On-Campus Composting: How to Start, Evolve, and Overcome Challenges

Tom Goldsmith, ST. JOHN’S UNIVERSITY Mary Liang, COLORADO ST. UNIVERSITY

Marty Pool, FORT LEWIS COLLEGE Gina Talt, PRINCETON UNIVERSITY

Krystal York, WESTERN MICHIGAN UNIVERSITY

Agenda 1. General Overview

• Selecting processing technologies Waste Audit Systems Overview

• Managing Program Operations Collection, Feedstock Preparation, Recipe Building Active Composting, Curing, Applying

2. Case Studies

3. Decision Tree Diagram

4. Systems Comparison Guide

5. Q & A

GOAL: Learn how to start or grow an on-site composting operation on your campus by leaving with a better understanding and useful resources about different composting systems, their associated operations, and tips for troubleshooting

GENERAL OVERVIEW

Where to Start - Conduct a Food Waste Audit! Why?

● Understand volume and weight for sizing a composting system/operation

● Cost savings of on-site composting ● Reduction opportunities

Tips & Considerations:

● Start with major dining venues before moving to other buildings ○ “Back of house” (kitchen prep; leftovers) ○ vs. “Front of house” (consumer plate scrapings)

● Student involvement vs professional service

Resources:

● Post-Landfill Action Network (PLAN)’s Waste Audit Manual ● EPA Guide to Conducting Student Food Waste Audits

Choosing the right processing technology: Considerations:

● Volume of material (from waste audit!) ● Climate and seasonal changes ● Space for system ● Available resources (labor, equipment, money, etc.) ● Managing odors, insects, and animals ● Education plan; if managing your own system contaminants are a big problem

Creating compost can take weeks to months, depending on the processing technology you choose…

Vermicomposting ● 1 lb worms = ½ lb material

processed per day ● Worms need care

(55-77 degrees F) ● Typically 3 to 4 month process ● Small and Big Kids Worms

Digester

● Contained, low-maintenance, on-site solution for food waste

● Anaerobic systems can capture methane for energy

● Aerobic digesters put effluent down the drain

● Know what can/cannot go in!

Windrow ● Equipment for turning, labor, and lots of space needed

● Permitting, leachate mitigation, odor control required

● Can handle LARGE volumes ● Need an identified end use

for compost

Static Piles

● Less maintenance and land than windrow

● Works well for grounds and pre-consumer waste

● Aerated more complex with blowers, pipes, sensors, & fans

● Three to six month process

In-Vessel ● Controlled environment for

leachates, odors, and temps ● Faster process - 3 weeks and

then curing time in piles ● Vessel(s) can be expensive &

requires technical expertise ● Scalable - small to large units ● High-quality output

Collection ● Departments to talk to:

○ Dining Services ■ Food scraps

○ Landscape Services ■ Wood chips ■ Grass clippings ■ Garden Waste

○ Facilities Management

○ Departments that are interested in getting involved!

http://www.burleith.org/whatsup/2016/8/2/the-compost-crew-makes-composting-in-dc-easy

https://austineconetwork.com/nothing-ever-really-dies-the-story-of-austins-compost-pedallers/

https://www.cnn.com/2013/06/20/opinion/nutter-san-francisco-composting/index.html

https://www.cnn.com/2013/06/20/opinion/nutter-san-francisco-composting/index.htmlhttps://austineconetwork.com/nothing-ever-really-dies-the-story-of-austins-compost-pedallers/http://www.burleith.org/whatsup/2016/8/2/the-compost-crew-makes-composting-in-dc-easy

Collection - Communication is Key!

● Tell the departments: ○ What you can accept

■ Just fruits/veggies? ■ What yard scraps? ■ How much can you

accept? ○ When you will pick up ○ Where and when they can

drop off ○ Who they can contact with

any problems they have ● Produce clear signage

https://www.catersigns.co.uk/food-waste-what-to-recycle-notice.html https://www.outsidemodern.com/how-to-use-a-tumbling-composter/?utm_medium=social&utm_source=pinterest&utm_c ampaign=tailwind_tribes&utm_content=tribes&utm_term=29395 1878_8093064_268413

https://www.outsidemodern.com/how-to-use-a-tumbling-composter/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=293951878_8093064_268413https://www.catersigns.co.uk/food-waste-what-to-recycle-notice.html

From Home Composting Made Easy by C. Forrest McDowell, PhD & Tricia Clark McDowell

Recipe Building - C:N Ratios Green (Nitrogen) C:N Ratio

Chicken/Pig Manure 7:1

Cow Manure 20:1

Food Scraps 17:1

Vegetable Scraps 20:1

Fresh Grass Clippings 17:1

Fresh Weeds/Garden Waste 20-30:1

Fruit Wastes 25-40:1

Humus (soil) 10:1

Seaweed 19:1

Coffee Grounds 25:1

Brown (Carbon) C:N Ratio

Leaves 40-80:1

Straw/Hay 40-100:1

Sawdust 400-500:1

Wood Chips/Twigs 700:1

Shredded Newspaper/Paper 175:1

Nut shells 35:1

Pine needles 80:1

Corn stalks 60:1

Peat moss 58:1

Bark 100-130:1 - and Clemson Extension Master Gardener Program

Recipe Building - C:N Ratios ● Suggested C:N ratio is 25-30:1

○ This usually means 1-2 “buckets” of carbon to 1 “bucket” of nitrogen (by volume)

● Excess Carbon means: ○ Decomposition will slow down

● Excess Nitrogen means: ○ Stinky Pile ○ Microorganisms can’t digest it all and excess is lost in the form of smelly

ammonia gas ● The correct balance will allow for the microorganisms to thrive

From Home Composting Made Easy by C. Forrest McDowell, PhD & Tricia Clark-McDowell

http://www.carryoncomposting.com/416920205

http://www.carryoncomposting.com/416920205

Feedstock Preparation - Batch Compost Pile ● Stockpile enough brown and green materials ● Layering technique

○ ~3in layer of coarsest materials on bottom ○ ~3in of moist green materials ○ ~3in of brown materials ○ Moisten with a spray nozzle hose ○ Repeat layering

● Mixing technique ○ Place 1-2 bucket of browns and 1 bucket of greens in a container ○ Mix well ○ Place in compost bin/pile

● Should be ready in 4-12 weeks ○ End volume will be about ½ of the original ○ End product is dark and crumbly in texture

From Home Composting Made Easy by C. Forrest McDowell, PhD & Tricia Clark-McDowell

Feedstock Preparation - Add-as-you-go Pile ● Vermicomposting ● Other piles

○ Add bedding (shredding paper) ○ Add browns (~3in) ○ Moisten bedding ○ Moisten bedding ○ Add worms ○ Add scraps when available ○ Bury scraps and continue to bury ○ Keep greens covered by browns

● 1-to-1 (volume) works well with these ● Add-as-you-go piles should be ready in 3-8 months

Pros Cons

Minimal Effort Decomposes slowly

No stockpiling Prone to odor and pest problems

Immediate waste disposal Doesn’t heat-up well

Good with homes with little waste Compost may be less nutrient-rich

From Home Composting Made Easy by C. Forrest McDowell, PhD & Tricia Clark-McDowell

Feedstock Management -Tips for any Pile ● Anything you chop/shred/pulp will break down faster

● Use of an activator (optional)

● Temperature = Microbial Activity (until 170 F/71 C when composting actually slows): Check temperatures to inform turning (and/or aeration) schedule

● Check moisture level and maintain consistency Squeezing compost should only produce 1-2 drops Can cover pile to retain moisture and heat while keeping animals out

Finished compost acts as good odor, pest, and thermal control Arid Climates: Create trapezoidal piles or windrows to capture water and retain

moisture Wet Climates: Create rounded triangular piles or windrows to shed excess water

From Home Composting Made Easy by C. Forrest McDowell, PhD & Tricia Clark-McDowell

Managing Program Operations – oxygen is key!

From O2 Compost

Oxygen Depletion in Typical ASP Compost Pile

Oxy

gen

Leve

l (%

) 25

20

15

10

5

0

Week 1 Week 2

Aerobic

Anaerobic

10 20 30 40Minutes From O2 Compost

40

6080

100120140160

Temperature Change in a Typical Compost Pile

Tem

pera

ture

oF 180

160

140

120

100

80

60

40

70oC (158oF)

55oC (131oF) – Most weeds and pathogens killed off

40oC (104oF)

Active Composting Phase

A B Curing Phase

C

A = Mesophilic B = Thermophilic C = Curing

1 to 2 months A few days 1 to 6 months Adapted from O2 to 1 week Compost

How do you know the quality?

Get a soil test to confirm: Stability (resistant to decomposition) and Maturity (ready for particular end use) Nutrient availability & concentration

Consider certifying compost under the U.S. Composting Council’s Seal of Testing Assurance program

Living Soil Reports can be used to determine the biological activeness of the pile. In other words – who is at the party and their respective numbers

Application ● Equipment needed:

○ Screeners/sifters (to remove undesirable, large pieces of undecomposed carbon called “overs” – throw back into or cover active composting piles)

○ Top-dressers or manure spreaders

● Uses ○ Top-dress lawns & athletic fields after aerating and

overseeding ○ Before/During tree & crop plantings ○ Organic garden support (address food insecurity) ○ Compost tea or extracts (disease suppression) ○ Compost donations to program participants ○ Public sales

CASE STUDIES

és;all operated

Fo r t Lewis Co lleg e Marty Pool - Coordinator, Environmental Center

● Durango, CO ● Approx. 3,500 students (approx. 1,100 live

Credit: Durango Herald on campus) ● Approx. 1,300 meals per day ● 1 main dining hall, with 3 additional caf

by Sodexo

Credit: Sadie Magnifico

https://durangoherald.com/articles/294679

Fo r t Lewis Co lleg e En vir o n m en t a l Cen t er Din in g Ha ll Co m p o s t Sys t em ● Tidy Planet Rocket A900 in-vessel with outdoor maturing piles & sifting ● 15,000-20,000 lbs of pulped food waste per year (400-500 lbs per week, peak) ● 4-7 cubic yards of pre-sifted compost per year ● 2-3 cubic yards of sifted, usable compost per year ● Started in 2012 ● Installation and operations funded by the Fort Lewis College general fund ● Operations is a partnership between the EC and Sodexo with support from

building facilities staff

City of Durango woodchips Op er a t io n a l Det a ils Sodexo + Building Facilities

EC (2 student staff overseen by professional staff) + campus growing spaces have a separate team

St u d en t In vo lvem en t a n d Ed u ca t io n

● Student staff gain experience ○ One of our staff members is now working for a small (but growing)

compost pick-up program in Durango. Big deal for a small town. ● About 5-6 class tours (100-150 students) per semester

○ Highlights an example of a closed loop system ● Open to a variety of class projects and independent study ● Extension of our campus growing spaces work

Su cces s es ● We’re doing it! Small, rural, affordable public college ● Continued refinement and commitment and support from the college ● In-vessel = little to no wildlife issues (bears) or issues with temperatures ● Connection to dining services -> partnerships on other sustainability efforts ● Student involvement and education

○ Shows what can be done and a different way of doing things (landfill shouldn’t be default)

○ Lots of projects can be tied to the system (Engineering Dept. shed) ● Coffee grounds = magic

Ch a llen g es ● Staff turnover ● Getting Sodexo general labor staff to care about the effort

○ We’ve been pretty lucky with supportive Sodexo management for years

● Plastic contamination ● Extractor smell, grease, and system design ● At capacity (Rocket system, outdoor space, and labor)

○ Only capture estimated 50-60% of total dining hall food waste

On-Site Composting at Princeton University

Gina Talt Food Systems Project Specialist Office of Sustainability

● Princeton, New Jersey

● Student Population: 8,374

● 9,000+ meals served/day

S.C.R.A.P. Lab Overview ● FOR Solutions Model 1000 Composting System

○ Demonstration-scale (~10% total recovered food waste; hauler picks up rest)

○ Operational since Sept. 2018; 60 tons in year 1 ○ Funding: Development Donor + Facilities Operations

● Aerobic in-vessel rotary drum technology

● Capacity: 5,000 lbs./week of uneaten food + bulking

agent/carbon source

● Programmable Auto-Digest Cycle ○ Aeration every 15 mins ○ Rotation every hour

● Compost emerges in 5-7 days

● Additional composting & curing in passive static pile ○ With some blending of yard debris compost

-

Kiln dried wood shavings (optimal)

C : N = 1 - 1.5 : 1

Applied in 3-6 months 5 - 7 days

Student Engagement

RESEARCH OPERATIONAL ASSISTANTS EVENT RECOVERY & (gas and microbial sampling) (15 hrs/week) OUTREACH

Successes

• User friendly; easy to operate; limited odor • Low contamination in pre-consumer bins • Campus awareness & action • High municipal & state government interest • “Campus as Lab” academic research engagement • Successful testing & use of compostable food

servicewares to move toward zero waste

• Expanded uses of compost applications with promising implications for compost “teas”

Challenges

• Post-consumer contamination • Limited infrastructure & staffing to support program

expansion into academic/residential halls

• High moisture content & “FOGs” slow down the composting process (we don’t currently pulp/de-water)

• More economical carbon source, testing of campus-based wood chips is desired

• Bin washing

WMU Case Study

● Krystal York○ Office for Sustainability

Project Coordinator ● Kalamazoo, Michigan ● Student enrollment Fall 2019

○ 17,051 undergraduates ○ 4,419 graduates

● Dining Services:○ 4 Dining Centers ○ 8 Cafés ○ 1 Carryout

WMU CompostingProgram

3 Composting sites

● Office for Sustainability○ 5 vermicomposting bins

● Community Garden○ Static Piles ○ Rotary Drum

● Gibbs House ○ vermicomposting ○ windrow systems ○ Static Piles ○ Lasagna beds

Bronco Buckets Program

WMU Composting Program ● Budget: $3,000 ● Bronco Buckets and Gamma Lids:

○ $22.50 each ○ 30 Buckets total

● Student Sustainability Grant for a bigger project○ Sensors like Oxygen, temperature, humidity, and pH ○ In-vessel system

● 4 members on the team ○ Picking up all Bronco Buckets and from Dining services: 4 hours/week ○ Feeding worm bins: 1-2 hours/week ○ Hoop House windrow/cylindrical/static systems: 12 hours/week ○ Researching: 1 hour/week ○ Harvesting compost: 3 hours/week

Student Involvement and Education ● Volunteer Hours

○ Composting: Tue. 11a-3p ○ Community Garden: Wed. 1-4p ○ Gibbs House: Fri. 1-4p

● Biology Department Testing ○ Biology class will be testing our

soil for one of their labs ○ Graduate student researching

into the microbial content/data sequencing

● Composting workshops ● Presentations

○ Lee Honors College ○ Residence Halls ○ Classes

● Bronco Buckets program ● Student Sustainability Grant ● Student Employees at the

Dining Halls separating scraps

Success and Challenges Success ● Connections with Departments

○ Landscape Services ○ Facilities Management ○ Dining Services ○ Biology ○ 20+ Departments with Bronco

Buckets ● Transitioning one Hoop House to

composting ● Research based

Challenges ● Budget

○ Using what we have before funding something bigger

● Number of employees and staff turnover

● Efficient harvesting methods ● Getting piles warm enough to kill

weed seeds

AASHE Conference & Expo 2019 “Co-Creating a Sustainable Economy”

On-Campus Composting: How to Start, Evolve, and Overcome Challenges

Project Drawdown defines composting as: the conversion of biodegradable waste to a useful soil amendment, while avoiding emissions from landfills. This solution replaces the disposal of biodegradable waste in landfills.

Oct. 28, 2019

Co-presenter: Tom Goldsmith, St. John’s University, New York

Queens Campus •Second largest Catholic University (20,000 students) •Queens Campus 105 acres, 26 buildings

•2,500 resident students •(1) all-you-can-eat buffet 3,500 to 4,500 meals/day •Chartwells dining service company •Food waste pulping facility

•Compost site & community garden •Aerated static pile composting •Exempt NYS DEP solid waste permit

•5 part time student workers Start by understanding campus food waste, understanding technology and site conditions

ASP 3-Bin System Construction 2011

Air supply

2” PVC

Drainage

typical bin: 7’ wide, 8’deep, 5’tall

Aeration boxes with removal covers

Leachate (drainage dilution) mixed with Garden storm water drainage system (run-off)

blower & air valves

(3) eight cy bin system with removable front

Recycled product: 65% jugs, 35% car dashboards

Roof framing: 1-1/4” black pipe with 1” horizontal removable

Pre & Post Food Waste 2016 to (all food waste pulped) present

Typical day 800 to 1200 pounds per day

8,000 pounds per Somat

Model week SPC-50 (800 #/hr) located inside a

•Pre-consumer blue barrels (each modified shipping 30 gallon) placed in kitchens container •Post-consumer green bins (each 20

Food waste input gallon) placed in dish washing room Pulp food output 44

ASP Weekly Feedstock Mix Since 2016

Pile capped off with 5 inches of finished compost •Thermal blanket •Odor control •Fly control •Retains moisture •Improves aesthetics

Wood chips (4 cu yd) •Ratio - 3 wood to 1 pulped food •Mixture of fresh wood chips and recycled, screened off wood chips from compost pile

Pulped food (18) 30-gal barrels per mix, approximately 250 pounds / barrel

Pulped food needs additional wood chips (bulking material)

After 3 weeks in ASP ready to unload bin

5 inches of wood chips at base for good aeration

Screening Compost & Finished Product

46

Sittler trommel screen with ¼” screen (compost needs to be dry) Screening after 12

weeks in pile

Annual Pre & Post Consumer Food Source Since 2016

Queens Campus 2.3 million S.F. Food waste collected 200 days per year (kitchen staff) 95% or more of food waste composted (student workers)

Food Waste Sources 4,000 meals served per day in one buffet style cafeteria Daily food prepared for three other cafeterias and events Spent coffee grinds from Dunkin and Starbucks

Annual Food Waste Data WEIGHT VOLUME Pre consumer Post consumer Coffee grinds Food Recovery

Total

88,000 pounds 108,000 pounds

8,000 pounds 6,000 pounds

210,000 pounds

44 tons 54 tons

4 tons 3 tons

105 tons

17,600 gallons 87 cubic yards 21,600 gallons 107 cubic yards 800 gallons 4 cubic yards __________________________ 40,000 gallons 200 cubic yards

GHG Emissions Analysis as per EPA WARM Tool = 18.4 Metric Tons Carbon(MTCO2E)

Food Waste Is Pulped (dewatered) Since 2016

Annual Food Waste Data WEIGHT VOLUME

Pre consumer 88,000 pounds 44 tons 17,600 gallons 87 cubic yards

Post consumer 108,000 pounds 54 tons 21,600 gallons 107 cubic yards

Total 196,000 pounds 98 tons 39,200 gallons 194 cubic yards

Pulping reduces Reduce by 40% Reduce by 60% 60 % WEIGHT

40% VOLUME

Total 117,600 pounds 59 tons 15,680 gallons78 cubic yards

Initial Investment Compost opportunity report $600

MAJOR COMPONENTS COMPOST Sterling System $ 8,000

Plastic Lumber $15,000

Pay Loader (used) $15,000

Trommel $15,000

$53,000

LABOR & MATERIALS Site work $10,000 O2 construction $40,000 Roof, pipe & tarp $10,000 Trommel construction $10,000 Barrels, bins, hand truck $ 4,000 Spreader & Tea Brewer $ 6,000 Miscellaneous gear $ 2,000

$82,000

Pulper construction $45,000 PULPER $55,000

SUBTOTAL $108,000 SUBTOTAL $127,000

TOTAL $235,000

Annual Operational Hours

Hours Per Year 1,400 Hours Per Year 532

Daily Hours Weekly Hours Semi Annual Hours

Food collection 2 Pulping (2 workers 2.5 hours) 5

Number of Days 200

Get wood chips 1.5 Empty compost bin 1.5 Mix (4 workers, 4 hours) 16

Number of Weeks 28

Screen compost 25 Spread compost 50 Compost Tea (outsource) Equip. maintenance (outsource)

Times Per Year 2 Hours Per Year 150

TOTAL HOURS 2,082

It’s Worth The Effort Thank You

Environmental & Social Benefits •Engage students (ASL) •Educational resource •Help alleviate hunger •Diversion from landfill •Improved soil quality •Increase storm water retention •Fight climate change •Reduce pollution •Less chemical dependency •Create meaningful jobs •University “brand value”

Check out Youtube: “Full Service Organics” https://www.youtube.com/watch?v=7KhbozglGME

Thomas Goldsmith Director of Energy & Sustainability St. John’s University

718.990.8008 office 917.731.2564 cell goldsmit@stjohns.edu

mailto:goldsmit@stjohns.eduhttps://www.youtube.com/watch?v=7KhbozglGME

Fort Collins, Colorado 30,000+ students (8,000 live on campus)

11,000+ meals per day

Mary Liang, Assistant Director of Sustainability for Housing & Dining Services

Housing & Dining Facilities College of Agriculture Services Management

Compost Intern Recipe

Temperatures Weights

Education

Compost Operator(s)

Driver Equipment Operator

Day-to-Day Operation

In-Vessel Windrow

Use compost on grounds, donations, and future plans for retail

“Oscar” In-vessel

Pre-consumer waste

Aerobic Digester

Located in the Foundry dining center

Recycled Cooking Oil From each dining center across campus

Windrows Post-consumer waste

Fiscal Year 2019

Oscar diverted 129,720 pounds of pre-consumer waste

225,432 pounds of paper towels composted through windrows

The Windrows diverted 324,982 pounds of post-consumer waste

Total waste diverted from landfill & composted: 680,134 pounds

High Volume: 3 million pounds Contaminants often have to be of food processed so far removed BY HAND

Significant annual $$$: labor, Great learning tool: OSCAR is equipment, maintenance beloved on campus

Key Takeaways 1. This is labor intensive! Need composting champions (esp. Dining

Services buy-in) 2. Oxygen is key! Reason why in-vessel is faster than ASP/Windrow and in

turn faster than static piles 3. Pilot new technologies before going all in (scalability) 4. Make sure resources/funding is in place before expanding 5. Ongoing education & infrastructure adjustments needed to limit

contamination!

…We are in the plasticine, and we’re doing our best. T

Celebrate the small wins and then keep pushing forward!

Decision Tree Diagram PROCESS FLOW AND HOW-TO GUIDE FOR STARTING AN ON-SITE COMPOSTING PROGRAM

SEE ATTACHED PDF

Major Composting Systems ComparisonGuide DECIDE WHICH SYSTEM(S) ARE BEST FOR YOUR CAMPUS

Requirement “BackyardPiles”1 Vermi-

composting In-Vessel2 Aerated Static Pile

(ASP) Windrow

Planning

Food Waste Needed (per week)

Time to Produce Finished Compost

Space Commitment

Time Commitment (labor hours/week)

Capital Cost

Dedicated manager

0-50 lbs. 1,000 lbs.

3-8 mo. 3-8 mo.

1-3 wks. inside vessel; 3 mo.

curing in windrow or pile

3 wks. in ASP; 15 wks. curing in windrow or pile

3 mo. in windrow; 3 mo. in curing pile

Small Depends on bin size

1,000 sq. ft covered w/ add.

space for piles or windrows

1,000-10,000 sq. ft or ¼ acre > ¼ acre

1 hour (max) 1 hour (max) 10 - 30 hours 10 - 60 hours 20 - 60 hours

Very little ¼ acre

Time Commitment (labor hours/week)

1 hour (max)

1 hour (max)

10 - 30 hours

10 - 60 hours

20 - 60 hours

Capital Cost

Very little

Q & A

THANK YOU!

Tom Goldsmith goldsmith@stjohns.edu

Mary Liang Mary.Liang@colostate.edu

Marty Poolmlpool@fortlewis.edu

Gina Talt gtalt@princeton.edu

Krystal York krystal.r.york@wmich.edu

mailto:goldsmith@stjohns.edumailto:Mary.Liang@colostate.edumailto:mlpool@fortlewis.edumailto:gtalt@princeton.edumailto:KRYSTAL.R.YORK@WMICH.EDU

On-Campus Composting: �How to Start, Evolve, and Overcome Challenges AgendaGENERAL OVERVIEW Where to Start - Conduct a Food Waste Audit!Choosing the right processing technology: VermicompostingDigesterWindrowStatic PilesIn-VesselCollectionCollection - Communication is Key!Recipe Building - C:N RatiosRecipe Building - C:N RatiosFeedstock Preparation - Batch Compost PileFeedstock Preparation - Add-as-you-go PileFeedstock Management -Tips for any PileManaging Program Operations – oxygen is key!

Slide Number 19Temperature Change in a Typical Compost PileHow do you know the quality?ApplicationCASE STUDIESFort Lewis CollegeFort Lewis College Environmental CenterDining Hall Compost SystemOperational Details Student Involvement and EducationSuccessesChallengesSlide Number 30S.C.R.A.P. Lab OverviewSlide Number 32Student EngagementSuccessesChallengesWMU Case StudyWMU CompostingProgram WMU Composting Program Student Involvement and EducationSuccess and ChallengesSlide Number 41Slide Number 42Slide Number 43Slide Number 44Slide Number 45Slide Number 46Slide Number 47Slide Number 48Slide Number 49Slide Number 50Slide Number 51Slide Number 52Slide Number 53Slide Number 54Slide Number 55Slide Number 56Key TakeawaysDecision Tree DiagramSlide Number 59Major Composting Systems Comparison GuideSlide Number 61Slide Number 62Q & ATHANK YOU!