Story posted July 16, 2013
Composting, the latest way a college student can become more sustainable, has recently become easier on campus because of the installation of two new green cones: One in the backyard of 30 College St, the campus’s multicultural house, and another at Howell House. Green cones are half-buried plastic compost bins where students can deposit leftover vegetables, fruits, bread, eggs, and much more, diverting hundreds of pounds of food waste annually. This waste is then consumed by worms and bacteria, which create compost. Not only does this save the College money by decreasing the amount of waste, but compost also improves the local land by acting as a fertilizer, soil conditioner, and natural pesticide.
While Bowdoin has already established an organic waste diversion program for Bowdoin’s Dining Halls, including feeding pigs the pre and post-consumer waste from Moulton Union, the addition of these two Green cones will make composting easier and more convenient for students who create food waste in their residence halls. Delger Erdenesanaa’ 15, one of Burnett House’s composting experts, believes composting can be easily integrated into daily routine: “Composting for students is very convenient- all you have to do is put your food waste in a bin for your EcoRep to collect or place directly in the cone. It’s just a matter of making it a habit.” Delger also adds that “you won’t have flies buzzing around your trash,” a welcome improvement, especially in the summer. The addition of the compost cone at 30 College St will make composting accessible to the Food Co-Op while Howell House can now compost much closer than before. In addition to these new green cones, compost bins are currently located outside of Burnett House, Ladd House, Quinby House, MacMillan House and Reed House, as well as the Mayflower apartments. Along with recycling and energy conservation, composting is another action students can take that will positiely impact on the College’s sustainability efforts. If these composting programs continue to run well, Bowdoin’s Sustainability Office will look for opportunities to expand the program.
We welcome your thoughts and suggestions for enhancing Bowdoin’s composting efforts. Please e-mail Sustainable Bowdoin summer employees Omar Sohail or Bridgett McCoy (pictured above) with your suggestions!