ORONO, Maine — UMaine has been named one of the top green universities across the country, but many may not realize how much effort is involved to keep up UMaine’s sustainability.
One aspect of UMaine’s sustainability is their composting system. Five days a week, compost is collected from the production kitchens at York, Wells and Hilltop. Then, it is brought to the compost site and mixed with waste from Witter Farm and wood chips from the Forestry Department, according to Dan Sturrup, executive director of Auxiliary Services.
“The compost goes through a vessel that automatically stirs everything up and moves it, about 20-21 days, through the 40-foot vessel,” Sturrup said. “The compost is too warm and rich to put on the ground immediately after being in vessel. It must be cured on a pad for another 30-60 days, depending on the compost mix, in order for grounds to use it.
“All of our compost has been given to grounds at this point, so they can use it and amend our soils, lawns and garden areas,” Sturrup said.
“All of the food composting takes place on campus. There is a computerized ordering system in place that measures, based upon the projections of meals served, so Dining can order and prepare just the right amount of food. This creates less compost to begin with,” Sturrup said.
The majority of the compost is usually part of the production, for example, the ends of cucumbers or the peelings of apples. The compost is naturally occurring, according to Sturrup.
Auxiliary Services reduced waste students create through the unlimited dining meal plans. Students do not have to swipe for a lunch or dinner and get so much food for a meal. Sturrup explained that when the dining halls switched to unlimited access, there was a significant decrease in food waste.