Composting Program to Dispose of Cafeteria Waste

A composting program has been launched this week outside Sebastian's Café to collect and properly dispose of organic waste from purchased meals. As part of this waste reduction effort, Sebastian's Café is changing the type of service-ware offered in the café to all compostable containers that are made from renewable materials, such as corn-based plastics, sugarcane, and other natural fibers that will bio-degrade under the proper conditions.

Caitlin Key (left) and Mary Jane Curran

The new program allows HSPH members to separate waste into one of three bins in the café:

• COMPOST (green bin): all food waste, tea bags, coffee grounds, and new compostable food containers (silverware, soup cups, straws, and coffee cups).
• RECYCLING (blue bin): glass, metal, and plastic containers (plastic labeled #1-7)
• TRASH (brown bin): any material that is not recyclable or compostable

"In order for this program to work, we are relying on the entire HSPH community to participate and help make sure that only organic wastes are disposed of in the compost bins," said Paul Riccardi, dean for administration and operations, in an email to the School. "To help with this effort, over 40 members of the HSPH community have volunteered to serve as 'Composting Ambassadors' for the first two weeks of the program, and will be standing by the waste disposal areas during lunch time each day to help answer questions and teach us about the new program."

Certified compostable bioplastics degrade within 180 days. They do not create toxic byproducts as they compost, according to Eco-Opportunity, the HSPH green team. Industrial composting facilities regulate temperature and humidity levels to encourage quick degradation. In an ideal environment, a material in compostable items loses molecular weight and becomes a food source for naturally present microorganisms.

More information and details on what can and cannot be composted is available. 

—Photo by Suzanne Camarata.