Preventing kitchen scraps from entering the traditional waste stream keeps a valuable resource out of the landfill and reduces greenhouse gas emissions. Food scraps and coffee grounds can be added to other materials like yard waste to make a natural fertilizer, compost, that is good for gardening, flowers, and lawns.

At UWM, we manage two separate waste streams for compost. All pre-cooked kitchen scraps (potato peelings, strawberry hauls, etc.) and UWM “Grind” coffee grounds are hauled by volunteers to the campus hoop house for aerobic composting. The average amount of kitchen scraps from the Sandburg Café equals about 3,000 pounds/week.  The product fulfills all onsite garden needs. The second stream of food waste consists of all cooked food, dairy, and any meat. Sanimax hauls this to an industrial composting site.

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