- “At the Vanishing Point” brings Louisvillians even closer together, if that’s possible
- If I had a nickel…
- SGA Update: Senate talks through proposed meal plan increases
- The Evolution of Trez
- Burning up: Miller students get a rude awakening with fire scare
- East End Crawls as Construction Comes Up
- Tennis’ lone senior to lead underclassmen into ACC
- Get on board: Louisville tennis ready to raise the bar, take on ACC
- From Miss Volleyball to Miss Kentucky: Q & A with Katie George
- Freshman phenom Mariya Moore blazes the court
The dirt on the dirt: organic composting at the University of Louisville
By Nathan Douglas–
Scraps from most foods can be composted, a process that turns organic material back into an enriched soil. Just about anything that is biodegradable can be composted. However, certain food products – meat, bones, pet waste and chemically treated substances, among other similar things – should not be attempted.
Quills, a coffee shop on Cardinal Boulevard, discards used coffee grounds into buckets for the campus gardening group, Garden Commons, to use in their composting bins. Having a container on hand for compostable materials makes composting much easier, as discarded materials can be added to a compost pile in bulk.
A compost heap can be turned every one to two weeks to speed up the decomposition process. Composting can be done virtually anywhere with adequate airflow.
These composting bins are repurposed dumpsters. They are apart of a campus-wide effort to recycle scrapped food waste.
With time, the waste will decompose and turn into compost. Students maintain the compost bins located off Bloom Street.
The finished product is used to supplement garden beds, mending the soil and aiding the growth of plants. The cyclical nature of composting enables a community to reuse otherwise wasted food.
Photos: Nathan Douglas/The Louisville Cardinal