1.
The Dining Commons kitchen staff collects the food scraps and deposits it in 5 gallon buckets, which are then emptied into 35 and 65-gallon toter bins, which are located inside or adjacent to the source.
2.
P.C. members pick up the bins and load them onto one of our two electric vehicles. These bins are taken to the pile. The pile is approximately 10ft wide, 60 ft long, and reaches a height of 4 ft over the 10 week composting period.
3.
P.C. members prep the pile at the Student Farms and then add the food scraps to the pile. The pile is covered with carbonaceous matter to help facilitate the composting process and discourage pests.
4.
After the pile has been added to and covered, P.C. members wash the bins and return them to the electric vehicle. These bins are returned to their original locations on the next compost run.
5.
When the pile is complete, and several times before, a machine is used to turn the whole pile at once. The pile then sits as microorganisms continue to break down the food scraps until food scraps are completely unrecognizable and the pile is officially usable compost!uer adipiscing elitraesent vestibulum molestie lacus.
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