. While the gardens on campus currently operate in a relatively self-sufficient manner by

utilizing compost, the same can be done for landscaping throughout the campus. Again, the

total cost in savings is directly dependent upon the amount of compost produced, however,

there is an immense amount of potential for the University to utilize a composting process

for landscaping savings. Currently, the Grounds department at the University of Utah spends

roughly $24,000 - $30,000 a year on compost (Full Scale-Composting Feasibility Study, 2012).

Not only can the University develop savings by reducing the amount of compost purchased,

but also through reducing transportation costs to pick up compost from an outside source.

Encouraging the Campus Economy

The compost project is a great opportunity for marketing for businesses operating on the campus.

Any business willing to donate compostable material would be given space for their logo on a

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location on the compost bin or information sign. The location for the compost bin would be in a high

traffic location; therefore, students, faculty, as well as visitors to the campus could see the support for

the compost project and there would be increased visibility for these businesses. Since the campus is

an area that focuses on sustainability a commitment to the compost project could benefit individual

businesses with increased sales due to an increased positive perspective by the public.

The increase in public perspective would encourage more businesses on campus to get involved in

the campus compost program. There is an idea of a lone nut movement, where one individual can

start a large movement through positive perspective and commitment to change or action. Individual

businesses that are willing to join in the beginning periods of this program could be at the forefront

of increasing campus sustainability through composting. Businesses on campus may be hesitant to

participate currently due to a lack of trust in the cost to benefit ratio. However, after witnessing the

success of other campus businesses hesitations would be calmed.

All of these factors could give a great benefit for the University of Utah. Campus life can be

encouraged through a healthy campus economy. With increased awareness in sustainable action, as

well as moving towards a zero-waste campus, more businesses would be willing to partner with the

University of Utah and current businesses would see an increase in potential earnings. With an

increase in businesses on campus there would be an increase in time spent on campus. These

changes can influence campus life in a positive manner which in turn could help increase potential

applicants to the University.

Excerpt from 2012 Composting Feasibility Study

“The US generates more than 34 million tons of food waste each year, more than 14% of the total

municipal solid waste stream.  In 2009, less than 3% of this food waste was recovered and recycled.

The rest —33 million tons— was thrown away. Paper is the only category which generates more

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waste, but more is recycled. Food waste now represents the single largest component of MSW (Mixed

Solid Waste) reaching landfills and incinerators. When food is disposed in a landfill, it quickly rots

and becomes a significant source of methane — a potent greenhouse gas with 21 times the global

warming potential of carbon dioxide” (Morris, 2012).

Backing the University of Utah’s Commitment to

Sustainability

It’s no secret that environmental awareness and sustainability are becoming increasingly important

issues of our time. College Universities throughout the country have been or are beginning to

implement sustainability initiatives to show current and prospective students that they care about

what the world will look like for future generations to come. Furthermore, as sustainability

increasingly becomes an ethical norm throughout society, students may seek out colleges who share

the same values. The CommonWealth Compost Initiative offers up a unique opportunity for the

University of Utah to openly display their commitment to a sustainable future. By placing the

composting system near a heavy foot-traffic area, students, faculty, and visitors alike will be able to

witness first-hand, the powerful, yet sustainable, changes occurring on campus.

Not only is this a great opportunity to show students that the University is committed to a

sustainable future, it also offers up a great educational opportunity regarding food-awareness. By

way of providing food-waste information in the composting area, students can learn the importance

of reducing food-waste, and why composting on campus is an important step toward sustainability.

Students can visually acknowledge that their food-waste, well, isn’t actually waste at all!

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Projected Costs

When looking at the feasibility of this project it is important to look at the cost effectiveness and price

of producing compost on campus. The true cost of the compost project on campus will all be

dependent on the scale of material composted. A large scale compost campus initiative would be

necessary to have a zero-waste campus; however there would be a large upfront cost to start the

project. Two Earth Flow compost machines would be necessary to handle all of the compostable

material on campus, as well as introducing disposable goods that can be composted within the

campus facilities. According to the 2012 feasibility study for campus compost the cost of the

machines and the proper tools to start composting on campus would be approximately $315,000.

However the feasibility study also includes the ability to provide income to the university through

collection of materials from surrounding businesses as well as limiting the amount of money the

University spends on compost for Red Butte Gardens and the campus grounds. The total LLC for a

compost project on campus which includes the cost of materials and personnel needed for the

project would be a positive amount of $368,608 in potential income to the University.

We understand the large upfront cost of the project could be a hindrance to the University; therefore

we suggest starting small and working from an enclosed compost pit. The upfront cost and upkeep

for this type of composting endeavor would be minimal.

A Rotating Barrel Composter could be as follows:

Building Materials (Lumber, Barrel, Screws, Brackets): $147.99

Annual Labor (8.67 hours at $8.75/hour): $75.86

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Annual Water (104 gal at $.01/gal): $1.04

Compostable Material: $0

Total: $224.89

A 3-bin Composter could be as follows:

Building Materials (Lumber, wire, screws and pitchfork): $349.49

Annual Labor (17.3 hours at $8.75/hour): $151.51

Annual Water (104 gal at $.01/gal): $1.04

   Compostable Material: $0

Total: $502.04

A possible SCIF grant through the University of Utah’s Office of Sustainability could supply the funds

for the building of the compost bin, and a partnership with the edible campus gardens to supply

volunteer labor to turn the bin would take care of any labor costs to the University. This would

reduce the total price to the University to $1.04 for any water the compost may need to be produced.

Not only are the potential costs for producing compost on campus minimal, there are plenty of

opportunities for savings for the University of Utah.

About Composting

Put simply, composting is the decomposition of organic materials in a controlled environment.

Aerobic (oxygen requiring) microorganisms, primarily bacteria, break down the organic materials

producing carbon dioxide and heat. Larger organisms such as insects and worms can also be used for

the composting process, but are not required for a successful compost. The product of this process is

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a rich soil amendment that can be used for anything from potted plants to vegetable gardens. We can

think of compost as recycling nutrients, much like we recycle materials in the waste stream.

How to compost

The first step to composting is deciding a location for the compost receptacle. Ideally, it should be in a

sunny location to accelerate the decomposition. If a sunny location is not available, it is ok to put it in

the shade though decomposition may be a little slower.

There are two main options for compost receptacles: Stationary bins or compost tumblers. No matter

what the bin choice, the idea is that the contents must be turned regularly to mix the decomposing

matter and provide oxygen. A stationary bin can really be any enclosed pit-like area that allows

oxygen and heat to reach the decomposing matter. Stationary bins will need to be mixed by hand.

Compost tumblers are enclosed cylindrical containers that can be spun so the contents mix.

Next, it’s time to start adding materials. There are classifications of organic material that need to go

in the compost “greens” and “browns.” “Greens” are materials that are nitrogen and protein rich, and

typically wet or moist, while “browns” are carbon rich, and typically dry.

       

Greens include:     

Fruit and vegetable scraps

Eggshells

Still-green yard trimmings like grass,

weeds, etc.

Browns include:

Coffee grounds

Dried leaves

Twigs and wood shavings

Shredded paperboard and newspaper

There is a minimal amount of chores to maintain a compost, but the key to success is being consistent

and diligent with these chores. Besides continuously adding organic materials as they need to be

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disposed, compost must be turned every two weeks to mix the materials and facilitate oxygen flow.

When doing this, check that the material in the compost is moist (not too wet or dry). When the

compost is ready to use (usually in a few months), it will have an earthy smell, and look like dark dirt.

It should be more dirt than chunks of composted material.

The Ecological Importance of Composting

Such a seemingly simple practice, when implemented, can have a plethora of benefits that can be

worthwhile for all participants, and in turn the environment.  

Much like recycling, composting is a way to divert a type of material from the waste stream in order

to use it again for another purpose. According to the Environmental Protection Agency (EPA),

organic materials such as yard trimmings and food waste counted for 28% of total municipal solid

waste in 2012. If food waste is not properly aerated, which it usually is not in a landfill, it is broken

down by anaerobic bacteria that produce methane in the process. Methane is a greenhouse gas that is

known to have more global warming potential and carbon dioxide. Through increased awareness

and participation, composting has the potential to not only reduce the amount of methane produced

by landfills, but conserve landfill space and in the process create usable soil as well.

This soil is a nutrient-rich and natural alternative to chemical fertilizers and soil supplements have

been reported to have detrimental environmental effects. Because compost soil is so absorbent it

requires less water for plants to grow, which cuts down on water intensity in gardening and farming.

It can be used for mulch, erosion control, soil amendment- really anywhere that you would use a

store bought soil supplement

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Compost Bin Design for the

CommonWealth Compost

As part of implementing a compost area on campus,The CommonWealth Composting Initiative has

looked at multiple designs that can be built to suit a smaller collection of food waste. The necessary

requirements for a successful composting bin requires a space where the collected organic materials

can aerate. In order to produce nutritious and usable compost, the area also needs to be kept moist

with water, but not overly saturated. Keeping in mind space, aesthetics, and maintenance there are

two designs that could successfully be built at a low budget when considering materials and labor.

Due to the unknown amounts of what will be composted at this point in time, we present why these

designs might be more suited for the desired area of campus.

Furthermore, the community involvement when it comes to the building process of the compost area

is also important to gain support to continue the growth of composting on campus. Perhaps to have

the University of Utah community help decorate the container with their name and/or handprint can

be a pledge of each individuals support to have a more sustainable campus.

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Rotating Barrel ComposterThis design is best for

composting one batch at

a time. Keeping in mind

the need to layer the

organic materials

between food waste,

yard trimmings, and

other organic materials,

the bin only needs to be

turned every two weeks.

Once the compost

begins to look moist and have the consistency of soil, it can be used for planting produce in the

campus gardens or to be used in landscaping. The

process can then be started over again to begin another batch.   

One will need to find a 45 gallon ‘food grade’ drum, which is free of any toxic chemicals. Some designs

use metal drums, but these are prone to rust. By using a plastic drum the upkeep of the drum will be

significantly lower. A rod must be inserted through the drum in order to attach a handle and/or to be

used as resting points on the stand that is built to hold the drum off of the ground. A hatch that can be

locked needs to be cut and attached with hinges in order to add and remove the compost materials.

Lastly the stand has been made in several ways. Some create cross joints with two beams which can

be more stable, while others have created simple boxes holding the bin 4 to 5 feet off the ground.

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Figure 2: Potential rotating barrel compost design

3-bin Composter

Larger in size, this design consists of three composting boxes that sit side by side. What is unique

about the 3-bin process is that one can continually be producing and adding compost to the system

unlike the rotating barrel. The first bin begins the layering process of composting materials

between food waste and yard waste. The second bin is used to turn the compost . The third bin is

used to hold active compost that can be used for gardening and landscaping. The holding capacity is

much larger than the rotating barrel drum,

but will require more maintenance from

volunteers and/or facilities. The front of

each bin can swing out to move the compost

to the desired bin when the appropriate

time has come. Some may see this as a

messier task.  It is also more visually

interactive as the campus community can

actively see each stage of the composting

process.

The 3-bin compost design can also be easily

built with reclaimed wood, mesh hardwire cloth, aluminum nails, and the everyday bolts and screws.

Some designs have used fiberglass as a lid, which makes it so one can look into the bin, but a lid

constructed out of lumber will work just as efficiently. The bins can also be made to be smaller or

bigger depending on the amount of compost. Keep in mind that the more material gathered to be

composted, the longer the time it takes to compost.

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Figure 3: Potential 3-bin compost design

Significance of Location and InfographicsA central point of campus is the

terrace outside of the east upper

entrance of the J. Willard Marriott

Library. Just southeast of the

entrance heading towards the

David Eccles School of Business

building. This location not only has

heavy foot traffic, but will also be

located on the path being renamed

Commonwealth Avenue. This

location can also be easily

accessible to provide an educational opportunity to those passing in the area. Having the compost in

this heavily frequented area has not taken away from recreational space, and the compost will be

located off the grass on the mulched space so no grass area will be disturbed. Next to the compost

container, or implemented into the design, would be a sign containing information and resources on

composting that individuals can gain knowledge on why composting is beneficial and sustainable to

the whole of campus if implemented on a larger scale. The key to this information is to keep the sign

simple and eye-catching.

Willing Vendor Participation

The following is a list of vendors that have expressed interest and willingness to participate in the

CommonWealth Compost Initiative should it be approved:

The Museum Cafe (UMFA)

La Barba at the College of Pharmacy

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Figure 4: Closer image of proposed location

Josh Rosenthal, CEO

Cafe Madsen by La Barba

Josh Rosenthal, CEO

El Sierro

Chaz Costello, Head Chef/Owner

Brio Coffee (Including all coffee carts)

Casey O’Brien McDonough, CEO

McDonough Enterprises

Potential for Future Growth

Composting has been, for a long time, a small-scale operation employed by environmentally

conscious veggie growers, farmers looking to save a buck, and community gardeners looking for

alternative avenues of social cohesion. In saying this, it’s no surprise that people are now opening

their eyes to the wider benefits of composting—socially, environmentally, and economically. The

environmental benefits of composting are well documented, but some commercial waste facilities are

beginning to capitalize on the financial potential of composting.

For example, Wilmington Organic Recycling Center was opened in 2009 in Wilmington, Delaware. It

is the recipient of approximately 400 tons of food waste a day on the East Coast. The Center has

massive economic benefits to the area—the cost for a business to dispose their waste at the facility is

$45 a ton rather than the $120 a ton it would cost at a local landfill. The length of time it takes for the

waste to turn into compost is only eight weeks. At which point compost is bought for $20 a ton. There

are also opportunities to combine composting with energy production. A facility in Monterey,

California handles approximately 5,000 tons of waste a year, enough to produce 100 kilowatts of

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electricity which is then sold to a nearby wastewater treatment plant. California is expanding plans

for these combination plants.

The future of composting may be largely dependent on local governments getting in on the act. Many

European countries provide smaller food waste bins that are collected weekly and brought to a

municipal facility for processing. This is currently rare in the US, although West Coast cities such as

San Francisco, Portland, and Seattle are developing plans to better integrate composting into their

resident’s lives. Businesses and schools are proving to be integral to the future growth. Some

businesses are getting on board, while other businesses are starting up based on the very idea of

composting, such as Washington DC’s Compost Cab. Compost Cab picks up residential food scraps at

a cost and then returns compost to its subscribers and local farms and gardens twice a year. Many

schools have launched programs that focus on both their raw initial product and the food waste they

produce, resulting in both health and environmental benefits.

There are spatial limitations to composting, especially in an increasingly urbanized country. A major

challenge is finding the space where food and yard scraps can be processed, but innovations include

retrofitting existing landfill facilities and developing policies that encourage small-scale residential

composting. The challenge is to redesign our relationship to natural systems. There is no doubt that

there are a number of benefits and incentives that composting can provide. A priority is developing

the initial platform on which programs can build.          

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References

Colby, J., Willson, M., Martin, M., & Williams, W. et al., (2010). Energy and Environmental Stewardship

Initiative: 2010 Climate Action Plan. University of Utah Office of Sustainability.

How to Compost.org. (2013, January 1). Retrieved April 21, 2015, from

http://www.howtocompost.org

Methane Emissions. (2015, April 14). Retrieved April 21, 2015, from

http://epa.gov/climatechange/ghgemissions/gases/ch4.html

Morris, C. (2012). Full-Scale Composting Financial Feasibility Study. University of Utah Office of

Sustainability.

Municipal Solid Waste Generation, Recycling, and Disposal in the United States Tables and Figures for

2012. (2014). Municipal Solid Waste Generation, Recycling, and Disposal in the United States

Tables and Figures for 2012.

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