If you're a gardener, you probably already know the value of composting when it comes to your eggplants and nasturtiums. Now, many industrial and environmental groups are taking advantage of what you have known for years.

Basically, composting uses decaying organic material to fertilize the soil. Many food-service organisations have begun composting as a means of controlling waste, as well. This practice is most practical in a cafeteria setting, since most composting operations accept contaminated food.

Additionally, many of these composters are sponsoring pilot projects in cooperation with the food-service industry, collecting non-recyclable paper such as soiled paper napkins, tray liners, molded pulp containers and polycoated paper containers, as well.

To learn more about how you can use composting to reduce waste on your campus, proceed through this section of the EVC. In addition, for a useful link on composting, click here:

The Composting Association