Compost

compost

Our mission behind our composting programs is to implement a more sustainable way of handling UWM’s waste. We keep kitchen scraps from entering the traditional waste stream landfill, turn that waste into valuable fertilizer, and help reduce UWM’s greenhouse gas emissions. UWM composts, on average, 200,000lbs per year. We manage two separate streams for compost.

On Site Composting (Hoop House)

Our onsite composting program utilizes a number of static piles and an Earth Cube to break down fresh fruit and vegetable scraps, egg shells, and coffee grounds into a finished product. The Sandburg Café collects pre-consumer food scraps in their kitchen, which are added throughout the week to the compost piles by student employees and volunteers. Further, we offer a voluntary opt-in composting program – Panther Pails – which allows the campus community to also contribute to onsite composting. After a few months of careful monitoring, turning, and important microbe-assistance, the food scraps in these piles become a nutrient-loaded fertilizer that the Office of Sustainability uses on garden plots found all around campus.

Panther Pails

Panther Pails is our signature, on-campus composting program. Students, faculty, and staff can opt-in to take part. Food waste composted on site at UWM turns into nutrient rich compost, which we use in our campus gardens every year, to grow more fresh produce! Register for Panther Pails!

WHAT TO PUT IN YOUR PAIL

    • Coffee grounds (no filter)
    • Egg shells
    • Fresh fruit scraps (e.g. apple cores, orange peels, strawberry tops)
    • Fresh vegetable scraps (e.g. carrots peels, broccoli stems)

Off-Site Composting

Other forms of food waste like meat, dairy, or after-meal scraps are hauled by our off-campus partner, Compost Crusader. Post-consumer compost is collected from the Sandburg Cafe, Cambridge Commons, and select Grind locations. These food scraps are taken off-site and composted at an industrial scale to produce a nutrient rich compost!

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