in this video, we visit the sadler, brockway, and ernie davis dining halls, and interview students on this very subject. by diving into syracuse university’s policies on food waste and visiting the onondaga county resource recovery agency’s (ocrra) amboy compost site, we aim to educate students on the facilities and processes that help keep this school sustainable. we take an in-depth look into ocrra’s aerated static pile system, which separates the amboy site from other municipal composting sites. 

the importance of waste management has been known since early humans realized living next to excrement was a recipe for disease. today’s waste systems are built on roughly the same principle as those of ancient civilizations: throw stuff out farther away.

in america’s waste systems it matters surprisingly little what the trash itself is; bubble wrap and apple cores are treated as one and the same. workers in offices, parents in homes, and students in dormitories all apply the “throw stuff out farther away” principle – and it’s contributing to climate change.

carbon emissions contributing to earth’s greenhouse come from numerous sources, among which landfills are no minor player. landfills release 17% of the u.s.’s methane, a greenhouse gas with 28-36x the global warming potential of carbon dioxide, according to the environmental protection agency [1]. though methane stays in the atmosphere for a shorter timespan than carbon dioxide, it absorbs more energy (holds more heat) in those years.

our discarded leftovers generate those earth-warming gases.

“rotting food in landfills releases methane,” explains university of chicago campus composting co-leader chloe brettmann. the reason has to do with oxygen: the soil microorganisms that break down food need oxygen to survive, and landfills are packed too tightly for sufficient air flow. without microorganisms, food decays much slower – releasing methane and carbon dioxide.

the solution? give waste room to breathe.

composting does just that. biodegradable waste, like food, paper products, and even dog hair can all be combined and routinely turned through to oxygenate. in as soon as a few weeks the waste bears distant resemblance to its original form. in place of the banana peels and paper napkins is fertile, nutrient-rich soil.

conceptually, composting is simple. in practice, it’s an extra step that few americans take.

the food and agriculture organization estimates that 30% of americans’ food gets thrown out, 96% of which ends up in landfills – amounting to 3.3 billion tons of greenhouse gases released to the atmosphere each year [2][3][4]. “when you compost, you dramatically reduce the greenhouse gas emissions caused by food breaking down,” says brettman. 

for many americans, the time and resources needed to maintain a backyard compost bin makes it an unrealistic ask. backyard composting is the smallest scale of operation, and the one that takes the most work. this is where local and regional composting companies come in: many offer a pick-up or drop-off service where individuals can fill up a few-gallon bin that gets exchanged regularly. but this still requires effort and money – work that you don’t do now for your trash and recycling.

to make a change of practice desirable, an environmental benefit is, unfortunately, rarely enough. ease is crucial – and chicago college campuses provide a case study into how the operation might work.

the university of chicago is set to implement a residential composting pilot program in an 800-student dormitory in march 2022. campus composting, a group within the university of chicago’s largest environmental club, initiated the pilot with $3,900 from the green fund, a campus program that awards $50,000 in annual grants for student-led sustainability research and projects [5].

for the first time in uchicago’s history, students will be able to bring their buckets, full of food, paper products, and other biodegradable waste, to a nearby drop-off location for chicago-based micro-compost hauler urban canopy to pick it up. in covid-times, when more students are eating meals in their dormitory rooms, composting provides a sustainable waste stream, helping to reduce individual and university carbon footprints.

since composting is not a widespread service, educational measures are being put in place regarding composting etiquette – namely, what can and can’t be composted. andre dang, campus composting’s other co-leader, notes “given that it’s an opt-in program, we are able to make sure everyone is following the rules of composting because we have educational seminars and materials.”

education about composting can help in more ways than just proper waste sorting; a 2016 study by waliczek and colleagues found that composting education bears a significant correlation with enhancing environmental attitudes more generally [6].

other chicago schools – including loyola university chicago, northwestern, and depaul – have been part of the composting scene for years. loyola began their commercial composting initiative in 2012 and has since turned composting into one of its standard waste streams (along with the usual landfill, recycling, and e-waste).

loyola’s director of sustainability aaron durnbaugh notes, “members of the community take ownership, and even pride, in diverting this material from the landfill.” to him, the top benefits of composting include “reducing materials going to the landfill, increasing recycling of organic waste into needed fertilizer and soil nutrients, and supporting a regional circular economy of nutrients and materials management.”

when waste management infrastructure is placed on an organization (in this case, a university), it becomes easier for individuals to change their behaviors. the goal with composting is, simply, to add another type of bin to the trash rooms at the end of dormitory hallways.

the environmental need for more sustainable waste management is vital. says brettman, “an enormous portion of the waste that you create individually is food waste…both on and off-campus composting programs could divert so much total waste output.”

in a historical context, the charter of indian forestry (1855) offered a model for imperial environmentalism under the british empire in africa in which colonial governments were bestowed the power to seize land that was not otherwise privately owned. (kashwan, 2021, p. 5-6) this toxic relationship between the global north and global south persists today through our globalized economy. for example, ghana is the largest gold producer on a continent that supplies 40% of the world’s gold. (al jazeera, 2022) at the same time, global justice now has reported that african countries in 2015 received $162 billion in foreign aid while $203 billion was extracted from the continent, either directly from multinational corporations or by costs necessary for climate change adaptation (mcveigh, 2017).

extractive economies that reinforce these oppressive systems of command and control have been imprinted into the head spaces of the ruling financial and political elite as the end-all, be-all solution to improving quality of life for humanity. due to these cultural setbacks, youth leaders and advocates around the world are frustrated about the lack of action their governments are taking on climate change. one such group in ghana has been incredibly active in terms of transitioning local and regional economies and communities to more sustainable mechanisms and relationships between people and the planet. 

founded in 2014, green africa youth organization (gayo) pursues a holistic path to mobilize and engage youth voices in ghana in order to challenge climate change and introduce a circular economy to the region. i had a conversation with betty osei bonsu, who is a project coordinator based in accra, about the work she does with gayo. their vision is to achieve environmental and economic sustainability through youth empowerment, skills development, and public education. gayo champions several initiatives that follow these thematic areas including climate change disaster risk reduction and circular economy. in tandem with the 2030 sustainable development goals, these initiatives encourage a multi-pronged approach to climate action and normalization of sustainability in local and regional economies. gayo refers to itself as a gender-balanced organization, in alignment with goal 10: reduce inequality within and among countries. gayo not only pushes for women leadership in environmental spaces, but also seeks to enhance inclusion within waste recovery and management.

the sustainable community project (scp) is meant to establish a zero-waste model for waste management led by community members within ghana. established in accra, cape coast, abuakwa, and pioneered from the ashanti region, edubiase in 2016, this project focuses on several waste-to-value initiatives including: composting, recycling arts, and charcoal briquette. composting is important to a sustainable community because it provides organic fertilizers within towns that can be sold to people within the community for better organic crop yield. meanwhile, recycling arts offer training to create items that can be sold and be reused for the creator or their family. additionally, charcoal briquettes are a biofuel meant to be a sustainable transitional energy source that is substituted for firewood. this work started as a pilot program in cape coast, but expanded into a full initiative in the adansi south district of ghana. these three areas of value addition are meant to establish circular communities by working with media outlets, activists, and local organizations/assemblies to implement this project throughout ghana and beyond. the main objectives for the sustainable community project are to divert waste from landfills, support the works of waste pickers while building community capacity, and promote revenue generation through upcyling what would otherwise be thrown out. ms. bonsu mentioned that the initiative offers other opportunities such as the creation of green jobs and green jobs training for alternative livelihood while maximizing resource recovery so that small-scale waste can be re-purposed and sold as sustainably-sourced products. waste pickers play a major role in the scp as they recover most of the waste. thus, gayo supports them by advocating for their rights, integrating them to work in coordination with the assembly, and providing them with necessary resources.

furthermore, the circular economy project is also focused on training youth, and fostering development so they can act as ambassadors for various gayo initiatives. following this, they have organized over 300 youth individuals within universities through the gayo ecoclub chapters. this is a student-led movement envisioned to raise future climate leaders and young ecopreneurs, create awareness on environmental protection, and increase the employability of youth through professional working experiences. gayo is also building the capacity of these students by pushing for the creation of environmental courses and initiatives through partnership with other institutions and community engagement activities. as a result, students and emerging professionals are able to learn more about climate change and the circular economy while making an impact in their communities.

meanwhile, the youth climate council provides a platform for youth-led individuals and organizations to gather actionable suggestions and to come together as a centralized power to pitch concerns they have to the government. the youth climate council was established by green africa youth organization and its independent partner, youth climate lab (ycl), and with institutional backing from the international development research centre (idrc). i found this project particularly compelling after learning from ms. bonsu that, in her own words, “[people] in the global south…are faced with a situation where youth do not have voices in decision making, are not being represented in government [and] are not included in the formation of climate policies.” a significant part of gayo’s mission is to empower and engage youth throughout the country and the world around comprehensive climate action, environmental education, and community-centric programs.

the youth climate council is a unified climate youth movement which amplifies youth voices and creates opportunities for young climate activists in ghana. the council is embedded within the ministry of environment, science, technology, and innovation, working hand-in-hand with the environmental protection agency ensuring a direct connection between youth and government, and vice versa. the youth climate council’s priority is to provide services to strengthen activism and the impact of its members.

betty went on to say that, “because of this platform, we were able to attend cop26 in order to highlight gayo and other youth experiences in ghana ” around climate action and environmental awareness. following this year’s cop 26, the ghana government pavilion was utilized by gayo and its partners to host capacity-building webinars and events for youth, while sharing initiatives and climate interventions carried out by youth climate activists, organizations, and institutions in the nation. government institutions providing platforms, and the autonomy to decide what actions should be taken, center the perspectives of youth leaders rather than perpetuate archaic systems that are damaging to people and the planet. 

climate action demands intersectional, multi-generational collective action. even though the majority of ghg emissions and environmental degradation has been caused by the generations before us, it is up to youth voices, organizations, and movements to strive for a more sustainable and ethical future. gayo is one such organization achieving this feat in real time, with betty osei bonsu representing ghana and gayo at cop26 calling the world to action. global north countries and institutions, and its respective government entities, need to pass the microphone to leaders such as betty that are already transforming our relationship to the environment while also finding economic opportunities in alignment with environmental justice and sustainability. 

sources

al jazeera staff. 2022. mapping africa’s natural resources. al jazeera. 

bonsu, betty osei. (2021, november) personal communication [personal interview]. 

kashwan, prakash, et. al. 2021. from racialized neocolonial global conservation to an inclusive and regenerative conservation. environment. 63:4, 5-6.

mcveigh, karen. 2017. world is plundering africa’s wealth of ‘billions of dollars a year’. the guardian. 

dive deeper

gayo joins inaugural plastic action champions – green africa youth organization

ghana hosts first local conference of youth in climate change | wundef.com

are you an entrepreneur? apply to join the founder institute ghana and gayo fellowship. – green africa youth organization

as the earth heats up, the climate justice movement strengthens its fight for a livable future.

the movement looks different for many. there are crowds of protestors walking to the u.s. capitol calling for change. protest happens off the streets too, in our own backyards, the ways we spend our money, how we manage our trash, and much more. it can look like teaching youth or farming sustainably or eating more plants. the more people that prioritize the environment today, the bigger the positive trend that can result.

our house is on fire and environmental activists are determined to put the fire out. they are determined, hopeful, and passionate about finding solutions. scroll through this photo essay for a look at those fighting to save our planet.

once you’re done with your banana, what happens to the peel if it sits in a plastic trash bag? the natural breakdown of food slows immensely when leftovers end up in a landfill or on the sidewalk. if you want to make a change that will help the planet, look no further than your own food scraps. 

“composting is essentially a renewal process. it is a verb and it’s a noun,” said najwa womack, a d.c. native who has been composting for the past seven years. “the action of composting is actually monitoring the decomposition process of organic materials, and what you come out with is a very nutrient-dense soil amendment.” 

womack runs sistained 8, an action step movement that increases awareness around environmental sustainability and teaches the community about composting. she admits that at first people may be wary of the smell, but they are almost always impressed with the end result. 

composting is an aerobic process, meaning it requires oxygen. in this process, organic material is heated and breaks down into nutrients which enrich soil and results in much lower carbon dioxide production, compared to the lengthier breakdown process in a trash bag. 

“you probably heard about methane when it comes to animal waste and pig manure, and too much of it can cause an issue. so that’s also the case with food waste going inside of plastic bags. it has been very harmful over time to the planet. it’s literally trapped methane gas that could be decomposing naturally,” womack said. 

in the u.s., the third-largest source of methane comes from landfills. this means every time food goes into the trash can, the release of methane increases, heating up the earth and furthering the climate crisis. 

“composting is an easy, fascinating, and natural way to recycle,” writes rhonda sherman, an extension solid waste specialist at north carolina state university, in a backyard composting publication. 

for those who don’t have outdoor access or prefer to be more hands-off, one method involves leftovers and a freezer. after cooking, throw any food scraps in a compostable bag (paper works too) or reusable container. organic materials like grass or house plant clippings, paper products, coffee grounds, tea bags, and more can be added. 

with this “freezer method,” there are no requirements for what or how many scraps get frozen. it all depends on what you have available. and that’s it, you’ve started composting! once the bag is full you will need to do a little research about your town. drop off your compost at a municipal facility or pay a small fee to have it picked up by a service. some farmers markets and universities also offer free composting programs to the public and handle the decomposition process at a dedicated facility. 

the other option is to be involved in the composting process from start to finish. start your pile on the ground or place your bin in a shaded area, so it stays moist. here you must have two main components — your browns and your greens. browns are dried leaves, newspapers, cardboard, twigs, etc. they absorb moisture, help keep your compost pile structured, and are sugar-rich carbon sources. greens are your leftover food discards like fruits, veggies, and even your coffee grounds. greens help provide moisture for microorganisms and are protein-rich nitrogen sources. you should aim for a browns to green ratio of about 70 to 30. note that it is best to avoid adding meat and or dairy products as they don’t decompose well in a traditional compost pile, and can attract bugs.

is it possible to compost meat and dairy? yes! “they can be placed in an in-ground digester, such as the green cone,” according to sherman from nc state. some municipal composting programs also may allow them. if you use the freezer method and have meat and dairy leftovers, check with your drop-off program for their specific guidelines.

as for the size of your compost pile, it should reach three to five feet in height and at least three feet in diameter. this is key to having the pile retain heat and be self-insulating, which decomposes the materials. alternate between layers of browns and greens or mix them very well and the breakdown process will happen naturally. to speed up the composting process, add water to keep it moist and turn the pile frequently. chopping your leftovers into smaller pieces doesn’t hurt either. 

to avoid having excess food overall, womack says the first step is awareness, and to study your own eating patterns. from there, one can shop smarter and label your food with dates to monitor your food consumption. even with a perfect harvest or shopping list, there inevitably will be leftover inedible parts — and that’s where the sustainable practice of composting comes in. the resulting nutrient-rich amendment regenerates soil, optimizes the taste of the crops, and can decrease pathogens. 

womack finds composting “very solution-based … you are a single ambassador and if we have enough people — more than enough — ambassadors doing that activity, we’ll start to see a lot more change.” 

composting is a quick change one can make at home that truly benefits the earth and improves soil health, with options to dedicate as much or as little time as you have. 

now let’s take a moment to imagine the potential life cycle of that orange. it goes from a tree, to a grocery store, to your house, where it’s peeled, eaten, and placed in a compost pile. here it sits among some apples, coffee grinds, and yesterday’s newspaper until it’s turned back into the nutrient rich earth it once came from.

the unfortunate truth is that people are contributing their food waste to landfills every day, when the same food could be turned into compost. compost leads to more food, more jobs, a more sustainable future, and less food waste. whether it’s being done in your backyard or at some kind of facility, we’re overlooking a crucial component to reducing our negative environmental impact on the globe.

what’s actually happening in the world of compost

recycling has been a part of the conversation a while, but very seldom is food waste ever discussed. people feel obligated to recycle their plastic, but no one thinks twice about their egg shells. according to the world bank’s 2018 analysis on global waste, ‘food and greens’ accounted for 44% of global waste while plastic accounted for 12%. unfortunately, only 5.5% of this food waste was composted. the u.s. department of agriculture estimates that the united states alone throws out approximately 133 billion pounds of edible food each year. the problem is not how much food we have, but how it is distributed and discarded. 

 currently, many cities offer a green bin used explicitly for yard trimmings. i looked into what this meant in my hometown of los angeles and found a convenient guide that lists: grass/garden clippings, wood, popsicle sticks and chopsticks all as potential contenders for the green bin. fruits and vegetables that haven’t been prepared or consumed in any way were last on the list. this means peelings, seeds, and cores are not permitted, which doesn’t exactly eradicate the problem. the inside of the vegetable is not allowed, but the whole vegetable is? people should be encouraged to eat their food and dispose of the remains, not praised for letting the whole thing rot so it can be placed in the green bin. there is infrastructure for mulch created from our yard trimmings, so why hasn’t the same been done for composting and our food scraps? people are not seeing the monetary benefits that lie within compost.

permaculture’s circular approach

  jonah, owner of the monteverde inn’s ecohotel in costa rica, initially opened my eyes to the world of compost. three years ago, he added a permaculture farm to the hotel in hope of enhancing the establishment’s sustainability. permaculture is a design system that mimics natural processes in nature to create the most efficient and sustainable approach on agriculture. his system works like this: hotel residents dine at the restaurant and what they don’t eat is directly turned into compost that later feeds his garden and produces the fruits and vegetables on the restaurant’s menu, which creates a circular loop of energy that makes the most out of food waste.

compost, a combination of nitrogen and carbon, but more commonly known as: food, poop, and worms, usually scares away the public. this is where the conversation needs to change. as stated by jonah, “people think of themselves as unnatural. they spend their whole lives running away from nature, but the truth is we came from it and we’re going back to it.” compost is the key to food waste reduction.

urban agriculture and accessibility 

the biggest reason people don’t compost is because they don’t have access to a compost bin. emmanuel roux, the owner of the 15th st agrihub in st. petersburg, fl, is in the process of changing that. nine years ago, he began growing crops on a vacated plot of land that is now flourishing. the agrihub is in the process of creating a ‘community compost bin.’ the idea of the bin is to allow community members a space to easily drop off food scraps that will get placed in a bigger compost pile used by the agrihub and community garden owners. this will not only continue the 15th st agrihub’s contribution to urban agriculture and food production, but allow the city members the chance to minimize what they are contributing to landfills.

compost and the everyday civilian 

here’s a list of ways you can make an impact through composting and waste reduction:

– if you’re fortunate enough to have a backyard or space suitable to make your own compost, try it out! as a result, you could grow a garden, share produce with your neighbors, and reduce your ecological footprint. if you need guidance composting classes are a great place to start and many organizations, like the epa, have online step by step directions.

-if you do not have access to your own bin, look into local organizations that offer food scrap drop-off points.

-volunteer at your community garden! if there isn’t one in your area, look into the possibility of creating one yourself.

-eradicate the problem before it happens. so much of the food we buy in grocery stores travels hundreds of miles and sometimes gets thrown away before it makes it to the shelf. growing your own food or supporting your local farmer’s market ensures that the food is grown sustainability and locally

-buying smaller portions of perishable foods and meal planning are both great options to avoid contributing to our global food waste.

the future of the world depends on the future of food. what will you do?

we address why composting is so important to the environment, and esf’s history when it comes to sustainability on campus. the program is off to a fast start, and we believe the campus’ total diversion rate could be close to 47% by the end of the spring semester.

she assures us that through food and flies, or the distinct lack thereof, composting is attainable for anyone, whether at home, work, or on a college campus. 

we broke it down so that you can break it down too.