“the volume of trash we’re creating is a problem,” said sam wetzel, the executive director of common good city farm. “the most important thing for people to know is there is no such thing as ‘away;’ when things are thrown away they must go somewhere.”

without oxygen to help discarded food break down, organic materials buried in landfills release methane, a greenhouse gas that can trap 30 times the amount of heat in the atmosphere as carbon dioxide.

the epa reports that landfills accounted for 16% of u.s. methane emissions in 2016, totaling approximately 108 million metric tons of carbon dioxide-equivalent. as landfills run out of space and the atmosphere continues to heat as the result of human activity, it is clear the one-size-fits-all approach to waste disposal is no longer feasible. wetzel sees urban composting programs, such as the one provided by common good, as a crucial component to changing the fate of food scraps.

common good is located in washington d.c.’s ledroit park—a usda-certified food desert. the farm is bordered on one side by expensive townhouses and a public housing project on the other. under wetzel’s leadership, the farm serves as a place for people from all sectors of the community to come together to grow vegetables, buy produce, and compost.

wetzel oversees common good’s two composting programs. the farm has what wetzel calls its three-bin “lasagna composting” system, where plant clippings from maintaining the farm are stacked in layers and turned every several months as they break down. for processing food waste brought in by members of the neighborhood, common good also houses a compost-cooperative, one of several the district’s department of parks and recreation has established over the past few years.

“the best thing about the co-op is that members of the community keep the whole thing running,” wetzel said. her job is to ensure the co-op is equipped for success by providing the space, materials, and training manuals for the program. in return, the fertile soil produced by the composting system helps nourish common good’s crops.

composting creates the ideal environment for naturally occurring microbes to break down organic materials, expediting decomposition while maximizing the nutrients in the resulting soil. turning compost piles from time to time allows oxygen to become part of the decomposition process, which is crucial to the reduction of methane output.

“the aerobic process of composting does not produce methane because methane-producing microbes are not active in the presence of oxygen,” according to western australia’s department of primary industries and regional development.

wetzel sees composting not only as a way to reduce humanity’s output of greenhouse gases, but also as a way to restore the planet’s natural processes in order to feed future generations of plants, and ultimately, humans.

“the earth needs to eat like everything else,” wetzel said. she explains that by composting fruit and vegetable scraps instead of sending them to landfill, individuals give these natural materials the opportunity to break down into nutrients, allowing them to come full circle and “feed the plants as well as feed the soil itself.”

rebecca goodstein, a member of common good’s board of directors, said that small urban farms serve not only as a way to build community, but also provide opportunities for education on the importance of farming and composting. an avid composter, she used to have a worm compost bin under the kitchen sink in her studio apartment.

in order to address the country’s food waste and climate crisis, it is important to make people “aware of how to use the food they have,” goodstein said. she believes that learning to use food properly means not only wasting less, but also properly disposing of any unused pieces, like banana peels and carrot tops.

she hopes that composting will one day become a standard part of municipal waste management, as she has seen successfully employed in places like berkeley, california, where curbside compost pickup is the norm.

“[in berkeley] even people who aren’t super environmentally-friendly compost because that is just the standard practice,” said goodstein.

while it may be a while before municipalities fully embrace composting on the necessary scale, local programs continue to fill the gap between what is needed in waste management and what the government has yet to provide. compost cooperatives, and community gardens that often run such programs, can be found in cities and towns nationwide. the first page of google results for “compost co-op” includes programs in philadelphia, baltimore, oklahoma city, and greenfield, ma. typing “new york city” into the american community gardening association’s “find a garden” search engine yields over 250 results.

currently, about thirty people bring their food waste to common good to be composted at the co-op, producing about six cubic yards of fertile soil annually.

while the environmental impact may seem incremental on such a small-scale farm, each person participating in a small composting program ultimately is still part of the aggregate solution, said wetzel. “those things add up. it all makes an impact.”

sometimes, i’m alone – in rhythm with only my breath and my thoughts. other times, i’m with a friend, sharing stories and jokes as our strides fall in step with one another. in either case, this time is sacred.

i’m a runner, and for me, there’s nothing better than a crisp morning, when the air is fresh, the sun is peaking over the horizon, and my legs are light.

but this isn’t always the case.

some days, when the smog is thick and my phone buzzes with an air quality warning, i know running outdoors won’t only be unpleasant; it would be unsafe. when this happens, i worry for the possibility of a day that we reach the point of no return- a day pollution holds us hostage not once or twice a summer, but every day of the year.

that doesn’t have to be the case.

most of us would love to cut our carbon footprint in half – i know i would – but it just isn’t convenient. we want to drive in cars, fly in planes, and eat exotic fruits that only grow on the other side of the world. i’m lucky enough to live in a city with great public transportation and a wealth of eco-friendly ride-sharing options. but many americans don’t have these choices.

census data shows that, in all but 7 states, three-quarters of americans drive to work alone. well, i don’t know anyone who loves their commute, but commuting is a necessary evil. we could demand an increase in public transportation options, but that takes a lot of time, money, and – wait for it – government intervention.

so, if we can’t take millions of cars off the road, what can we do right now, on an individual level, to keep our air clean, and reduce our carbon footprint?

well, everybody eats.

we eat to celebrate. we eat to nurture. we eat to survive.

we also eat selectively – it seems like everyone has a dietary restriction these days. planning a dinner party with my friends is a unique challenge, and more often than not it results in a sort of potluck of new dietary options. i’ve tried a friend’s gluten-free chickpea blondies. they’ve tried my tofu arrabiata sauce. most of these dietary choices were made for personal, health-related reasons, but what i’ve learned recently is that the food we eat doesn’t just impact us; it impacts the planet. big time.

just this summer, a group of researchers in the uk published a study that compared the carbon footprints associated with different diets: meat-eaters, fish-eaters, vegetarians, and vegans. turns out, eliminating meat from your diet can reduce your carbon emissions by half. a vegan diet was associated with the least amount of greenhouse gas emissions – 99 percent to 102 percent less than meat-eaters – but even switching from meat and poultry to fish can slash your dietary emissions by 50 percent.

before learning about this study, i never thought about how my diet – i’m a pescatarian; i eat a predominantly plant-based diet with the occasional seafood meal – impacted anyone but myself (and my dates when they suggested going out for barbecue or a steak dinner – awkward). i always figured that what i put into my body was a personal decision, but it turns out that it is quite the public concern.

the good news is, it’s getting easier to find healthy and delicious meatless options. whole foods, as well as schools across the nation, participate in meatless monday. once-hated vegetables, such as brussel sprouts, are making a comeback at dinner tables and on trendy restaurant menus; celebrity chef josé andrés is even opening a veggie-centric fast casual joint in washington, d.c. next year. on the internet, countless blogs and message boards create an online community and endless ideas for meatless fare.

every night, after washing my face and penning a quick journal entry, i climb in bed. i lay there for a moment, reflecting on the day, and, most likely, already thinking about my next meatless meal. and as i close my eyes, i hope for a crisp morning with fresh air, the sun peaking over the horizon, a lightness in my legs. as i drift into a slumber, i get excited for the next day’s run.

scientists believe abrupt changes in the atlantic meridonial overturning circulation, the dominant north-south ocean circulation current in the atlantic, caused the observed abrupt climate changes in the north atlantic. climate modelers from oregon state university have modeled an episode of abrupt climate change that shows remarkable agreement with observed concentrations of greenhouse gases. they concluded that ocean circulation changes were primarily responsible for driving co2 and nitrous oxide fluctuations during glacial periods on millennial time scales.

ultimately, the model’s agreement with ice core sample evidence lends credibility to the hypothesis that ocean circulation modulates variations in greenhouse gases. this knowledge may also help scientists postulate a solution for climate change.