Composting
Eryn H.
Hannah R.
Cameron C.
Embedded Files
What is Composting?
What is Composting?
Composting is designed to mimic the natural recycling cycle of organic waste. It is the product produced through the controlled aerobic (oxygen supplied) and biological decomposition of biodegradable materials. It is created by combining the correct ratios of organic wastes, such as food waste, yard trimmings, and manures into either piles, rows, or into a vessel. Over time the organic waste will be broken down, decomposed, and consumed by the bacteria from oxygen, microorganisms, and earthworms in the soil. Compost is a regenerative resource and it has the ability to improve the health of the soil, which ultimately promotes healthy plant growth.
What's the issue?
What's the issue?
Soil is the living skin of the earth: it supports the whole functioning of the ecosystem and it requires diversity to thrive. Agriculture and human activity have a massive impact on soil health and fertility because it removes important nutrients from the soil for plants to grow. The negative effects of human activities concerning land use vary in type and immensity, ranging from agricultural wastes such as farm animal waste and fertilizer runoff, to commercial and industrial wastes. Across the globe, many farmers are stuck in a chemical cycle, relying on conventional systems that use synthetic fertilizers to grow plants. Many of our world's ecosystems relying on soil health are near collapse and their patterns are changing, which greatly affects how climate, the environment, and ultimately the human population interact. Not to mention the massive amounts of food waste sitting in landfills emitting greenhouse gas emissions which greatly contributes to the climate change crisis. Composting is an art and an ideal practice, and though it takes time and knowledge to master, the health and fertility of the soil depends on it.
Global
Global
Every year 1.3 billion tonnes of food is either lost or wasted, and almost 570 million tonnes of that food waste is produced in homes. It is estimated that there is global economic loss of $940 billion annually. Food waste exacerbates hunger and food insecurity on a global scale, and greatly impacts climate change, biodiversity loss, and pollution. Considering land usage, around 3.6 billion acres of the world’s total agricultural land is used to grow food that is wasted. Food loss and waste is estimated to generate 8-10% of global greenhouse gas emissions. Food and hunger insecurity impacts billions of people across the globe, which is why there is an urgent need to reduce food waste filling landfills.
National
National
Only 4.1% of food waste is composted in the US. It costs us $218 million annually in wasted food and 1 in 9 people remain undernourished, as a lack of composting has negative impacts on food security. Food currently thrown away can be used to reduce food insecurity - food banks currently rescue around 3.6 billion pounds of food which is only a small percentage of the food actually thrown away. Food is the single largest category of material present in landfills and it produces copious amounts of methane - landfills account for the 3rd largest source of humane-related methane emissions at 14.1%.
Local
Local
Within the state of Michigan 14.7% of households suffer from food insecurity, and in Kent County food waste accounts for 35% of the total waste that ends up in landfills. On the GVSU campus there is composting availability on campus and at the SAP, however not many students utilize these resources. There are 22,406 students: 6,012 live on campus and 16,394 live off campus; 3/4 of students don’t have direct access to composting bins. Currently, the SAP is only utilizing a portion of the available land for composting and it is limited in the scale that they are able to compost.
Background Research
Background Research
Composting and the SAP
Composting and the SAP
Anaerobic - Cold Composting
Anaerobic - Cold Composting
Anaerobic, or cold, composting is a method of composting without introducing oxygen. This process breaks down organic materials much slower and produces little heat. To do this, you simply keep adding compostable materials to your pile without turning it.
Aerobic - Hot Composting
Aerobic - Hot Composting
Aerobic, or hot, composting is a method of composting that requires oxygen and bacteria microorganisms to replicate the natural decomposition process. The process of aerobic composting works quickly and requires frequent upkeep on maintenance, moisture, and temperature. To do this, turn the compost pile every few days to ensure that the pile has proper air circulation.
*Current method of composting being used at the SAP.
Other Methods of Composting
Other Methods of Composting
Worm composting (Vermicomposting) - Only red worms are appropriate; this method can compost food scraps, paper, and yard trimmings such as grass and plants.
Aerated (Turned) Windrow Composting - Forming organic waste into rows of long piles called “windrows” and aerating them periodically by either manually or mechanically turning the piles; can compost large volumes of diverse wastes such as yard trimmings, grease, liquids, and animal byproducts (such as fish and poultry wastes).
Aerated Static Pile Composting - Organic waste mixed in a large pile; to aerate the pile, layers of loosely piled bulking agents (e.g., wood chips, shredded newspaper) are added so that air can pass from the bottom to the top of the pile.
Comparable Programs at Local Working Farms and Universities
Comparable Programs at Local Working Farms and Universities
Urban Roots Compost & Sustainability Internship
Urban Roots Compost & Sustainability Internship
Urban Roots is a community farm, compost program, and education center located in Grand Rapids, MI. They offer a Compost & Sustainability Internship at their organization dedicated to connecting people to the soil and the table.
Relationship to SAP:
Their program is committed to decreasing personal organic contribution to landfills.
They support a mission of reaching the community and increasing education surrounding composting and sustainability.
Urban Roots wants to produce organic, nutrient dense produce to decrease food insecurity.
Compost Management / Analyst Internship at Partridge Creek Farm
Compost Management / Analyst Internship at Partridge Creek Farm
Partridge Creek Farm is a progressive organization located in Michigan's Upper Peninsula. They offer a Compost Management and Analyst Internship position focused around developing unique composting programs that provide a positive environmental impact.
Relationship to SAP:
One of the main goals of Partridge Creek Farm is to have open accessibility to fresh produce and to build a healthy community.
Like the SAP, they are focused on providing education on sustainability through food waste decomposition systems.
Both facilities, the SAP and PCF, provide students with hands-on opportunities to learn sustainable farming techniques.
University of Michigan
University of Michigan
The University of Michigan currently has a Zero Waste Program for their campus dining in residential dining halls and campus cafes.
Relationship to SAP:
Their program is very similar to Grand Valley's in the sense they collect their campus dining for compost. Their difference is they transfer their materials to a local compost facility rather than having a farm on campus.
Our Implementation Plan
Our Implementation Plan
Overview:
Overview:
There is a lack of accessibility for non-traditional students living off campus to utilize the composting services provided between GVSU's Allendale facilities and the SAP. This lack of accessibility reveals that there is needed expansion to students living on or around GVSU's PEW campus located in downtown Grand Rapids. Given that these resources on GVSU's Allendale campus and the SAP are available but underutilized by many students, we hope to bring awareness to this gap.
3 Main Goals:
3 Main Goals:
To provide an opportunity for students to learn and gain more knowledge about soil, water, plant life, the environment, and the climate crisis, while also providing them with hands on experience to improve composting at the SAP.
To bridge the gap between the 16,394 students living off campus and the SAP, and to promote and advocate for more students to utilize this service which helps to rebuild soil health and fertility.
To educate GVSU students about food loss and waste, and how it impacts the local community on and off campus.
Implementation Plan
Implementation Plan
Broken into 3 phases
Broken into 3 phases
Phase 1: Create a composting internship for a GVSU student that will focus on supporting a compost collection service between GVSU's PEW campus and the SAP. The compost intern will learn to facilitate the decomposition of waste materials, which will include expanding the current composting service from the PEW campus to the SAP, and assisting in organizing and sorting the compost.
Intern will learn to apply appropriate methods and practices for sustainable agriculture.
Intern will assist the SAP with their composting management and facilitation.
Intern must learn to apply all appropriate food safety procedures when organizing and sorting the compost.
Intern must be willing to assist with other duties that helps the SAP achieve its sustainability goals and the success of the internship.
Phase 2: Implementing composting bins on GVSU's PEW campus and transferring materials directly to the SAP.
What would be placed: Arrowaste's "New Soil" commercial composting bins, 4 yard size.
With no wheels, this size needs a permanent location.
Location: Outside the L.V. Eberhard Center / John C. Kennedy Hall of Engineering (Location picture reference below)
Accessible, near the Blue Bridge & Grand Rapids Public Museum, which are both highly trafficked by Grand Valley students and the Grand Rapids community alike.
In the Eberhard lot: If individuals are dropping off materials from their car, they can park there momentarily.
Is a 3 minute walk from the PEW Campus Station bus stop (45 Pew / CHS line).
Who transfers the waste: Arrowaste, a transportation and disposal service serving Southwest Michigan.
Currently, composted materials are transferred by Arrowaste to Cocoa Corporation, a composting recycling site, and the SAP buys their composted soil. The materials that can moved directly to the SAP are sorted by GVSU facilities and transported by their vans. But, we're trying to consolidate Arrowaste's service solely to the soil being created at the SAP itself.
Who sorts through the waste: The intern(s) in question will become trained to sort through this waste.
GVSU facilities has trained custodians who sort through composted materials and determine if they're suitable to go directly to the SAP or have to go to Cocoa first. Since we are going to bring all compostable materials directly to the SAP, the intern(s) will learn this process.
What's currently composted directly at the SAP: Coffee and tea grounds, veggie scraps (items with a low contamination rate). We want to utilize all compostable materials at the SAP.
Phase 3: Creating a system at the SAP that can utilize all compostable materials
Who: Interns and current farm staff / volunteers will expand their hot compost schedule and flip more often.
Composting at the SAP is, right now, on a very small-scale basis - with the expansion of materials and locations more space will be needed.
Current compost is in a big localized pile on the land, we want to expand this space to create a composting system.
Hot compost will be flipped on a weekly basis; currently it is being flipped as needed.
Where: Expand current pile housing compostable materials to a larger area on the SAP's land (Location picture reference below)
How it will be sorted: Interns will be educated on the appropriate food safety procedures to sort and organize the compost materials into its proper location.
Expand on the current system:
Since we are expanding the amount of compostable materials being funneled into the SAP, the pile that composting is currently in can be turned into a holding area for unsorted goods.
With the expansion of materials and land, large containers separating each pile will be created. This way, you can have smaller piles which will make the hot compost process easier to access and easier to maintain.
Stakeholder Highlights at the SAP
Stakeholder Highlights at the SAP
Yumiko Jakobcic
Yumiko Jakobcic
Director, Office of Sustainability Practices
Mentioned a challenge with expanding composting to all compostable materials rather than just coffee grounds and veggie scraps is that there are higher contamination rates when it comes to items like meat and cheese.
One solution she provided to this was to invite off-campus students to compost certain items rather than every compostable material.
Mentioned there was interest in pursuing a potential partnership with the local company Wormies, a vermicomposting service in Grand Rapids.
Mentioned there is a need to merge the two services being used and believes it would greatly cut costs if GVSU consolidated the composting services, and utilized an expanded composting internship.
Michael Hinkle
Michael Hinkle
Farm Manager & Educator
Agrees that the SAP would benefit from consolidating Arrowaste and Cocoa Corp., the two services currently being used by GV.
Mentioned that composting at the SAP is a challenge because the soil is clay heavy, making the soil more susceptible to compaction, irrigation issues, and nutrient deficiencies.
Mentioned there is a need for more compost at the SAP but that they are currently limited by their small scale.
Suggested for students living off campus wanting to compost at the SAP, that they use an airtight, sealed container to help with bugs, smell, and easy transportation.
Timeline
Timeline
Implement a composting internship through Grand Valley
Hire intern(s) and train them on guidelines listed in Phase 1
Get a permit for a dumpster localized on GV's PEW campus in the located mentioned
Place a 4 yard size "New Soil" composting bin on campus
Create a contract with Arrowaste to pick up composted materials weekly
Advertise to GV's downtown students and the local community alike
When materials are transported to the SAP, drop off in area currently being used for compost
Interns and farm staff / volunteers trained on safe sorting methods to sort and place compostable materials in expanded area and their corresponding bins
On a weekly schedule, maintain hot compost methods and flip weekly
When ready to use as soil or fertilizer, plant crops and harvest.
Small-Scale Budget
Small-Scale Budget
Things to consider:
It is cheaper to compost than to send items to a landfill.
Composting is cheaper than buying fertilizer.
In 2016, Grand Valley saved $30,000 in tipping fees by recycling and composting instead of sending items to the landfill.
Currently, GVSU composts around 900,000 pounds of waste and recycles around 500,000 pounds of waste per year.
Note: This budget is based on an experimental situation, other factors may be needed.
Triple Bottom Line Analysis
Triple Bottom Line Analysis
Social
Social
Pros:
Composting reduces waste going to landfills, therefore reducing landfills.
By reducing food waste, 15,000 new jobs would be created.
Food currently thrown away could be used in active agriculture to reduce food insecurity.
Sense of community because anyone can compost individually or as a part of their community.
Cons:
Lack of accessibility on a large-scale setting.
The average person produces more waste than they can compost (food waste, yard waste, paper materials, etc.).
Lack of awareness and accountability among induviduals.
Odor control of composting materials, especially in small living areas or close neighbors.
Economic
Economic
Pros:
Compost is more cost efficient and effective than conventional soil, water and air pollution improvement methods.
Composting cuts down on the costs of trash disposal.
A consumer can save on food costs when they can see how much they throw away.
By reducing food waste it would generate net economic value of $10 billion for consumers and businesses.
Eliminate or lessen the cost of fertilizer as the average household is able to reuse original resources.
Cons:
Composting requires an initial investment.
The cost depends on your amount of waste, so it's not linear.
Added cost of additional fertilizer if necessary.
Quality of compost relies on ingredients initally purchased or used.
Environment
Environment
Pros:
By composting wasted food and other organics, methane emissions produced by landfills are significantly reduced.
Compost can reduce and in some cases eliminate the need for chemical fertilizers.
Compost promotes higher yields of agricultural crops.
Compost can be used to regenerate contaminated soils in a cost effective manner.
Compost enhances water retention in soils which helps to maintain erosion.
Compost provides carbon sequestration.
Compost improves contaminated and compacted soil and can help aid reforestation, wetlands restoration, and habitat revitalization efforts.
Cons:
Lack of space for composting, especially in city living.
Methane is still released from composting, however not to the severity seen in landfills.
Sources
Sources
“About GVSU 2021”. Grand Valley State University. https://www.gvsu.edu/about.htm.
“Advantages and Disadvantages of Composting”. Environmental Conscience. https://environmental-conscience.com/composting-pros-cons/.
“Aerobic Composting vs. Anaerobic Composting.” Power Knot, 8 Sept. 2021, https://www.powerknot.com/2012/07/23/aerobic-composting-vs-anaerobic-composting/.
“Cocoa Is Redefining Sustainable Growth.” Cocoa Corp | Manufacturer of Compost-Based Fertilizer., http://www.cocoa-corp.com/.
“Cold Composting”. Local Food Connect. https://localfoodconnect.org.au/community-gardening/cold-composting/.
“Composting”. Kent County Department of Public Works. http://www.reimaginetrash.org/learn/composting/.
“Composting”. University of Michigan - Office of Campus Sustainability. https://ocs.umich.edu/programs/waste-reduction/composting/.
“Composting and Soil Building - Sustainability Showcase”. Grand Valley State University. https://sites.google.com/mail.gvsu.edu/fall2020showcase/ens-401-01/composting-and-soil-building?authuser=0.
Compost Credit - Grand Valley State University. https://www.gvsu.edu/cms4/asset/E1C67F41-C618-56D0-58AEC2992A67FB82/compost_credit.pdf.
“Compost Definition”. US Composting Council. https://www.compostingcouncil.org/page/CompostDefinition.
“Compost Sustainability Internship”. Urban Roots. https://static1.squarespace.com/static/53e8e539e4b0f16c1cd9b42d/t/608197ad46265052f8bb4df5/1619105709267/Compost+Sustainability+Internship+%281%29.pdf.
“Dumpster”. City of East Grand Rapids, Michigan. https://www.eastgr.org/228/Dumpster.
“The Environmental Impact of Food Waste”. Move For Hunger. https://moveforhunger.org/the-environmental-impact-of-food-waste.
Fleetwood, Janet. “Social Justice, Food Loss, and the Sustainable
Development Goals in the Era of COVID-19”. Multidisciplinary Digital Publishing Institute (MDPI). 19 June 2020. https://www.mdpi.com/2071-1050/12/12/5027/pdf.
“Grand Valley State University.” Internships - Sustainable Agriculture Project - Grand Valley State University, https://www.gvsu.edu/sustainableagproject/internships-21.htm.
“Grand Valley State University.” Facilities Services - Grand Valley State University, https://www.gvsu.edu/facilitiesservices/.
“How Composting Can Reduce Our Impact on the Planet.” UN Environment Programme. 27 July 2021. https://www.unep.org/news-and-stories/story/how-composting-can-reduce-our-impact-planet.
“How We Fight Food Waste in the US”. Feeding America. https://www.feedingamerica.org/our-work/our-approach/reduce-food-waste.
“International Efforts on Wasted Food Recovery”. United States Environmental Protection Agency. https://www.epa.gov/international-cooperation/international-efforts-wasted-food-recovery
Jennrich, Jessica; Arnold, Sharalle. “Food Justice: Addressing Hunger on Campus”. Grand Valley State University. https://www.gvsu.edu/cms4/asset/6AC035EC-A520-12FB-683A04132951E4AE/restore_presentation_for_distribution.pdf.
McCloy, John. “Composting Pros And Cons: Is This Effective?” GreenCoast. https://greencoast.org/composting-pros-and-cons/.
“Partridge Creek Farm Intern Program”. Partridge Creek Farm. https://www.partridgecreekfarm.org/internship-opportunities/.
“Recycling on the GVSU Pew Campus”. https://www.gvsu.edu/cms4/asset/6ADCE32C-E6F8-0CD5-23837DD4EB2BE6B2/recycle_flyer_final_optimized_for_web.pdf.
“Reducing the Impact of Wasted Food by Feeding the Soil and Composting”. United States Environmental Protection Agency. https://www.epa.gov/sustainable-management-food/reducing-impact-wasted-food-feeding-soil-and-composting.
“Soil Biology - Sustainability Showcase”. Grand Valley State University. https://sites.google.com/mail.gvsu.edu/fall2020showcase/ens-392/soil-biology?authuser=0.
“Types of Composting and Understanding the Process”. United States Environmental Protection Agency. https://www.epa.gov/sustainable-management-food/types-composting-and-understanding-process.
“Why should we care about food waste?”. United States Department of Agriculture. https://www.usda.gov/foodlossandwaste/why.
Worp, Sarah. “Aerobic vs Anaerobic Composting Systems”. Compost Now. https://compostnow.org/blog/aerobic-vs-anaerobic-composting-systems/.
“2021-22 General Fund Comparative Budget”. Grand Valley State University. https://www.gvsu.edu/cms4/asset/8D86E681-E631-FDD9-C965A207536EA137/2021-22.general.fund.budget.approved.pdf
Page updated
Report abuse